Frenchy’s Bangers and Mash, Chimichurri sauce
This week I have decided to tackle a classic of English cooking. Why? Because it is easy, popular, and cheap to feed many on a low budget. However, my bangers and mash recipe as a twist. Instead of the original gravy served with it, I am making a “Chimichurri” sauce. The south American sauce was passed on to me by an old Argentinean friend during my travelling. This sauce goes well with my Beef bangers (sausages)
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
    Bangers & Mash poatoes
  • 8 Sausages (I used beef sausage from my local butcher)
  • 500 g Potatoes (Royal blue)
  • 100 ml Heavy cream
  • 40 g Butter
  • 200 g Broccoli
  • 50 g Mixed lettuces
  • Salt & pepper
    • Chimichurri (Argentinian style)
  • 50 g Parsley (Fresh)
  • 5 oregano twig (fresh or dry)
  • 2 Thyme twig
  • 4 Garlic cloves (Fresh)
  • 1 hot chilli
  • 100 ml Olive oil
  • 30 ml Red wine vinegar
  • Salt & pepper
Instructions
    The Mash potato
  1. Gather all your ingredients. Start with the Mash potato... As the potato are cooking you can prepare the Chimichurri sauce ingredients.
  2. Start By peeling your potatoes.
  3. Wash your potatoes and keep them in water. (always keep your potatoes in water to avoid them getting dark). Add some cold water in your sauce pan and add some salt in your water.
  4. Cut roughly your potatoes in cubes. (The smaller they are the faster they cook)
  5. Always start cooking potatoes in cold water.
  6. Bring them to boiling point and cook for another 10 minutes or until soft. (Always check the bigger potato cube you can find..I f this one is cooked, every other one are too.)
  7. Meanwhile you can blanch your broccoli in the same water. (This save you time, water, energy and cleaning) Cook the broccoli for 4 minutes and them drain them and place them in a bowl with cold water. ( that will keep their vibrant colour)
  8. Then Drain your potatoes and let them cool down a bit for 5 minutes. Meanwhile you can peel your garlic and prepare you ingredients for your Chimichurri sauce.
  9. Once the potatoes have cool down, put them back in your saucepan.
  10. Add the cream.
  11. Add the butter. As your potatoes still warm the butter will melt.
  12. Using a potato masher, Mash away until it looks smooth
  13. Keep mashing until you are happy with the consistency
  14. Check the seasoning. add some pepper
  15. Add some salt if needed.
  16. Smooth it up and keep it until needed.
    17. The Chimichurri sauce
  17. Grab the oregano twigs and remove the leaves. discard the woody twigs
  18. Do the same with the thyme.
  19. Chopped both herbs roughly.
  20. Grab your parsley and start chopping it with the other herbs.
  21. Chop chop finely and put every herbs in the bowl
  22. Chop the garlic.
  23. With the blade of your knife press the garlic and puree it, then add it to the herbs
  24. Cut your chili in half and slice it. (depending how hot you like your sauce you either remove the seeds or not. Not all chili are hot so best to try a bit)
  25. Dice your chili and add it to the bowl.
  26. Add the olive oil.
  27. Add the red wine vinegar.
  28. Give it a good mix to combine all ingredients.
  29. Check the seasoning you may need more pepper.
  30. Add some salt. and let everything infuse.
    31. Cook the bangers
  31. I cooked my Bangers on the BBQ to give a bit of a smokey taste and reduce the use of fat.. You could cook them on a fry pan too.
  32. I cook them for 8 minutes and turning them every 2 minutes with the lid closed.
  33. They were ready when a little bit grilled on the dark side.
    34. Plate up
  34. Reheat a bit the Puree on the stove and the broccoli for 1 minute in the microwave. Grab your plates.
  35. Place a big spoon of puree in the middle of the plate.
  36. Mix your sauce again
  37. Place 2 to 3 spoon of sauce around the mash.
  38. cut your sausage in 3 to 4 cm section (2 sausages per person) and place them around the mash.
  39. Add few salad leaves.
  40. Add your broccoli fleurets (little broccoli heads) and serve
  41. Voila Bon Appetit Frenchy