Tag-Archive for » Boursin Cheese «
This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.
Ingredients
800g Veal loin
2 Medium yellow peppers, roasted
150g Boursin herb and garlic cheese, at room temperature
150g Soft goats cheese, at room temperature
20 Baby spinach leaves
12 Basil leaves
Seasoning, Pepper, salt and garlic
4 Large sun-dried tomatoes, drained
6 Slices bacon
Olive oil
Sauce
Olive oil
2 Shallots, chopped finely
11/2 Cups water
11/2 Teaspoons chicken stock granules
2 Tablespoons lemon juice
2 Tablespoons capers
2 Tablespoons fresh parsley, finely chopped
1/4 Cup butter, 40-50g approx
Reserved cheese mixture
Pepper to taste
2 Teaspoons cornflour
Method
1. Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.
2. Stir the boursin and goats cheese until well combined, set to one side.
3. Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder
4. Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.
5. Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.
6. Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.
7.Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.
8. Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min’s. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.
9. Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min’s, Remove and transfer to a chopping board and allow to rest 10 Min’s before slicing.
Sauce
1. Heat a small amount of oil in a pan and add shallots, cook until shallots soften.
2. Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.
3. Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and reserved cheese mixture.
4. Season with pepper.
5. Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.
To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.
I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.
All photos taken by me unless otherwise stated.
I was looking for something easy with no fuss for a meal the other night and I found these two on recipezaar. I did my baked potatoes in the oven instead of the microwave, so that took a bit of time, but I prefer them cooked this way. I topped my potatoes with a mixture of Parmesan, Gruyere cheese and topped that with breadcrumbs to brown rather than paprika and peppercorns, I then garnished with a few chopped chives.
Both recipes were great and the boursin cheese made a nice change to the regular way of making twice baked potatoes. The chicken was oh so easy and tasted great for just a few ingredients thrown together. I used homemade BBQ sauce for the recipe and I cooked it in a pan on the stove rather than in the oven. I then just transfered the chicken to an ovenproof dish and topped with the rest of the ingredients and grilled for a few minutes to melt the cheese.
Ingredients
Chicken
4 Boneless skinless chicken breasts
Pre-cooked bacon, strips
Shredded cheddar cheese
Green onions
Barbecue sauce
Boursin Potatoes
4 Medium russet potatoes
5 Ounces wheel of boursin garlic & herb spreadable cheese
3 Tablespoons butter
1 Cup milk
Paprika
Green peppercorns, cracked
Method
BBQ Chicken
1. Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don’t pay attention to the time to much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until chees melts.
2. Add sliced green onions and serve.
If you want to see more photo’s of this recipe or read all the reviews please click here.
Boursin Twice Baked Potatoes
1. Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
2. Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
3. Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
4. Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
5. Place the hot potato into a mixing bowl.
6. Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
7. Mix well.
8. Add the milk slowly while mashing until the consistency is that of mashed potatoes.
9. Season with salt and pepper to taste.
10. Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
11. Sprinkle with paprika and cracked green peppercorns for flavor and color.
12. Before serving, reheat in the oven or microwave.
If you want to read all the reviews and see more photo’s of this recipe click here.
All photos taken by me unless otherwise stated.
