Jamie Oliver regularly shares his food recipes with his fans, including roast dinner favourites. One main component of a traditional roast dinner is the gravy, which can be quite hard to get right.
– Roast chicken
– Roasted vegetables
– One heaped dessertspoon plain flour
– One wine glass red or white wine, or cider, or a good splash of port of sherry
– One litre organic stock
When everything is mixed and mashed, Jamie then recommends adding the alcohol to give it some fragrance before the stock is added.
The alcohol will cook away when it is boiled for a few minutes.
Pour the stock into the tray, or add one litre of hot water before brining everything in the pan to a boil.
You can also scrape all the leftovers from the bottom of the pan as you go.
Reduce the heat once it has boiled and simmer the gravy for 10 minutes, or until it has reached the desired consistency.
To serve the gravy, take a large jug, bowl or pan and put a sieve over it.
Pour the gravy through the sieve, using a ladle to push down as much liquid through as possible.
Discard of any of the meat or vegetables left behind at this point.
You can then either serve it straight away or put it back onto the heat to simmer.
Putting it back onto the heat will also help to thicken it if it is loose.