BANISH THE WINTER BLUES WITH BOURSIN FIG AND NUT
Boursin introduces a new seasonal soft cheese speciality
Spoil yourself this winter with Boursin’s Limited Edition soft cheese with fig and nuts, available in stores nationwide this November.
Deliciously different, Boursin’s seasonal variety is a luscious blend of sweet succulent figs and crunchy mixed nuts, combined with its signature creamy, crumbly soft cheese. The aromatic blend of specially selected ingredients, tease the taste buds, leaving you yearning for more.
Savour Boursin’s seasonal speciality as part of your Christmas cheese board 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 Christmas party season. Alternatively, get creative in the kitchen and use it as an ingredient in a roasted sirloin recipe with a fig and nut crust, to add a special touch to your meal.
Boursin fig and nut is available now in the speciality cheese section alongside the rest of the Boursin range in Tesco priced £ 2.20 per 150g*, and will be available online at Ocado from November onwards and in most Asda’s from December 3rd.
Boursin was developed in Normandy in 1957 and is the UK’s number one branded soft speciality cheese today, with Boursin garlic & herb crowned as the gold medal winner in two categories at The International Cheese Awards 2012. Boursin tomato, onion & chive was awarded a silver medal within the ‘cheese with additives – soft’ category and Boursin fig & nut was awarded a bronze medal within the ‘cheese with additives – soft’ category at The International Cheese Awards 2012. The annual International Cheese Awards are the biggest in the world attracting over 3,700 competitive entries from around the world in 260 categories. All products are judged by a panel of industry experts without any packaging or visible brand association.
Boursin's story began in northwest France in 1957 when Normandy cheesemaker François Boursin set up a factory producing soft cheese. In 1961 a French newspaper wrongly reported the launch of Boursin with garlic, an innovation that was in fact being introduced by a competing cheese brand. Following this free publicity François Boursin spent two years perfecting his original recipe, blending garlic with fresh cream and soft cheese seasoned with fresh herbs, salt and pepper, in the local tradition.
Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. In 1968 Boursin made history as the first cheese featured in a TV ad campaign. It featured famous French comedian Jacques Duby, cast in the role of the first 'Boursinophile', a cheese lover unable to resist the alluring taste of Boursin whatever time of day or night. Waking in the middle of the night, he rushes to the fridge in his pajamas shrieking for Boursin 18 times.
Over fifty years later, the original recipe remains unchanged and food lovers in over 35 countries have spread their passion for Boursin all around the world. It is available in a range of versions including the original Boursin Garlic & Herbs, Boursin Light and now new Boursin Minis.
I was really looking forward to sampling this as i thought they had some great flavors so now im not exactly always creative in the kitchen and always make a mess lol but here is a little of what i tried and tested it does not look like much but believe me it was tasty
So First Roll out some puff pastry and place some smoked cheese on the top of half of it
Then fold over and roll out again do this same thing a couple of times so you have the cheese all through the pastry
This is a little rough i know but you get the idea lol
cut in to whatever shapes you want and spread tomato puree on the top how ever much you want
Next i cut Gammon in to small pieces and then also some of the Boursin Garlic and herb but you can put whichever you like i also tried with the new Fig and nuts and it also was yummy in small chunks then place in the oven for around 15-20 mins at around 180-200 degrees depending on what kind of oven
I kind of left mine a bit too long (something was really interesting on tv lol) but anyway it tasted really really nice
made some in other shapes as well i was trying to make xmas tree shapes didnt work and little man decided to say they were spaceships and he loved them could i make more lol
This Cheese is so full of flavor and tasty its not overpowering and it has a lovely smell it reminds me of the kind of cheeses i used to have when i was a child i would recommend you to try it. it is so versatile so many different dishes you can do.
Also i had some of the Light Ail and Fine herb spread, spread i used it on fresh thick cut bread
Recipes you can try at home
Chorizo and Rocket Pizzas
An easy pizza recipe to make for the whole family
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
Bacon, Sausage & Prune Rolls With Fig & Nut Dip
These tasty canapés work brilliantly as a pre-Christmas dinner appetiser
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
Serves: 4 – 6
Prep: 30 mins Cook: 20 mins
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 2 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.
Calories per portion: 650 Cost per portion: £2.50
Make sure you check out the Website to find out more.
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.
For more information about Boursin, head to www.boursin.co.uk.
Same rules and T&C as always Good luck