Madeira gravy
A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)
Difficulty and servings
Serves 8
Preparation and cooking times
Cook 10 mins
Low-fat
Stock only can be frozen
- Gradually mix the Madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.
How to make stock for the gravy
If you are doing this the day before, brown the raw turkey giblets in 1 tbsp olive oil, then add 2 roughly chopped onions, a carrot and a bay leaf. Pour over 2 litres of water, then leave to simmer for 1 hr. Strain off the giblets and veg, then chill until needed. If you like to get ahead, use the carcass left over from a roast chicken instead of the giblets - no need to brown it first.
PER SERVING
75 kcalories, protein 5.0g, carbohydrate 8.0g, fat 1.0 g, saturated fat 0.0g, fibre 0.0g, sugar 3.0g, salt 0.67 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8361/
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Ingredients
- 200ml Madeira
- 3 tbsp plain flour
- 600ml turkey or chicken stock , fresh or made with cubes
- 2 tbsp wholegrain mustard
- 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)
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Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Cook 10 mins
Low-fat
Stock only can be frozen
Ingredients
- 200ml Madeira
- 3 tbsp plain flour
- 600ml turkey or chicken stock , fresh or made with cubes
- 2 tbsp wholegrain mustard
- 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)
PER SERVING
75 kcalories, protein 5.0g, carbohydrate 8.0g, fat 1.0 g, saturated fat 0.0g, fibre 0.0g, sugar 3.0g, salt 0.67 g
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28 March 2009
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30 December 2009
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30 December 2010
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