Cooking en papillote is a French cooking method which means "in parchment". It encloses the food in an envelope, employing steaming and braising as the food cooks itself in liquid. Cooking by this method infuses the entire packet with the herbs, wine, and vegetables. The food cooks and steam by itself without drying out. It's also healthier, because the method requires little or no oil.
The cooking method is fast and uncomplicated in its execution, and the additional beauty is to serve the individual packets on their plate and let them unwrap to enjoy a show of erupting aromatic steam.
This is a simple dish of clams cooked in olive oil, garlic, lots of parsley, and a touch of red pepper flakes, bathed with white wine and butter.
I take time to setup a beautiful presentation for photo-taking so that the palatable will capture its flavors and aromas to you. Don't be afraid to try them!
Recipe: Clams en Papillote with Potatoes & Peas
• 75g English peas
• olive oil for brushing
• 2 medium Yukon gold potatoes, peeled and thinly sliced using a mandoline
• 1kg littleneck clams
• 20g chopped fresh parsley
• 4 sprigs thyme
• 1tsp red pepper flakes
• zest of 1 lemon
• 30g (2 tbsp) unsalted butter, cut into pieces
• 80ml white wines (about 2 tbsp for each packet) (i use about 120ml (3 tbsp each packet), cos i simply loves the white wine!!)
• 2 tbsp olive oil
• 4 cloves garlic, very thinly sliced
1. Preheat oven to 200C.
2. In a small saucepan, bring 375ml (1½ cups) water to a boil. Add the peas and blance them for 1min. Drain and submerge them in ice water to stop the cooking process, drain, set aside.
3. Cut 4 pieces of parchment paper to approximately 12 x 14 inches. Fold each sheet of parchment to half and lay them on a work surface. Brush a little bit of olive oil on the center of each of folded halves (this is where the potatoes will go).
4. Arrange the potatoes on top of the olive oil on all the pieces of parchment. Place the clams and peas on top. Sprinkle with parsley, thyme, red pepper flakes, lemon zest, and butter.
5. Fold half of parchment paper over to cover the mixture, lining up edges of parchment. Make small fold starting from bottom left corner to make a triangle, overlapping and sealing the first one and repeat. Before sealing up the packet, pour the wine on top and seal the packets. If desired, staple folds to ensure they do not open.
*Click here to learn folding the packets www.youtube.com/watch?v=AsDGzZ7kQys
6. Place packets on baking tray. Bake for 15-20mins or until the clams open. You will be able to feel through the paper that they have opened.
7. About 2mins before the clams are done baking, combine 2tbsp of olive oil and garlic in a small saucepan and cook over low heat until garlic is fragrant and lightly golden.
8. Remove packets from oven. Set on 4 plates/bowls, using kitchen shears, cut open the top of package, careful not to burn yourself in the steam released, pull back parchment to open. Drizzle the garlic and olive oil on top of the clams. Serve immediately.
Recipe inspired by: BBC Good Food with some adjustment
I use the White Angel Venus (1kg for $9.90) from Sheng Siong supermarket instead of littleneck clams.
These clams is sweeter than the common clams, meat is plumper and juicer. Plus, there is no need to scrub and soak them in water for hours. It makes the cleaning much easier and cooking, tastier. You can replace with frozen clams if you can't get the fresh ones. I wash them under running water and soak for about 30mins.
Served with bread or salad, or complete as a full course meal with pasta. I likes it with salad for lighter meal.
In this recipe, we use a Panasonic microwave oven NN-DS592B.
More information on the above Panasonic kitchen appliance @ www.panasonic.com.sg.
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*Wanted to share this 25 sec clip on Instagram, but it refuse to load, forever processing and auto shut down the apps. I think it is too delicious to be share! LOL