Small parcels of deliciousness

I have been thinking about this blog for a while, having fun with it too.
Over the last month or so I  have been on a bit of a theme, wrapping my dishes in parcels of baking paper, tying firmly with string and cooking them to perfection.
So far I have tried.....
Yotam Ottolenghi recipe of mushrooms cooked in herbs and this time with cream, (seen    previously on this blog - Vegan style)
http://pbearinwelly.blogspot.co.nz/2013/05/mushroom-parcels-for-my-vegan-friend.html
This is just heaven - unlike my Vegan post - add the cream - really makes a difference. We had some left overs warmed the next day and served on toast for lunch. Yum!

Ready to parcel up

Mushroom parcels all ready for the oven

Ruth Pretty's Fish Parcels with Fennel, Pear and Capers (recently featured in the Dom Post)
(Serves 6 - Finely julienne a medium fennel bulb (remove the tough leaves first), finely slice 2 medium shallots, cook with a little oil over medium to low heat for about 2-3 minutes, add a julienned small  firm pear (leave the skin on), cook a further 2-3 mins, add 4 tbsp rinsed and coarsley chopped capers, 2tbsp finely chopped parsley, salt and pepper - put to one side.
Cut 6 x 48cm x 30cm rectangles of baking paper. Lay the above in the centre of one side, place a fish fillet (Terakihi or Gurnard) on top, add a sprig of dill or fennel and a knob of butter, season a little, fold into a parcel so it is all well sealed. Tie your parcel firmly with cooking twine.
Cook at 200C in a low sided tray for 9-12 minutes.  Like me you may need two trays if making for 6.  Serve with a wedge of lemon, minted potatoes and a crisp salad.
My guests really raved about this recipe. It is a bit of a winner.

Ready to parcel

Lauraine Jacobs Tarragon and Lemon Poussins in paper ( I used whole chicken legs)
http://cuisine.co.nz/cuisine.nsf/recipes/tarragon-llmon-poussins-in-paper?Opendocument&HighLight=2,tarragon,lemon,poussins

Ready to parcel wrap

Make sure you use a tray, some juices may dribble out

Yes it is a bit of a tiny fiddle to untie and unwrap at the table. But that is part of the excitement of what lies within! If you must, unwrap just before serving to your guests. But it is so exciting for them to unwrap and reveal at the table, the smells and the steam of deliciousness just waft out to get their taste buds going............
All of these recipes are tried and true, and are divine!
Handy too, as you can prepare all the above recipes well beforehand (and place in the fridge ready to pop in the oven when required).