Monchong in Banana Leaves

I am really enjoying this series, set in India, by Tarquin Hall.  His very original private investigator, Vish Puri is reminiscent of no one else.  Perhaps just a bit of Hercule Poirot with his mustache, Sandown caps and trademark safari suit.  This latest, The Case of the Man Who Died Laughing, concerns a duplicitous guru, cheerfully bilking his believers, when Vish Puri is called in to investigate a mysterious, seemingly supernatural death.  Great fun!  Also love the nicknames he's given his assistants, driver, etc. i.e.: Handbrake (doesn't use it enough), Facecream, (lovely female operative),"Tubelight (because he was usually slow to 'flicker on' in the morning."

In the course of his adventures, the chubby fellow is continually downing all sorts of delicious, mostly fried little spicy Delhi snacks; chuski, aloo tikki masala, dhokla, paapris, pakorhas, and etc., trying meanwhile to keep from leaving any residue on his clothing, which would betray him to his wife.  She prepares him healthy food, such as a "veg cutlet" for lunch, always reminding him of his doctor's warning.

 I was not led to fry anything, though those snacks do sound like something tasty to buy prepared, in Delhi say, but rather to do a spicy  fish dish, inspired by a Yotam Ottolenghi recipe in Nopi, Gurnard, Baked in Banana Leaf.  We don't have that fish here in Hawaii, however he mentioned another firm, white-fleshed fish could be substituted for it.

Saffron Scented Lobster, Sweet Potato and Green Beans, Baked En Papillote

Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

Several years ago, baking in parchment became one of my favorite cooking methods, still it was good having the opportunity to expand upon it..  I wanted to try some new takes on the fabulous En Papillote.  For instance, I realized from the given recipes that various oven temperatures and cooking times were possible.  Previously I'd just stuck to a basic formula, with variations only in the ingredients, herbs, etc., on the theory that if it works, don't mess with it.

Fish seems to lend itself perfectly to this method of cooking.   So, for my first reprise it was salmon with sweet potato slices in a dressing of seasoned olive oil, paired with blanched kale, salted lemon and a few pats of butter.  I used fresh ginger in the sweet potato dressing, but those garlic chives got eliminated.

There is an element of fun in opening your mystery (to anyone else at the table) packet, aromatic steam puffing out, and dinner revealed.  They had just the right amount of moisture from the blanched kale, butter and sweet potato marinade.  Scoop it off the paper onto your plates and enjoy.

The next take involved a pair of overpriced lobster tails, saffron (they deserve each other), sweet potato again, just because it was so good, green beans and butter.  I sprinkled those garlic chives and blossoms on top after we opened the packets.

First cut out your 12x17" rectangles, then make a heart out of them by folding in half and cutting.  Now get all your ingredients ready.

I tossed the raw veggies separately in a mixture of melted butter, saffron, salt and pepper, then put the potatoes on the bottom, followed by green beans, and lobster tail, topping it all off with slivers of salted lemon and pats of butter.

You just make a nice little stack on one half of the heart.  Pretend you're a fancy chef plating up your creation.

And, remember the butter is good for you.  Everyone needs some healthy fat in their diet, to make sure all those fat soluble vitamins get utilized.

Now fold the other side over so the edges meet, make a seam, turning up a 1/2 inch or so to close the opening, then crimp little pleats to secure the edges.  Before closing off the top I added a tablespoon of white wine into each of my packets.  Bake at 400F for 15 minutes.  Let the packets sit for a few minutes before opening.

Just fabulous, decadent and so delicious with the saffron, butter and lemon scented lobster, the sweet potatoes and green beans done to perfection and then sprinkled with chopped chives.  Make yourself some and enjoy!

I still want to make the prosciutto wrapped asparagus, which was one of the recipes provided by our Daring Chefs hostess .  I'll add the directions for it after the break, as it is a bit different, being slow-roasted.  Our markets were out of asparagus, so my trial on that one may have to wait.

Cod and Asparagus in a Packet of Parchment

My CSA friend, Sarah, introduced me to a wonderful concept.  New to me, perhaps not to you.  A piece of parchment paper enfolds a meal.  I must have heard about this at some point, but never acted on it?  Anyway, what a brilliant idea.  No pots or pans to clean up, tasty, simple and easy.  Who could ask for anything more?  For those of you who like watching it done, I found this video version by Jaden over at Steamy Kitchen.

A French method of cooking, called en papillote, it is almost infinitely variable.  What type of fish you use (or chicken even), vegetables, herbs, spices, added fats (olive oil, coconut cream, butter) or none at all.  I am smitten with the idea.  Will be doing it lots.

These packets contained cod, asparagus, red onion, and from our garden, lemon slices, thyme, and chives. Super good.  You should definitely do this.  I'm thinking next maybe a version of  Laulau, which is a Hawaiian dish, usually done with pork, butterfish, and  luau (taro) leaves, all enclosed in banana or ti leaves, and steamed.  A curried take would also be wonderful, with coconut cream (just a tad) and Indian spices.  Or, how about salmon with sliced fennel, topped with a sprinkling of fennel pollen?

A benefit of doing individual parcels is the little thrill of opening up your very own packet, maybe with your initial on the outside.  That way if a (clueless) person does not want any vegetables they can have the one with only tomato sauce in it.  Some kids do not realize that tomato sauce (like on pizza??) contains vegetables.   Perhaps an individual would prefer not to have carrots, or you name it, in theirs. I put a "B" on Bob's so he could have the bigger piece of fish.  Because he's bigger.