Stage 14, Rodez – Revel: Gabriel Gaté presents Taste Le Tour today from Rodez in the centre of France. The cuisine is rustic and the cheeses are out of this world. Young French chef, Nicolas Poelaert, prepares aligot, a local dish of potato with cheese.
about 250 g potatoes (desirée are good)
40 g butter
50 ml thickened cream
90 g strong-flavoured melting cow’s milk cheese, finely sliced (Nicolas used a Tomme cow’s milk cheese)
6 thin slices of prosciutto ham (or other ham)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel and quarter the potatoes. Place the potatoes in cold salted water and boil until tender.
Drain the potatoes and push them through a mouli, adding the butter and cream.
Place on medium heat and, using a wooden spoon, stir in the finely sliced cheese – stirring in one direction until the cheese has melted and the purée is elastic and stretches like a dough.
On Taste Le Tour Nicolas served his superb Aligot with prosciutto-style ham and a green salad.