• Cooking Basics #07

    From Dave Drum@1:3634/12 to All on Saturday, February 26, 2022 07:29:00
    PERFECT GRAVY; Once you've roasted a chicken, or a joint of meat, add
    stock to the roasting tin and bubble it on a high heat, scraping up all
    the lovely bits in the tin. You could also add red or white wine.
    Strain it through a sieve, taste for seasoning and serve. If you prefer
    a thicker gravy, add a little flour to the tin before adding the stock.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Gravy
    Categories: Five, Wine, Sauces
    Yield: 6 Servings

    1 tb A-P flour
    3 tb Wine; white, red, port,
    - sherry or Marsala
    2 1/2 c Stock; chicken, turkey or
    - beef

    While your roast is resting, heat the stock in a
    saucepan until piping hot and bubbling. Pour most of the
    fat off the roasting tin, leaving around 2tbsp.

    Take 4-5tbsp cooking liquid from the roasting tin, and
    mix it with the flour until you have a thin paste.

    TIP: If your stock is a little thin, reduce it over a
    high heat to make the excess water evaporate and thicken
    the stock.

    Put your roasting tin back on the hob, over a medium
    heat. If it’s not suitable for use on the hob, pour the
    fat, then scrape all the residue into a saucepan. Add
    the flour paste, cook it for a few minutes, stirring
    well.

    Now gradually add the hot stock and the alcohol,
    stirring continuously until it begins to thicken. If you
    want to make the gravy ahead of time, proceed with our
    tip of thickening the stock, then simply add in all the
    juices and residue, with the alcohol and jelly, if
    using.

    Bring it to the boil, then simmer until all the flavours
    have come together. Check the seasoning, adding more sea
    salt and black pepper if needed.

    Transfer the gravy to a saucepan, ready to serve piping
    hot, once the roast has been carved.

    Serves: 6

    By: Jane Curran

    RECIPE FROM: https://www.lovefood.com

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