plain jane cooking - recipes for the novice:

gravy making

A good chef or cook is only as good as the quality of ingredients, only as good as their arsenal of ingredients.

There are some things some chefs just cannot do without, we are all different. But listed here are the essentials every good home cook should have in their cupboards so as to throw together good meals with a variety of flavours and seasoning.

thickened gravy with stock - for roast meats

1. Remove meat from roasting tray and place onto a medium heat
2. Sprinkle in sufficient plain flour and stir to form a wet looking paste (this is known as a roux)
3. Keep stirring and cooking for 3 to 4 minutes, this allows the starch granules to swell and burst open which will cause the gravy to thicken and not taste floury
4. Slowly add a pre-made stock that is appropriate to meat (chicken, beef, etc), do this while stirring with a whisk so the roux dissolves evenly into the stock and thickens the gravy
5. Keep gently whisking while it comes to a simmer, as it comes to a simmer it should be smooth and lump free
6. Keep adding stock until the desired thickness is achieved
7. Simmer for 2 - 3 minutes
8. Taste and adjust seasoning with salt and pepper
9. Strain and serve

thickened gravy with stock cubes or powder - for roast meats

1. Remove meat from roasting tray and place onto a medium heat
2. Sprinkle in sufficient plain flour and stir to form a wet looking paste (this is known as a roux)
3. Keep stirring and cooking for 3 to 4 minutes, this allows the starch granules to swell and burst open which will cause the gravy to thicken and not taste floury
4. Slowly add water, do this while stirring with a whisk so the roux dissolves evenly into the stock and thickens the gravy
5. Keep gently whisking while it comes to a simmer, as it comes to a simmer it should be smooth and lump free
6. Keep adding water until the desired thickness is achieved
7. Simmer for 2 - 3 minutes
8. Add crumbled stock cubes or stock powder that is appropriate to meat (chicken, beef, etc),
9. Taste and adjust seasoning with salt and pepper
10. Strain and serve

thickened gravy with stock - for sausages, pies, cottage pie, etc

1. Add 1 lt of stock to saucepan and bring to a simmer
2. Place two tbs of cornflour or flour into a cup or small bowl, while stirring with a fork add sufficient cold water or cold stock to form a slightly thickened mix (known as a slurry)
3. Gradually add the slurry while whisking, keep gently whisking while it comes to a simmer, until the desired thickness is achieved (more slurry may be needed)
4. As it comes to a simmer it should be smooth and lump free
5. Simmer for 2 - 3 minutes
6. Taste and adjust seasoning with salt and pepper
7. Strain and serve

thickened gravy with stock cubes or powder - for sausages, pies, cottage pie, etc

1. Add 1 lt of water to saucepan and bring to a simmer
2. Place two tbs of cornflour or flour into a cup or small bowl, while stirring with a fork add sufficient cold water or cold stock to form a slightly thickened mix (known as a slurry)
3. Gradually add the slurry while whisking, keep gently whisking while it comes to a simmer, until the desired thickness is achieved (more slurry may be needed)
4. As it comes to a simmer it should be smooth and lump free
5. Crumble in the stock cubes or stock powder
6. Simmer for 2 - 3 minutes
7. Taste and adjust seasoning with salt and pepper
8. Strain and serve

onion gravy

1. Melt 50gm of butter in a saucepan and add 3 cups of sliced onions
2. Cook over a very low heat for 15 minutes
3. Proceed as for either of the thickened gravies above

curry gravy

1. Melt 25gm of butter in a saucepan and add 1 cup of sliced onions and a sliced garlic clove (or ½ tsp of garlic paste)
2. Add heaped 1 tbs of curry powder or a curry paste
3. Cook over a very low heat for 15 minutes
4. Proceed as for either of the thickened gravies above

chef notes:

Always add sufficient stock cubes or powder to suit your own taste
buds.

To boost flavour or colour the following maybe added to suit your own tastes (stir in just before serving):

• gravy browning
• marmite, vegemite or bovril
• soy sauce
• worcester sauce
• tabasco
• thai sweet chilli sauce

Pre-bought gravy granules can be used, but these normally contain a thickener, so will not only add flavour but will make it thick also.

While a little unusual, instant coffee granules or grated chocolate can also be added to adjust colour.

If using chocolate it must be a good dark chocolate (no less than 70% cocoa). This may seem odd, but if you taste a good bitter chocolate it does already have meaty overtones to its flavour which is why it is used in many Mexican dishes.

email chef@tallyrand.info