This recipe was provided by our guest chef Gizzi Erskine.
For the Aligot:
1kg floury potatoes, peeled and cut into quarters
300ml double cream
200g Tomme de Savoie, grated
100g unsalted butter
good grating of nutmeg
Put the potatoes in a saucepan and cover with cold water. Bring to the boil and cook for 20 minutes until cooked through. Drain and allow to steam dry for 5 minutes. Blitz in a food processor until smooth. Return the potatoes to the saucepan over a medium heat to ensure that all the moisture has evaporated.
Now turn the heat down low and prepare for the hard work. Get your whisk ready, and take a firm grip on your saucepan. Add the cream, Gruyère and Tomme de Savoie and whisk together. Forget everything you’ve ever been taught about not overworking mashed potato. Once the two cheeses have melted add the mozzarella, butter, salt, nutmeg and a good pinch of white pepper and keep beating rapidly until all the cheese is incorporated. You want a really stringy, gloopy consistency. Serve with my sausage recipe on the next page and that’s it. I give you the dirtiest thing you can do with cheese and a sausage. You can thank me later.
For the Lightly Braised Toulouse Sausages:
1 tbsp olive oil
4 good-quality Toulouse sausages
3 onions, thinly sliced
1 tsp plain flour
200ml white wine
500ml fresh chicken stock, from the chiller cabinet
few sprigs of thyme
1 bay leaf
sea salt and freshly ground black
Heat the oil in a heavy-based casserole. Fry the sausages until they are browned, but not cooked through, remove from the pan and set aside. Add a spot more oil to the pan and fry the onions slowly for 20 minutes, scraping away at the sausage residue on the bottom of the pan. Cook until the onions have fully softened and started to go golden.
Preheat the oven to 180?C/160?C fan/gas mark 4. Stir the flour into the onions, then cook for 10 minutes. Pour over the wine, bring to the boil and cook for 2 minutes. Add the stock and herbs, pop the lid on the casserole and put in the oven for 35 minutes, or until the sauce is bubbling, thickened and full of flavour. Remove the bay leaf, then season with salt and pepper and serve alongside the Aligot with a dab of French or English mustard.