Agree all the way until no starches. Adding a basic roux is standard, cooking out the butter gives colour as well.Gravy,
Make a deep bed of onions, celery and garlic in a large shallow roasting pan. Place meat on 'veg. Add stock until all 'veg is covered.
Roast meat to your preference but rotate the roasting pan a quarter turn each 15 - 20 mins. Keep topping up the stock levels throughout.
When cooked to your preference remove roasting tray from oven, remove meat. Empty liquid and 'veg into a large container, scrape out all bits from the pan. Give the pan to the dogs to lick clean.
Blitz up the veg and liquid with a stick blender until all is smooth. Pass through a sieve, push all solods through with a spoon. Give spoon and sieve and contents to the dogs.
Reduce the retained liquid until arriving at the desired thickness, taste, add salt as required. If too salty add more unreduced stock. If cooking beef add anchovy paste in lieu of salt.
Never use any type of starch as a thickening agent.
A bit late, but what the hay...One of my guilty pleasures is watching Saturday Kitchen Live on the BBC.
First comment this morning was “today will be a Vegan Special (the guest Sarah Pascoe is Vegan). Straight to the off switch for me!
I’m pleased to hear they didn’t go fully Vegan on the day. Floyd would have fcuked them all off at the high port!A bit late, but what the hay...
The three inserts on SKL were Rick Stein eating wild boar charcuterie, The Man Floyd doing a cassoulet, and another meat dish. I sniggered to myself while slobbering over Anna Haugh.
Take meat out of pan. Leave to rest. Don’t panic, this can be for longer than you think. Enough time for your guests to finish aperitifs and savour a bucket of Burgundy.Making real gravy is something I haven't tried. Usual method is heaped teaspoon of Bisto Best (the one in a glass jar) and crumbled OXO cube, topped up to a quarter of a pint with water and a good slug of worcestershire sauce. Ideally the water from boiling potatoes as the starch in the tatties seems to make it feel a bit thicker.
For a bit of a change add a teaspoon of mustard or a tiny amount (literally enough to cover the end of a teaspoon handle) of smoked paprika. I did try a bit of fusion cuisine by adding garam masala but that just tasted weird.