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Posts Tagged ‘gravy’

What you need:

1 x 907g or 2 x 454g haggis
1lb 2oz / 500g   swede
1lb 2oz / 500g  potatoes
1oz / 25g   butter
freshly ground pepper
1 glass whisky (optional)

What you do:

Bring a large pan of water to the boil and lower in the haggis. Cover and boil following pack instructions. Meanwhile, peel the swede and potatoes and cut into chunks. Cook in pans of boiling water for about 15 minutes or until tender.

Drain the swede and potatoes and mash each until smooth. Stir half the butter into each mash and season well with pepper.

Lift the haggis out of the pan and transfer to a warmed serving plate. Spoon the potatoes and swede around it. When the haggis is cut, pour the whisky into it before serving .

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What you need:

1 lb / 400 g liver
1 oz / 25 g plain flour
4 onions
1 oz / 25 g butter
4 rashers of streaky bacon ( cut into small pieces)
1/2 pt / 300 ml water
1 tsp / 5 ml meat extract

What you do :

Preheat the oven to 180C / 375F / gas mark 4

Wash the liver, remove any coarse tubes, then cut the liver into strips and coat in the flour.
Peel the onions then chop them coarsely and fry in the melted until a light golden brown.
Add the liver & bacon pieces & any flour thats left over & gently cook for around 3 or 4 mins stirring occasionally.
Gradually pour in the water & meat extract. Bring to the boil then simmer for 3 to 4 mins until the gravy has thickened.
Transfer to a casserole dish , cover and cook for around 30 mins.
Serve hot.

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What you need:

2 medium onion ( peeled and thinly sliced)
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

What to do:

In a large saucepan melt the oil and butter over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and see through.
Add the sugar and balsamic vinegar to the onions and stir well.

Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.

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You will need :

1 x leg of pork, approx 2 kg – 2,5 kg
salt to taste
olive oil for rubbing
apple sauce for serving

What to do:

Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper.
Brush the skin with olive oil, then sprinkle on the salt. This will make the crackling. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes. At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (make sure it doesn’t burn).

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain.
Serve with gravy, roast potatoes, vegetables and apple sauce.

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