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Wednesday, 5 October 2011
How to make gravy
They say it's gonna be a hundred degrees, even more maybe, but that
won't stop the roast
Who's gonna make the gravy now?
I bet it won't taste the same
Just add flour, salt, a little red wine and don't forget a dollop of
tomato sauce for sweetness and that extra tang
And give my love to Angus and to Frank and Dolly,
Tell 'em all I'm sorry I screwed up this time
And look after Rita, I'll be thinking of her early Christmas morning
When I'm standing in line
From Paul Kelly, "How to Make Gravy"
Aussie singer-songwriter. Brilliant song about a man in prison writing home about Christmas Day. With a recipe included! Love this song! It send a shiver down my spine every time I hear it. Check it out on YouTube. Maybe one day I will even try his recipe!
roast dinner. Watched my brother Dave make it to serve with a roast dinner recently. Loved how it was a simple way to perk up a nut roast. Simple was good after Sylvia had a 2 hour tantrum. She was ill, poor wee thing! Served nut roast with roast pumpkin, steamed broccoli and potato scones.
My mum always make gravy in the meat juices. I just brown some onions and flour. Sometimes I add stock or booze. I flavour it with promite, soy sauce, mushroom, Worcestershire sauce, herbs, tomato paste, mustard, sundried tomato, leftover mashed pumpkin, anything that takes my fancy.
Gravy category in my Recipe Index. My basic gravy is below. I should make it more often! When I make it, I should remember to serve it in my gravy boat. It makes dinner special. Just like gravy!
Previously on Green Gourmet Giraffe
This time last year: Touch of Yellow: Savoury Biscuit Hearts
This time two years ago: PPN Painless Pasta II
This time three years ago: Lentil Salad and the Dream Festival
1-2 tbsp olive oil (or margarine)
1 brown onion, finely chopped
handful or two of flour - I use wholemeal
1/2 - 1 cup water
slurp of wine, port or whiskey (optional)
1 tsp promite (or vegemite or other yeast extract or stock powder or a bit of soy sauce)
Heat olive oil in heavy based frypan. Fry onion in oil until well browned. I fried mine over a medium high heat and let it get so brown that it charred a little bit. Add some flour and stir over heat a minute or two until it is browned. Gradually add water, using the back of a spoon to break down any lumps of flour. Bring to the boil. When gravy boils it should thicken slightly. Check seasoning and serve over nut roast, roast veg, bangers and mash or whatever you like. If you don't use it immediately it might thicken quite a bit when it cools and need a bit more water when being reheated.
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.