Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >
1 pk Poachers smoked Sicilian chicken breast, 200g – diced
1 onion diced
2 tbsp extra virgin olive oil
2 cloves garlic crushed
12 kalamata olives – pitted and chopped
100g Spaghetti or similar
350g passata sauce
Parmesan or Goat’s cheese to finish.
Heat water in a large saucepan, when boiling add pasta. Heat olive oil in saucepan, fry onions till soft, add garlic and 2 minutes later the olives. Then add smoked chicken and passata sauce. Warm through for 5 – 7 minutes or until the sauce thickens, if it gets too thick add a little water. When pasta is ready assemble with some crumbled Goat’s cheese or grated Parmesan on the top, which you prefer.
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