I was thinking of making Roast Lamb tonight. But I'm out of gravy... How do I make it from scratch?
(sorry if this is in the wrong section... I couldn't find the recipe one)
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11-04-2006 12:07 #1
How do I make Gravy from scratch?
11-04-2006 12:09 #2
I dont have one either so im waiting for a good one to get posted
11-04-2006 12:14 #3
You got no gravy powder! I hate it when that happens...
Heres one I use with rissoles...
2 tblsp plain flour
2 cups chicken stock
1 tblsp tomato paste
2 tblsp chopped parsley
Blend flour with stock and paste until smooth. Add to pan juices and stire over medium heat for 3 minutes or until boils and thickens. Strain, then stir in parsley.
11-04-2006 12:14 #4
When you get the meat out of the roasting pan, try and get rid off as much of the fat that you can get. The fat sits on top and is clear. Keep as much of the juice as you can.
I put the roasting pan over a hot plate warmish and then mix up some cornflour and water, until the cornflour is dissolved. Stir it through the pan scraping all the crusty bits of the bottom of the pan. Keep going until it is nice and thick and unlumpy. If it is too thick stir in a bit more water, or add more cornflour but make sure it is dissolved in water first.
Then you can add the juice from the meat left on the plate after it has been sliced up.
Mmmmmmmmmmmm better than packet gravy.
11-04-2006 12:15 #5Senior Member
- Join Date
- Mar 2006
Ususally once i have done my meat and veges for a roast i drain the oil (not all the yummy juices though), put the oven dish on the gas hotplate, add a little water and keep on the heat for a bit to remove all the flavours from the meat and veges being in there, and then pour in a saucepan and add oxo/powder stock to thicken if needs (i generally add a little gravy powder here as well but i dont think you have to), if you dont have stock/oxo then maybe cornflour/plain flour would do the job- anyone else now whether these would?
Hope this helps
11-04-2006 12:22 #6
This is SOOOOO easy and my husband always loves it no matter how experimental I get!
All I do is when you take the meat out of the roasting pan, put the roasting tray on your stove, add a spoon of plain flour and pour in some water. Keep stirring over heat till it thickens. Voila!!! I use the leftover water from any veges I've boiled to give it a bit more flavour. The amount of water depends on whether you like your gravy thick or thin.
Sometimes I throw some gravox in as well (if I have any) for flavour. I also place my roast on stalks of rosemary (we have a plant in our garden) before I put it in the oven which will then flavour your gravy as well (but take the stalks out before you make the gravy). I also taste it as I go to see if it needs anything ie salt or flavours. Sometimes I add onion flakes or garlic - just depends on what I'm in the mood for.
Hope this helps.
11-04-2006 12:24 #7
I Want Roast Lamb And Gravy For Tea!!
11-04-2006 12:25 #8
11-04-2006 12:28 #9
With Mint Jelly
11-04-2006 12:29 #10
Mmmmm my tummy's rumbling now.....
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