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Dudes
Need me a gravy recipe for sausage & mash. Something fairly simple, 'cos I'm no James Martin!
Cheers :o
leowyatt
09-09-2008, 09:55
Oxo onion gravy granules
Put 280ml is a jug
add 4 tea spoons of granules
stir
done!
Justsomebloke
09-09-2008, 10:00
^^ What he said.
I use it myself with mash it is Awesome but you always have the dilema when having Bangers or mash, Is it Beans or Onion gravy Mmmmm can't have both :confused:
leowyatt
09-09-2008, 10:02
can't have both
Utter tosh!!! :p they make a great combination, nomnom
CaptRugWash
09-09-2008, 10:03
Bisto
chumpychops
09-09-2008, 10:05
Nigel slater does an awesome onion gravy.
Google has the recipe (im browsing from my phone so cant get it atm).
This is the recipe I use and it works really well:
3 - 4 large onions. Sliced into rings
400ml chicken stock (beef will do but I prefer chicken)
100ml red wine or if you have it, madeira.
75g butter
2 teaspoons of Dijon mustard (optional)
1 teaspoon of Worcester sauce (optional by highly recommended)
Salt and pepper
Melt the butter and add the onions. Cook for 20-25 minutes until the onions are soft
Turn the heat down (as low as it'll go) and cook the onions until they go very dark brown. Usually takes about 50 minutes.
Add everything else, bring up to the simmer and simmer for a minute. Check for seasoning.
Enjoy.
Onions is a must :)
BB x
It's the law!
Cheers Burble. Next stupid question - where does one acquire chicken stock if one doesn't have a chicken?
chumpychops
09-09-2008, 13:20
Oxo.
Hm. That was a pretty stupid question wasn't it.
leowyatt
09-09-2008, 13:21
Cheers Burble. Next stupid question - where does one acquire chicken stock if one doesn't have a chicken?
A supermarket :) you can get instant stock or get it pre-made.
EDIT: we usually have Knorr
chumpychops
09-09-2008, 13:28
Hm. That was a pretty stupid question wasn't it.
Im not here to judge.
OXO cubes are an option but I find them too salty. Normally I use the bottled liquid stocks (the brand name escapes me) which seem much better.
Tip for the mash - make sure the milk (or cream) is warm when you add it. Cold milk makes lumpy mash.
Tip for the mash - make sure the milk (or cream) is warm when you add it. Cold milk makes lumpy mash.
Oooo good tip Burbs! :D
Best bought Mash is from Waitrose :cool: (and Dauphinoise)
BB x
chumpychops
09-09-2008, 14:07
Hm. That was a pretty stupid question wasn't it.
Oooo good tip Burbs! :D
Best bought Mash is from Waitrose :cool: (and Dauphinoise)
BB x
In the name of all that is holy, why? Neither are difficult to cook....
leowyatt
09-09-2008, 14:08
In the name of all that is holy, why? Neither are difficult to cook....
Nothing wrong with being lazy
chumpychops
09-09-2008, 14:11
Nothing wrong with being lazy
And that belief, in a nutshell, sums up the reason for so many problems that this country faces.
In the name of all that is holy, why? Neither are difficult to cook....
Er... when you cba to cook? :/
BB x
chumpychops
09-09-2008, 14:13
BOUGHT mash?
For folk who lack the ability to use a spud peeler, I would imagine.
leowyatt
09-09-2008, 14:16
For folk who lack the ability to use a spud peeler, I would imagine.
I'd choose your words very carefully otherwise you will experience the full wrath of BBx.
I think of myself as a rather good cook but at times I really can't be bothered. Nothing wrong with not wanting to cook all the time.
BOUGHT mash?
BTW it wasn't me what bought it - twas the ex :p
My post was merely an observation and recommendation to those others who don't have spud peelers/cba'ed!!
*breathes*
BB x
The only bought mash type stuff I have ever used is Smash and then only for thickening soups.
The only bought mash type stuff I have ever used is Smash and then only for thickening soups.
Now that has got to be horrid as potato... my flatmate had it all the time at uni :(
BB x
leowyatt
09-09-2008, 14:27
The only bought mash type stuff I have ever used is Smash and then only for thickening soups.
I tend to use cornflower for that
chumpychops
09-09-2008, 14:30
The only bought mash type stuff I have ever used is Smash and then only for thickening soups.
Just finely chop a potato and throw it in. Same deal, less chemicals.
It doesn't have the same effect though.
chumpychops
09-09-2008, 14:37
It depends how long you've got. If you need a very quick thickening then it wont work and cornflour is probably a better bet. I've you've 30 minutes or so then it will work - chop it fine enough and it will basically dissolve.
OXO cubes are an option but I find them too salty. Normally I use the bottled liquid stocks (the brand name escapes me) which seem much better.
Tip for the mash - make sure the milk (or cream) is warm when you add it. Cold milk makes lumpy mash.
And always add a little butter to give it a rich texture! I like to put som crushed garlic in mine too.
Glad to see you don't rely on granules or oxo cube :puke: Real proper gravy :cool:
Nice to see you living up to the stereotype there, Will :)
leowyatt
09-09-2008, 14:53
Glad to see you don't rely on granules or oxo cube :puke: Real proper gravy :cool:
But using Burble's method would mean I'd have to 90 minutes for a 20 minute meal :p no chance when I'm hungry.
Even just using the liquid stocks will be better than the cubes and they take the same amount of time to prepare.
Nice to see you living up to the stereotype there, Will :)
Absolutely - be ready for Garlic onslaught in Cyprus though, they love it too ;)
But using Burble's method would mean I'd have to 90 minutes for a 20 minute meal :p no chance when I'm hungry.
Meh - quality > speed ;)
Even just using the liquid stocks will be better than the cubes and they take the same amount of time to prepare.
Agreed.
leowyatt
09-09-2008, 15:10
Even just using the liquid stocks will be better than the cubes and they take the same amount of time to prepare.
But don't your onions still take 90 minutes to cook? I'd have eaten my own arm off by then ;D
Meh - quality > speed ;)
Never had any complaints about my sausage and veg before ;)
Ignorance is no justification ;)
Ah, forgot about the onions.
Gravy freezes quite well actually so you could freeze some (ice cube trays are good) to save you having to eat your own limbs.
leowyatt
09-09-2008, 15:21
Ignorance is no justification ;)
:shocked:
/runs away sobbing
Thread de-railage for the LOSE.
Anyway, I was thinking of the liquid chicken stock, as I heard (probably on the tellybox) that it is superior to OXO cubes. But for the sake of tonight's dinner, I'll takes what I can gets.
Thanks for the tips dudes.
as I heard (probably on the tellybox) that it is superior to OXO cubes..
and also in post 15 of this very thread :)
Sod bisto crap..
Flour + oil (enough oil to form a paste). Slowly add the water and let it come to boil or to stiff before adding more. Then just add Bovril. It's an awesome gravy. Can make it as thick or as thin as you like.
Ah, forgot about the onions.
Gravy freezes quite well actually so you could freeze some (ice cube trays are good) to save you having to eat your own limbs.
I made some incredible chicken gravy tonight with the roast. I shall be freezing the left over. Cheers for that :D
Oh and if the gravy you're making needs thickening, add a little flour mixed to a paste with a tiny bit of water and whisk in.
If you thicken with flour then make sure you give the gravy a few minutes to simmer to cook out the flour otherwise you can end up with a grainy texture.
I shall be treating you to my onion gravy on Friday Ms. Lostkat!
*boogies* YAY!!! :D
Forgot to say that about the flour. Yeah, simmer it and stuff :D
Well a fairly dire afternoon at the office (tending to a client who has gone bat**** mental on me for NO good reason :/) I totally forgot I had to cook dinner for my new flatmate, so I got home and realised I didn't really have stuff like flour readily available.
However, the day was saved as I bastardised Burble's recipe:
onion > butter > red wine (lots of :D) reduced down > OXO cubes > water > pinch of salt AND last but not least some Worcester sauce
It was actually surprisingly good.. All with cheese and leek mash of course :)
For quick down and dirty satisfying onion gravy I normally chop an onion, fry it in butter until soft, cover with boiling water and simmer for 10 mins, then thicken up with gravy granules. Splash of red wine if I have it. It's good enough. I only bother making real gravy for a roast.
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