Christmas Comes Early!
Blog Entry: Wednesday 29 Jul 2009
“Cooking en papillote (in parcels of paper or foil) was once all the rage,” explains Hugh. It’s about “celebrating a way of cooking speedily and simply, and sealing in as much flavour as possible.”
“Once you get into the swing of cooking this way, you’ll be creating tasty culinary cocoons of your own in no time. Everyone gets to open their own package at the table, sending up a fragrant cloud of steam and, an added bonus, there’s no need for a separate sauce because each parcel contains its own tasty juices.”
From the newspaper-wrapped fish, and sardines in filo, to the apricots with honey and star anise (pictured), all of Hugh’s gourmet gift-wrapped dishes are succulent, juicy and full of flavour because of the real butter they’re wrapped up in!
See Hugh’s ‘Cooking in parcels’ article and recipes at the Guardian.co.uk.
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