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 >
Serves 2 as a meal or 4 as part of a shared meal
2 Garlic cloves
1 Jalapeno chilli
2 Tbs Peanut oil
1 Poachers smoked chicken breast – diced
1/2 Small red onlin – thinly sliced
Handful green beans – trimmed and sliced
Pinch of caster sugar
1 tsp Fish sauce
2 Tbs Lime juice
Handsul of fresh mint and coriander
Head of Cos lettuce
In a pestle & mortor, grind the garlic and chilli into a paste.
Heat a wok till smoking, add the peanut oil and when hot, add the smoked chicken, onion and beans. Stir fry a couple of minutes, add the garlic and chilli paste, sugar, fish sauce and herbs and mix through.
Place lettuce on the plate and spoon in the mix.
Serve with a glass of Poachers Rose.
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