Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm
No BYO

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Smoked lamb cutlets served on a potato and celeriac mash with Lynwood chilli tomato jam

Serves 4

Ingredients

12 smoked lamb cutlets
2 celeriac bulbs
6 med size Desiree potatoes
1 litre milk
1 clove garlic
Salt and pepper
50g butter
Lynwood chilli tomato jam or your favourite chutney

Method

Peel potato and celeriac and cut into even size pieces.
Place into a large pot and add garlic clove, milk (and water if necessary) to cover potatoes and celeriac.
Bring to boil and simmer rapidly until cooked. Drain thoroughly. In a food processor, blend cooked potatoes and celeriac with butter and seasoning to taste. Panfry smoked lamb cutlets for 4-5 mins on each side until lightly browned. Serve on a celeriac mash with a ‘dollop’ of jam or chutney on the side.

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  • The best part of a Friday is to sit down to a fresh charcuterie board filled with the delicacies from the kitchen.
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Saturday 3 March

Enjoy a continual feast in the the veggie patch paired with the lovely Wily Trout wines.
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  • Stocking the farm dam with some rainbow and brown trout. 🍾🌞🎣
  • After a belter of a summers day it’s time for some hydration.
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