It’s as if this chicken breast had been kissed by the Tuscan Sun! Marinated first with Balsamic vinegar, extra virgin olive oil and garlic, then filled with a stuffing of mushrooms, artichokes, spinach and Asiago cheese. The chicken is grilled, vacuum packed and cooked sous vide to lock in all those Tuscan flavours. Pairs beautifully with our Wild Rice Pilaf.Buon Appetito!
Roasted Petite Tender with Asiago-Spinach Stuffing
A perfect roast for two (or three)! The Petite Tender is a seldom seen cut of meat that is nearly as tender as a filet. We season it with sea salt and black pepper, sear it, and stuff it with a creamy combination of Spinach and Asiago cheese. Cooked medium-rare, this roast melts in your mouth. Serve with our Roasted Garlic Smashed Potatoes....mmmmmmmm.
Grilled Jamaican Jerk Chicken Breast A mix of African and Indian flavours, the cuisine of Jamaica is rich with fragrant spices! We make a marinade with orange juice, soy sauce and spike it with allspice, cinnamon and nutmeg with a smattering of Jalapeno peppers to make it interesting. Then we marinate our Fenwood Farm's boneless, skinless chicken breasts before tossing them on a grill to char the chicken and spices. We then lock in all of those aromatic spices by vacuum packaging each chicken breast and cooking them sous vide. Complete your meal with a side of Jamaican Rice and Beans!
Tender chunks of Maple Ridge Farms pork are marinated with olive oil, red wine vinegar, garlic, oregano, and lemon juice then skewered on bamboo sticks, we grill them and cook them sous vide, locking in those sunny Greek flavours. Wrap it in a pita, or serve it on a bed of our flavourful Greek Rice alongside a classic Greek Salad.
All the flavours of Prime Rib Roast….on a meaty, barbecued rib! Seasoned with sea salt and black pepper, we grill our Bar Five Farms Prime Rib Beef Back Ribs for that great barbecue flavour before cooking them sous vide, very, very slowly. Tender and juicy! Slather on our Coffee Porter Barbecue Sauce and serve 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.
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.
Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.
We use the same fragrant marinade that we marinate our Jamaican Jerk Chicken Breast in, only this time, we marinate an Fenwood Farm's plump and juicy chicken leg. We grill it and lock in the flavours and aromas by vacuum packing it and cooking it sous vide! Serve this with our Jamaican Rice and Beans to complete your Island experience. Irie mon!
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 or Mumbai Rice!
The rich, earthy flavours of Portobello mushrooms slightly sweetened with Port wine and stuffed into a grilled Petite Tender, make this a delicious roast for two (or three, or four!). The Petite Tender is a seldom seen cut of meat that is almost as tender as a filet of beef. We cook this sous vide to medium rare to ensure a moist and tender roast.
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.
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 toss pieces of Buschbeck Farms Lamb in fragrant Harissa spices, the traditional spice blend of North Africa that includes: cumin, coriander, caraway and smoked paprika. We skewer the pieces on bamboo sticks and quickly grill them over high heat before cooking them sous vide, ever so slowly to a perfect medium-rare. Tender Moroccan Street Meat! great accompanied with our Couscous or Mumbai Rice.
Pieces of our Bar Five Farms petite tender are skewered on a bamboo stick, seasoned with classic Montreal Steak Spice and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare doneness! Delicious set atop our Poutine Smashed Potatoes.
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 or tossed with spaghettini. Goodbye, rubbery… Hello buttery, melt-in-your-mouth goodness!
Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Roasted Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions, garlic and fresh herbs. Two pouches make up this One Pot entrée. Try it served over our Portobello Smashed Potatoes. It can be purchased as a Dinner Kit.
Provençale Ratatouille and Chèvre Stuffed Chicken Breast
Provençale Ratatouille and Chèvre Stuffed Chicken Breast
Ratatouille, the classic French Provençale dish of tomato, zucchini, eggplant, sweet peppers, onions and garlic seasoned with Herbes de Provençe. We combine all of this with creamy goat cheese and stuff it in a plump Fenwood Farm's boneless, skinless chicken breast then cook it slowly sous vide. Even more amazing when paired with our Roasted Garlic Smashed Potatoes.
We take a fillet of Jail Island Atlantic Salmon, sprinkle it generously with our own blend of Cajun spices and sear it in a hot cast iron pan; not hot enough to blacken....just tan it to a deep bronze! Then we cook it sous vide to ensure a very moist and tasty Cajun experience! Great with our Jambalaya Rice and a squeeze of fresh lemon!
The exotic aroma of this duck dish is reminiscent of the street vendors in Kowloon Bay, Hong Kong! Ginger, soy, star anise and sesame are combined in a marinade for our King Cole Duck Breast. After soaking up these incredible flavours we quickly grill the duck breast, and vacuum pack it, locking in all of those flavours and aromas. Then we cook it sous vide to a tender, medium-rare doneness. Pairs brilliantly with our Coconut Rice or Red and Black Thai Rice. Guong dong wah!
Grilled Piri Piri Chicken Breast A celebration of the blending of African and Portuguese cuisines….and in particular, the Bird’s Eye Chili! Our version of this dish (seems everyone has a variation; from spice rubs to marinades) involves a spice rub that includes garlic, ginger, cardamom, paprika….and goes easy on the chilies! Our Fenwood Farm's boneless, skinless chicken breast is rubbed with the spices and grilled quickly over a very hot flame, before being vacuum packed and cooked sous vide, resulting in a very aromatic, moist chicken breast. Try paired with our Mexican Firecracker Rice!