gravy

Old May 3rd 2009, 11:30 am
  #1  
why ayeeeee man!
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Default gravy

mmmm

http://www.weebls-stuff.com/wab/Gravy/
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Old May 3rd 2009, 11:38 am
  #2  
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Default Re: gravy

Originally Posted by Spugsy View Post
I love weebls, this is my favourite

http://www.weebls-stuff.com/toons/magical+trevor/

I am making a beef dinner with Bisto gravy
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Old May 3rd 2009, 11:39 am
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Default Re: gravy

Originally Posted by Spugsy View Post
Are you having a boring afternoon?
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Old May 3rd 2009, 11:40 am
  #4  
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Default Re: gravy

Originally Posted by seraphnina View Post
Are you having a boring afternoon?
he is always thinking about gravy, I think it is a Geordie thing.
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Old May 3rd 2009, 11:45 am
  #5  
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Default Re: gravy

Originally Posted by Blue Cat View Post
he is always thinking about gravy, I think it is a Geordie thing.
then you should know how to make it properly...bisto indeed...

MM, xx
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Old May 3rd 2009, 11:46 am
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Default Re: gravy

Originally Posted by Madam Medusa View Post
then you should know how to make it properly...bisto indeed...

MM, xx
LOL thats what we use.
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Old May 3rd 2009, 11:48 am
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Default Re: gravy

Originally Posted by seraphnina View Post
LOL thats what we use.
pah...honestly...!

MM, xx
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Old May 3rd 2009, 12:05 pm
  #8  
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Default Re: gravy

Originally Posted by Madam Medusa View Post
pah...honestly...!

MM, xx
right then Nigella, how do you make nice thick yummy gravy
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Old May 3rd 2009, 12:28 pm
  #9  
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Default Re: gravy

Originally Posted by Blue Cat View Post
right then Nigella, how do you make nice thick yummy gravy
Pour the whole thing with little water... mmmmmmmm nothing compared to the chippy gravy.

for 90pence I can get a bag of chips with gravy and salt and vinegar. I can't get a small fries from macdonalds for this price
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Old May 3rd 2009, 12:33 pm
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Default Re: gravy

Originally Posted by Blue Cat View Post
right then Nigella, how do you make nice thick yummy gravy
Nigellas gravy lol not MM's

Roast rib of beef with port and Stilton gravy Ingredients 3.8kg/8lb 6oz Scottish or Black Welsh beef fore rib (a four-rib joint) 2 onions, cut into 1cm/½in rounds 2 tbsp garlic oil, or vegetable oil 1½ tsp Maldon salt or 1 tsp table salt 1 tsp dried thyme ½ tsp cayenne pepper For the port and Stilton gravy 2 tbsp fatty juices from the roast beef tin, plus extra to finish 1 tbsp plain flour 125ml/4fl oz ruby port 500ml/17fl oz beef stock, heated 125g/4oz Stilton cheese 1 tsp redcurrant jelly salt and freshly ground black pepper Method 1. Take the beef out of the fridge to bring to room temperature, which could take an hour or possibly more. 2. Preheat the oven to 220C/425F/Gas 7. 3. Place the onion slices into a roasting tin and balance the rib of beef on top on its bones. 4. Smear the oil over the white fat of the rib joint and sprinkle with the salt, thyme and cayenne pepper. 5. Roast for about two hours, or to your taste. For rare beef cook for 33 minutes per kg (or 15 minutes per lb). If you want medium beef, give the joint 44 minutes per kg (20 minutes per lb). If you like well-done meat cook for 66 minutes per kg (30 minutes per lb). 6. When the beef is cooked to your liking, remove from the oven, transfer to a carving board and allow to rest in a warm part of the kitchen under kitchen foil for 30 minutes before carving. Save the pan juices and onions for the gravy. 7. For the port and Stilton gravy, make a roux by placing the two tablespoons of the fatty juices from the roasted beef into a clean pan over a medium heat. Whisk in the flour to create a paste. 8. Add all but one tablespoon of the port and keep whisking over a low heat, until thickened and boiling. 9. Remove the pan from the heat and gradually whisk in the hot beef stock. 10. Add the Stilton and stir to melt into the gravy. 11. Add the redcurrant jelly and season, to taste, with salt and freshly ground black pepper. Simmer the gravy for five minutes, then stir in the remaining tablespoon of port. Serve in a jug alongside the roast beef.
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Old May 3rd 2009, 12:53 pm
  #11  
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Default Re: gravy

Originally Posted by rowell View Post
Nigellas gravy lol not MM's

Roast rib of beef with port and Stilton gravy Ingredients 3.8kg/8lb 6oz Scottish or Black Welsh beef fore rib (a four-rib joint) 2 onions, cut into 1cm/½in rounds 2 tbsp garlic oil, or vegetable oil 1½ tsp Maldon salt or 1 tsp table salt 1 tsp dried thyme ½ tsp cayenne pepper For the port and Stilton gravy 2 tbsp fatty juices from the roast beef tin, plus extra to finish 1 tbsp plain flour 125ml/4fl oz ruby port 500ml/17fl oz beef stock, heated 125g/4oz Stilton cheese 1 tsp redcurrant jelly salt and freshly ground black pepper Method 1. Take the beef out of the fridge to bring to room temperature, which could take an hour or possibly more. 2. Preheat the oven to 220C/425F/Gas 7. 3. Place the onion slices into a roasting tin and balance the rib of beef on top on its bones. 4. Smear the oil over the white fat of the rib joint and sprinkle with the salt, thyme and cayenne pepper. 5. Roast for about two hours, or to your taste. For rare beef cook for 33 minutes per kg (or 15 minutes per lb). If you want medium beef, give the joint 44 minutes per kg (20 minutes per lb). If you like well-done meat cook for 66 minutes per kg (30 minutes per lb). 6. When the beef is cooked to your liking, remove from the oven, transfer to a carving board and allow to rest in a warm part of the kitchen under kitchen foil for 30 minutes before carving. Save the pan juices and onions for the gravy. 7. For the port and Stilton gravy, make a roux by placing the two tablespoons of the fatty juices from the roasted beef into a clean pan over a medium heat. Whisk in the flour to create a paste. 8. Add all but one tablespoon of the port and keep whisking over a low heat, until thickened and boiling. 9. Remove the pan from the heat and gradually whisk in the hot beef stock. 10. Add the Stilton and stir to melt into the gravy. 11. Add the redcurrant jelly and season, to taste, with salt and freshly ground black pepper. Simmer the gravy for five minutes, then stir in the remaining tablespoon of port. Serve in a jug alongside the roast beef.
cheese in gravy
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Old May 3rd 2009, 1:16 pm
  #12  
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Default Re: gravy

Originally Posted by rowell View Post
Nigellas gravy lol not MM's

Roast rib of beef with port and Stilton gravy Ingredients 3.8kg/8lb 6oz Scottish or Black Welsh beef fore rib (a four-rib joint) 2 onions, cut into 1cm/½in rounds 2 tbsp garlic oil, or vegetable oil 1½ tsp Maldon salt or 1 tsp table salt 1 tsp dried thyme ½ tsp cayenne pepper For the port and Stilton gravy 2 tbsp fatty juices from the roast beef tin, plus extra to finish 1 tbsp plain flour 125ml/4fl oz ruby port 500ml/17fl oz beef stock, heated 125g/4oz Stilton cheese 1 tsp redcurrant jelly salt and freshly ground black pepper Method 1. Take the beef out of the fridge to bring to room temperature, which could take an hour or possibly more. 2. Preheat the oven to 220C/425F/Gas 7. 3. Place the onion slices into a roasting tin and balance the rib of beef on top on its bones. 4. Smear the oil over the white fat of the rib joint and sprinkle with the salt, thyme and cayenne pepper. 5. Roast for about two hours, or to your taste. For rare beef cook for 33 minutes per kg (or 15 minutes per lb). If you want medium beef, give the joint 44 minutes per kg (20 minutes per lb). If you like well-done meat cook for 66 minutes per kg (30 minutes per lb). 6. When the beef is cooked to your liking, remove from the oven, transfer to a carving board and allow to rest in a warm part of the kitchen under kitchen foil for 30 minutes before carving. Save the pan juices and onions for the gravy. 7. For the port and Stilton gravy, make a roux by placing the two tablespoons of the fatty juices from the roasted beef into a clean pan over a medium heat. Whisk in the flour to create a paste. 8. Add all but one tablespoon of the port and keep whisking over a low heat, until thickened and boiling. 9. Remove the pan from the heat and gradually whisk in the hot beef stock. 10. Add the Stilton and stir to melt into the gravy. 11. Add the redcurrant jelly and season, to taste, with salt and freshly ground black pepper. Simmer the gravy for five minutes, then stir in the remaining tablespoon of port. Serve in a jug alongside the roast beef.


I dont have time to do this.


So anyway have you made this?
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Old May 3rd 2009, 1:20 pm
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Default Re: gravy

Originally Posted by seraphnina View Post
I dont have time to do this.


So anyway have you made this?
Certainly have and its beautiful;
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Old May 3rd 2009, 1:21 pm
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Default Re: gravy

Originally Posted by Blue Cat View Post
cheese in gravy
Yes but if you do not want to use blue stilton then use horseradish or mustard
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Old May 3rd 2009, 1:22 pm
  #15  
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Default Re: gravy

Gravy is easy.
roasted a chicken the other day. spooned off most of the fat/juices. left roasting tin on the hob, added a bit of flour which wisked around then added some chicken stock which I then reduced, Bit of seasoning and a dash of worcestershire sauce, was delicious.
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