Mas­ter the art of mak­ing great gravy

Woolworths TASTE - - Contents -

Christ­mas wouldn't be Christ­mas with­out gravy, and it’s not as dif­fi­cult to make as your mom made it out to be. The se­cret lies in build­ing flavour,

so get roast­ing! Turn the page to make the best gravy of your life.


Serves 8


GREAT VALUE Prepa­ra­tion: 15 min­utes Cook­ing: 20 min­utes

white wine ½ cup (op­tional) tomato paste 2T cake flour 2–3 T

1 Af­ter cook­ing the turkey, the roast­ing pan should con­tain ren­dered fat and juices. 2 Place the roast­ing pan over a medium heat, then stir through the wine and tomato paste. Once most of the wine has re­duced, add the flour and mix. Cook for 1 minute, then add hot wa­ter, stir­ring con­tin­u­ally. Sim­mer for 10 min­utes, adding more wa­ter if nec­es­sary. 3. If the gravy is not at the de­sired tex­ture af­ter sim­mer­ing for a while, add a lit­tle more flour, mix through and cook for a bit longer. 4 Pass the gravy through a sieve, then check the sea­son­ing. Serve with the turkey. Cook’s note: This recipe will also work with chicken, beef or pork.


Serves 6 to 8


GREAT VALUE Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes

veg­etable oil 1T free-range chicken wings 500 g large onion 1 (un­peeled), coarsely chopped large car­rot 1, peeled and coarsely chopped cel­ery stick 1, coarsely chopped rose­mary, thyme and/or bay leaves a small hand­ful dry white wine 1 cup chicken stock 6 cups (or more) un­salted but­ter 3T flour 2T

Worces­ter sauce ½t sea salt and freshly ground black pep­per, to taste

1 Heat the oil in a large saucepan over a medium-high heat. Cook the chicken wings, turn­ing oc­ca­sion­ally, un­til golden brown, about 10–12 min­utes. 2 Add the onion, car­rot and cel­ery and cook, stir­ring and turn­ing the wings of­ten, un­til ev­ery­thing in the pan is deeply browned, about 14–16 min­utes. Add the herbs and cook, stir­ring, un­til fra­grant, about 1 minute. 3 Pour in the wine and use a wooden spoon to scrape off any browned bits stuck to the bot­tom of the pan.

Bring to a boil and cook un­til the wine is re­duced by half, about 5 min­utes. Add the stock and re­turn to a boil. Re­duce the heat and sim­mer, stir­ring oc­ca­sion­ally, un­til the liq­uid is re­duced by a third, about 35– 40 min­utes. 4 Strain the liq­uid through a fine sieve into a heat­proof bowl. (You should have about 4 cups. If you don’t, add enough stock or wa­ter to get you there.) Dis­card the solids. Keep the stock warm while you make the roux.

5 Heat the but­ter in a medium saucepan over a medium heat. Whisk in the flour and cook, whisk­ing con­tin­u­ally, un­til the roux is golden brown and looks smooth and shiny, about 4 min­utes. 6 Whisk­ing con­tin­u­ally, grad­u­ally la­dle the stock into the roux, mak­ing sure to in­cor­po­rate af­ter each ad­di­tion be­fore adding more. Sim­mer, whisk­ing of­ten, un­til the gravy is thick­ened and re­duced to about 3 cups (it should coat the back of a spoon), about 8–10 min­utes. Stir in the Worces­ter sauce,



taste and sea­son. Cook’s note: Gravy can be made five days ahead. Cool, then cover and chill. Re­heat over a low heat.


Serves 6 to 8


GREAT VALUE Prepa­ra­tion: 10 min­utes Cook­ing: 10 min­utes

pan juices from the spatch­cocked turkey on page 22 chicken stock 2½ cups fresh fen­nel 1 large bulb, cubed, plus ¼ cup chopped fen­nel fronds shal­lot 1⁄3 cup finely chopped

Pernod (anise-flavoured liqueur) ¼ cup flour 6T dry white wine ½ cup

1 Scrape the pan juices and browned bits from the pan into a 4-cup mea­sur­ing jug. Spoon off the fat and re­serve 1⁄3 cup. Add the stock to the juices to mea­sure 4 cups. 2 Heat the re­served turkey fat in a saucepan over a medium heat. Add the fen­nel cubes and shal­lot. Sauté un­til browned, about 5 min­utes. 3 Re­move from the heat and add the liqueur. Re­turn to the heat and stir for 30 sec­onds. Whisk in the flour. Cook un­til the flour starts to brown, about 1 minute. 4 Grad­u­ally whisk in the wine, then the stock mix­ture. Sim­mer un­til the gravy coats the back of a spoon, about 10 min­utes. Add the fen­nel fronds and sea­son to taste.


Serves 6 to 8



Prepa­ra­tion: 20 min­utes, plus 1 hour’s soak­ing time Cook­ing: 20 min­utes

dried porcini mush­rooms 56 g boil­ing wa­ter 2 cups but­ter 2T large shal­lot 1, chopped gar­lic 3 large cloves, chopped porta­bellini mush­rooms 225 g, chopped shi­itake mush­rooms 225 g, chopped thyme 1 t chopped sage 1 t chopped dry ver­mouth or dry white wine 1 cup chicken stock 4¼ cups crème fraîche ½ cup corn­flour 5t fresh tar­ragon 1½ t chopped

1 Place the porcini in a large bowl. Pour over the wa­ter and al­low to stand un­til soft, stir­ring oc­ca­sion­ally, about 1 hour. Us­ing a slot­ted spoon, trans­fer the porcini to a small bowl. Cool, then chop. Pour the soak­ing liq­uid into a bowl, leav­ing the sed­i­ment be­hind. 2 Melt the but­ter in a large pan over a medium-high heat. Add the shal­lot and gar­lic and stir for 15 sec­onds. Add the fresh mush­rooms, thyme and sage. Sauté un­til the mush­rooms are ten­der, about 6–7 min­utes. Trans­fer the mush­rooms to a bowl. 3 Add the ver­mouth to the pan and boil for 3 min­utes, scrap­ing any browned bits.

Add 4 cups stock, the fresh mush­room mix­ture, porcini, and porcini liq­uid. Boil for 10 min­utes. 4 Whisk in the crème fraîche. Mix ¼ cup stock and the corn­flour un­til dis­solved, then mix into the gravy. Cook un­til the gravy coats a spoon, about 5 min­utes. Sea­son to taste.

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