Jamie Oliver’s gravy which will ‘transform’ your Sunday lunch

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Jamie Oliver got everyone involved in #GetAheadGravyDay yesterday; making gravy which will “transform or even save” Christmas dinner, in advance. He shared his recipe online and no matter what meat you’re having for Sunday lunch – or Christmas Day – this recipe is set to create “perfect” gravy. And if you’re making a batch today, why not make double and save some time on the big day. 

Speaking about the recipe, Jamie said: “Good gravy has the power to transform, or even save, a meal. 

“This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.” 

Makes one litre, cooks in two hours plus cooling and defrosting and the difficulty is “not too tricky”. 

Makes one litre, cooks in two hours plus cooling and defrosting and the difficulty is “not too tricky”. 

https://www.youtube.com/embed/meNKpgxzGf4

Ingredients

Two onions

Two carrots

Two sticks of celery

Two rashers of higher-welfare smoked streaky bacon

Two fresh bay leaves

Two sprigs of fresh sage

Two sprigs of fresh rosemary

Two star anise

10 free-range chicken wings

olive oil

60 ml sherry or port , optional

Four tablespoons plain flour

Two tablespoons cranberry sauce

Method

Get Ahead

1. Preheat the oven to 180ºC/350ºF/gas four.

2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top.

3. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for one hour, or until tender.

4. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes.

5. Gradually stir in the flour, then pour in two litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.

6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.

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On the day

1. If frozen, take the gravy out to defrost when your turkey goes into the oven.

2. When the turkey’s perfectly cooked, remove it to a platter to rest for up to two hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day.

3. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours.

4. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.

Many of Jamie’s fans had already made his gravy for Christmas. 

Taking to the comments section on his Instagram, Carolinewoodward55 said: “I’ve made mine and it’s waiting in the freezer along with your stuffing recipe!” 

Christmascrazykaren also said: “I made mine on Friday delicious.” 

Julie.booth5 agreed: “Made ours Saturday it’s not Xmas without this!” 

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