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 chicken breast then cooked sous vide. Our creamiest stuffing yet!
(Pictured here with Wild Rice Pilaf and Grilled Asparagus)
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 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.
Heat the lamb shank following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
Pour the juices into a small saucepan and reduce until thickened.
Plate the lamb shank and pour the reduced juices over top (and your potatoes!)
Spinach, Apple and Brie Stuffed Chicken Breast
Our most popular stuffing! Our boneless, skinless chicken breast is stuffed with an unlikely, but delicious combination of sweet Ontario apples and apple sauce, sautéed 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.