MasterChef winner creates delicious recipes to help use up food waste, all with a twist of Boursin. As part of our ongoing partnership with Boursin, this year’s campaign focuses on using up leftovers, after a survey found that 67% of Brits struggle to find the inspiration to turn leftover food in to delicious meals.
Mary, FoodCycle’s CEO says: “Using up food that is destined for the bin is something that our volunteers do week in, week out and we’re really pleased to be working with Kenny and Boursin to help inspire creativity in the kitchen and to help turn food in to affordable and mouth-watering meals.”
To help kick off the campaign, Kenny visited the FoodCycle Project in East Ham and worked with the volunteers in the kitchen to create one of his new recipes – Spaghetti Marinara Frittata (full recipe below). He has also given a Boursin twist to his signature savoury doughnuts and added them to the menu at his flagship restaurant, Pitch, where £1 will be donated for every purchase. Don’t worry, if you can’t make it to his restaurant, he’s shared the recipe below, so you can give them a try at home.
Don’t forget to share your creations online – for every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5 to FoodCycle.
Kenny’s Spaghetti marinara frittata with Boursin cream and fresh basil
This dish is inspired by a very traditional Neapolitan dish designed to use up yesterday’s pasta. You can use up any of last night’s pasta dishes for the base of this dish. The creamy Boursin sits perfectly with the dish for a little added luxury.
Serves – 3/4
Difficulty – Easy
5 Large eggs
150g Garlic and Herb Boursin
2 tbsp Creme fraiché
1 Left over portion of Spaghetti Marinara (approx. 150g-200g dried pasta)
Small bunch of fresh basil leaves, finely chopped
Splash of olive oil
If making marinara from scratch
150g-200g Dried spaghetti or linguine
1 Small onion, finely chopped
2 Garlic cloves, finely chopped
200g Tinned chopped or cherry tomatoes
1 tbsp tomato paste
Small bunch fresh basil chopped
Salt and pepper to taste
Splash of olive oil
If making the marinara first, cook the dried pasta in salted boiling water until cooked through, drain and set aside.
In a pan add the olive oil, finely chopped onion and garlic, cook until soft. Add the tomatoes and tomato paste and gently simmer for 20 minutes until nice and thick. season well with salt and black pepper to taste and finish with a drizzle of olive oil and torn fresh basil. Mix the cooked pasta through the sauce in the same pan to make sure it’s well coated.
To make the frittata
Preheat your oven to 180°C fan/200°C non fan/gas mark 4
Beat together the eggs and crumble in half the Garlic and Herb Boursin to the mix. Season with little salt and plenty of cracked pepper.
Oil an ovenproof frying pan generously and place over a low heat. Arrange your spaghetti or linguine over the entire pan to cover it evenly. Cook the spaghetti for 1-2 minutes then pour over the egg mixture covering the pan evenly. Cook for a further 3-4 minutes over a medium heat.
Place the frittata into your preheated oven and bake for 6-8 minutes or until cooked through.
Whilst the frittata is baking mix the remaining Boursin with the creme fraiche and whip until light.
Once the frittata has cooled a little but still warm, turn it out onto a plate or chopping board and cut into equal portions. Serve with the Boursin cremé, fresh basil and a drizzle of olive oil.
Whipped Boursin Savoury Doughnuts with Onion Jam (restaurant dish)
Makes approx. 15-20 canape sized doughnuts. Difficulty – Medium. Plan ahead for dough proving etc.
For the dough
250g White bread flour
30g Unsalted butter
50g Caster sugar
1 Sachet fast-action dried yeast (7g)
1 Large egg
Vegetable oil or sunflower oil to deep-fry
For the filing
150g Pack of Garlic and Herb Boursin
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
Small bunch of fresh chives, finely chopped
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.