Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Baguette of Roasted Poachers Smoked Chicken Thigh

Serves 4

Ingredients

2 Poachers smoked chicken thighs

4 rashers Poachers Cold smoked loin bacon

1 large baguette

Extra virgin olive oil

1 head baby cos lettuce

2 vine-ripened tomatoes

Mayonnaise

Method

Preheat the oven to 150◦C. Remove core from tomatoes and halve crossways. Place cut side down with a drizzle of olive oil, sprinkle with pepper and salt, and roast for 1hr or until done. Turn oven up to 180◦C . Place the smoked chicken thigh in the oven for 15 minutes to warm through till the skin goes crispy. Meanwhile, fry the bacon in a pan. When tomatoes are cool enough, remove the skins. Cut the chicken into thick slices, halve the baguette, divide the ingredients and assemble, finishing with the mayonnaise.

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