Thursday, 22 January 2009
Of starch and cheese… again (sorry)
I was in a fantastic cheese shop in Paris and saw they were selling tomme fraîche from the Auvergne... so I popped to the organic veg stall in the street market for some potatoes and went home to make Aligot... It's basically cheesy mash, but as made by the gods.
For four people:
1kg floury potatoes (I used red skinned ones)
350g Tomme Fraîche (Elizabeth David says you can substitue very young Lancashire if you're desperate), chopped into little cubes
2-3 cloves of garlic, very finely chopped
250g crème fraîche
Boil the potatoes, then peel them and pass through a mouli to get a nice fluffy mash
heat the cream and butter in a large pan until the butter melts
Add the potatoes, garlic and cheese and stir vigourously with a wooden spoon until the mixture goes really elastic.
Some people eat it with lentils and bits of pig, I had it with some fresh cèpes sliced and fried like schnitzel...