Who has a great recipey ?!
please help..
Answers: i am looking for a very good reciepy for a very very good gravy that can be poured over stuffing that has cranberries in it.
please help..
Traditional gravy
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Serves 6-8
Ingredients
meat juices
2 tbsp liquid meat fat
30g/1oz plain flour
570ml/1 pint stock
2 tsp gravy browning (optional)
Method
1. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
2. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
3. Stir in the flour and cook for 1 minute.
4. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
5. Bring to the boil and allow to simmer for 10 minutes.
6. Season to taste and add a little gravy browning if desired.
**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.
Take the drippings from your bird and skim off the fat and strain the chunks out, put it in a saucepan and squeeze in about a quarter cup of orange into it. Bring it to a boil. In a cup put together one tbls of cornstarch and 1/4 cup of COLD water, mix it up. When the drippings boil pour in the cornstarch mixture and stir until it comes back up to a boil. If it's not thick enough you can always do the cornstarch thing again.
It makes a really good gravy that has a bit of a zing, it's great with dressing with cranberries.
If you don't have enough drippings you can always use stock or even bullion
I always make gravy from scratch with the dripping and a roux and seasoning.But at times.... I take a can of cream of chicken soup,about 1/2 a can of milk and added a little sour cream...Rich and delicious!!!!(may add a little white wine)
This is also very good made in the oven with cornish game hens and served over rice.Chicken etc.You get the idea.