Salmon En Papillote

Salmon En Papillote

Cooking. Definitely something I find joy in. Something I love. No matter how tired or long the day is, I always look forward to being in the kitchen. Be it something I’ve cooked many times before, or trying out a new recipe, it always makes a sweet end to my day. Not to mention the smile on the Mr’s face after eating it. Just can’t get any better than this!

Taylors Clare Valley Gewurtztraminer 2011

It’s the time of the month again when Taylors Wines has so generously given me two bottles of wine to taste and come up with a recipe that includes it as well as be perfect to pair with! This month, I decided to choose one that I never had much experience with – The Taylors Estate 2011 Clare Valley Gewürztraminer! This wine is light and crisp, with citrusy notes so I only had one protein in mind for it. FISH!

Salmon en papillote with pan fried jerusalam artichokes

There was one way that I’ve been wanting to try out ever since I’ve had it a few years back. En papillote is a method of cooking where food is put in a folded parchment paper in a shape of a pouch or parcel, and then baked! This method is perfect for fish, cause it keeps its moisture while steaming in the pouch. hehe I was taught this method by the talented chefs from Cookyn Inc, when they came to my place to do a private dinner party for my brother’s birthday! Amazing! So big thank you to them!

perfectly cooked salmon

This method doesn’t take long for the fish to be cooked, and the only time consuming step is the preparation of the ingredients. But once that is done, you get a beautifully cooked fish on your plate within 15 minutes! Of course, that depends on the thickness of your protein. hehe So definitely give this method a try, I’m sure you will love it as much as we did!

Salmon en papillote

Salmon En Papillote (Adapted from Cookyn Inc, serves 4)

Ingredients prepped

4 fillets of salmon, cut into 2 inches in width and skin removed & reserved

1 chorizo, cut into cubes

1/2 green capsicum, cubed

1/2 yellow capsicum, cubed

1/2 lemon, thinly sliced

4 tbs of Gewürztraminer (or any white wine, you could use champagne too if you feel generous!)

Salt & pepper, to season

1 packet of brown shimeiji mushrooms, washed and separated

2 cloves of garlic, finely chopped

1 tbs olive oil

2 tbs unsalted butter

thinly sliced lemon

Steps :

1) Preheat the oven to 170 degrees celcius. Cut 4 pieces of parchment paper (about 30 cm long) and lay them on a flat surface. Then place 3 slices of lemon on the paper without any overlap.

lemon on parchment paper

My paper is fluted and it can be easily done by folding your parchment into a square and then folding it into half diagonally again and again until it gets too small to do so. Then flatten it out before placing the lemon slices.

2) Place the slice of fish on top the of lemon, then add a tbs of chorizo, yellow capsicum and green capsicum.

All ready to be folded

3) Bring the two ends of the paper together and fold it over twice and scrunch them together so they do not unfold. Do the same for one side of the pouch, leaving the other side open.

One side of the pouch left open

4) Carefully pour 1 tbs of Gewürztraminer into each pouch. Then fold the rest of the pouch to seal all the ingredients in. Place the pouches onto a baking tray and bake it in the preheated oven for 17 minutes.

5) While the fish is cooking, heat up a small frying pan and add the olive oil. Fry the garlic till it’s fragrant, careful not to burn them as it will turn bitter. Add the mushrooms and fry till tender. Add the butter and allow it to coat the mushrooms well. Keep it warm until ready to be served.

6) In another frying pan, heat it up on medium heat and place the salmon skin in the pan. Fry both sides till it’s crispy and golden, place on a paper towel to absorb the excess oil. Set aside.

crispy salmon skin

7) To serve : Open the parchment paper, and place the sautéed mushrooms on the fish and top it with a piece of crispy salmon skin. Serve it with your favourite side (I had butter sautéed Jerusalem artichokes with pine nuts) and a glass of Gewürztraminer!

Salmon en papillote - served

Enjoy! (:

Just for fun, I’ve made a short video of the steps from start to finish! Sorry about the background noise but I hope it helps in clarifying how it is done! (:

Thank you Taylors Wines once again for the beautiful Gewürztraminer! It was delicious and definitely one that I can see myself having with my seafood! hehe Hope you all had a wonderful weekend and remember to always cook and bake with love! Till then, xx !

Prawn Aglio Olio & A Wine Giveaway {Winners Announced}

Prawn aglio olio with Taylors Estate Pinot Gris

Good evening my dear readers! (: I hope that all of you had a wonderful weekend especially if you had a long one because of the Anzac Day holiday. I’ve got some exciting news to share with all of you! (: A week back, I received an email from  Taylors Wines who wanted me to do a wine giveaway on my blog. Of course, I said yes! hehe I was also so lucky to received not one, but two bottles of Pinot Gris to taste! How generous are they? Couldn’t be happier!

Pinot Gris came in the mail

Before I go into more details of the wine and the giveaway, I would like to tell me my thoughts about the Pinot Gris! Pinot Gris has always been one of my favourite type of wine. hehe I had a glass before bed one night, and really love how clean and crisp it tasted with tones of pear and apple. I knew instantly what would pair with it perfectly – seafood. My dearest husband read my mind, and made an amazing prawn aglio olio with pan seared scallops for dinner the following night!

Prawn aglio olio with seared scallops paired with a glass of pinot gris

He even used some of the wine in the sauce and it was so good! I wanted more (: The prawn and scallops were so sweet & succulent, it just complimented the wine perfectly.

Prawn aglio olio with seared scallops

Prawn Aglio Olio with Pan Seared Scallops (The mr’s original recipe, serves 2)

5 cloves of garlic, finely chopped

3 small chillies, de-seeded and finely chopped (you can increase or reduce the amount of chilli depending on how spicy you like your dish to be!)

2 tbs fresh basil, finely chopped

1/2 cup white wine (I used Taylors Estate Pinot Gris)

2 tbs olive oil (plus an extra tbs for the scallops)

Salt & pepper, to season

12 prawns, peeled and cut into chunks

6 scallops, left whole

Pasta of your choice

Freshly grated parmesan cheese, to garnish

Steps :

1) Cook the pasta according to the instructions on the package. Strain and run under cold water so that the pasta will not stick together. Set aside while cooking the sauce.

2) In a heavy based pot, heat the olive oil on medium fire and fry the garlic and chilli till fragrant.

3) Add the prawns, and fry till it’s coloured and no longer translucent. Add the chopped basil and white wine. Allow this to simmer for about 5 minutes.

4) Pour the pasta into the sauce and mix it well. Set aside, and keep it warm.

5) Pat dry the scallops and season with sea salt. Heat a non-stick pan on low-medium fire and add 1 tbs of olive oil. Place the scallops into the pan and flip every 30 seconds. Repeat each side for about 3 times, or until the scallops have a nice golden brown sear.

6) Place the pasta on a plate and top with 3 scallops per person. Garnish with some freshly grated parmesan cheese. Serve with a glass of Pinot Gris. ENJOY!

Prawn aglio olio with seared scallops

And now, the part that you’ve been waiting for so patiently…. the giveaway! (:

Taylors Wines is a family-owned wine company, in South Australia’s stunning Clare Valley, that was born from a passion of producing exceptional,  hand crafted wines. They are “Bringing great wines to life” and would love to give two lucky readers two bottles of their beautiful Taylors Wine –  Taylors Estate Pinot Gris 2011 and Taylors Estate Shiraz 2010.

Taylors Estate wines

How do you win these amazing wines?

To enter this giveaway:

  • All you have to do is to leave a comment at the end of the post to let me know : What is your favourite wine and what do you like to pair it with? 
  • Open to Australian residents only! (So sorry!)
  • Please make sure you’re of a legal drinking age and be able to provide a proof of age (it is needed to be sent to the company before they can send you the wine)
  • The winners will be drawn on the 5th of May 2013, Sunday at 10pm (Melbourne time).
  • You may reenter daily, one entry a day (YAY!)
  • Winner will be picked via random.org and announced on this blog and notified via email

Good luck and have a great week ahead! (:

Remember to always cook and bake with love!

This is a sponsored post by Taylors Wines. I tasted the Pinot Gris with compliments of Taylors Wines, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.

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And the winners are….. Diana and Coco!! (: Congratulations!

Winner - Number 4

Diana

Winner - Number 13Coco

Congratulations you two! (: Will be dropping you an email or a reply soon! Hope you enjoy the wines! hehe Have a great week ahead! xx

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Update : Unfortunately, I can’t get hold of Diana and Ross (who was picked after not hearing from Diana) so I had to pick another winner! Congrats Zoe!! (: Hope you will enjoy this wine with Jeff!

New winner

comment number 20

Garlic and Chilli Clams

Been missing home quite a bit lately and one thing that gives me great comfort is food. Not just any food, but specifically mummy-inspired food! When I do head back for the holidays, I try to have as many meals as I can at home, cause mummy would just make all my favourites. Yup, I’m very blessed (:

So last Friday, when I was walking around Springvale market, and feeling homesick, I decided to make a dish that would make me warm and fuzzy inside. And one thing came to my mind – garlic and chilli clams. Spicy and the broth that accompanies it would be perfect with rice/quinoa and the best thing to have on a cold night!

and it’s really not difficult to make. Could get it from the pan to the dining table in less than 30 mins! We had this with the cheesy butter prawns in my previous post and with steamed jasmine rice, everything was just finger licking good! (I mean it, you need to use your hands to pick the clams up and SLURP! haha) Doesn’t food just taste better when you use your hands?

Garlic and Chilli Clams (Adapted from mummy’s Recipe)

800g clams, cleaned well soaking in cold water for at least 1 hour (changing water frequently)

8 cloves of garlic, finely chopped

3 large chillies, finely chopped

small knob of ginger, slice thinly

1 tbs shaoxing wine

2 tbs fish sauce

1 cup water

2 tbs vegetable oil

salt and pepper, to season

fresh coriander, to garnish

Steps :

1) In a heavy-base wok, heat the oil on high heat and fry the garlic and chilli till fragrant, not till the garlic turns brown and be careful not to burn the garlic or there will be a bitter taste.

2) Add the clams and fry till well combined. Add the shaoxing wine and allow the wine to cook down. Add the fish sauce and season with salt and pepper. Add water and cover the wok, lowering the heat, allowing the clams to simmer for 15mins or until all (if not most) of the clams have opened. Discard those that are close.

3) Serve in a large bowl and garnish with coriander. ENJOY! (: Remember to use your fingers and slurp all the remaining broth that’s leftover once you’re done with the shells! hehe

So what’s the food that comes to your mind when you think of home? (:

Cheesy Butter Prawns : A Family Project

You must be wondering, how is this post a family project. Let me explain.

My whole family is quite hilarious. We set up a group chat on Whatsapp and named it “Super Group” (of course! haha) and have been chatting to each other ever since. The 6 of us are a funny bunch and we chat about everything and anything. We are close like that. (: But the main topic that we usually discuss is of course, FOOD! We are quite a foodie family, I must admit. We enjoy cooking and we definitely enjoy eating. haha

A recent topic has been this particular dish we had at Jumbo Seafood Restaurant when they had a branch at Serangoon Gardens Country Club a few years back. It’s a favourite among the kiddos in the family and we never fail to order them when we are dining there. And now it’s gone, and we have been craving for it since!

Have you ever tried to recreate a dish that you tried at a restaurant/cafe? This was a first for me. My mum did try once a few years back, but it didn’t turn out quite the same, though still yummy. This time, I read up on some recipes online and realise it was the type of cheese we used. We always thought that we have to use the fancy cheeses. Shredded tasty, mozzarella and was pretty close to getting the expensive gruyere  to give it the last shot. But thanks to Bee from Rasa Malaysia, I found out that what chinese restaurants use is actually the slice Kraft cheese! I couldn’t quite believe it. But if there’s someone I would trust, it’s definitely Bee! So I told my mum to try using the slice cheese and being the spontaneous people we are, she made it that very night the conversation took place! haha

I planned to cook it the next day, as Friday was seafood day. Mum gave me feedback the night she cooked it, and told me that using slice Kraft cheese was perfect! It worked out well and tasted very close to the once we had at Jumbo! I got really excited. Couldn’t wait to try it!

Cheesy Butter Prawns (Adapted from Rasa Malaysia)

500g prawns, leave shells on

30g salted butter

1/4 large onion, finely chopped

3 cloves of garlic, finely chopped

75ml thickened cream

50ml milk

4 slices Kraft cheese

3 heap tsp of corn starch, to coat the prawns before deep frying

vegetable oil, for deep frying the prawns

salt and ground white pepper to season

coriander, for garnish

Steps : 

1) Prepare the prawns, take the heads off and keep it for other use. Carefully slice the prawn into half, length wise, keeping the shell intact and devein. Put the corn starch and coat the prawns well. Deep fry the prawns in very hot oil until the prawns are crispy and the shells have turned orangey-red. Drain and set aside.

2) Heat up a non-stick pan and add the butter. Add the garlic and onion, frying till fragrant. Careful not to burn the garlic, as it will leave a bitter after taste. Pour the thickened cream and milk into the pan, bringing it to boil. Add the prawns and lay the cheese slices on top of the prawns. Cover the pan, leaving the heat on high, and let it simmer for a few minutes or until the cheese melts and the sauce thickens. If the sauce is too thick, just add a bit more milk, a tablespoon at a time.

3) Take the lid off and stir to combine the cheese well with the prawns. Season with salt and ground white pepper. Dish out and garnish with coriander.

Serve and eat immediately with steamed jasmine rice! ENJOY!

The good thing about leaving the shell on is that it retains more of the cheese sauce which is really delicious and it’s so crispy you can just devour the whole thing! (: Well the mr and I sure did! I foresee us cooking this dish very often from now. haha Think I got to lift more weights to burn those calories off! Luckily, I’ve got a husband who is a Personal Trainer! *phew*

I declare our first family project a success! (: