Celebrate National Seafood Week

Celebrate National Seafood Week


Posted 12th Oct 2016


This week celebrates National Seafood Week, the ideal time to experiment with some new recipes. We've picked a few to get you started....

Haddock with White Wine Tagliatelle

Enjoy great tasting fish and take the bother out of cooking it.



You will need
2 Haddock Fillets White Wine, Mustard & Spring Onion Sauce
180g brown cap mushrooms
180g dried tagliatelle
1 tbsp vegetable oil

Directions

1. Preheat the oven to 190 deg C, gas mark 5.

2. Cook the Bake to Perfection haddock for 30 mins.

3. Wash and slice the mushrooms and fry in the oil until soft.

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.

Serving tip

Try adding a coriander garnish

Cod Carbonara

A quick and creamy carbonara-style pasta that showcases delicious peas with cream and cod.

You will need

1 Egg Yolk
1 pack Field Fresh Country Mix
1 tsp Butter
2 Cod Fillets (diced)
150g Double Cream
1 crushed Garlic Clove
3 tbsp Grated parmesan
200g Qucik cook spaghetti
1/2 Small bunched chives snipped

Directions

1. Cook the spaghetti (as per pack). Meanwhile, melt the butter in a small pan, add the garlic, diced cod fillets and gently sizzle for 3 min. Remove from the heat and place in bowl.

2. Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the cod fillets cut into cubes.

3. Drain the pasta well and return to the pan. Add the cod mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with parmesan.

Cheesy Fish Finger and Leek Pie

Wake up your taste buds with this fish pie.

You will need

6 Omega 3 Fish Fingers
15ml Vegetable Oil
2 Leeks (sliced thinly)
8 Baby Carrots (sliced thinly)
1 Courgette (sliced thinly)
2 Large Potatoes (pre cooked and sliced)
75g Cheddar Cheese

Directions

1. Cook the Birds Eye Fish Fingers (as per pack instructions).

2. Grease a heatproof dish approx 18 x 28cm.

3. In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes.

4. Season well. Cut each Fish Finger in half and toss carefully into the vegetable mixture then put into the dish.

5. Sprinkle over the cheese and cook in a preheated oven 190C/170C/ Gas 5 or cook under a preheated moderate grill for about 5-10 minutes until golden brown.

Serving tip

Birds Eye Field Fresh Peas or steamed veg for a complete meal.

Recipes courtesy of Birds Eye





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