2. Chop stalks into 5cm pieces and put in a saucepan
3. Add half a cup of water, half a cup of sugar and some spice (a split vanilla pod or two star anise work best)
4. Cover and cook on a medium heat until the mix softens and steams (usually around 10 minutes)
5. Remove spices and hand blend until smooth
6. Chill before use
Recipe adapted from Easy French Food Ingredients 225g potatoes 20g butter 1/4 cup creme fraiche 1/2 clove garlic, minced or pressed 110g tomme cheese, sliced in small strips Tip 1: DO NOT grate the cheese thinking it will incorporate more rapidly. Instructions 1. Cook the potatoes in boiling water until quite tender (about 20 to 25 minutes).Peel and mash the potatoes. 2. Place a pot on low heat and place the potatoes in this. Using a wooden spoon, begin gradually and vigorously stirring in the cheese bit by bit. Stir in the creme fraiche, butter and garlic. Tip 2: traditional aligot recipes will tell you to form figure eights while you are doing this, but circle work fine as well. Tip 3: keep the heat low as you are adding the cheese. The goal is to keep things just warm enough so that the cheese melts but you don’t want to be cooking anything here. 3. Continue stirring until the potatoes come away from the sides of the pan and you get long smooth ribbons when you lift the spoon through the potatoes. The whole process of incorporating the cheese will take about 10 to 15 minutes. 4. Serve immediately. Serves 2.
“Aligot is a dish made from melted cheese blended into mashed potatoes (often with some garlic) that is made in L’Aubrac region in southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella and cantal. The Laguiole cheese imparts a nutty flavour.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture.
This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets. Aligot is traditionally served with Auvergne red wine.”
From Wikipedia, the free encyclopaedia
“Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. From Wikipedia, the free encyclopaedia.”