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 local Ontario 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 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).
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 Ontario 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.
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.
Our Bar Five Farms boneless beef short ribs are seasoned with sea salt and black pepper, grilled, then cooked sous vide for a very, very long time. They are melt-in-your-mouth delicious and the juices in the pouch can be made into a quick and delicious pan sauce. They are also great with any number of our barbecue sauces (our chef’s partial to the Plum Butter Balsamic BBQ Sauce). Pair the ribs with our Poutine Potatoes for a real treat!
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Pour the pouch juices into a small saucepan and add 60g of red wine and bring to a boil. Reduce by half or until desired thickness has been achieved.
Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce over top.
Or....place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Slice the short ribs and place on your plate. Serve with additional sauce if desired.
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.
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!
Lobster Lollipops…Yes, they’re a thing! The ultimate food-on-a-stick. We de-shell a Nova Scotia lobster tail, skewer it with a bamboo stick, vacuum pack it in our Lemon-Garlic-Herb Butter and cook it sous vide. The result? One very tender and tasty lobster tail!