Gravy

Honestly, for me, the best part of a roast dinner is the gravy. I could forgo the meat and just eat the vegetables, as long as I had lashings of gravy! I must get this from my father , Russell, who was very partial to a generous pouring . This is the recipe that I use almost every time we have a roast, sometimes with red wine instead of white - particularly for beef or lamb. Do make sure that you simmer for a few minutes to reduce the alcohol content otherwise it can taste 'winey'.


It is important to cook your meat in a good quality roasting tin that can be placed directly onto the hob when you make the gravy. If it is not sturdy enough it will buckle.



Serves 6

Ingredients

  • 1 tbs plain flour

  • 150ml dry white wine

  • 2 tsp marmite

  • 2 tsp redcurrant jelly

  • 200ml chicken or vegetable stock (or a combination of stock and the vegetable water reserved after draining the potatoes)


Method

Remove the meat from the oven, lift it onto a carving board and cover loosely with a piece of foil. Tip the roasting tin and drain off some of the accumulated meat juices but reserve them. Leave about 2 tbs of meat juices in the roasting tin and place this over a medium heat.


Add the flour and using a small whisk or wooden spoon, stir vigorously to avoid lumps and to ensure it does not catch and burn. Gradually pour in the white wine and continue to stir. Allow the gravy to bubble for 3 or 4 minutes and then add the marmite, redcurrant jelly and as much of the stock/ reserved water that you need for a good pouring consistency. Add in the reserved meat juices. Taste and season if necessary.


Pour into a warmed gravy boat or jug and keep warm whilst you carve the meat.

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