Gravy
Try out this gravy for a delicious addition to any roast.
INGREDIENTS
reserved pan juices from roasting chicken
1 tablespoon plain flour
½ cup white wine or cider
1 teaspoon Dijon mustard
2 cups chicken stock
sea salt and freshly ground pepper
METHOD
Scrape all the cooking juices and sticky bits from the roasting pan into a small saucepan.
Scoop off most of the fat and discard. Whisk in the flour then the wine and mustard and bring to the boil. Whisk in the stock and season lightly then simmer for 10 minutes until reduced and glossy. Season again if needed then strain into a warm serving jug.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!