Jamie Oliver's fail-safe gravy recipe 'guarantees deliciousness' for Christmas
Gravy is arguably the best bit about a festive roast, however, it can be really difficult to get it perfect - but don't worry, as Jamie Oliver has a 'fail-safe' recipe to ensure smiles will be on faces over the Christmas period.
Too thin, too thick, not salty enough, or too salty - there are so many things that can go wrong when it comes to the delightfully tasty brown stuff we ladle over our roasts. But Jamie Oliver has promised that if you follow this recipe, you can make the "best gravy in the world", regardless of what meat you're cooking.
Jamie said that this method will "give you the most extraordinary gravy every single time." He said in his YouTube video: "Before I started roasting off this beautiful turkey right here, I just had an empty tray and cut up some onions, leave the skin on, that's fine. Don't bother peeling the carrots, just wash them and cut them up chunky.
"The giblets often come with any poultry - get it in there. It's the key to incredible flavour." He also added rosemary, explaining that the purpose of adding all those things into the tray is to "lift the bird off the bottom of the roasting tray, and to absorb all flavours that cook."
He then got a "little jam jar", saying that you need to "separate off the fat", which can be kept in the fridge "for months and months and months", and he labelled it as a "blessing."
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Then he said to "reduce down the juices" that are left over, saying that there's "amazing juice and flavour" left over that's bubbling away in the tray with the veggies. Jamie then shared that there are "three principles" that will get you from "here", the tray with veg and juices in, to "incredible gravy."
He said to thicken it, you can use normal flour, or cornflour, but then he shared that there are "a couple of kickers", including jam, which "helps to add incredible sweetness" and a "tang" to the gravy. But then a thing to "rift off that sweetness is acid", so he recommended adding something like vinegar, or beer.
This time, as it's Christmas, he decided to add port into the juices, adding 100ml, or "half a wine glass." "Use this liquid to scrape all the goodness off the side", he recommended.
Jamie Oliver promised that once the gravy had thickened, it would be delicious (Jamie Oliver)He then added "a couple of teaspoons of quince" into the tray, sharing that in Britain, we love thick gravy as we want "a bit more body there." He said: "For a turkey this size I'm gonna go in with three teaspoons of plain flour", saying that he didn't want any lumps as he moved it around in the juices. He commented on how amazing it smelled too.
He then added stock, saying: "The longer you leave it to reduce and go thick and dark, it'll go ten times more tasty." Jamie explained that he'd let it simmer for half an hour, saying it was "ugly and watery" right now.
When he came back on camera he said the gravy looked "dark", and "rich", and certainly a lot more appetising than it did before. He then put the gravy through a colander so all the vegetables were caught, and the gravy was in a separate pan.
"This now, is ready for you to simmer", he shared, saying that the only thing left to do is try it. He said that the gravy was "beautiful" and would make people "very very happy."
In the comments of the video, someone wrote: "That is so much love in a gravy. I love it!", and another praised: "Been banging out this awesome gravy for many years now....love it! So easy to modify it and change things up!"
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