Hi and welcome to

Easy Peasy Lemon Squeezy

A place to inspire, share and talk everything kitchen with a side order of lifestyle and social ;)

Sign up for our newsletter

View Full Site
1
2
3
4
  • Chuck in all in!

  • Smash it up a bit and give it a god fry!

  • Bubble bubble!

  • Ready for the freezer ....

Christmas Gravy – Get Ahead – Jamie Style ish

Christmas Gravy – Get Ahead – Jamie Style ish

You have to make this gravy!!! – it’s a tiny bit of a faff and quite messy  BUT so worth it for Christmas Day! It’s adapted Easypeasy style from Jamie Oliver’s recipe – I drop the sherry, star anise and cranberry and have varied some of the veg a bit.

And the excellent news is you can make it ahead and freeze it. Please try it it’s so good and so worth it. Don’t buy they transparent looking yellow stuff from the chilled department or even those granules – not for Christmas Day…..

It’s so easy – just pick a week night when you’re in the kitchen anyway and crack on. Good news is all the mess and washing up is done and then Christmas Day when it’s all a bit stressful at serving time you don’t have to shriek – damm where’s the gravy!

It’s get ahead – and all done a dusted before the big day – you simply defrost and heat in a saucepan – Ta-Dah – delicious and no mess! BUT make sure on the day you also add some lovely Turkey juices too as it really finishes it off!

Let me know how you go – and free-style a bit if you like and enjoy -Christmas Gravy – Get Ahead – Jamie Style ish

Happy Christmas and Big Love as always

Cx

Ingredients

  • 2 onions, peeled & Roughly Chopped
  • 2 carrots, roughly chopped
  • 2 sticks of celery, roughly chopped
  • 2 rashers of smoked streaky bacon, cut into inch pieces
  • 2  bay leaves
  • 2 sprigs of fresh sage
  • 2 sprigs of fresh rosemary (I used the mixed fresh herbs from Tesco’s – 70p)
  • 10 free-range chicken wings
  • olive oil
  • 4 tablespoons plain flour
  • 2 litres boling water

Preparation Method

Preheat the oven to 200ºC/400ºF/Gas 6

  1. Place the chopped veg, bay leaves, sage, and  rosemary into a strong  high-sided roasting tray
  2. Chuck the chopped bacon on top.
  3.  Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray.
  4. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender. Half way through give it a stir
  5. Remove the tray from the oven and transfer to a low heat on the hob.
  6. Now using a potato masher  mash everything, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be).
  7. Gradually stir in the flour, then pour in 2 litres of boiling kettle water.
  8. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally. I keep adding water until it’s the thickness I like
  9. Next (the messy bit),  pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Discard what’s left in the sieve.
  10. Taste and season to perfection, cool, then pour into containers or bags and pop into the freezer, ready to finish off on Christmas Day. I also add a few fresh herbs at this point.
  11. Then on the big day, take the gravy out to defrost when your turkey goes into the oven.
  12. When defrosted and you’re ready, pour your  gravy into a sauce pan and add some of the turkey cooking juices.
  13. Bring to the boil over the hob and scrape up all those sticky bits from the base.
  14. Taste and season  and away you go!

Comments