millicent
Assistant Cook
I havent won any awards, its just a nickname i gave cause i havent tasted a nicer gravy anywhere. The down sides are, two ingredients are uk products, and i can only make the gravy for Lamb, Beef and Chicken. They dont sell the same flavourings for other meats.
Ingredients
Onion
Oxo cube (stock cube)
Bisto (gravy browning)
greens water (optional but does add to the flavour and you dont need so much water with the meat)
Chicken.......I bake this sitting in about 2inches of water
Beef...........about 1 1/2 inches
Lamb..........same
Depending on the size of the meat and the amount of gravy you need.
Method
I ALWAYS,ALWAYS chop an onion into the water, then bake the meat/poultry(include giblets wherever possible)
After cooking, strain the meat juices into a saucepan (keep the giblets with the juices until you serve, when using chicken and dont worry if a little stuffing spills into the juices,mmm more flavour.)
If you are boiling green veg, eg cabbage, sprouts etc, pour a little into the meat juices, it will give you more gravy and adds to the flavour.
crumble an oxo cube (this is for two adults) into the juices and leave to cool.
Mix up 2 or 3 teaspoons of Bisto with a little cold water, in a cup.
stir most( but not all as it may go too thick, then i quickly add a bit more greens water) of the Bisto into the cooled juices and reheat, stirring continuously as this thickens quickly, do not boil. low simmer for a couple of minutes and voila!
Run the gravy through a seive and serve. yum yum
PS Ive also done this with sausages, with burgers and even just with bones.(ive been a bit hard up, the gravy was beautiful)
The only reason i havent made pork gravy is because they dont make a pork oxo or bisto.
there you go. Its a bit bitty but youll end up with a full on flavour gravy that compliments your meat and you cant see through it.
any feedback welcome
Ingredients
Onion
Oxo cube (stock cube)
Bisto (gravy browning)
greens water (optional but does add to the flavour and you dont need so much water with the meat)
Chicken.......I bake this sitting in about 2inches of water
Beef...........about 1 1/2 inches
Lamb..........same
Depending on the size of the meat and the amount of gravy you need.
Method
I ALWAYS,ALWAYS chop an onion into the water, then bake the meat/poultry(include giblets wherever possible)
After cooking, strain the meat juices into a saucepan (keep the giblets with the juices until you serve, when using chicken and dont worry if a little stuffing spills into the juices,mmm more flavour.)
If you are boiling green veg, eg cabbage, sprouts etc, pour a little into the meat juices, it will give you more gravy and adds to the flavour.
crumble an oxo cube (this is for two adults) into the juices and leave to cool.
Mix up 2 or 3 teaspoons of Bisto with a little cold water, in a cup.
stir most( but not all as it may go too thick, then i quickly add a bit more greens water) of the Bisto into the cooled juices and reheat, stirring continuously as this thickens quickly, do not boil. low simmer for a couple of minutes and voila!
Run the gravy through a seive and serve. yum yum
PS Ive also done this with sausages, with burgers and even just with bones.(ive been a bit hard up, the gravy was beautiful)
The only reason i havent made pork gravy is because they dont make a pork oxo or bisto.
there you go. Its a bit bitty but youll end up with a full on flavour gravy that compliments your meat and you cant see through it.
any feedback welcome