The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Artisan Farms' 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).
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.
(Pictured here with Wild Rice Pilaf, and Grilled Asparagus - sold separately)
Asparagus-Chèvre Stuffed Chicken Breast
Asparagus-Chèvre Stuffed Chicken Breast (170 g based on raw weight)
Think Spring in Ontario! Barrie Hill Farms asparagus is combined with fresh, creamy, tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Fenwood Farm's chicken breast then cooked sous vide. Our creamiest stuffing yet!
(Pictured here with Wild Rice Pilaf and Grilled Asparagus)
Often described as a Party-in-Your-Mouth, Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.
We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)
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.
Classic Hawaiian Barbecue! We flattened and split the chicken before it is marinated in pineapple juice, soy sauce, ginger and garlic then grilled and cooked sous vide. Comes with our own Hawaiian BBQ sauce, sweetened with pineapple. Aloha!