Red onion gravy

Home made gravy ... not as much as a faff as some might think, I made this due to not having any gravy granules at home, as I knew there was no way we could have toad in the hole for dinner and no gravy- that would have been a cardinal sin

It was definitely one of those 'chuck it in and lets see' moments, but when the husband and both kids declared ' right no more bisto for us' I knew it was worth the last minute throw together



For my red onion gravy you will need

1 large red onion sliced
A knob of butter
2-3 tbsp olive oil
Good pinch black pepper
1 vegetable stock cube
1/4 tsp onion salt
1/4 tsp garlic granules
2 level tbsp plain flour
A tbsp Worcester /brown sauce
400ml water

• In a heavy based pan, put your onions in along with the oil and saute them until they are soft and begining to caramelise
• Add in the butter, pepper, onion salt, garlic granules and cook through for a couple of minutes 
• Crumble in the stock cube, and sprinkle in the flour, stir and cook together for another couple of minutes - the flour will clump the onions together- this is fine as it will become smooth as you add in the liquid.
• Slowly add in the flour a little at a time, whisking as you go, keep whisking till all the flour has incorporated into the liquid and there are no lumps.
• Bring the gravy to boiling point, then lower the heat and leave to simmer until the gravy is at your preffered thickness. At this point you can blend the gravy for a smooth gravy or leave the onions in as they are.
• Taste the gravy at this point, adjust if need be and serve.. I served it with my Toad in the hole for our sunday dinner and it went down a treat

Yorkies and Gravy

What's better than a home made roast ? It's a home made roast with home made gravy AND yorkshire puddings .. both of these go perfect with my roast lamb shoulder, the recipe which is here

If you're one of those that thinks gravy and yorkies are a bit of a mission, i promise you not.


To make 6-8 yorkshire puddings you will need:

100g plain flour
2 eggs
100ml milk
pinch of salt and pepper
oil oil

• Preheat your oven on full *
• In a 12 hole cupcake/muffin tin, pour about a tablespoon of oil into each hole
• Place the tray into the oven for the oil to heat up for about 10 minutes - the oil needs to be bubbling hot.
• Whisk together the milk & eggs and add in a pinch of salt and pepper.
• In a bowl, place the flour and make a well. Slowly pour the milk into the flour whilst continously whisking. You should end up with a smooth batter. If there are any lumps, continue to whisk for a further couple of minutes
• Carefully remove the muffin tray from the oven and pour in the batter into each hole evenly. Try to be as quick, but careful, as you can. 
• Lower the heat to 250c and place the tray back in the oven, leave for 25-30 minutes. Do not open the door until the yorkies have almost doubled in size and are golden brown in colour. 

To make the gravy you will need :

Roasting juice from the roasting dish
1 tablespoon of flour
350-400ml of stock

• Start by removing your roasted meat or poultry from the roasting dish and placing aside. Place the dish on a low heat over your cooker.
• Remove excess bits of fat as you'll end up with a rather heavy and greasy gravy, scrape the juices  and bits off the tin with a wooden spoon and you should see the juice begin to simmer
• Add in the tablespoon of flour and mix and stir continuously and you should end up with a paste like consistency
• Slowly pour in the stock, again continuously stirring. Keep stirring till the flour and stock have combined together. Leave to simmer for a couple of minutes to thicken. 
• If after a couple of minutes the mixture is too thick, add in some more stock or even just a little water. If it's too runny for your liking, leave for a few more minutes. Season with a little salt and pepper