Yo peeps I’m going to show you how to re-create some of my favourite gourmet masterpieces straight off the top of the noggin, right out of your kitchen. First up I cooked this banging luncheon special for our boy Jackson, check it out.
Waste Baked Sausages with Smashed New Potatoes and Broccoli
Ok, here’s what you need to get started:
6 standard sized good-quality bangers or 8 chipolatas
1 small punnet of cherry tomatoes
1 large white onion
7 or 8 new potatoes
Loads of Thyme
1 clove of garlic
Some extra virgin olive oil
Good quality red wine vinegar
Heaps of salt and pepper
Firstly set the oven to 180 centigrade or 350 fahrenheit. Slice up the onion and lay it on the bottom of a small roasting tin. Dice the tomatoes and lay on top. Get those little sausage chaps and put them on the bed of vegetables. Slice the clove of garlic and put them over and around the sausages, strip about 7 or 8 thyme twigs and sprinkle the leaves all over those fellers. Finally, give it a good drizzle of olive oil and season with a pinch of salt and pepper. Slap it in the oven for 35 – 40 minutes, turning periodically making sure that your boys get a nice tan all over.
While thats in the chamber, cut your potatoes into quarters and boil them in a pan for as long as it takes to cook them, usually about 20 minutes, or until you can easily stab them with a blunt knife. Drain that. With a fork, crush them up roughly and drizzle 2 to 3 tablespoons of the vinegar, a liberal pinch of salt and pepper, strip off some more thyme and add with a generous amount of olive oil, and combine. Make sure to do this all whilst its still steaming it really adds to the flaves.
Then just boil or steam your broccoli. Try to leave it a little crunchy as this allegedly retains more of the nutrients which is never a bad thing. (Broccoli, along with bananas, are supposedly great for replacing the seratonin levels in your body, munch that!)
Now your sausages are done, let them stand for 5 minutes before serving, all those porky juices will have gone through the veg and caramelised that.
And there you have it. Bang.
Oh yeah, my boy Nick Harriman has got to receive some props for this one, I remember he did something similar with rosemary. Get up it like a hand up a muppet. You’re a culinary daddy.