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Smoked Hen Cheese Infused Aligot
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Signature Smoked Hen with Cheese-Infused Aligot

This smoked Cornish hen is a showstopper for holiday specials and year-round menus. Stuffed with roasted rapini, tomatoes, Iberico ham, and Smoke Flavoured Caciocavallo Cheese cheese, it delivers bold, comforting flavours. Served with ultra-creamy aligot potatoes enriched with Mascarpone, Raclette and Fior di Latte cheeses, it is a rustic yet refined dish that elevates any plate. Perfect for restaurants aiming to impress with high-impact presentation and premium ingredients.

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Ingredients

  • Smoked Caciocavallo Stuffing :

    • 1 bunch Rapini
    • 3 Roma Tomatoes, halved
    • 50 ml Olive Oil
    • 200 g Smoke Flavoured Caciocavallo cheese, shredded
    • 50 g Iberico Ham, sliced
       

  • Cornish Hen:

    • 1 Cornish Hen
    • 50 ml Olive Oil
    • 25 ml White Wine
    • 1 clove Garlic, minced
    • ½ Lemon, zest and juice
    • 2 sprigs Thyme
    • 1 tsp Pepper
    • 1 Tbsp Coarse Salt
    • 1 Tbsp Coarse Pepper

  • Aligot potatoes:

    • 2 kg Yellow Potatoes
    • 250 g Butter
    • 375 ml Whipping Cream
    • 500 g Raclette, shredded
    • 750 g Fior di Latte, torn
    • 250 g Mascarpone
    • 1 pinch Green Onion, sliced on bias
    • 1 Lemon Wedge

Directions

  1. Smoked Caciocavallo Stuffing
  2. Preheat oven to 200°C (400°F).
  3. Toss halved tomatoes and rapini with olive oil, salt, and pepper.
  4. Roast until tender, then cool.
  5. Mix with shredded Smoke Flavoured Caciocavallo cheese and sliced Iberico ham. Refrigerate until ready to use.

  6. Cornish Hen
  7. Rinse and pat dry the hen.
  8. Combine olive oil, white wine, garlic, lemon zest and juice, thyme, and pepper. Add hen and marinate for 3–4 hours in the fridge.
  9. Remove, pat dry, and stuff cavity with prepared stuffing. Truss to maintain shape.
  10. Cook either by smoking at 125°C (257°F) for 90–100 minutes using apple wood, or roast in the oven at 190°C (375°F) for 60–75 minutes, until internal temperature reaches 74°C (165°F).
  11. Rest for 10 minutes before plating.

  12. Pomme Aligot
  13. Peel and chop potatoes. Boil until tender (approx. 15 minutes).
  14. Drain and cool slightly, then pass through a fine food mill.
  15. Return to pot and add butter, cream, Raclette, Fior di Latte, and Mascarpone.
  16. Stir vigorously with a wooden spoon until smooth and elastic. Season to taste.

  17. Plating
  18. Serve hen with seasonal vegetables and a mini cocotte of hot pomme aligot topped with green onions.
  19. Garnish with thyme sprig and lemon wedge.

Recommended Products

We recommend you use these Saputo products for this dish!

Caciocavallo Smoked Flavour

Smoke Flavoured Caciocavallo Cheese

Our pear-shaped cheese has a cream to yellowish interior and features a mild and buttery flavour with a delicious aroma of smoked wood.

Fior di Latte Cheese

Fior di Latte

Fresh, rich, and with a creamy texture, our Fior di Latte cheese is made with cow's milk.

Raclette

Raclette

Fruity and well-balanced, our firm surface-ripened cheese has a delicate taste and a buttery aroma.

Mascarpone

Mascarpone

Imported from the Italian region of Lodi and free of added preservatives, this Mascarpone is made from Italian cream and simple ingredients.

Butter

Butter

We offer a full range of butter, including goat butter. The majority of our butter items are available in convenient foodservice formats.

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