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
4 new potatoes
Extra virgin olive oil
Juice of 1/2 lemon
1 baby cos lettuce, cut in half
1 French shallot, thinly sliced
1 cup frozen peas
1 tbls fresh mint, chopped
100mL vegetable stock
1/4 cup creme fraiche or sour cream
Cook the potatoes for 15 mins or until ready. Drain and transfer to a bowl and toss with a drizzle of olive oil and lemon juice. Sliced the smoked chicken warm in a pan for a few minutes with a little olive oil and remove. Next, heat a tablespoon of olive oil and fry the lettuce, cut side down until it just colours. Set aside. Add shallots and fry for three minutes. Add peas, mint and stock. Simmer for 3 minutes. Add creme fraiche and lettuce for a minute or two.
Serve with a glass of Poachers Riesling.
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