Ontario lamb, marinated in exotic, fragrant za'atar spices (sesame, cumin, mint oregano.....). The marinated lamb kebabs are grilled for the smoke then cooked sous vide to med-rare. We include a pouch of lemony yoghurt to drizzle over top. Served with Iranian Smoked Rice Pilaf (yes, the rice is smoked!) and Roasted Carrots.
When we think Spring, we think exotic, fragrant spices! Our Tandoori Chicken is all that! Marinated with yogourt, coriander, cumin, ginger and a few chilies, then grilled to get the smokiness of a traditional Tandoor oven. Served with Pilau Rice (Basmati rice, peas and more fragrant spices!, cardamom, cinnamon, ginger) and Garam-Masala Honey Roasted Carrots (yet more fragrance!!)
We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario. We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.
(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)
This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with vegetable broth, white miso and a splash of white wine. We've added a trio of sautéed Portobello, Cremini and Oyster mushrooms. To top it off, we've included some Roasted Celebration Squash and a choice of grated plant based Parmesan cheese alternative or Grated Pecorino Cheese. Either choice come mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
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! We pair this with our Persian Jeweled Rice and Braised Carrot and Parsnips.
Braised Persian Lamb Shank
150 g Persian Jeweled Rice
125 g Braised Carrot and Parsnips.
(Pictured here with Sautéed Yellow and Green Beans with Garlic)