We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sautéed mushrooms; King, Shitake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!
(Pictured here with Roasted Garlic Smashed Potatoes, Roasted Carrots and Parsnips that are sold separately, and a trio of mushrooms)
The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…
The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic and 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...check out our Ontario Farm to Table Dinner Kit.
The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Fenwood Farm's boneless, skinless chicken breasts and thighs are simmered in a fragrant sauce of yoghurt, tomato, ginger, garlic and spices….the chicken becomes infused with all these flavours. Pairs perfectly with Coconut Rice (sold separately) and accompanied with a slice of Naan Bread!
Our most popular stuffing! Our Fenwood Farm's boneless, skinless chicken breast is stuffed with an unlikely, but delicious combination of sweet Ontario apples and apple sauce, sauteed spinach and creamy Brie cheese, lightly seasoned with fresh rosemary. Serve this atop our Wild Rice Pilaf for a delicious pairing.
A perfect, hearty, classic Italian dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of our Roasted Garlic Smashed Potatoes, ourPortobello Smashed Potatoes or Pappardelle pasta.
We have grilled a delicious fillet of Jail Island Atlantic Salmon and cooked it sous vide with a Smoky Maple Butter using local maple syrup from Carter's Maple Syrup in Severn Ontario. This is a combination you shouldn't miss!
Think of Persian cuisine and you can almost smell the exotic spices. Cinnamon, cardamom, cumin, saffron..... We combine some of these spices and rub them on our Buschbeck Farms lamb shank before smearing it with some Bedemjan - a traditional thick, slightly tart eggplant-tomato 'stew'. Slow-cooked, sous vide, to a fall-off-the-bone consistency, this lamb shank will transport you back to the Silk Road trade route! Your owe it to yourself to serve this with our Jeweled Persian Rice Pilaf (sold separately) Noosh-e-jan!
Long thought to have been a dish created by the gauchos of Argentina to flavour meat cooked over an open fire, chimichurri is now essential to Argentinian cuisine. It is a fresh sauce with a hit of acidity and plenty of fresh parsley, oregano and cilantro. We use it to marinate our Petite Tender steak, then add more to the pouch before cooking it to a perfect medium-rare. The juices from the meat combine with the chimichurri and voila!, a delicious sauce is made to drizzle over top. Serve this with our Mexican Firecracker Rice. (sold separately) Buen Provecho!
Heat the petite tender steak following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices, and transfer it to a cutting board.
Slice the steak into medallions and place them on your plate. Drizzle the chimichurri juices from the pouch over top.
You can also serve this product chilled. Simply thaw this in your refrigerator, open the pouch, slice and serve. Great to top an Avocado Toast with! Use the chimichurri pouch juices as the base for a vinaigrette.
Maple Roasted Butternut Squash Stuffed Chicken Breast
Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! Delicious served with our Wild Rice Pilaf.(Sold separately)
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. Serve this with our Colcannon and Roasted Organic Carrots and Parsnips (sold separately) to complete the Irish countryside experience! Slainte!
A hearty rich French classic stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, mushrooms, carrots, onions and fresh herbs. Pairs so well with our Roasted Garlic Smashed Potatoes (sold separately) and a crusty baguette.
We like to think of this as our 'North by Southwest' Chili. We've crossed big tender pieces of Pasture Raised Ontario RWA Brisket from Artisan Farms , dried cranberries and a local coffee stout with a rich Southwestern inspired chili made with tomatoes, black beans and a touch of smoky chipotle chilies. Big flavours with a kick!
Roasted Petite Tender with Asiago-Spinach Stuffing
A perfect roast for two (or three)! The Petite Tender is a seldom seen cut of meat that is nearly as tender as a filet. We season it with sea salt and black pepper, sear it, and stuff it with a creamy combination of Spinach and Asiago cheese. Cooked medium-rare, this roast melts in your mouth. Serve this with our Roasted Garlic Smashed Potatoes and Seasonal Vegetable Medley ....mmmmmmmm.
Pieces of our Fenwood Farm's boneless, skinless, chicken breasts and thighs are marinated in a fragrant combination of fresh lime juice, honey, turmeric, Madras curry powder, garlic and cilantro. They are then skewered on bamboo and grilled quickly to impart a bit of smoke, before being cooked sous vide. Great paired with our Coconut Rice! (Sold separately)
Cajun Blackened Chicken Breast Best described as a N’Awlins-party-in-your-mouth! Our Fenwood Farm's boneless, skinless chicken breast is generously sprinkled with our own blend of Cajun spices (based on Chef Paul Prudhomme's) then seared in a crazy hot cast iron pan – both sides. We vacuum pack it and cook it sous vide to retain all of the moisture.
If you haven't had a scallop cooked sous vide then you haven't had a scallop! Our sea scallops are vacuum packed with our own Lemon-Garlic-Herb Butter and cooked sous vide to perfection. Great served with our Coconut Rice (sold separately) or tossed with spaghettini. Goodbye, rubbery… Hello buttery, melt-in-your-mouth goodness!