Making gravy when you haven't had a roast. How?

lynzpower

I was a granulkes girl too until fairly recnelty when OH got diagnosed with high cholestrol and trans fats to be avoided, and we had to dump the granules.

What has revolutionised our gravy making ( i luuuuuuuuuuuurve gravy, being from the northwest, it practically runs in my blood!) is this



basically the run is
take spoonful plain flour & mix down with some water into a thickish paste on alow heat. Add a stock cube or 2 in boiling water and a teaspoon of gravy salt. bring to boil, then simmer & serve.

Its so lush and thick...

We usually fry off some onions seperately and add, you def dont need them and a cuople of cubes of wine ( leftover undrinkable red wine frozen in ice cube trays) adn its deeeeelish

comptons can be bought in tescos and its about 40 odd p

its lasts forever too, Ive had it for months and im not even halfway through the block

happy gravy making *drooooooooooooooooooooool*

Paulie'sGirl

Oh now that does sound lush...

Being a north eastern girl, gravy is a staple food group all of its own...

Do you ever have those days (usually very bad days) where all you really can fancy for tea is a bowl of creamy, buttery mash and gravy? No? Just me... Ok... :$

Am going shopping in lunch break, so I'll hunt that gravy salt down...

tanith

Lynzpower I bought some gravy salt a few weeks ago but because it was hard in a block I thought it was off:rotfl: so do you just hack a chunk off the block and add to the mix?

Paulie'sGirl

Lynzpower

I was so taken with your lush sounding proper northern gravy, that i went and bought the little packet of gravy salt from Morrisons (45p, and if you only need a teaspoon I imagine it lasts a while?!)

And picking up from the other thread, have bought the Kallo Premium Bouillon cubes (85p). Although its more than I'd usually pay, the list of ingredients sounds far more appetising than the long list of hydrogenated this and E number that.

So tomorrow night's tea will definately include your gravy!!

Many, many thanks

soba

Doing the kids a cooked tea tonight. Pots, carrots, etc. but using ready-cooked turkey, so how do I make a quick gravy? Don't really want to use Bisto if poss.
Thanks.

minimacka

When we buy a ready cooked chicken or turkey and want a nice gravey we strip the bird down and boil the carcus, the stock is delicious. It shouldnt take very long and then just thicken it up with a stock cube and some cornflower.
Hope this helps:D

mollyjak

Do you have any 'juices' with your turkey ( as in the fat or flavouring which comes out of the meat when cooking)? If yes mix the juices/fat with flour stir until well mixed, add gravy browning to colour then add water from veg and put onto boil and it should thicken. Can't give exact amounts as it depends how much you want to make, how thick you like it, etc.
If no juices to add to then I would stick to the Bisto tonight as it might be rather tasteless as it would then be basically just flour and water with no taste.(could add oxo)
Haven't posted like this before so hope it helps.

MATH

Use the Bisto, there's no shame in it. LOL! You really need to be roasting from scratch to make propper HM gravy IMO.

soba

Looks like getting the Bisto out then. I bought the turkey slices ready cooked from the butchers, so OS is out the window for today anyway!!

Chuzzle

Hi

Ok this month is going to be a tight one, fortunately we have an allotment BURSTING with veg. Cabbages seem to have come all at once :rolleyes: so I'm thinking we'll have bubble and sqeak appearing on the meal plan weekly! But my problem is how do I make really good tasty meaty gravy? I hang my head in shame and admit I only normally reach for the Bisto . So I'm intrigued people how would you go about making a thickish meaty gravy particularly if the meat is going to be in thin supply?