Featured The CookingBites Prize Challenge: 'En Papillote'

Discussion in 'Competitions & Challenges, Questions & Quizzes' started by morning glory, Nov 18, 2018.

  1. morning glory

    morning glory Obsessive cook Staff Member

    The prize challenge is back - in time for Christmas! So to counteract all the rich and calorific Christmas fare I thought I'd choose a 'healthy' way of cooking. To enter, all you need to do is post a recipe and photograph of something you have cooked 'en papillote'. Post it as a new thread, tag it cookingbites prize challenge' and place a link to it (and a photo if you wish) in this thread.* The winner will be decided by a members' poll. The new deadline is midday 5th January (GMT).

    So - what is 'en papillote'? Its a French term which literally means 'in parchment', describing the cooking method which involves cooking ingredients in a pouch of paper or foil and baking in the oven. To quote Great British Chefs website:

    Although its a classic French method of cooking its very well suited to home cooking and useful if 'cooking for one' - what is more, there is no washing up and minimal preparation time! You just need to remember a few simple rules. Cooking en papillotte is suitable for all kinds of ingredients including vegetarian and vegan. One thing to remember if you intend using meat is that it isn't going to brown - so you might want to consider using a paste to coat the meat and colour it.

    There are some good tips here:

    https://www.seriouseats.com/2010/03...-packages-vegetables-meat-fish-slideshow.html

    https://www.telegraph.co.uk/food-an...papillote-for-simple-parcels-full-of-sensati/

    Details of the prize will be in the next post.

    *Please PM me if you need help regarding how to enter.
     
    Last edited: Dec 10, 2018 at 4:22 PM
  2. morning glory

    morning glory Obsessive cook Staff Member

    In the spirit of keeping things simple - the prize on offer is Ottolenghi's brand new book: Simple

    Ottolenghi is an Israeli-British chef, restaurant owner, and food writer, renowned for bold flavours, with lots of vegetarian friendly dishes. He is the co-owner of 6 restaurants in London, including the acclaimed Nopi and is author of bestselling cookbooks, including Ottolenghi, Plenty, and Jerusalem and Nopi. ‘Simple' (published October 2018) is his most recent book. He has recently completed an American tour to promote the book.

    simple-3d-1300_1_.jpg
     
    Herbie likes this.
  3. Herbie

    Herbie Senior Member

    I had an amazing fish and fennel 'En Papillote' last September when we stayed at a posh hotel in Wales for our 20th wedding anniversary. It smelled amazing (they opened it under my nose) but after that was a little disappointing. Though the standards had been set high by other dishes. Strawberry caviar :love:
     
    morning glory likes this.
  4. morning glory

    morning glory Obsessive cook Staff Member

    Fish seems to be the thing most favoured by chefs to cook 'en papillote'.
     
  5. Yorky

    Yorky Uncomfortably numb

    I don't suppose fish and chips served in The Yorkshire Post counts?

    Yorkshire Post F and C.jpg
     
  6. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Might be something to use hogfish, lionfish or grouper in. Fennel for sure and a nice pilaf to serve it with. I think fish is perfect for this technique as it is one of the fastest cooking proteins.
     
    morning glory likes this.
  7. morning glory

    morning glory Obsessive cook Staff Member

    Not quite!
     
  8. Yorky

    Yorky Uncomfortably numb

    I've eaten in quite a few 5 star restaurants none of which beat fish and chips out of newspaper on a cold winter's evening in Yorkshire. At least that's how I remember it.
     
    morning glory likes this.
  9. morning glory

    morning glory Obsessive cook Staff Member

    'En Papillote' became poular in Edwardian England where it was known as 'Paper Bag Cookery'. If you are interested in retro recipes an entire book of Paper-Bag Cookery by Vera Countess Serkoff (1911) is on-line here: https://www.gutenberg.org/files/41406/41406-h/41406-h.htm

    Fascinating reading... all manner of things are included such as stews, cakes and puddings. I may try my hand at one of the cakes.

    Curiously, this book also includes recipes for things in batter - which one would not think would cook in a papillote. So maybe @Yorky it is possible to cook battered fish en papillote after all?
     
    Last edited: Nov 19, 2018
  10. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    I'm sure you could cook battered fish en papillote, but the batter wouldn't be crisp like when you fry it.
     
    morning glory likes this.
  11. Karen W

    Karen W Well-Known Member

    Location:
    Over the Rainbow
    I liked the movie with Steve McQueen and Dustin Hoffman :D
    This past summer, it was a great way to cook an entire meal and not heat up the kitchen. There are also some good ideas at Reynolds Wrap.com
     
  12. morning glory

    morning glory Obsessive cook Staff Member

    Soggy batter? Doesn't sound very appetising. There is only one way I'm going to find out...
     
  13. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    I think you have the meanings mixed up.
     
  14. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    I was thinkg it would bake more like a bread texture, or possibly just run/melt off before it sat.
     
  15. morning glory

    morning glory Obsessive cook Staff Member

    Yes... I might just try with something cheap and simple as I don't want to waste a piece of fish.
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice