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Gorgeous gravy


Serves: 8
timePrep time: 10 mins
timeTotal time:
Gorgeous gravy
See accompanying roast turkey crown and roast beef sirloin recipes. / Recipe photo by Martin Poole

Serves: 8
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
60Kcal
Fat
3gr
Saturates
0gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
1gr
Salt
0.1gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • the meat roasting tin with its juices and vegetables
  • 200ml dry white wine
  • the turkey roasting tin with its juices and vegetables
  • 1 x 450g tub fresh chicken stock
  • 2 tbsp (50g) redcurrant jelly

Step by step

  1. Scrape the veg and all the cooking juices from the roasting tin into a sieve set over a jug. Press to extract as much of the juice as possible, and discard the veg. Skim off any fat.
  2. Put the roasting tin on the hob over a direct heat, add the wine and cook over a high heat for a couple of minutes, scraping the pan to remove any sticky juices. Add the strained meat cooking juices bubble away for a few minutes, scraping up any sticky residue from the tin – stuck on juices, bits of stuffing, it's all good – until the wine loses its raw flavour. Add the stock, 100ml boiling water and the redcurrant jelly, simmer until the liquid thickens a little and tastes rich and good, about 15 minutes. Taste and season. Keep warm until needed and strain the gravy into a warm jug to serve.

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