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 >
200g Poachers smoked chicken breast
with tarragon and lemon zest, sliced
knob of butter and drizzle of oil for frying
sea salt flakes
350g tagliatelle pasta
1 clove fresh garlic, crushed
200g tenderstem broccolini, cut into florets
100g creme fraiche
40g parmesan, finely grated
60ml liquid chicken stock
50g walnut kernels roasted and chopped
In a large, non-stick frying pan, brown the chicken and garlic with a knob of butter and drizzle of olive oil.Boil the tagliatelle in salted water. For the last three minutes of cooking, add the tenderstem broccolini.
Drain and toss in the pan used for browning the chicken along with the creme fraiche, parmesan and chicken stock. Mix well over a medium to low heat until warmed through and the cheese has melted into the sauce. Serve the pasta tossed with walnuts and
seasoned with sea salt flakes.
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