This is a delicious way to use left over chicken. Simply heat up equal quantities of Indian Wedding Chutney and cream in a fry pan and when hot, add some shredded chicken. Once heated through, serve with cooked brown rice and iceberg lettuce. The crunch of the lettuce, chew of the brown rice and slaty sweet chicken makes a delicious combination in taste and texture.
Heat a tablespoon of extra virgin olive oil to a saucepan.
When warm add 200g fresh green, peeled prawns and cook gently until pink.
Add 2 tablespoons of Doodles Creek Spicy Tomato Relish and mix through.
Sprinkle with some chopped coriander or parsley and serve with a slice of crusty bread or some steamed rice.
Doodles Creek Beetroot relish is great with your favorite cheese. We suggest Rockfort, a tangy blue cheese, Brie and a Parmgiano Regiano. Always remember to serve your cheese warm, especially the soft cheeses like Brie to bring out the flavours. We enjoy cheese with thinly sliced baguettes but it is also great on crackers.
Dollop some Beetroot Relish on top - the rich earthy texture and tangy aftertaste brings out the best in the cheese.
Cut and salt one eggplant. Cook half a cup of white quinoa as per packet instructions. Once cooked add a tablespoon of chopped parsley and mint. Toast a tablespoon hazelnuts and almonds on a baking tray until crunchy. Fry the slices of eggplant in Canola oil until soft. Drain.
To assemble the dish, pour a third of the Tomato Sugo with chilli in a baking dish. Cover with eggplant, then quinoa and herb mix, followed by the rest of the Sugo. Top with toasted nuts and bake in a 180 degree oven for 15 – 20 minutes.
Serve with a green salad.
Simply heat the sauce and add a splash of white wine. Simmer for a couple of minutes and then add 350g of mixed seafood (for 4 people). Cook for about 5 minutes for the perfect marinara.