Boursin

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Boursin

Postby sueturnersmith » April 15th, 2010, 7:16 pm

Whilst shopping today I spotted a pack of Boursin with garlic and herbs.

I have dim and distant memories from the past of using this in recipes, but can't remember what I did with it. I seem to recall that one of the ideas was as a stuffing for chicken breasts.

Does anyone have any ideas/recipes for using Boursin?
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Re: Boursin

Postby MrsWWoof » April 15th, 2010, 7:24 pm

It's nice in a toasted sandwich as well. I too have used it for stuffing chicken breasts. It's even nice melted as a sauce for either pasta or steak, mixed with a little double cream or creme fraiche.
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Re: Boursin

Postby Luca » April 15th, 2010, 7:28 pm

Yes, as Mrs WWoof says it is great in a pasta sauce. If you stick half a boursin into a pheasant or chicken it keeps it wonderfully moist and flavours it as well. Great for a warm chicken salad with the juices.

It's great on top of a baked potato as well - with crispy bacon on top. I also like it melted into braised sliced leeks.

Jill Dupleix has a recipe where it is melted into a risotto.
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Re: Boursin

Postby Catherine » April 15th, 2010, 8:12 pm

Fresh baguette, still warm, boursin, perhaps some slices of ripe tomatoes..........seemples!

Otherwise like you said, stuff into chicken breasts and wrap breast in parma ham
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Re: Boursin

Postby karadekoolaid » April 15th, 2010, 8:16 pm

Make some mashed potato. Take a walnut sized piece of potato and place it on your palm. Flatten it out into a circle. Place a piece of Boursin in the middle, then reform the walnut ball. Dip in beaten egg and breadcrumbs. Either fry or bake. :chops:
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Re: Boursin

Postby scullion » April 15th, 2010, 10:36 pm

that sounds so simple but such good comfort food!
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Re: Boursin

Postby Catherine » April 15th, 2010, 11:25 pm

Here we go Mum, take at look at this. Should keep you out of mischief for a while

http://www.boursin.com/recipes/flair.htm
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Re: Boursin

Postby Peaches_von_Purr » April 16th, 2010, 11:02 am

Ooh, I really like the chicken idea!

I use it to make a pasta sauce by fying up some onions, adding pieces of chicken then a boursin and a bit of white wine. Good student fayre for us and very tasty it was too!

P x
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Re: Boursin

Postby BelgianEndive » April 16th, 2010, 1:20 pm

Although I use the Boursin with shallots and chives, I am with MrsWWooff and Luca here Sue. It is excellent stuffed in chicken with a little fresh thyme. In sauces just melt gently as suggested and I sometimes use it in mash. Also excellent when I make my parcels of spinach: mix some boursin with a bit of cream, put that on top of a bed of spinach and wrap in a brik sheet or phyllo pastry (make sure you squeeze all the liquid out of the spinach), baste with eggyolk and put in hot oven for 15 min.
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Re: Boursin

Postby frenchcheesequeen » April 16th, 2010, 1:42 pm

I sometimes butter a pyrex dish and place fillets of plaice dotted with Boursin in it. Give the dish about ten minutes in a hot oven - the Boursin melts into a delicious sauce. Very nice with the first Jersey Royals and asparagus.

J'aime du pain, du vin et du Boursin aussi.
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Re: Boursin

Postby cyprusmoira » April 16th, 2010, 2:56 pm

I love Boursin, can't get it in Cyprus :cry:

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Re: Boursin

Postby karadekoolaid » April 17th, 2010, 4:02 am

Cyprusmoira:
Can you find cream cheese? If you can, stick some in a food processor, along with some fresh thyme, a bit of oregano, some parsley - and some roasted garlic. Beat the hell out of it in the processor until you've got a smooth paste.
Pile into a plastic container; into the fridge and Voilà! You've got something pretty close to Boursin.
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Re: Boursin

Postby kari47 » April 17th, 2010, 7:19 pm

hiya sue :hug: i love boursin, it is my favourite cheese to have with crackers,a nd i have been known to eat it out of the tub with a teaspoon, i have made pasta sauces out of it, am am just sat here thinking WHY HAVEN,T I GOT SOME IN THE FRIDGE! ah well, hope you are all ok :D with a very runny nose karen
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