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 sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!
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.
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.
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.