[coolmum123]

Hi all,

I decided this year I would be really organised so I didn't get into my usual flap on Xmas day

Watched Jamie Oliver's Xmas show on Watch and decided I was going to make the gravy his way and freeze.

So anyway I made it yesterday it was really nice! Worth the effort.

If I parboiled my veg on Xmas eve bung it in the fridge and then roast the next day will that work ? Or will the root veg go grey?

[daisiesfan]

Quote:

Originally Posted by coolmum123

Hi all,

I decided this year I would be really organised so I didn't get into my usual flap on Xmas day

Watched Jamie Oliver's Xmas show on Watch and decided I was going to make the gravy his way and freeze.

So anyway I made it yesterday it was really nice! Worth the effort.

If I parboiled my veg on Xmas eve bung it in the fridge and then roast the next day will that work ? Or will the root veg go grey?

Is that the one with the chicken wings? I saw that on tv the other night and thought it looked lovely, I think i'm going to give it a go.

[Toby LaRhone]

Quote:

Originally Posted by coolmum123

Hi all,

I decided this year I would be really organised so I didn't get into my usual flap on Xmas day

Watched Jamie Oliver's Xmas show on Watch and decided I was going to make the gravy his way and freeze.

So anyway I made it yesterday it was really nice! Worth the effort.

If I parboiled my veg on Xmas eve bung it in the fridge and then roast the next day will that work ? Or will the root veg go grey?

I made the gravy a few days ago - it's in the freezer, and yes, it's really good. Made it last year too.
If you're just par boiling why the need to do it the day before?
It's just ten minutes or less.
If you need to though I'd drop them into cold water straight away, dry them off and cover the dish in cling film. If they're only partly cooked they should be fine.
What veg in particular?

[Toby LaRhone]

Quote:

Originally Posted by daisiesfan

Is that the one with the chicken wings? I saw that on tv the other night and thought it looked lovely, I think i'm going to give it a go.

Yes it is and a pack of chicken wings from Sainsburys is about £2.
I used the whole pack - 10/12.
Go easy on star anise.
I doubled up last year and it was very noticeable.

[burton07]

I've just posted on another turkey thread about gravy. I boil up the turkey neck and giblets for stock then add the juices from the roasting pan. By the time I've added the vegetable water there is enough gravy to feed the 5,000. I thicken with Bisto and cornflour and Bobs your Uncle.

[birdsong]

I made Jamie Oliver's gravy last Christmas and wasn't impressed. It was thin and pretty tasteless. I'm going back to my usual gravy this year.

[Toby LaRhone]

Quote:

Originally Posted by birdsong

I made Jamie Oliver's gravy last Christmas and wasn't impressed. It was thin and pretty tasteless. I'm going back to my usual gravy this year.

"Thin and tasteless" it ain't.
Made properly it's superb.

[indianwells]

Quote:

Originally Posted by Toby LaRhone

"Thin and tasteless" it ain't.
Made properly it's superb.

I agree, I'm not his biggest fan but he does sometimes come up with a gem and this gravy is one of them, especially if you add it to the meat juices left in the pan on the day.

[Toby LaRhone]

Quote:

Originally Posted by indianwells

I agree, I'm not his biggest fan but he does sometimes come up with a gem and this gravy is one of them, especially if you add it to the meat juices left in the pan on the day.

Spookily, it's on right now on the Good Food (+1) channel.

[cassius_west]

It's pukka meh...

[Trsvis_Bickle]

Quote:

Originally Posted by burton07

I've just posted on another turkey thread about gravy. I boil up the turkey neck and giblets for stock then add the juices from the roasting pan. By the time I've added the vegetable water there is enough gravy to feed the 5,000. I thicken with Bisto and cornflour and Bobs your Uncle.

Ah, I've got his DVD from a few years ago when he simply used a vegetable trivet on which to rest the turkey. After cooking, he pressed the cooked vegetables through a seive and added the pulp to the pan juices to make gravy. I tried it one year but it only works if you're cooking a huge turkey and the vegetables have hours to cook down.

Clearly the Mockney has reinvented hinmself and his gravy since then. I too make a stock from the giblets on Christmas Eve. It's easy to do and quite soothing plus it fills the house with a marvellous aroma.

I'm all for saving time on Christmas Day but making the gravy is one of the easiest and quickest tasks there is. Turkey out and resting under foil and a tea towel. Pour most of the fat out of the roasting tin and place on hob. Stir in a couple of tablespoons of flour and add stock and a glass of white wine. Season and allow to reduce. Might add a tablespoon of brandy to enrich.

[Demizdeeroolz]

Jamie's gravy is brilliant, I made it last year but substituted wings for 2 chicken carcasses and it still turned out great. I used 6 wings and one carcass this year and it's even better.