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First of all remove the meat or poultry from the roasting ti recipe And Books

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First of all remove the meat or poultry from the roasting ti recipe and books

So you would like to know how to make First of all remove the meat or poultry from the roasting ti recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


gravy
delia smith

the juices left in the roasting tin from cooking meat or poultry
1 rounded tablespoon plain flour approximately 570ml hot stock (potato or other vegetable water for example) but the exact amount will depend on how thick you like your gravy
salt and freshly milled black pepper

solid based flameproof roasting tin.

Remove the meat or poultry from the roasting tin and have a bowl ready then tilt the tin and you will see quite clearly the fat separating from the darker juices.
Spoon off the fat into the bowl using a tablespoon but remember you need to leave 1 to 1 1/2 tablespoons of fat in the tin.
Using a wooden spoon scrape the sides and base of the tin to release any crusty bits which are very important for flavour.
Place the tin over direct heat turned fairly low and when the fat and juices begin to sizzle add the flour then quickly dive in with the wooden spoon using brisk circular movements.
Speed is of the essence gentle faint hearted stirring is not whats needed here: you should be mixing in the manner of a speeded up film!
Soon you will have a smooth paste so now begin to add the hot stock a little at a time whisking briskly and blending after each addition.
Now turn the heat up to medium and you will find that as the stock is added and it reaches simmering point the gravy will have thickened.
Now your own preference comes into play.
If the gravy is too thin let it bubble and reduce a little; if its too thick add a little more liquid.
Finally taste and season with salt and freshly milled black pepper then pour the gravy into a warmed jug ready for the table.
For pork:
Which has pale juices add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
For lamb:
Add a teaspoon of mustard powder with the flour a tablespoon of redcurrant jelly to melt into the gravy and some red wine to add body.
For duck:
Add the grated zest and juice of a small orange along with a glass of port.
For beef:
Add a wineglass of Sercial Madeira this enriches the beef flavour magically.

For instant gravy without a joint :
see the roasted onion gravy.

Makes about 570ml

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