Carrier PiDGiN Meals
Suggested Pairing: Crooked Post Pinot Noir - $60
While prepping you should drink: PiDGiN 4 drinks - 375ml Negroni $35
Make it extravagant: add alba white truffle 20g $70, need a truffle slicer $25
Your restaurant quality home cooked meal will include a decadent selection of local game and produce. The star of your meal is the Thiessen Pheasant Ballotine prepared to perfection by our professional chefs and finished in your kitchen.
Hannah Brooks Farms, Ruskin BC, Burnaby BC
Klippers Organic Farms, Cawston, BC
Thiessen Farms, Chilliwack, BC
Price: $85 or $125
Skill Level: Beginner
Feeds: 1 or 2
Prep / Cook Time: 40 Mins
Keeps in Fridge for 5-7 Days: Dietary Restrictions: see allergy matrix
chicken liver and foie parfait, milk bread, quince chutney
roasted winter squashes with guanciale vinaigrette, pickled squash, pickled mustard seeds, ponzu mayonnaise
pheasant ballotine, stuffed with; truffled shiitake duxelle, pork and chinese chives
Miso stilton blue cheese pomme anna
Fermented bok choy
coconut tapioca, yuzu curd, grilled asian pear, ovaltine white chocolate rocks
jar of chicken liver and foie gras parfait
mini loaf of milk bread
klippers winter squash
vac-pac trio with ponzu mayo, pickled mustard seeds, pickled squash
2 servings pomme anna
heirloom baby carrots
fermented bok choy
jar of madeira jus
2 jars of dessert
cast iron or non stick pan
knife / chopping board
salt and pepper
honey or brown sugar
Preheat oven to 375C
Chicken liver and foie parfait: is ready to eat. Leave the jar out at room temperature to warm up. Approx 15minutes. Toast milk bread. Enjoy with quince chutney
Squash salad: Place squash on baking tray, drizzle oil and season with salt and pepper. Roast in the oven for 12-15 mins. Once squash is cooked, place in a bowl and dress with the guanciale vinaigrette. Plate. Turn the oven down to 300C
Pheasant: pat dry the skin of the pheasant ballotine with a paper kitchen towel. Heat the cast iron or non stick pan to medium heat and add 1 tablespoon of canola oil. Place the ballotine in the pan and colour all around until golden. Place ballotine into the 300C oven to warm through for approx. 20 minutes.
Pomme anna: heat a saute pan to low with oil. Seared all sides of the pomme anna til golden brown.
Glazed carrots: Cut carrot into half and roast in a pan, when carrots are cooked, add glaze and finish with a ‘knob’ (kitchen slang for a small piece, approx. 1 teaspoon/ 5grams) of butter.
Fermented bok choy: is ready to eat at room temp.
Madeira jus: heat up jus in a small pot and whisk in a knob of butter to finish.