PORT, BLACKCURRANT AND ROSEMARY GRAVY

A rich, silky gravy that can be made in advance and frozen, with the beef roasting juices added on Christmas Day. Gravy should be the last thing placed on the table before eating, because, even if some elements of lunch have cooled, piping hot gravy will warm everything up. It’s worth investing in a quality fresh stock as it’s the foundation of the gravy.

PREP COOK COST

5 MINUTES 35 MINUTES €1.90

H ½ tbsp olive or vegetable oil

H 1 onion, very roughly chopped

H 250ml ruby port

H 500ml fresh beef or chicken stock

H 2 rosemary sprigs

H 1 heaped tbsp blackcurrant jam or preserve

H 15g softened unsalted butter, if needed

H 15g plain flour, if needed

1 Heat the oil in a saucepan over a medium heat. Fry the onion for 3-4 minutes until starting to soften. Add the port and simmer briskly for 5 minutes. Add the stock, rosemary and jam and simmer for 15-20 minutes until reduced and glossy. Season to taste, then pass through a sieve and discard the aromatics.

2 If the flavour is good but the gravy is still a little watery, blend the softened butter and flour to a paste. Whisk in a little at a time, letting the gravy bubble for a couple of minutes between each addition (it should thicken quite quickly and you probably won’t need it all). Cool and chill for 72 hours or freeze until needed.

3 Add any carving juices from the meat to the gravy before reheating to piping hot just before serving.

TIME SAVER Make the gravy up to 72 hours in advance and chill. Or make it up to 2 weeks in advance and freeze, then defrost overnight.