Meat Juices Gravy

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When you’ve gone to all the effort and cost of making a roast dinner with a light and crispy Yorkshire Pudding, using whatever is your favourite meat, what better way of using those unctuous juices than in a proper gravy, the way my mum taught me to make it.

Meat Juices from your roast (approx. 250ml)
1 stock cube/Knorr stock pot
45ml (3tbs) Yorkshire pudding mix
30ml (2tbs) Bisto gravy powder
200ml Cold Water
2 or 3 splashes of Tabasco sauce

1. In a saucepan, place your meat juices and stock cube/stock pot.
2. Bring to the boil until your stock cube/stock pot is fully dissolved.
3. Mix the Yorkshire pudding batter mix and your Bisto gravy powder into a paste then add the cold water and mix thoroughly.

4. Pour this into your meat juices and bring to the boil, stirring continuously to prevent lumps forming, until thickened.
5. Add additional boiling water, if the gravy is too thick.
6. Turn the heat down to a simmer and taste.

7. Add a couple of splashes of Tabasco and taste again.  Add an additional splash of Tabasco, one at a time, until you’ve got the most amazing flavour that you can imagine.
8. Serve poured generously over your Sunday roast!

*It’s essential that you stir your gravy continuously when you pour in the Bisto thickened batter mix, or lumps will form as it cooks unevenly. If you don’t and the worst does happen, then whisk briskly until they’ve been broken up. Lumpy gravy is not appetising in the slightest!!!

Sunday Dinner

Traditionally when we grew up, mum always made a proper Sunday Roastof a joint of meat, vegetables, roast and/or mashed potatoes with a light and crispy Yorkshire pudding and home made gravy.

Since I married many, many years ago and then with a growing up family of our own to feed, it’s our favourite meal of the week.  Family time to enjoy amazing food, lovingly prepared, to be the final meal of the weekend before the working and school week commences the following day.
I’ve broken my Sunday roast dinner down for you into three parts:
The gravy.
The Yorkshire pudding.
Just add your vegetables, sit down around the table with family, friends and loved ones and enjoy!
Rosie
x

Pork and Sage Stuffed Chicken

I don’t generally buy stuffing mix as it’s really easy to make yourself. The only time that I do use it is as a crumb coating for chicken portions, but that’s for another day. Today is all about getting stuffed!

1 medium Onion, finely chopped
225g Pork stuffing meat
4tbs dried Breadcrumbs
1tbs dried Sage
2tbs boiling water
1 whole chicken

1. Oven to 190˚C/170C ˚fan.
2. In a medium sized bowl, add all of the above ingredients and thoroughly mix together with your hand (or for those of a squeamish nature, you can use a spatula).
3. Use the mixture to stuff your chicken cavity.
4. Weigh your stuffed chicken and cook for 25 minutes per 500g plus an additional 25 minutes.
5. To check if your chicken is cooked through, pierce the thickest part (generally where the leg joins the body.  If the juices run clear, then your chicken is cooked.  If there is still some colour to the juices, cook for another 25 minutes and check again.
6. Allow the chicken to rest for 15 minutes before carving.
7. Serve with gravy made from the meat juices.

*The pork stuffing meat I’ve used here is the type that you get in a long plastic tube, sealed at each end with a metal clip, usually about 450g in weight.  Alternatively you can use ready made sausages which are your favourite and omit the Sage.

Vanilla Loaf with a Rhubarb, Lemongrass and Ginger Jam Swirl

Having only 3 sticks of rhubarb left in my garden and knowing there wasn’t anywhere near enough to make my husband’s favourite crumble with, it had to be used in something as a flavour element, so what better way to do this than with a loaf cake, made with locally produced Rapeseed Oil instead of butter.

Jam
3 sticks Rhubarb, washed
30ml Bottle Green Ginger and Lemongrass cordial
2.5ml Ground ginger
50ml Water
15ml Demerara sugar
2.5ml Nielsen Massey vanilla paste
Cake
225g Self Raising flour
225g Caster sugar
180g Farringtons Mellow Yellow rapeseed oil
45g Single cream
1.25ml Baking powder
2.5ml Nielsen Massey vanilla paste

1. Heat the oven to 180˚C.
2. Without peeling your rhubarb, cut it into 2cm pieces.
3. Add to a saucepan with the cordial, ground ginger, water, sugar and vanilla paste.
4. Bring to the boil and then simmer for 10-15 minutes until thickened.
5. Remove from the heat and allow to cool.
6. In a large mixing bowl weigh out the flour, caster sugar, rapeseed oil and cream then measure in the baking powder and vanilla paste.
7. Beat on a high speed until thoroughly combined and light.
8. Divide the cake mix into 3 cardboard loaf pans (mine were from America and were 6.5cm x 18cm x 5cm deep)

9. Divide the rhubarb and ginger jam into 3 and spoon onto the top of each of your loaves.  Swirl the jam through gently to distribute and create a pattern when it’s cooked.

10. Bake for 40 minutes until a skewer inserted into the centre of the loaf comes out clean.
11. Remove from the oven and allow to cool in the cases.

12. These can be served from the cases or presented as a gift, wrapped in cellophane and tied with a ribbon.