Mon & Tues: Curate your own smokehouse picnic.
Wed to Sun: Chef’s Smokehouse Snack plates from 11AM.
Thurs to Sun: Sharing Lunch Menus, 12PM.
Complimentary splash tastings, 10:30 – 5:00pm, daily.
Farm Shop & Coffee
Seven Days 10:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >
1 Poachers smoked chicken breast 200g
1 pk Poachers streaky bacon 200g
1 Cos lettuce
2 slices bread
2 boiled eggs
Parmesan cheese, a few shaved slices
½ cup mayonnaise
1 tablespoon lemon juice
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1/3 cup grated parmesan cheese
Salt and pepper to taste
Preheat the oven to 180 degrees. Bring a pot of water to a boil and boil eggs for 5 minutes; when cooked place them in cold water to cool and then peel.
Line a baking tray with greaseproof paper. Slice up bacon and lay it out in a single layer. Bake in the oven for 18 minutes or until crisp to your liking. Thinly slice the bread for croutons. Remove the bacon from the tray and lay it out on a paper towel. Keep the fat from the bacon on the tray. Lay out the bread onto the bacon fat tray, turn it over and bake for 15-20 minutes.
Mix all the dressing ingredients together. Keep it thick as the moisture from the lettuce will thin it.
Mix all ingredients together, serve and enjoy with a glass of Poachers Rose.
Tip: It is best to cook the croutons in the bacon fat, but if you are in a hurry, you can toss the bread in olive oil and cook it at the same time as the bacon.
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