It is National Seafood Week with Birds Eye

I sometimes buy frozen fish, especially if I am making a fish pie but very rarely would I buy a fish in a ready made sauce.

We all know we should eat more fish, at least two portions per week and that fish is rich in omega-3 a compound that helps to boost our brain power and is really good for our hearts.

Well, Birds Eye asked me to try their new Haddock in a white wine, mustard & spring onion sauce and to show how you can make a quick, simple but delicious mid-week meal and would I use their recipe as well.

The recipe takes only as long to make as it takes for the pasta to cook.

Ingredients:
2 Haddock Fillets White Wine, Mustard & Spring Onion Sauce
180 gm brown cap mushrooms
180 gm dried tagliatelle
1 Tbsp vegetable oil

Preparation:
1. Preheat the oven to 190oC, gas mark 5
2. Cook the Bake to Perfection Haddock for 30 minutes
3. Wash and slice the mushrooms and fry in the oil until soft (I also added some finely chopped onion at this point)
4. Cook the tagliatelle as per pack instructions and drain
5. Stir the mushrooms and the sauce from the haddock into the tagliatelle and stir through the flaked haddock.

This recipe serves two and with a side salad or portion of vegetables it makes a quick and tasty supper without any fuss.  I grated fresh parmesan (Parmigiano Reggiano) on top.  It was tasty and we will certainly be having this again.

If you want more recipes from Birds Eye click HERE.

Birds Eye have a whole range of frozen foods, new ones and of course our favourites like fish fingers and frozen peas!  Personally I feel like a fish finger sandwich for lunch!

I was not required to write a positive post although I was asked to try Birds Eye's own recipe.  As usual all opinions and photos are my own.

Bertolli with Butter - an Evening with Gennaro Contaldo

I have seen Gennaro Contaldo many times on television on his own or with one of his friends Antonio Carluccio or Jamie Oliver but let me tell you meeting him in person is a great experience. The man is a true gentleman, self effacing with a great sense of humour!

I had the pleasure of meeting Gennaro at an event held at Food at 52 on behalf of Bertolli with butter - an ingredient that gives you the best of both world in the cooking department.  Adding olive oil to butter gives a higher smoking point i.e. the food will be able to be cooked at a higher temperature before smoking and burning.

As usual at any event held at Food at 52 there are plenty of lovely plates and dishes over flowing with fresh and tantalising ingredients.

I have made pasta quite a few times at events and cookery schools but I didn't really get excited or enjoy the experience.  Working with Gennaro was a pleasure, hearing him describe the process of starting with one egg and 100gm of '00' grade pasta flour per person (we made a double dose each for the practice) and turning it into the simplest and purest form of food heaven, Italian style!

We began rolling out our pasta dough and for the first time I really enjoyed the experience, I really 'got it'!  Gennaro said my long piece of pasta was excellent!

We then stood back and watched the pasta master create loads of different shapes ready for the simplest sauces!

A spinach and ricotta ravioli with a butter an mint sauce. To serve 4 uses 100gm Bertolli with Butter ....

or you could use the same mixture to make Tortelloni with Butter and Mint sauce ...

A plate piled high with a selection of wild mushrooms ready to make ......

..... Tagliatelle with wild mushrooms - to serve 4 only uses 50gm of Bertolli with Butter.

Farfalle with peas and mint - to serve 4 uses only 50gm of Bertolli with Butter.

And finally a simple penne shape with Bertolli with Butter and freshly grated parmesan cheese - the simplest essence of Italian pasta you can make!

Gennaro says there are four main points to simple, delicious, good and easy pasta.

* It's all in the water,
* Pay attention to the instructions and timer,
*Al dente is 'numero uno'
* There is a perfect pasta shape for each dish or sauce.

I shall be following these tips and look forward to enjoying fresh pasta.  We were sent home with a pasta maker and some Bertolli with Butter. There is no need to open a jar of sauce when you can use Bertolli with Butter for the tastiest and easiest sauces!

I was a guest of Bertolli and was not required to write a positive review.  All photos and opinions are my own.