Former farmer Marcus Bean is a self-taught chef whose passion for cooking drove him to win Iron Chef UK back in 2010.
Since then he’s now a restaurateur and regular chef on television.
Here he’s created a range of delicious recipes using versatile Boursin cheeses.
SMOKED SALMON & TIGER PRAWN LINGUINE WITH A BOURSIN GARLIC & HERB SAUCE
SERVES 2
100g dry linguine
1 tbsp unsalted butter
14 raw peeled tiger prawns
200ml double cream
Juice of half a lemon
2 x Boursin garlic & herbs portions
100g Scottish smoked salmon (cut into strips)
Salt & pepper
Freshly-grated parmesan
Rocket leaf or micro herbs (garnish)
Bring a pan of lightly salted water to the boil, add the linguine and cook for 10-12 minutes, until just cooked.
While the pasta is cooking, using a medium frying pan, add the butter followed by the prawns, cream and lemon juice. Finally, stir in the Boursin Garlic & Herbs Portions until they are dissolved and the prawns are cooked.
Once the pasta is cooked remove from the pan with a pair of tongs and add to the frying pan. Stir together and then add the smoked salmon, stir together and season with salt and pepper.
Remove from the heat, pop into two bowls and top with freshly-grated parmesan and some micro herbs or rocket leaves.
RUMP OF LAMB WITH GARLIC & HERB, MINT AND CAPER CRUST WITH SAUTE POTATOES AND WILTED SPINACH
SERVES 2
10g mint
50g Boursin garlic & herbs
10g breadcrumbs
10g capers, squeezed of any liquid
5g vegetable oil
2 rumps of Scotch lamb, trimmed
Salt & pepper
250g cooked new potatoes
40g butter
100g spinach
Using a small blender (or spice grinder) add the mint, Boursin, oil, capers and breadcrumbs. Blitz until you have a paste – this will form the crust for the lamb.
Heat a frying pan to a medium-high heat, season your lamb rumps, add a little oil to the pan, then put in your lamb, skin side down to start. Cook for about 2 minutes and then turn over on to the other side for a further 1-2 minutes, until each side of the lamb is completely sealed and brown all over.
Remove from the pan and set aside. Note: Do not clean the pan as you will need this later to add flavour to the potatoes.
Smear the paste over the top of the lamb and place on a baking tray in a preheated oven at 180°C for four to five minutes, remove from the oven and rest in a warm place for three to four minutes before serving.
For the saute potatoes, put the frying pan back on the heat.
Once hot, add a little oil, slice your cooked potatoes and add to the pan. Once the potatoes are browned, add half of the butter (20g), season and remove from the pan.
Place the pan back on the heat, add the remaining butter and then add the spinach. Gently stir the spinach for 1 minute until wilted and cooked. Season and set aside.
To serve: Place your saute potatoes on the plate, top with the wilted spinach and then slice the lamb and serve on top.
CHICKEN SUPREME STUFFED WITH FRESH FIGS & BOURSIN GARLIC & HERB, WRAPPED IN PROSCIUTTO HAM
SERVES 2
2 chicken supremes (a chicken breast with the wing bone attached)
2 figs
60g Boursin garlic & herbs
4 slices of prosciutto ham
For the apricot bulgar wheat: 125g bulgar wheat
600ml chicken stock
1 tbsp clear honey
2 tbsp fresh chives, chopped
200g ready-to-eat dried apricots, finely chopped
Sea salt and freshly-ground black pepper
Put the bulgar wheat in a large glass bowl, then pour over the hot chicken stock and leave to stand for 25-30 minutes.
Take the chicken supremes and slice across the breast until almost at the other side, this will allow the chicken to be folded open into one large piece.
Slice figs and place inside the chicken breast, then divide the Boursin and share between the two breasts. Season with a little salt and pepper and fold one half of the chicken back over to seal the filling.
Place two pieces of your prosciutto ham together and flat on the surface; place chicken on top and wrap the prosciutto around the breast. Transfer to a tray and refrigerate for 20 minutes.
To cook the chicken, bring a non-stick frying pan to a medium to high heat and add a little oil.
Season the chicken breasts and cook on each side for one to two minutes until golden.
Transfer to an oven tray and put in a preheated oven at 180°C for 15 minutes until cooked through.
Remove from oven and rest in a warm place for two minutes before serving.
Drain any excess liquid from the bulgar wheat and then stir in the lemon zest and juice.
Mix in the honey, fresh chives and apricots, and season with salt and pepper to taste.