Boursin recipes for New Year's Eve

I've just posted our review of Fig & Nut Boursin and mentioned that it's a really versatile ingredient. Here are a few recipes that show just some of the ways that Boursin can be used in the kitchen to create tasty dishes.

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Smoked Salmon Blinis With Eggs

This classic breakfast recipe with a twist is perfect for a cosy breakfast in bed

Ingredients:

For the blinis:

100g plain flour

1/4 tsp baking powder

1/4 tsp dried yeast

120ml warm milk

1 egg, separated

olive oil, for brushing

For the breakfast:

splash of vinegar

4 eggs

1/2 x 150g packet Boursin tomato, onion & chive

2 – 2 ½ tbsp milk

200g smoked salmon

chives, to garnish

Serves: 4

Prep: 15 mins plus rising

Cook: 20 mins

Method:

1.For the blinis: sift the flour and baking powder into a bowl. Mix together the yeast and milk, until well blended. Stir in egg yolk. Pour into the flour, stirring to create a smooth batter. Cover and leave in a warm place for approximately 1 hour, until risen.

2.Whisk the egg white until stiff and gently fold into the batter mixture. Grease a griddle or frying pan with a little oil and heat until piping hot. Drop spoonfuls of the batter into the pan, well spaced apart, and cook until the surface starts to bubble, then flip over and cook until golden. Transfer to a warm plate and keep warm. Continue cooking to create 12.

3.Meanwhile for the breakfast, bring a pan of water to the boil and add a large splash of vinegar. Carefully crack the eggs into the pan and poach for about 3 minutes.

4.Quickly mix together the Boursin tomato, onion & chive and milk to create a thick pouring sauce and season well. Arrange 3 blinis on serving plates. Top with smoked salmon, then a poached egg and a big spoonful of the Boursin sauce. Snip over chives to garnish and season. Serve immediately.

Variation: As an alternative, use ready made blinis to cut down on time and simply follow packet instructions for warming through.

Calories per portion: 407

Cost per portion: £2.00

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Squash, Tomato & Chive Risotto

This simple but impressive risotto uses squash for an autumnal twist

 Ingredients:

 525g squash

5 tbsp olive oil

1/2 bunch sage leaves, shredded

1 Lt chicken or vegetable stock

1 onion, chopped

 2 cloves garlic, chopped

350g Arborio rice

300ml dry white wine

1x 150g packet Boursin tomato, onion & chive

1 x 50g packet wild rocket leaves

Serves: 4

 Prep: 15 mins

Cook: 30 mins

Method:

1.Preheat the oven to 200C/fan190C/Gas 6. Cut the squash into even sized small chunks and place in a large roasting tin with 3 tbsp of the olive oil and sage. Stir to coat and roast for 25 – 30 minutes, stirring occasionally during cooking, until squash is tender.

2.Meanwhile bring the stock to the boil in a pan. Reduce heat, cover and simmer. Heat the remaining olive oil in a large saucepan and cook the onion and garlic for 5 minutes, until softened. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladle spoon of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until all liquid is absorbed and rice is tender.

3.Stir the Boursin tomato, onion & chive into the risotto until smooth and creamy and simmer for a further 3 minutes. Divide between warm serving plates. Remove the squash from the oven and divide between the risotto , spooning over the top with pan juices. Top with rocket leaves and serve.

Calories per portion: 721

Cost per portion: £1.93

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Chorizo and Rocket Pizzas

An easy pizza recipe to make for the whole family

Ingredients:

For the dough:

350g strong plain bread flour

1 tsp salt

1 tsp caster sugar

1 tsp easy blend dried yeast

1 tbsp olive oil

200ml luke warm water

For the tomato sauce:

1 tbsp olive oil

1 small onion, chopped

1 clove garlic, chopped

227g canned chopped tomatoes

1 tsp paprika

1 tbsp tomato puree

1 tsp fresh chopped oregano

For the pizza topping:

1 tbsp olive oil

1 yellow pepper, cored, deseeded and sliced

1 orange pepper, cored, deseeded and sliced

1 red onion, sliced

200g herby black olives

75g sliced chorizo

1 - 2 x 120g packets Boursin Minis

4 medium tomatoes

1 x 50g packet wild rocket

Serves: 4

Prep: 30 mins plus rising

Cook: 30 mins

Method:

1.For the dough: mix together the flour, salt, sugar and yeast in a large bowl. Stir in the oil and water to form a soft dough. Transfer to a lightly floured surface and knead dough for 10 minutes. Return to a bowl. Cover with a tea towel and leave in a warm place for around 1 ½ hours until well risen and doubled in volume.

2.Meanwhile for the tomato sauce, heat the oil in a saucepan and sauté the onion for 5 minutes, until softened. Stir in the garlic and cook for 2 minutes. Stir in the remaining ingredients, bring to the boil and cover and simmer for 10 – 15 minutes, until thickened. Remove from the heat and allow to cool.

3.For the topping, heat the oil in a frying pan and cook the peppers for 10 minutes, over a medium heat, stirring occasionally until softened. Remove from the heat and allow to cool.

4.Divide the dough into four and roll into balls on a floured surface. Cover with a damp tea towel and leave to rise for 10 – 20 minutes. Roll out each to a 23cm circle. Place on baking sheets and leave for 10 minutes.

5. Preheat oven to 220C/fan200C/Gas 7. Divide the tomato sauce between the pizza bases spreading over evenly and leaving a 1cm gap around the edge. Then top the pizzas with the prepared peppers and remaining topping ingredients except the rocket. Bake for 10 – 12 minutes, until the cheese is melted. Serve immediately and scatter with rocket.

 Calories per portion: 915 Cost per portion: £3.20

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Pork, Pistachio & Herb Terrine

Delicious nuts and berries combine in this seasonal terrine 

Ingredients: 

1tbsp olive oil

 115g chicken livers, chopped 

250g maple flavoured streaky bacon or ordinary bacon 

500g pork mince

 1 x 150g Boursin garlic & herb 

2 tbsp red wine 

1 tbsp port 

1 tbsp fresh chopped thyme 

1 tbsp fresh chopped flat leaf parsley 

4 juniper berries, crushed and chopped

 65g shelled pistachio nuts, roughly chopped 

grated rind 1 lemon 

125g ham off the bone, sliced 

sage leaves, to garnish

 Serves: 6 

Prep: 30 mins plus cooling 

Cook: 1hr 5 mins

 Method:

1.Preheat the oven to 180C/fan170C/Gas 4. Lightly oil a 900ml loaf tin. Heat the olive oil in a pan and cook the chicken livers over a medium heat for about 2 – 5 minutes, stirring occasionally, until sealed. Remove from the heat and allow to cool.

2.Using the back of a knife stretch the bacon. Then line the base and sides of the tin with over lapping slices of bacon allowing excess to hang over the edges.

3.Mix together the chicken livers, pork, Boursin garlic and herb, red wine, port, thyme, parsley, juniper berries, pistachio nuts and lemon rind. Season well.

4.Using half the pork mixture spread over the base of the terrine evenly, pressing down well. Top with a layer of ham and then spread over the remaining pork mixture, it will sit high in the loaf tin. Fold over the overhanging bacon to enclose the filling well. Cover with foil. Place the tin in a roasting tin and half fill with boiling water. Bake for 1 hour until meat is tender. Remove from the oven and allow to cool.

5.Pour off any juices and weigh down with weights. Chill for at least 6 hours. Carefully remove from the tin and garnish with sage leaves. Serve in slices with a lovely dressed salad and a favourite chutney.

 Calories per portion: 465 Cost per portion: £2.09

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