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.
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.
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.