GRAVY FROM STOCK RECIPES
GRAVY RECIPES - BBC GOOD FOOD
Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.
Provided by Good Food team
Number Of Ingredients 1
SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES
Super-tasty and flavoursome, this gravy is just as good as the real thing.
Total Time 40 minutes
Yield 800ml
Number Of Ingredients 14
Steps:
- 1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.
Nutrition Facts : Calories 105 calories, FatContent 2.7 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 16.3 g carbohydrate, SugarContent 11 g sugar, SodiumContent 0.2 g salt, FiberContent 2 g fibre
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Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
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From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving
- To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
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- When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
- To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.
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ONION GRAVY RECIPE - BBC GOOD FOOD
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Condiment
Calories 150 calories per serving
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Total Time 1 hours 15 minutes
Category Condiment
Calories 150 calories per serving
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
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Reviews 4.5
Total Time 30 minutes
Category Vegetarian Gravy
Calories 133.5 calories per serving
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Calories 133.5 calories per serving
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Gravy is a condiment, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy …
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Gravy is a condiment, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy …
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