Chicken Bangers & Minty Mash
with Fried Fioretto
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
We saved you a seat at the pub. We love a classic bangers and mash, with onion gravy. We’re playing with tradition by putting mint and peas in the potatoes, choosing chicken for the sausages and air-frying flowering cauliflower for extra veg.
We will send you:
- 4 Canadian-raised chicken sausages
- 14g Mint
- 225g Fioretto
- 450g Potatoes
- 30ml Vegetable demi-glace
- 150g Green peas
- 50g Caramelized onions
- 10ml Worcestershire sauce
Contains: Anchovies • Barley • Milk
You will need:
Oil
Peeler
Salt & pepper (S&P)
Small pan
Strainer
3 or 6 tbsp Butter
Air fryer
Medium pot
Total Fat
32 g
Saturated Fat
16 g
Sodium
1080 mg
Total Carb
63 g
Sugars
12 g
Protein
35 g
Fibre
10 g
Preparation
Make the mash
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- In the last 3 min., add the peas.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Fry the fioretto
- Meanwhile, remove the stem ends of the fioretto. In a medium bowl, toss with a drizzle of oil and S&P.
- Place in the air fryer and fry, 6 to 8 min., until tender.
Fry the sausages
- Place the sausages* in the air fryer and fry, shaking halfway, 10 to 12 min., until browned and cooked through.
Make the sauce
- Meanwhile, in a small pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the onions, demi-glace, Worcestershire sauce, 2 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until slightly thickened.
Finish & serve
- Pick the mint leaves off the stems; roughly chop the leaves.
- To the pot of mash, add ½ the mint; stir well.
- Divide the mash and fioretto between your plates
- Top the mash with the sausages and spoon the sauce over.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
