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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.