Jamie Oliver discusses his dream dinner party guests
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Jamie Oliver regularly shares his food recipes with his fans, including roast dinner favourites. One main component of a traditional roast dinner is the gravy, which can be quite hard to get right.
Gravy can be made in a variety of different ways, with supermarkets now selling pre-made gravy.
However, it can also be made at home using juices from meat or sometimes combined with vegetables such as onion.
Gravy is often added to dinner dishes in the UK such as a meat pie or roast dinner.
Jamie’s delicious gravy recipe takes just 25 minutes to make.
Sharing the recipe in his Ministry of Food cookbook, the gravy serves four people.
What’s more, it is super easy to make according to the recipe guide.
Jamie said: “Making your own flavoursome gravy is super easy – all you need to get going is meat and veg.”
The first step is to cook your chicken in order to get the juices from the tray.
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– Roast chicken
– Roasted vegetables
– One heaped dessertspoon plain flour
– One wine glass red or white wine, or cider, or a good splash of port of sherry
– One litre organic stock
When the chicken is cooked and rested, take a spoon and remove 90 percent of the hot fat from the tray by angling it away and scooping off the fatty later that settles on top.
Put the tray back on the hob over a high heat.
Next, add the flour and stir it in. Holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg into a pulp.
You can also rip the wings off of the chicken and break them up into the tray to add more flavour into it.
When everything is mixed and mashed, Jamie then recommends adding the alcohol to give it some fragrance before the stock is added.
The alcohol will cook away when it is boiled for a few minutes.
Pour the stock into the tray, or add one litre of hot water before brining everything in the pan to a boil.
You can also scrape all the leftovers from the bottom of the pan as you go.
Reduce the heat once it has boiled and simmer the gravy for 10 minutes, or until it has reached the desired consistency.
To serve the gravy, take a large jug, bowl or pan and put a sieve over it.
Pour the gravy through the sieve, using a ladle to push down as much liquid through as possible.
Discard of any of the meat or vegetables left behind at this point.
You can then either serve it straight away or put it back onto the heat to simmer.
Putting it back onto the heat will also help to thicken it if it is loose.
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