Christmas gravy recipes?

[VillageFete]

Hi,

I’m useless at gravy. I’ve just tried Jamie’s get ahead gravy and have frozen it for Christmas day - it’s nice, but my partner isn’t keen on chicken gravy, he prefers something darker, so i’ll be making another one on the day.

I’m slow cooking my gammon and will be roasting a turkey crown, so will only have meat juices from the turkey.

2 questions-

1. How do I thicken Jamie’s gravy on the day without ruining it? It’s a bit too watery. I have some Bisto gravy powder and also flour but wouldn’t want to ruin it!

1. Any recipes for a nice, rich gravy on Christmas day? He likes red wine in his gravy.

I only ever use the juices because gluten free, dairy free (and I don’t use packet stuff) just doesn’t come good. So, juices, a teaspoon of whatever red jam I have, some salt, pepper and a tsp of cornflour if I think it would be useful this year.

But it must be made with love m.youtube.com/watch?v=iYqIF2XkqKU

You could do a basic job - mix up some beef gravy granules with hot water, red wine and a little bit of redcurrent jelly and mustard and whisk it up.

Or get him to do it.

Since having good gravy at a friend's house and discovering it was Bisto, I now use that as the base, because it is so reliable. Never lumpy.

I make bisto a bit too thick and then add a slosh of red wine or brandy, lots of fresh rosemary, sage, bay, fried garlic (or garlic puree or granules) and then pour in some run off juices from the roast into it. heat it slowly in a pan until the flavours fuse. The red wine gives it that dark flavour. These days I make it with bisto veggie as DS is veggie, then add the meat stock at the end after I've served him. Even without the meat stock it tastes so rich and good.

realfood.tesco.com/recipes/make-ahead-turkey-gravy.html

This is good! Only needs freezing and then defrosting. I doubled up on the quantities this year.

I just get a couple of tubs of turkey gravy from M&S. Hassle free and tastes delicious

I am a good cook and can make really nice gravy. Have done Jamies get ahead, can use beef juices and a trivot etc. I make everything else from scratch but gravy I always buy in. The pouches that supermarkets do are good, especially Morrisons fresh ones found in the meat chillers.

But M and S gravy from the fridge in the plastic tubs is the dogs bollocks. Much easier than faffing around trying to thicken gravy and deglazing roasting tins.

I make homemade gravy all year but on Christmas Day there is so much to do I buy it from the butchers then use the turkey juices for the Boxing Day gravy made after the main event!

Cornflour about a tablespoon mixed with a little water and added to your Jamie gravy as it starts to warm through will thicken it. Always mix it with cold water first or it will go lumpy. Have a whisk ready to stop any lumpy gravy.

M&S is also very good.

I use bisto Turkey to thicken my traditionally made gravy and I'm known for my excellent gravy.

Thanks everyone.

@Redsquirrel5 Thank you, just bought some cornflour.

Hope it is great.
Maybe have a trial run with some stock cube stock and remember cold water to mix the cornflour gradually add more stock and heat stirring it.

Cornflour is also great fun for kids( and adults) mix a packet and put into a tray with deep sides like a roasting tin. Play with your hands it runs through your fingers if the right consistency. You can add food colouring to make it more exciting.
Put an apron on them as it can be a bit messy.

Have bought some Sarson’s gravy browning. Will I ruin Jamie’s gravy if I add a dash of that on the day?!

@Redsquirrel5 Yes, will definitely have a trial run. Thanks for your advice

no problem.

Sarson’s never used it. I would be cautious.

Hairy Bikers spiced red wine sauce is amazing.

Put a peeled and chopped apple in a pan with half an inch of fresh ginger, 5 Juniper berries, 3 leaves of sage, a sprig of rosemary and 200ml of red wine.

Boil until reduced by half then add 200ml of beef stock and reduce by half again.

Strain out the bits and bobs, return to pan and melt in a tablespoon of redcurrant jelly, seasoning and a knob of butter. I tend to add a couple of teaspoons of Bisto Best gravy granules to thicken it a bit.

@VillageFete I am also rubbish at gravy! Sucks doesn't it. Anyway, I have found my saving grace which you can make before the day which is super handy. And it has red wine in it which sounds like will be up your partner's street. BBC Good Food Date and Red Wine sauce. It goes with anything IMO, is really delicious and I love it.

I hate to have to say it, but a drop of gravy browning really does make a difference in making a super tasty but pale-looking more appealing. Old fashioned but there we go (I think Mary Berry or Delia also mentioned it in their Christmas cookery tv programmes!).

@VillageFete

Have bought some Sarson’s gravy browning. Will I ruin Jamie’s gravy if I add a dash of that on the day?!

Sorry, didn't see this! No you won't ruin it but use sparingly (only a couple of drops, stir well and then see if you need more).

I'm hopeless with making gravy! I've used knorr beef gravy pots for years. Easy and full of flavour

If you've already made one just buy a good ready made one. You will have enough to do. You don't want to know my thoughts on someone criticising your gravy when they aren't the cook and spending several hours cooking.

@VillageFete

Have bought some Sarson’s gravy browning. Will I ruin Jamie’s gravy if I add a dash of that on the day?!

Use LITERALLY a drop as it is amazingly effective-a whole ‘splash’ will turn and average gravy into a cauldron of pitch!

Just add some proper Bisto to Jamie's? Not the granules just the powder. I'll often add it with extra liquid to stretch out the usual juices.

@MintyCedric love this and can add in my m and s beef gravy to it! Thanks

Browning will be just fine. Add a small dash at a time until you get the colour you like.

And I agree with pp, use some bisto powder (not the granules) to thicken it. Unless you don’t want to add any flavour, in which case you can just use cornflour as pp said. You need to simmer it for long enough to get the thickness you like.

If your gravy isn’t already quite salty you could also buy red wine stock cubes and add one to it, but be careful as it might affect the seasoning.