As promised, here are some more recipes that you can try out with Boursin. I love the idea of the soup and the cauliflower gratin so will definitely be trying those out.
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Roasted Squash Soup With Tortillas
Serves 4
Calories per portion: 410
Cost per portion: £1.37
Prep 15 mins
Cook 45 mins
1 x squash about 900g, peeled and deseeded
3 tbsp olive oil
11/2 tbsp fresh chopped rosemary
2 tsp fresh thyme leaves
2 cloves garlic, chopped
1Lt vegetable or chicken stock
1 x 150g packet Boursin Black Pepper
tortilla chips and Gruyere cheese, to serve
1 Preheat the oven to 200C/fan190C/Gas 6. Cut the squash into even size chunks and place in a large roasting tin with the olive oil, rosemary, thyme and garlic. Stir to coat and roast for 35 minutes, stirring once during cooking.
2 Remove the squash from the oven and place in a saucepan with any pan juices and stock. Bring to the boil and simmer for 5 minutes. Using the a food processor or blender blend the squash in batches, if necessary, until smooth. Add the Boursin Black Pepper and blend until smooth.
3 Return the soup to a saucepan and reheat. Spoon into bowls and scatter over tortilla chips and grated cheese.
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Roasted Sirloin with Boursin Fig & Nut Crust
Serves 6-8
Calories per portion: 1107 -830
Cost per portion: £8.82-£6.69
Prep 20 mins plus standing & resting
Cook 1 hr 40 mins
2.3-2.5kg boned sirloin joint
maldon salt and freshly ground black pepper
10 shallots, peeled and halved, if large
3 sticks celery, cut into three
6 small carrots
4 sprigs rosemary
1 bay leaf
125g walnut breadcrumbs
6 tbsp fresh chopped thyme
1 tbsp hot cream of horseradish
1 x 150g packet Boursin Fig & Nut
olive oil, for drizzling
5 tbsp cognac
300ml red wine
600ml good beef stock
1 tbsp redcurrant sauce
1 Remove the beef from the fridge about 3 hours before cooking to allow to come to room temperature. Preheat the oven to 220C/fan200C/Gas 7. Using a sharp knife score the fat in a criss cross pattern without cutting through to the meat. Season well.
2 Place the shallots, celery, carrots, rosemary and bay leaf in the base of a snug fitting roasting tin. Top with the beef and roast in the oven for 20 minutes. Remove the beef from the oven and reduce the oven temperature to 180C/fan170C/Gas 4. Leave the door open so the oven reduces temperature quickly. Baste the meat and return to the oven and roast for 30 minutes.
3 Meanwhile mix together the breadcrumbs and 2tbsp of the thyme. Then mix together two thirds of the crumb mixture with the horseradish and Boursin Fig and Nut in a separate bowl until well blended. Remove the meat from the oven and baste. Spread the Boursin mixture over the fat spreading and pressing down well. Then top with the remaining breadcrumb mixture pressing down well. Drizzle over a little olive oil. Roast for a further 30 minutes for Rare/medium or cook for longer for well done.
4 Remove the meat from the oven and transfer the meat and vegetables to a warm serving plate, cover well and allow to rest for 30-40 minutes. Meanwhile pour off most of the excess fat from the roasting tin. Place the pan over the hob and deglaze the pan with the cognac, scraping up any juices. Pour in the wine and bring to the boil and boil rapidly until reduced. Strain into a saucepan and add stock and remaining thyme. Bring to the boil and boil rapidly until reduced by half. Remove the beef from resting and pour any juices and redcurrant sauce into the gravy and stir until smooth.
5 Slice the beef and serve with the gravy, shallots, celery, roast potatoes and steamed green vegetables.
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Cauliflower, Bacon & Mustard Gratin
Serves 4
Calories per portion: 649
Cost per portion: £2.50
Prep 20 mins
Cook 1 hr
700g cauliflower florets
35g butter
2 tbsp plain flour
450ml semi skimmed milk
1 tbsp wholegrain mustard
1 x 150g packet Boursin Tomato & Chive
2 tbsp olive oil
100g smoked lardons or pancetta, diced
100g forccacia bread breadcrumbs
grated rind of 1 lemon
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
45g Red Leicester, grated
1 Preheat the oven to 200C/fan190C/Gas 6. Plunge the cauliflower into a pan of boiling water, bring back the boil and cover and simmer for 5 minutes. Drain thoroughly. Arrange the cauliflower in an ovenproof dish and set aside.
2 Melt the butter and flour together in a pan and cook stirring over a low heat for 2 minutes. Remove the pan from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring until thickened. Stir in mustard and Boursin Tomato & Chive until well blended. Remove from the heat and allow to cool slightly.
3 Meanwhile heat the oil in a large frying pan and cook the lardons or pancetta for 5 minutes. Add the breadcrumbs and cook for a further 5 minutes, stirring and scrapping up any juices, until crisp and golden. Remove from the heat and allow to cool. Stir in the lemon rind, seeds and cheese. Pour the sauce over the cauliflower to cover and scatter over breadcrumb mixture. Bake for 25-35 minutes, until golden and piping hot. Serve.
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Bacon, Sausage & Prune Rolls With Fig & Nut Dip
Serves 4-6
Calories per portion: 976-650
Cost per portion: £3.01 - £2
Prep 30 mins
Cook 20 mins
15 slices flavoured streaky bacon of your choice
12 organic chipolatas
18 pitted prunes
1 x 150g packet Boursin Fig & Nut
100ml soured cream
juice of 1/2 lemon
1 tbsp fresh chopped parsley
fresh sprigs of thyme, to garnish
1 Preheat the oven to 200C/fan190C/Gas 6. Cut 6 rashers of the bacon in half lengthways and use to wrap around a chipolata securing with a long bamboo stick. Place on a lightly oiled baking sheet.
2 Cut open the prunes and open out. Divide half the Boursin Fig & Nut between the prunes and roll up to enclose filling. Cut the remaining bacon in half lengthways and widthways and use two strips to wrap round each prune. Secure with a cocktail stick and place on a baking sheet.
3 Bake the chipolatas for 10 minutes. Then add the prunes and bake for a further 10 minutes, until bacon is crisp and golden. Remove from the oven and allow to stand for 10 minutes.
4 Meanwhile mix together the remaining Boursin Fig & Nut, soured cream, lemon juice and parsley. Season well. Spoon into a serving bowl and garnish with sprigs of fresh thyme. Arrange chipolatas and prunes on a warm serving plate and serve with the dip.
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Now those look lovely, I will have to give them a try
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