Garlic & Herbs Cheese
Garlic & Herb Cheese Baguette Toast with Serrano Ham
with Boursin Garlic & Herbs Cheese
Concoct delicate bites with a simple baguette, Boursin® Garlic & Herbs Cheese, and Serrano Ham!
-
Level: easy
-
Total Time: 10 min
Recipe
Savoury Doughnuts With Onion Jam
with Boursin Garlic & Herbs
“Savoury doughnuts have been on our menu at Pitch Restaurant from the start. They are fun, nostalgic and a really versatile way of delivering flavour all wrapped up in a golden, fluffy dough. Once you get your doughnut game right you can experiment with all sorts of fillings. Whipped creamy Boursin is a perfect decadent filling and by using simple and often wasted ingredients this is a very tasty way to support Foodcycle and spread the word about their great work. We are very proud to be donating 20% of any Boursin doughnuts sold at Pitch directly to Foodcycle.” –Kenny Tutt
View the Ingredients List-
Featured Flavour
-
Level medium
-
Prep time 2 HOURS
-
Cook time 1 HOUR
-
Total time 3 HOURS
Directions
Your Turn To Create
For Savoury Doughnuts
- Start by making your onion jam as this will keep in a sterile airtight jar for a good few weeks to be used again and again as a delicious condiment.
- Gently heat your oil in a large saucepan then add your garlic and finely sliced onions. Sweat the onions and garlic down for around 15 minutes. Add the vinegar, sugar, thyme and a good splash of water. Stir well and season with salt and pepper.
- Over a low/medium heat simmer uncovered 20-30 mins, or until the chutney has reduced to a darkish caramel colour. Stir the jam regularly to make sure it doesn't catch.
- Allow to cool and place the jam in a clean sterilised jar or container.
- To make the dough, warm the butter with the milk in a saucepan over a low heat until the butter has just melted. Keep an eye on it not to let it boil.
- Place the flour, sugar, yeast, egg and salt in a mixer with dough hook attachment. While the machine runs at a slow speed, pour in the warm milk and butter.
- Knead the dough for 5-6 minutes until the dough comes away from the sides of the bowl. Place the dough in a floured bowl and allow to prove for an hour or overnight in the fridge.
- If you don’t have a mixer, combine the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until elastic and smooth.
- Whilst the dough is proving you can make your smooth Boursin filling. Place the Boursin in a bowl with the creme fraiche and cream and whip until smooth either with an electric mixer or by hand. The mix should be pipeable so add a touch of cream or milk if a little too stiff. Once mixed, place in a piping bag with a nozzle and set aside.
- After the dough has proved briefly knead the dough on a floured surface to knock out the air.
- Divide the dough into equal pieces and shape into balls around the size of a ping pong ball. Put on an oiled baking tray, cover loosely with a tea towel and leave to prove for a few hours.
- Carefully heat your oil in a deep-fat fryer or large saucepan to 180C. Working in batches, fry the doughnuts for around 2 minutes on each side until cooked through and golden-brown. Drain them on kitchen paper.
- When the dough is cool enough to handle, make a hole in the side of each doughnut with the handle of a teaspoon and then pipe in a generous amount of the Boursin filling. Serve each doughnut on top of a spoonful of the sweet tangy onion jam with a sprinkle of fresh chives.
-
Makes 15-20 Doughnuts
-
For The Dough:
-
250g White bread flour
-
30g Unsalted butter
-
50g Caster sugar
-
75ml Milk
-
1 Sachet fast-action dried yeast (7g)
-
1 Large egg
-
Vegetable oil or sunflower oil to deep-fry
-
For The Filling:
-
150g Pack of Boursin Garlic & Herbs
-
100g Creme fraiche
-
2-3 tbsp Double cream
-
For The Onion Jam:
-
3 Large red or white onions, finely sliced
-
2 tbsp Vegetable or sunflower oil
-
150ml Cider vinegar
-
200g Brown sugar
-
2 Garlic cloves, Chopped
-
2 Teaspoons of fresh thyme leaves, finely chopped
-
Salt & fresh ground pepper
-
For The Garnish:
-
Small bunch of fresh chives, finely chopped
