Wednesday, January 15, 2014

Recipe: Boursin Champ

Champ is a traditional Irish potato dish, made with mashed potato, butter, milk, spring onions and parsley. In this version I have swapped the milk and butter with the creamy boursin, and that works very well. This is such a delicious side dish- in Ireland they would normally serve champ with roast pork/ baked gammon or thick-cut bacon.

Boursin Champ (serves 2 as a side dish)
1kg potatoes, peeled and diced
1 tbsp vegetable oil
12 spring onions, sliced
130g Boursin Cuisine Garlic and Herb
3 tbsp chopped parsley (plus an extra pinch for garnish)
Salt and pepper to taste

1. Boil the potatoes for about 25 minutes, until soft enough to mash. Meanwhile, fry the spring onions in the vegetable oil for a few minutes until soft, and set aside.
2. Drain the potatoes, and mash together with the cooked spring onions, boursin and parsley. Season to taste, spoon into a serving dish, and garnish with fresh parsley.

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