Cherry Tree Kitchen in West Ballina, New South Wales, Australia | Health Food Shop

Cherry Tree Kitchen

Locality: West Ballina, New South Wales, Australia

Phone: +61 422 155 898

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17.01.2022 Another Nutrient packed recipe for you to try! Organic Chicken with Cajun Spiced Buckwheat - Ingredients 1 cup Toasted Buckwheat ... 500ml Organic Bone Broth 2 Inglewood Chicken Thigh Fillet (skin on) 1 bunch Broccolini (chopped, 2cm pieces) 5 kale leaves (sliced) 200g Plum Tomatoes 200g Chorizo (sliced) 2 Tbl Organic Chicken Fat (or oil of your choice) 1 tsp Extra Virgin Olive Oil 1 golden Eshallots (diced) 2 cloves Garlic (minced) 1/2 bunch Fresh Coriander (chopped) 1 tsp Fresh Ginger (minced) 1 tsp Dried Oregano 1/2 tsp Coriander (ground) 1/2 tsp Cumin (ground) 1/2 tsp Smoked Paprika 1/2 tsp Cayenne Pepper 1/2 tsp Black Pepper 2 tsp Sea Salt Method - In a bowl coat the tomatoes, kale, broccolini and chorizo in the olive oil and a pinch of celtic salt, lightly char in a ribbed skillet pan or on coal grill and set aside - Season Chicken thigh with half the celtic salt - In a cast iron pan on a medium-low heat warm half the chicken fat (or oil of you’re choice) and place the chicken skin side down in the pan - Cook gently for 8 minuets allowing the skin to become crispy and golden - Turn the fillets over and cook for a further 3-4 minutes until just done. Remove from pan and rest. - Clean the pan add the remaining chicken fat and return it to a medium heat on the stove - Add the golden eshallots to the pan and sauté for 1 minute, add the garlic and buckwheat and continue to cook for another 2 minutes, add the spices and cook for another minute - Add the bone broth to the pan 1/4 at a time gently stirring allowing it to absorb into the buckwheat - Add the charred veg, chorizo, fresh coriander, oregano and remaining salt and fold through - Return the chicken skin side up and resting juices to the pan of buckwheats to warm through and serve See more

11.01.2022 Nothing wrong with a bit of iso on the farm

07.01.2022 Try Our Recipe Organic Chicken and Bone Broth and Sweet Potato Curry (Serves 6) INGREDIENTS - 800g Organic Chicken Thigh Fillet (3cm dice)... - 500ml Organic Chicken Bone Broth - 4 Cloves garlic (minced) - 20g fresh ginger {minced) - 4 Golden Eshallots (fine dice) 2 Medium Red Chillies (chopped) - 200g Diced Tinned Tomatoes 2 Tbs ghee 1 Tbs Organic Chicken fat (or olive oil) 1 Medium Sweet Potato (peeled and diced) 1 Carrot (diced) 1 zucchini (diced) 2 Tbs Mango Chutney 2 tsp Celtic Sea Salt 1 Bunch Broccolini (3cm pieces) 200g Green beans (3cm pieces) (Spice mix) 1 tsp Ground Coriander 3 tsp Ground Turmeric 1 tsp Ground Cumin 1 tsp Ground Cardamon 2 tsp Mustard Seeds 1 tsp Cayenne Pepper 1/2 tsp ground Cloves METHOD - Heat the ghee in a large saucepan on a medium heat on the stove top. - Add the Eshallots, garlic, ginger and chilli to the pot and cook for a few minutes untill golden/brown - Mix all the dry spices and half the salt together and add to the saucepan, cook for 1-2 minutes stirring continuously - Add half the bone broth and tomatoes and mango chutney to the saucepan and turn the heat to low - Season the chicken with the remaining salt - In a large pan on a medium/high heat add the chicken fat and brown the chicken on all sides then add it to the saucepan of simmering curry base. - In a blender with the remaining bone broth blend the sweet potato, carrot and zucchini to a puree and tip this into the pot of curry and simmer gently for 40 minutes - A few minutes before serving add the Broccolini and beans and cook till tender - Garnish with fresh chilli green onions and mint.

03.01.2022 We are loving these winter afternoons at the family farm

02.01.2022 Anyone else feeling a big bowl of ramen right now? Try this super easy recipe with our Organic Bone Broth for a boost of nutrients. Simple Organic Bone Broth Ramen (Serves 4)... INGREDIENTS 4 pastured eggs (soft boiled) 200g shitake mushroom 400g ramen noodles (or kelp noodles) 2 @inglewoodorganic chicken breast (skin on) 10ml sesame oil 5g Celtic salt (BROTH) 1.5L Organic Chicken Bone Broth 10g fresh ginger ( finely grated) 80ml mirin 60ml light soy or tamari (GARNISH) Spring onions (finely sliced) Toasted sesame seeds Bonito flakes Nori (powder or flakes) Method - Preheat oven to 180 degrees celsius - Add sesame oil to a cast iron pan and place on a medium heat - Season chicken breast with salt and place skin side down in pan for 5 minutes or until skin is crispy and golden - Turn chicken over, add mushrooms to the pan and cook for a further 2 minutes - Place in the oven for 12 minutes - Blanch ramen in boiling water for 2-3 minutes till tender, strain and rinse with cold water - In a pot reduce mirin by half, add bone broth, soy and ginger and bring to a gentle simmer - Remove chicken from oven and rest for 5 minutes before slicing - Pour pan juices into broth - Divide ramen noodles between 4 bowls - Cover noodles with broth - Cut soft boiled eggs in half and add to each bowl - Top with sliced chicken, mushroom, spring onions, sesame seeds, bonito flakes and a sprinkle of nori pieces, Enjoy