What Are You Chef-ing Tonight, Dr?

Aligot method

• Bring the unpeeled potatoes to the boil in lightly salted water and simmer until tender, then drain.
• Remove the potatoes’ skin, rubbing with a tea cloth helps.
• Mash the potatoes as fully as possible,  always best to use a ricer.
• Return to low/medium heat, add crushed garlic & stir in the creme fraiche, until a smooth puree.
• Add in the cheese, a handful at a time while beating the mixture.
• Once the aligot is smooth again and has a glossy sheen you’re done. 
• Remove from the heat, add salt and pepper to taste.   
• Serve immediately.  

This volume will feed six people.  I have reheated leftovers in the oven with no ill-effects. 

Ingredients 

• 1kg floury potatoes (eg, maris pipers, desiree, Roosters), all of roughly the same size
• 280g creamy lancashire (or any mild, hard cheese)
• 50-150g firm mozzarella
• 250g creme fraiche
• 120ml milk
• 1 garlic clove, peeled
• Salt and ground white pepper

BlG_GREEN_DAVE said:

I am making pizzas but i am trying low and slow

how long for an pizza at 250?

Botch said:

fishlessman said:

damn pictures, hadnt noticed how worn those blue plates are......

...and the FOPPs (forum old plate police) are particularly militant around here.  

NDG said:

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