Jamie's gravy - star anise or no?

[PleatedShade]

That's it, folks. No need for links - if you know, you know.

Is that you Nigella?

Nope. I make get ahead gravy every year but honestly his recipe is pretty crap. Unless you add stock cubes rather than water as suggested it tastes of bugger all - so I follow the vague idea of chicken wings and lots of veg/bacon but bin the star anise and add a mix of knorr chicken stock and a couple of beef oxo.

How can you really get ahead with gravy anyway? Surely you need the meat juice veg water and odd shaped veg / burnt roast bits on the day and just add some stock and flour / gravy granules to the pan and blitz?
It's not the most time consuming and is fresh.

First time I made it I followed the recipe exactly. The next year, I used half as much star anise. The year after I used half again and only left it in for a short time. Last year I didn’t use it at all and plan on doing the same this year!

In all his wisdom I thought the star anise must be adding something and I am purely uncultured when it comes to gravy but actually it’s just not nice.

No, leave it out. For those saying the Jamie get ahead gravy is rubbish, what do you use instead?

I leave it out too.

I think he adds it because of the star shape tbh. I bet he wouldn’t add it to a gravy for a normal Sunday roast.

I make it yearly and left it out after the first year . Just thought it was our personal taste but interesting to see I'm not alone

He would, he really has a thing for aniseed flavours if his previous restaurant menu is any indication.

Ah, good point. In pondering the reason for this madness I'd overlooked the star shape. It looks pretty and Christmassy floating around in a gallon of mulled wine where it blends nicely with cinnamon and orange but it's flavour is overpowering in a meat based liquid.

Essential cuisine do a really good beef glace, well all their options are good but a spoonful of that in your gravy will really lift it to next level if you're looking for a crowd pleaser.

No. I love it, but not in gravy. Do Jamie's gravy every year without it.

Proper home made gravy.

Meat juices
Red/white wine
Vegetable water
Cornflour and water to thicken
Salt and pepper

If I'm having beef I add a tablespoon of redcurrant jelly.

Pork I add cider instead of wine and a dollop of dijon or wholegrain mustard.

I'm not sure how this differs significantly from the recipe for Jamie's 'get ahead gravy' (not that I've tried it yet which is why I was asking about the star anise). He says to add the pre-made gravy to the turkey juices and crusty bits in the roasting pan on the day. Which is where I would expect the really deep flavour to be. Okay, he doesn't use use vegetable water (which is what I would usually use too) but his recipe does include onions, carrots and celery roasted along with the chicken wings. Plus alcohol and cranberry sauce. Is it really that bland?

I’ve never understood this ‘make ahead’ gravy, not if you’re having a whole turkey - it sounds such a faff. You can make stock from the giblets the day before, then proper gravy made in the roasting tin only takes about 5 minutes, once you’ve taken the turkey out to rest.

No, no and thrice, no.

I cba mashing the frigging chicken wings, either. Then you strain all the best bits of chicken out. He makes a much simpler gravy in many of his other Christmas shows. Sticky bits off the roasting tray, add 2 tbpns flour and stock, boil till bubbling. Bosh!

I literally just put this on another thread. No star anise !!

I make this every year and always leave it out.

A few years ago I put some boiling water in the jugs to warm them on Christmas Day and in my roast dish up flustery moment I totally forgot and tipped my slaved over twice gravy into the jugs without emptying them.

Didn't realise until people had already poured it on their dinners and they told me it was delicious so maybe that's the way forward!

Yes, I was on that thread and it included an anise/no anise debate so I thought it would be interesting to actually do a poll.

I'm a pretty decent cook and I can make good gravy but not every time. It puzzles me because I make it the same traditional way every time. Inevitably it seems to be the times when I have guests and I want it to be good it's a bit meh. So I'm attracted to the idea of having a sort of pre made starter gravy I can just stir into my turkey juices while it's resting.

I don't know what to tell ya. 🤷🏼‍♀️ I found it bland.