Masala fish en papillote

I have recently discovered a surplus of Shaan masala in my pantry and have been trying to slowly use up my spice stockpile. Everytime we visited Pakistan I would buy the perfunctory stock of spices, and then forget about them. 

I had been reading about cooking en papillote, which translates into 'in paper'. What you need is parchment paper. I haven't tried poultry en papillote yet, but I see no reason why it shouldn't work. 

You do need either aluminum foil or parchment paper . All assembly can be done on the paper.

Here's a video explaining the technique for folding the parchment paper. 

http://www.myrecipes.com/how-to/video/cooking-fish-en-papillote-10000001818536/

What I did was dry rub chicken tikka masala on the defrosted fish and sprinkled with lemon juice. That's it. I used tilapia, but any fish would do. I have baked baby potatoes and zucchini on the side of the fish and it turns out great. Bake in a preheated oven at 400 for 20 minutes. 

Here's a video explaining the technique for folding the parchment paper. 

http://www.myrecipes.com/how-to/video/cooking-fish-en-papillote-10000001818536/

Cheese puffs

This week's recipe called for a delicate pâté a choux, filled with a mixture of cream, cream cheese and chèvre.

Some people can literally make the most gorgeous pate a choux. Check out this link. I came across it a few months ago, and ever since then, I've wanted to bake these. One more off the cooking bucket list.

http://www.passionateaboutbaking.com/2012/08/baking-filled-pate-a-choux-swans-daring-bakers-ugly-ducklings-and-swans-with-a-versatile-pastry.html

The puffs are a three step process. Cooking the flour with milk and butter, then mixing in the eggs, and then baking it.

This week, I forgot to turn the temperature down from 425 to 350. So for half the baking time, the temperature was higher than it should have been. I realized my mistake when I noticed how brown the puffs were 10 minutes into baking. So I cut back the temp and reduced the rest of the baking time. God knows what this did to the pâté at the structural level, but it may have contributed to why storing the filled puffs in a box made them slightly soggy.

Anyway, another week, and another wonderful recipe, despite continued technical glitches.