Lightly fry a crumbed chicken breast in some canola oil. Drain on paper before laying in a baking dish. Top with Doodles Creek Sugo with oregano and a slice of buffalo mozzarella.
Sprinkle with grated parmasen cheese and bake for 15 mins in a 180 degree oven.
Delicious for dinner served with a green salad.
Pour the whole jar of Doodles Sugo with Oregano Sauce into a saucepan.
Add half a glass of white wine and heat until the sauce is simmering.
Once the sauce has simmered for a minute or two, add about 500g fresh mussels and place a lid on the saucepan.
Cook on a low heat for about 10 minutes until the mussels have opened.
Scatter some fresh chopped parsley over the saucepan and serve with warm sourdough.
Serves 3 - 4.
Mix halved sprouts, cauliflower florets and asparagus in a bowl with a little Extra Virgin Olive Oil and salt and pepper and bake in a 180 degree oven for about 30 minutes until the cauliflower, sprouts and asparagus are slightly brown.
Place on a serving dish and dress with Doodles Creek Balsamic Dressing.
Recipe for 1 person:
Tear a piece of Baking paper and place on it a handful of English spinach, Place 100g of fish cut into 3cm pieces. Add 2 green prawns peeled and one scallop.
Cut 4 button mushrooms and place on top with two or three pieces of cooked sweet potato. Sprinkle with a tablespoon of Doodles Creek Asian dressing with miso.
Fold the paper to make a parcel and wrap in foil. Place on a baking tray and bake in 180 degree oven for 15 – 20 minutes.
Serve with a wedge of lime and some crunchy bread.
Marinate some fillets of ocean trout with Doodles Creek Asian Dressing and bake in a 180 degree oven for 15 - 20 minutes.
Serve warm on a green salad with avocado and sliced fennel.