Wow, the days are just flying by now…1st December already…. and before we know it there it was GONE! and we are bringing in a New Year.
Today I am going to give some recipes for gravy which can be made 2-3 days in advance or frozen. I am all for advance planning for Christmas and gravy freezes well…
Firstly this is my easy to make tasty turkey gravy and we need a lovely tasty gravy to go with our Christmas dinner…Don’t we?
- 1kg chicken wings halved with kitchen scissors
- the turkey neck, if you have it, cut into pieces
- 3 large carrots, chopped into chunks
- 2 onions, unpeeled and chopped
- 3 celery sticks, chopped
- small handful fresh thyme sprigs
- 2 tbsp Coconut oil
- 2 tsp golden castor sugar
- 1 tbsp tomato purée
- 4 tbsp plain flour
- 4 tbsp balsamic vinegar
- 1.5-litre fresh vegetable stock
Heat the oven to 220C/390F/gas 7.
Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
Put the roasting tin on low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, pour over 1.5 litres of stock to just cover all the ingredients. Bring to a simmer. then using a potato masher to mash all the ingredients together so as to release the flavour.
Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
Heat the gravy to serve, adding roasting juices from your turkey, if you like.
Prosecco and Mushroom Gravy
- 2 tbsp coconut oil
- 500 gm chicken wings, chopped into pieces (you can ask your butcher to do this for you)
- Turkey backbone and neck, hacked into pieces
- 1 Onion, finely chopped
- 2 Carrots, cut into small chunks
- 2 celery sticks, cut into small chunks
- 2 bay leaves
- small bunch Fresh Thyme
- 30 gm dried porcini
- pinch of golden castor sugar
- 100 gm plain flour
- 250 ml Prosecco, plus a splash (optional)
- 2-litre chicken stock (preferably fresh)
- A squeeze of lemon
Heat the oil in a large shallow saucepan or flameproof casserole dish. When it’s shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour.
Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.
Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.
On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices.
If not serving to children, finish with a splash more Prosecco just before serving, if you like.
Lastly, I have a nice red wine vegetarian gravy. if the onions are nicely caramelised then you get a great flavoured gravy…
Red wine vegetarian gravy.
- 2 Brown Onions
- 1 tbsp Balsamic Vinegar
- 200 ml Red Wine
- 200 ml Vegetable Stock
- 1 tbsp Flour
- 2 tbsp Water
- salt and pepper
- 1 sprig thyme
Peel the onions and cut them in half. Lay each half with the flat side down and slice so you have semi-circle shaped pieces.
Head 1 tbsp Olive Oil over medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.
Then reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.
Turn the heat back up to medium and add the red wine, let it reduce for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 minutes.
Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it’s nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.
Sometimes I use this gravy as it is which still has visible pieces of onion or I push it through a sieve if I want a smoother gravy.
All of these recipes can be made in advance or frozen…Which again eases that Christmas day stress… And I am all for that a nice leisurely lunch enjoyed by all including the cook…
Until tomorrow when it’s my alphabet with a twist at the end…Culinary delights and tips ending with the letter L x