Last night, I discovered the beautiful thing that is aligot. If you haven’t come across this before, it’s basically a cross between mash and a cheese fondue. It is staggeringly rich and (if you happen to like mash and cheese) staggeringly wonderful. Although you do end up, at the end, wondering exactly how you will ever move off the sofa again.
What with that and a delicious but rich meal out on Friday night (to celebrate pay day) we decided a relatively light, veg heavy week was in order for meal planning purposes, although we’re sneaking some pork belly in on Sunday as we happen to have a couple of ready pressed pieces in the freezer that require attention. And roast potatoes.
Monday: spinach stewed eggs. This is from Rachel Khoo’s Swedish recipe book and I think it is available online - I would urge you to check it out because it is lovely. We’ve had it as a brunch dish but I think it will also make a very satisfying supper. Don’t be tempted to leave off the garnish of lightly pickled onion, chilli and dill which lifts the whole thing to another level.
Tuesday: pasta with rose harissa, black olives and capers. We often favour a simple pasta dish on a Tuesday, and this one from Ottolenghi sounds like an interesting fusion.
Wednesday: a (very) old WW Foodie recipe - gnocchi with butternut squash. We’ve eaten quite a few gnocchi dishes already this year and think both of us are really appreciating the wonderful stodgy, comforting qualities.
Thursday: another Ottolenghi dish: roast aubergine with saffron yoghurt. I’ll serve it with a couscous salad pretty similar to this one here.
Friday: fish on Friday - kedgeree in this case.
Saturday: definitely a curry night, and a chana dal is locked in, but not quite sure what else yet. Possibly a second curry, possible a vada pav (spicy potato cakes squished into a bun).
Sunday: roast pork belly with a couple of seasonal sides.
Hope everyone has a splendid week.
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The aligot sounds delicious- proper comfort food
ReplyDeleteDo you have an aligot recipe you used, or did you make it up? (And if so, can you share, please?)
ReplyDeleteFor this attempt, we kind of amalgamated a few different recipes that we found across the Web. The important thing is the technique rather than the ingredients I think; you need to get the initial mash really smooth and then beat in a mixture of cheese, cream and garlic very hard - it’s that process which works in a lot of the texture. D used a wooden spoon and a LOT of elbow grease keeping the pan over a low heat as opposed to taking it off the heat and using an electric whisk as some recipes recommended (we thought that there wouldn’t be enough residual heat in the potato, if we did that, to melt the cheese).
DeleteHaving said that, shortly after writing this Felicity Cloake published her “perfect” version on the Guardian website and we find her recipes to usually be pretty good, so that would be a place to start. She recommends using some mozzarella to get some stringiness into the texture which we are definitely going to try next time. x