Best Honey Gingered Corn En Papillote Recipes

BANANAS AND GINGER EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees F.
• Fold the sheets of parchment in half and cut out large half circles along the crease, creating full circles folded in half. Unfold the circles and stuff them each with 4 pieces of banana and 1/4 of all the other ingredients. Fold the edges back together, creating a half-circle shaped pouch, and seal the edge by crimping and rolling it over itself or by stapling. Bake on a sheet pan for 3 to 4 minutes until well heated through. Cut the paper open at the table in front of your guests so they experience the fragrance of the ingredients.

GRILLED CORN WITH HONEY-GINGER BARBECUE SAUCE

Steps:

• Prepare Honey-Ginger Barbecue Sauce and divide equally into two bowls.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure. .
• Drizzle corn with oil on a large rimmed baking sheet, and sprinkle evenly with salt. Lightly rub oil and salt into corn.
• Oil grill rack, then grill corn (covered only if using gas), turning frequently, until lightly browned and tender, 6 to 8 minutes. Move corn to different positions on grill if hot spots are present. Brush corn with some of prepared sauce and grill, turning, until sauce is hot, 1 to 2 minutes. Serve with reserved sauce.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.