I have very strong memories of Boursin growing up. My mum was usually a bit of a traditionalist when it came to cooking, but Boursin was one slightly exotic “foreign” product that snuck into our house when she wasn’t looking, and despite herself she and the rest of the family soon found that we liked it very much. It became a ‘special occasion’ cheese – one to be brought out at Christmas and other feast days.
I still feel very much the same about original Boursin. I buy it much more regularly, and because I have travelled more than my mum ever did and sampled more cheeses than I care to think of, it’s not really so exotic to me any more, and yet somehow it still seems like a bit of a treat. My kids love it too – peeling open the wrapper to reveal the creamy crumbly full flavoured cheese – perfect on toast and great in pasta or jacket potatoes.
So when Boursin told me they were bringing out a new flavour for Christmas I could barely contain my excitement. they send me a pack containing some original Boursin and some of the new fig and nut flavour for me to sample, and I just couldn’t wait to get my hands on it.
The fig and nut Boursin comes in the same type of packaging as the original flavour. the cheese has the same crumbly yet spreadable texture. However the flavour is slightly sweet – it reminded me of a cross between a mince pie and cheesecake.
I’m afraid my sample size didn’t last long – it all got spread onto crackers and toast and vanished in no time. Boursin sen t me a lovely recipe to try but I’m afraid I didn’t quite get that far
Roasted Sirloin with Boursin Fig & Nut Crust
Ingredients:
- 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
Serves: 6-8 Prep: 20 minutes plus standing & resting Cook:1 hr 40 minutes
Method:
- Remove the beef from the fridge about 3 hours before cooking to allow it 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.
- 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.
- 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.
- 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.
- Slice the beef and serve with the gravy, shallots, celery, roast potatoes and steamed green vegetables.
Calories per portion: 830
Win a Cooler Bag Of Boursin Products
To celebrate the launch of Boursin’s delicious new Special Edition Fig & Nut flavour this Christmas, we’re offering one lucky winner the chance to win a cooler bag full of Boursin products to enjoy. Boursin’s new seasonal variety is an aromatic blend of sweet succulent figs and crunchy mixed nuts, combined with its signature creamy, crumbly soft cheese. Savour the flavour as part of your cheese board this Christmas or spread on ciabatta, drizzle with olive oil and top with prosciutto to create a fig and parma ham bruschetta – perfect served as a stylish appetiser during the festive party season.
The cooler bag will include a variety of the Boursin range, including Boursin Garlic & Herb, Black Pepper and Boursin tomato, onion & chive flavour.
To enter please follow the instructions on the Rafflecopter widget:
For more information about Boursin, head to www.boursin.co.uk.
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