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Season the Chicken Thighs with sea salt and pepper.
Butter a 24 centimetres x 18 centimetres baking dish. Place the seasoned chicken marylands into the baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.
Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.
Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.
Sprinkle the flour over the mushrooms and cook for a further couple of minutes.
Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
Remove the meat from the marylands and chop in to 1 centimetre pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
Refrigerate until chilled.
Make the pastry (see instructions below) and once chilled, roll to 3 millimetre thick and cut to line greased pie dishes, leaving a lip over the edge.
Cut out six smaller rounds - these are the pie lids.
Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
Increase the oven temperature to 220C.
Place the pies onto a flat baking tray then place the pies into the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5 - 10 minutes until golden brown.
Remove from the oven and serve
To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.
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An Imperfect Moussaka
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Apple and carrot cake
Apple and Cinnamon Muffins
Apple and Mixed Berry Amaretti Crumble
Apple Pie Roses
Armagnac and Mango Crepes
Artichoke Cooking Suggestions
Asian Shredded Chicken & Mango Salad
Asian Snow Pea Salad
Asian Style Skirt Steak
Asparagus with Cumin Salt and Parmesan
Asparagus with Persian Feta
Avocado Salad with Medley Tomatoes and Chick Peas
Avocado, Potatoes, Kale and Rocket Salad
Baked Ocean Trout with Fresh Herb Salsa
Balsamic Broccolini & Pesto Salmon
Balsamic Glazed Beef Chuck Ribs
Banana Bread with Coconut
Banana Cream Pie
Banana Double Chocolate Almond Muffins
Banana Pancakes with Honey Lemon Syrup
Banana Walnut Bread
Banana, Mango and Passionfruit Lassi
Basic Mustard Vinaigrette
Basin Vegetable Ratatouille
BBQ Cape Grim beef rump with tomato, basil and bocconcini
BBQ Corn with Chilli, Lime and Butter
BBQ Rack of Lamb with Mango Salad
BBQ Rump Pillow with Cauliflower Salad
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Beef Eye Fillet
Beef Scotch Fillet
Beef Scotch Fillet
Beet Energy Bars
Beetroot Blinis with Trout Gravlax
Beetroot, Walnut & Herb Dip with Pita Crackers
Beetroot, watercress, feta & pesto salad
Beetroot, Wild Rice & Herb Salad with Cumin Spiced Grilled Chicken
Berry Jam Fool
Best Ever Easy Peasy Pesto
Best Ever Haloumi Salad
Black Tahini Bliss Balls
Blue Cheese and Grape Salad with Walnuts
Blueberry Crumble Bars
Braised kale with garlic, chilli & chickpeas
Breakfast Berry Yoghurt Parfait
Broad Bean & Parmesan Crostini
Broccoli, Spinach & Potato Soup
Brown Rice Salad with Butternut Pumpkin and Pomegranate
Brussels Sprout and Carrot Slaw with Orange Poppyseed Dressing
Brussels Sprouts & Mushroom Fried Egg Hash
Burnt Butter French Toast with Maple Thyme Bacon, Mushrooms, Watercress, and Goats Chèvre
Caprese Tomato salad
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Carrot and Sunflower Seed Hummus
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Cauliflower Rice with Mint & Turmeric Yoghurt Dressing
Cauliflower Steaks with Pomegranate, Pickled Red Onion and Feta
Charred Mango Salad with Prawns and Avocado
Cherry Beef Burgers
Cherry Tomatoes, Bocconcini and Basil Puff Pizzas
Chestnut & Bacon Green Beans
Chestnut and Mushroom Soup
Chestnut, Italian Sausage & Fennel Spaghetti
Chicken and Chorizo Paella
Chicken Stir Fry
Chicken Tortillas with Summer Mango Salsa
Chilli Garlic Spinach
Chinese Cabbage, Mint and Sesame Slaw
Chocolate and Pear Cake
Chocolate and Plum Brownie
Chocolate and Raspberry Pavlova Stack
Chocolate Christmas Pudding with White Chocolate Sauce
Chocolate Raspberry Pavlova
Christmas Ham Crescents with Spiced Mango Dipping Sauce
Christmas Ham with Honey-Glazed Carrots
Christmas Leg Ham
Chunky Steak Pie
Citrus Curd Tarts
Classic Chocolate Cake
Classic Roast Chicken with Thyme
Classic Roast Leg of Lamb
Coconut, Blueberries and Chia Seeds Smoothie
Country Chicken and Mushroom Pies
Creamy Roasted Tomato & Basil Soup
Creamy Scrambled eggs, Balsamic tomatoes and bacon
Crimson Fruit Salad with Tarragon
Crisp Pork Belly with Sour Peach Salad
Crumbed Whiting with Citrus Salad
Cumin beef with hummus
Dark Chocolate & Fig Teff Cookies
Date and Banana Loaf
Deconstructed Tomato Salad
Easter Egg Brownies
Easy Easter Sunday Lamb Roast
Falafel Salad with Cashew Turmeric Dressing
Fig Pasta with Pine Nut and Pancetta Crumb
Fig, Apricot, Raspberry and Pistachio Fruit Salad
Fish Tacos with Fresh Mango Salsa
Flourless Pumpkin Cake
French Bean Salad
French Toast with Bacon, Berries and Cream
Fresh Basil & Parmesan Pesto
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Our Sydney Fresh Seafood range is only available if ordered before midnight the day before delivery. It is also unavailable for morning deliveries. Please consider these constraints when placing your order.
Unfortunately our Sydney Fresh Seafood products are unavailable for delivery on your selected delivery time. It is only available if ordered before midnight the day before delivery. It is also unavailable for morning deliveries. Would you like to change date or proceed without seafood?
Due to the hot weather at this time of year, our strawberries will not last very long even when kept in a fridge. They should be eaten the same day or the next. Please take this into consideration when purchasing.
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