If need be, I would absolutely turn cartwheels to convince you how wonderful en papillote, or cooking “in the bag” is. Not (in these days of supermarkets) as you might think – in a prepared brand name bag – but rather in a folded piece of baking parchment or alfoil. The edges of the parchment sheet are folded to seal in all the aroma, flavour moisture and nutrients of the ingredients inside. It’s a kind of traditional ancestor of the more modern sous vide. I’ve written about this wonderful, simple cookery technique before with en papillote recipe ideas here on Inside Cuisine.
Chef Justin North is also a big fan of en papillote. The first time I met him (a couple of years ago now) he was giving a cookery demonstration using this wonderful simple technique, and I went and spoke to him about it after the class. Last weekend – over the three days of the Good Food Wine Show at Sydney Convention Centre – he demonstrated three recipes. And once again one of his recipes, was en papillote – this time a recipe for Beetroots Baked in Aromatic Salt.
In his demonstration he added SAXA Sea Salt flakes, bay leaves, fresh thyme, fresh rosemary, garlic cloves, peppercorns and EVO to his parcel, which is then cooked in a preheated medium oven for about 45 minutes. If desired rub off the beetroot skins when cool.
Good Food Wine Show website.
Level 5, Westfield Sydney
Corner Pitt Street and Market Street, Sydney NSW 2000 Australia
+61 2 9283 3440