The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic, onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley.
1 Whole Huli Huli (Hawaiian BBQ) Spatchcocked Chicken for 4
Huli Huli BBQ Sauce
Coconut Rice (600 g)
Seasonal Vegetables
Country Herb Organic Chicken Breast Roast Dinner for Four
Regular price
$95.00
Save $-95.00
We've taken plump, organic, Fenwood Farms chicken breasts, seasoned them with our own country herb blend and netted them together to form a 600g roast! We sear the roast and cook it sous vide at low temperatures. The result? Crazy moist chicken breast meat! And, oh so tasty! We serve this with our creamy Chèvre Scalloped Potatoes, delicious Roasted Vegetable Medley, A delicious family dinner! Serves four.
The perfect special occasion treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with sea salt and black pepper and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and fennel. And for the holidays, we've made delicious goat cheese Yorkshire Puddings to serve with the roast. Serves 4 - 6 people.
Guinness Braised Lamb Shanks with Colcannon and Roasted Organic Carrots and Parsnips
Regular price
$25.00
Save $-25.00
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
Heat the lamb shank and sauce pouch following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
Pour the juices and contents of the sauce pouch into a small saucepan and reduce until thickened.
Plate the lamb shank and pour the reduced juices over top (and your potatoes!)
