INGREDIENTS
Smoked Westcombe aligot:
- 400g peeled & halved waxy potatoes (red or Russet potatoes work well)
- 120g butter
- 100ml milk
- 150g smoked Westcombe cheddar, grated
Chicken hearts:
- 200g chicken hearts, membrane and tops removed
- 200ml chicken stock
- 100g unsalted butter
- 3tbsp Riesling vinegar
- 1 bunch chervil
METHOD
Begin by boiling the potatoes from cold salted water. Once completely soft, allow to steam dry.
While the potatoes steam dry, heat the butter with the milk and grated smoked westcombe. Rice the potatoes and beat in the cheese and milk mix. Combine vigorously to produce a silky smooth smoked aligot. Return to a low heat and stir occasionally while you cook the chicken hearts.
To cook the chicken hearts, place a frying pan on a high heat. Add rapeseed oil and sear the chicken hearts. Fry the hearts until golden. Deglaze the pan with the Riesling vinegar. Then add the stock and butter and reduce to form a velvety sauce. Season accordingly and add more acid if needed. Be sure that the chicken hearts are cooked throughout and not raw but also be careful not to overcook as they will become rubber bullets!
Serve the aligot and pour the hearts and sauce a top. Finish with chervil sprigs.
Read our review of Camille here.
