LIQUID GRAVY RECIPES

VEGGIE GRAVY | JAMIE OLIVER RECIPES

Veggie gravy | Jamie Oliver recipes image

What’s brilliant about this fantastic veggie gravy is you can make it, reserve what you need for your veggie guests, then reheat the rest in your tray of roasted meat juices for even more amplified deliciousness.

Yield 8 with leftovers

Number Of Ingredients 13

Ingredients

1 leek
1 carrot
1 stick of celery
1 onion
1 veg stock cube
10 g dried porcini mushrooms
1 bunch of rosemary (20g)
15 g unsalted butter
180 g vac-packed chestnuts
½ teaspoon smoked paprika
150 ml red wine
2 tablespoons balsamic vinegar
1 tablespoon quince or redcurrant jelly

Steps:

This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Trim and wash the leek, carrot and celery, peel the onion, then roughly chop it all and place in a large non-stick pan on a medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent it sticking, if needed. Meanwhile, crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water and leave aside to infuse. Stir the butter, chestnuts and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic and jelly. Let the liquid cook away, cool slightly, then tip the contents of the pan into a blender. Pour in the porcini and the stock, discarding just the last gritty bit and the rosemary, add 500ml of water and blitz until very smooth – in batches, if needed. Season to perfection, tasting and tweaking, then cool, cover and refrigerate for up to 4 days. TO SERVE Simply reheat the gravy in a pan, or, for bonus flavour, use your tray of roasting juices from the Epic mixed roast, loosening with splashes of water, if needed.

Nutrition Facts : Calories 103 calories, FatContent 2.6 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 1.8 g protein, CarbohydrateContent 16.1 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.5 g fibre

EASY CAMPBELL'S GRAVY RECIPE | JUST A PINCH RECIPES

Easy Campbell's Gravy Recipe | Just a Pinch Recipes image

Still good and easy but... Can you believe this recipe for using canned soups in recipes dates to 1916? Amazing. And we still use them today. The basic idea is to make a sauce or gravy from the soup, add leftover cooked meats and vegetables, and serve this over rice, noodles, potatoes, or toast. Recipe from Campbell's Soups.

Provided by Kathie Carr @kathiecc

Categories Gravies

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 3

Ingredients

1 can(s) (10 3/4 ounces) campbell's condensed cream of mushroom soup
1/3 cup(s) water (can substitute milk or white wine)
- pepper as desired

Steps:

Make gravy in the pan you cooked the meat in. Drain grease. Scrape any bits of browned meat on bottom of pan and use in gravy. Heat the soup and liquid you are using in pan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add black pepper as desired. Serve this gravy over rice, noodles, or potatoes and cooked pork chops, beef, or chicke
VARIATIONS: Add one or more of the following: sauted mushrooms, onions, peas, minced garlic, carrots, or other vegetables.

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