Comments on Gastronomy Domine: Spice-crusted chicken with Boursin stuffing

Not too much of a cook, but just looks so good!Thi...

2007-04-27T21:18:00.000+01:00

Not too much of a cook, but just looks so good!

Think I'm hungry!

Homer - you'll need some flour or cornflour to sta...

2005-12-13T20:29:00.000Z

Homer - you'll need some flour or cornflour to stabilise it. Do you ever make macaroni cheese or anything else with a Mornay (white sauce with cheese melted into it) sauce? Use that recipe but substitute Boursin, chopped finely, for whatever other cheese you're using.

There's a good Mornay method here. If your sauce has unaccountable lumps, shove it through a sieve.

I love Boursin just melted down with milk and used...

2005-12-13T19:43:00.000Z

I love Boursin just melted down with milk and used as a posh cheese sauce. I find it melts unevenly in cooking - lumps and watery bits - what am I doing wrong?

I love Boursin. I have never attempted to cook wit...

2005-12-11T22:31:00.000Z

I love Boursin. I have never attempted to cook with it, but that sounds top notch. I shall give it a go.

I used to make a great flatmate from the food poin...

2005-12-11T21:47:00.000Z

I used to make a great flatmate from the food point of view, although I sucked at washing up then as much as I do now...

I've just complained to my Fiance about feeding me...

2005-12-11T21:42:00.000Z

I've just complained to my Fiance about feeding me too much chicken this weekend. (i was being cheeky - he's taken over the kitchen this weekend! as i've been galavanting and too tired to cook by the time i get home)

This chicken is making me feel so hungry. It looks so juicy and delicious plus it comes with rice so thumbs up here.

You just reminded me of a girl friend i used to share an apartment with - she introduced me to this - she was addicted or obsessed.