Lastly add a slice of lemon and cut the butter into two discs. Place the beans or asparagus on the onion rings. Place 2-4 onion rings in the middle of each piece of paper. Keep in the fridge or freezer until needed.Ĭut two pieces of baking paper about 30 x 30 cm. Wrap the butter in cling wrap and turn into a “sausage”. Place the butter and herbs in a bowl and with a fork, mix properly. ⅓ cup / 80 ml fresh herbs – dill, basil, parsleyįirst, make the herb butter. All nutrients and vitamins are best preserved in this way of cooking.Ĩ-10 green beans – you can also use asparagus – cleaned and trimmed The main advantage of cooking en papillote is the health aspect. Grilling, baking and frying often becomes the predominant flavour and not the meat, fish of vegetables that you are preparing. Steaming brings out the flavour of each individual ingredient that you cook with this method. No need to buy expensive steamers, all you need is the foil or parchment paper and a heat source. It is a very inexpensive way of steaming food. What are the benefits of cooking en papillote? – a baking sheet if you are baking it in the oven Of course if you have the luxury of shellfish like crayfish, prawns or crab, it will be delicious. Salmon and trout is my favourite fish to cook en papillote. – individual portions of your preferred protein – Any type of fish works, but the soft white fish types such as hake, kingklip or angelfish. It looks pretty, it is not too hot to handle and I think it is a little friendlier to our environment. Vegetarians, vegans, carnivores and people with allergies.īoth of these options work well, although I prefer the use the paper. The other big advantage is that you can cater for everyone’s preferences. Guests love opening the parcels at the table. During the summer months when it is hot and spending time in the kitchen is too much to handle, try cooking this way. Both the oven and the airfryer is easier to control, but if your open fire is not too hot, it works like a charm. The beauty of cooking en papillote, is that it works in the oven, the Air Fryer and also on the open fire. In this case, I used both proteins and vegetables and because of the gently cooking method, the trout was soft and delicious and the vegetables cooked, but still crunchy. It is a gentle method of cooking proteins like fish, chicken breast, shell fish or vegetables. En papillote is French for “wrapped in paper.” This technique of cooking uses steam that builds up inside a folded piece of parchment paper or aluminium foil.
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