Decent gravy please.

alictait

Hey folks, thanks for all the replies. I thought noone had replied aswell as I hadnt had any emails. Turned out they were all going into my spam box !!!!

Anyway sorry for not responding sooner, but I'll be sure to try out all the recipes in time.

Ali

JHKE

sorry to bring this up but i have a question about gravy.. i need to make gravy that doesn't involve stock cubes/powders or granules and vegetable water due to health reasons.. but using meat juices, cornflour/ arrowroot or flour.. is this possible

cardiogirl

I would think that if you amended Delia's onion gravy recipie & left out what you cannot eat & added in the meat juices, it would be very tasty.
Best of luck.

cardiogirl

Sorry - meant to add the link!
http://www.deliaonline.com/recipes/toad-in-the-hole-with-roasted-onion-gravy,1030,RC.html

susank

Buy the magazine easy cook and in it there is a chicken recipe for tarragon chicken - its gravy is made up from roasted veg under the chicken - magic

JHKE

Thanks for that.. need to check about onions. Can't do the roasted veg one as the veg have to boiled to take away the pottassium - hence can't used veg water.. but thanks anyway.

Can you just use the baking tray that the meat has been cooked in and put it on the hob, mix with arrowroot and boiled water.. or would that be horrible?

ageandjo

can someone please tell me the 'real' way to make gravy, I just use bisto but it never tastes as good.

ta muchly

madelaine

Hi This is how i make gravy, about 3 heaped spoons plain flour,salt and pepper, oxo cube, add cold water and mix, then add the meat juices, and the water from the veg, and a spot of gravy browning.

TNG

Hmmmm

deglaze your roasting tin by putting it on the hob and stirring/scraping the bits. Add 'some' flour (it depends how much meat juices you have), enough to make a thickish paste. This will separate from the fat, which you then spoon out. Add veg stock and stir and let it simmer away on the hob to thicken to your preferred consistency. Add salt & pepper if you want, or any or all of the following. Browning, worcester sauce, port, red wine, garlic, herbs.

HTH

ALIBOBSY

Ok I love old style. I always used to cook quite alot and bake with the kids (ds 9, dd 4 dd 4months awww). But since going on maternity leave this time have become a bit obsessed with this site and OS.
Love the recps off here, kids went mad for tinks hobnobs (thanks ) and I enjoyed the stock making threads so much have been simmering away the sunday dinner leftovers for the last 2 weeks lol. So this is my question, I used half the stock for a lovely chicken and veg soupy/stew type dish for a tea in the week (kids loved it). But I have 2 lots of lovely stock in the fridge. Can I use this to make gravy? Either to put in a stew/pie or even for next weeks sunday dinner?
Anyone can tell me if I can and how? Any other suggestions for using up my stock gratefully welcome.
ali x