Monday, 21 December 2009

Countdown to Christmas

The Gravy


Giblets from the turkey
Wing ends from turkey
1 bay leaf
1 thyme sprig
1 clove
6 black peppercorns
1 small onion, sliced
Pan juices from the roasting tin
1 oz plain flour
1 rounded tbsp redcurrant jelly
Salt and freshly milled pepper


Place the giblets and wing ends in a saucepan. Pour in water to cover the add the bay leaf, thyme, clove, peppercorns and onion.

Bring to the boil and skim off any scum then lower the heat, cover the pan and simmer for 1 hour.

Strain the stock and measure it, you will need approx 1 1/4 pints to make gravy for 6 people. If necessary return the stock to the pan and boil to reduce further.

Pour off most of the fat from the roasting tin and leave the juices.

Place the tin over a moderate heat and add the flour stirring continuously and scraping any sediment of the bottom of the tin.

Gradually add the stock and keep stirring while the gravy cooks for 2-3 minutes. Taste and season as necessary. Whisk in the redcurrant jelly.

Transfer to a gravy boat and keep warm.

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