A Simple Red Wine Gravy

The Perfect Gravy

I was talking to a young international student at work recently discussing his experience of food since he arrived in the UK. I suppose I was a little shocked that he was so knowledgeable about food until he explained he came from a rural location with no major supermarkets nearby and his parents grew most of their vegetables, grapes for wine and kept some livestock and despite his student budget, he attempted to eat well. I’m waffling a little but it was an engrossing discussion.

He was highly positive about much of the food he has eaten since his arrival apart from the ‘Sunday roast’, or more specifically why we spend so much time and effort producing this amazing spread of meat, vegetables and stuffing then proceed to ruin it by pouring a tasteless gloopy liquid all over it made from dehydrated unidentifiable granules or a cube that smells like it may briefly have crossed paths with an animal of some sort. In short, he detested gravy.

I argued that good gravy enhances the roast dinner.  It takes time and preparation but no real skill or additional effort and I do use a good shop bought stock as a base if I have none of my own in the freezer.

So I apologise to those who cook regularly, you no doubt have your own gravy recipes, but this one’s for my student friend and those who want an alternative to shop bought fare. This is my recipe for gravy for a lovely roast beef dinner but I will often make this for an indulgent sausage and mash as shown below.

Ingredients

1 pint good quality stock
1 large glass red wine
1 onion
1 clove garlic
1 bay leaf
1 carrot
1 stick celery
Cornflour to thicken, slaked in cold water
Salt and pepper to taste.



Method

• In a large frying pan or saucepan, fry the onion, carrot, celery and bay leaf in a little oil until the vegetables have softened.
• Add the red wine and let the mixture simmer for a few minutes to cook off the alcohol. Add the stock and simmer for at least 30 minutes. I like to extract all the flavour from the vegetables prior to disposing of them so use a potato masher to squeeze out their goodness.
• If roasting a joint of meat use the juices from the roasting tray at this point, straining off some of the fat beforehand using a large spoon.
• Pass the liquid through a fine sieve and back into a saucepan.
• Mix the cornflour with a little cold water and add gradually to the gravy stirring all the time. It will thicken immediately so stop at the consistency you like. Let it simmer on the lowest heat until your meal is ready.

If you want to make a gravy for chicken or pork, substitute white wine and chicken stock in this recipe, it works equally well.

Gluten Free Pizza with Ancho Chilli Sauce

My Pizza Nirvana

I’ve only gone and done it! Yes readers I’m a little over-excited. Previously I have mastered a gluten free sweet and savoury pastry, but breads have continued to baffle me. I’ve tried many and have reported the less than satisfactory results on earlier posts, they may have made for funny anecdotes but none made a decent bread.

This does the job, at least as a thin crispy pizza dough or a flat bread to eat with dips and mezze. It’s slightly unconventional cooking method may also improve DIY plastering skills (read on) but the results are a olive oil rich dough that provides a great base for my slightly tart and deeply spicy slow cooked tomato and ancho chilli sauce. Feel free to adapt the toppings as you like, I’ve used what I have in my fridge a day before payday but I hope you’ll agree this is remarkably quick to make and was wolfed down by all whilst watching the rugby.

I have used Doves Farm plain gluten free flour for this while the parmesan and oregano gives the crust a lovely flavour. Make this as thin as you can, I’ve found the reusable silicone baking sheets excellent for spreading the dough out thinly.
Makes 2 large bases

Ingredients for the dough

100g gluten free plain flour
50g cornmeal
1/2 tsp salt
2 tbsp olive oil
1 tsp oregano
1 tbsp parmesan cheese, finely grated
warm water to bring to a thick spreadable batter

Ingredients for the ancho chilli sauce

1 ancho chilli, soaked in warm water, seeds removed and chopped
1 onion, roughly chopped
1 red pepper, seeds removed and cut into quarters
1 tin plum tomatoes
1/2 glass red wine
2 cloves garlic
1 tbsp tomato puree
1 tsp sugar
1 tsp Mexican oregano
1 tsp English mustard powder
Salt and pepper

My toppings

Goats cheese
Basil
Roasted onions, peppers and garlic
Fresh tomatoes
Parmesan

Method

• Make the sauce first. Roast onion, pepper and garlic in a moderate oven until slightly charred. Peel skin off peppers and garlic cloves and place all in a saucepan. Add remaining ingredients and simmer for at least 1 hour to allow the flavours to develop. Blitz in a blender or use a hand blender to make a smooth sauce. Check seasoning and set aside.
• Make the dough. Add the measured dry ingredients to a mixing bowl, then add olive oil and mix. Add enough warm water to make a stiff batter. Preheat grill to it’s maximum setting.

• Spread out the dough as shown on a baking sheet and grill until golden brown and bubbling up in places. Carefully remove from the grill and turn over, it shouldn’t stick with the olive oil but it is quite delicate. Turn the grill down to a medium setting.
• Add the sauce and toppings of your choice, grill until the toppings are warmed through and the cheese has melted.

A wheat free weekday favourite

Toad in the Hole

(So good you won’t know it’s gluten free)

This is one recipe where those with wheat or gluten intolerances don’t have to feel short-changed in terms of flavour or texture with a gluten free alternative. My partner makes this for me when I’m considering risking the pain of slipping off the gluten free wagon and it does the job perfectly. Like a typical ‘toad’ the batter when cooked becomes crisp and golden on the outside while the inside is fluffy and light.




Make sure if you are cooking this for people who cannot tolerate gluten or wheat that the sausages are also gluten free. You can get good quality, high meat content sausages from some major supermarkets that carry the gluten free mark, but also many independent butchers are meeting the need for gluten free products so it’s definitely worth an ask..
Serve with onion or a red wine gravy and mustard mash for a wonderful comforting weekday meal.

Ingredients

115 g gluten free self raising flour
280 ml semi skimmed milk
1 egg
Salt and pepper
1 tsp xanthan gum
Pinch of chives
Few leaves of fresh sage
1 pack gluten free sausages (6 sausages in my pack)
3 tbsp vegetable oil

Method

• Heat the oven to 200 degrees. Cook the sausages for 15 minutes and set aside. Add 3 tbsp vegetable oil to a heatproof dish and place in the oven.
• Add flour, xanthan gum and seasonings to a large bowl and mix. Make a well in the centre and add the beaten egg and half the milk. Mix well, The mixture at this point doesn’t look too promising, but as you add the rest of the milk it will become smooth albeit thicker than a normal ‘toad’ batter.
• Gradually add the rest of the milk and add the herbs, mix.
• Remove the heatproof dish from the oven and add the batter (the oil should be extremely hot at this point) Place the sausages into the batter and put the dish back in the oven for 40 minutes or until crispy and golden on top.

Fruity and Nutty Granola

The Breakfast of Champions

I’m not great at eating breakfast, I never have been able to get into that routine, similar food every morning bores me and I much prefer a coffee or three to get myself out of the door. I know it’s not right but I work variable hours so don’t really get into a morning routine. Okay, I’ve just reeled off a few excuses but my partner and I really do need to start the day with more than a coffee.

One of my favourite breakfasts is a fruity nutty granola, homemade of course it’s so easy and there are endless variations of dried fruit, spices and nuts to ring the changes. I’m okay to eat oats so here’s the recipe. It makes enough for about 20 servings and I serve this over thick natural Greek yoghurt or mix it into my favourite fruit flavoured yoghurt so I don’t get bored. Store in an airtight container and it’ll last about 2 weeks.
It's a lot less sweet than shop bought varieties so you can up the honey if you like a sweeter taste and cost per serving is about £0.10 Here’s my basic recipe but add or take away ingredients as you wish.

Ingredients

300g rolled porridge oats
50g blanched peanuts
30g flaked almonds
100g butter
3 tbsp honey
50g sultanas
50g raisins
30g dried strawberries, cranberries
1 tsp cinnamon
1/2 tsp ginger powder
Pinch of grated nutmeg

Method

• Mix all the dried ingredients in a large bowl.
• Melt butter and honey together in a saucepan or in the microwave. Add to dried ingredients and mix well.
• Place on a shallow baking tray and put in an oven preheated to 140 degrees for 30 minutes. Half way through this time, mix the granola around the tray to prevent the oats browning too much. Once cooked, leave to cool before placing in a large airtight container.

Valentine's Day Dessert

Coffee Meringue Semifreddo

A truly indulgent and grown up treat this requires a little preparation time but none of the steps are complicated. I have made my own coffee meringues but you could substitute these for plain shop bought if you are in a rush. 

The joy of this recipe is it does not require an ice cream machine, just time in the freezer. Make a day ahead and remove an half an hour before required, it’s a perfect end to a romantic Valentine’s Day meal. I have served this two ways, for a dinner for two in cute cappuccino cups but if you are making this for family or friends, double up the ingredients for the semi-freddo and use a 1 litre container (I used a loaf tin lined with clingfilm).

It does contain raw eggs so usual rules apply.

For the meringues

2 egg whites
1 small cup of strong espresso, cooled
100g caster sugar

• Heat the oven to 140 degrees. In a clean bowl beat the egg whites until stiff and gradually add the sugar until the mixture holds stiff peaks. Slowly add the cooled espresso, the mix will slacken slightly.
• Place large spoonfuls of the mixture on a piece of baking parchment over a baking tray. This mixture will make about 8 meringues. Cook for 35 minutes, turn off the oven and leave to cool completely before removing the meringues.

For the semifreddo

2 eggs, separated
50g caster sugar
250ml double cream
2 tbsp kahlua, or other coffee liqueur
1/2 tsp vanilla bean paste or seeds from 1/2 vanilla pod
1 small cup espresso coffee, cooled
few chunks of good quality dark chocolate to decorate. I used Green & Blacks Espresso 70% cocoa solids
A lot of bowls and a hand mixer, or the arm strength to whisk.

• Whisk the egg yolks with the sugar until pale and thick. Set aside.
• In another bowl, whisk the egg whites until firm, gently fold the egg whites into the egg yolk and sugar mix.
• Whisk the double cream until thickened. Add the Kahlua and the espresso coffee and fold in gently until combined. Fold in vanilla seeds until well mixed.
• Crumble the meringues into the mixture and fold in gently.
• If you use coffee cups pour in the mixture until nearly full, cover with clingfilm and freeze until needed, at least 4 hours.
• If you are making a larger size, line a container with clingfilm and pour in the mixture. Cover with clingfilm and place in the freezer until needed, this size will probably be best frozen overnight.
• Remove from the freezer about 30 minutes before serving. Grate chocolate over the top of the coffee cups and serve.
• For the larger size, turn out onto a plate and decorate with grated chocolate.

A little Sunshine on your plate

Chicken, Chorizo and New Potato Stew

It’s very cold today, I feel like something warming that makes me dream of warmer climes and higher temperatures. This is a Spanish inspired dish but I have used my favourite chipotle chillies to heat things up a little, it’s not too spicy for those of you who are scared off by their frequent appearances in my recipes, they just give a lovely warming kick, not too brutal if you remove the seeds.

The joy of this dish is you can make a small pack of chicken thighs go an exceptionally long way, just up the amount of new potatoes if you are feeding more than 3 people. I don’t usually serve this with anything else but some nice crusty bread to soak up the sauce would go very well.

Ingredients

1 pack chicken thigh fillets, chopped into rough large chunks
1 chorizo, sliced
1 chipotle chilli
1 large onion, sliced into half moons
4 garlic cloves, crushed
200g new potatoes, sliced into halves
1 pepper (your choice of colour, sliced into strips)
Pinch of saffron, soaked in warm water
2 tbsp tomato puree
1 pint chicken stock
2 tsp dried oregano
2 tsp cornflour (mixed with a little water to thicken)

Method

• Soak chipotle chilli in a little warm water for 20 minutes, remove seeds and chop very finely.

• Heat 1 tbsp oil in a large frying pan. Add sliced onion and fry for 5 minutes on a medium heat until the onions are slightly coloured. Add crushed garlic and fry for a further 2 minutes.
• Add chorizo and chicken and continue to fry for a further 5 minutes. Add halved potatoes, saffron and the water it was soaked in, the chopped chipotle and the pepper and stir well.
• Add the chicken stock, oregano and tomato puree. Stir and place a lid on the pan. Simmer for 35 minutes.
• About 5 minutes before serving, season with salt and pepper and use the cornflour to bring the sauce together.

To Steal Someone’s Heart

For Garlic Lovers

I am old and cynical enough to be a little dismissive of the commercialisation-fest that is Valentine’s Day. Restaurants put up their prices or serve set menus that rarely excite and are rammed full of couples, or potential twosomes in that short-lived flush of new love. That is until the bill arrives.
I’m not unromantic albeit it might appear so by my opening gambit. It's just I would rather show it in other ways that enable us to eat more than baked beans for the rest of the month.

The next few posts give a few ideas for recipes to cook for a special meal for two. Starting with a recipe for garlic lovers, try this lamb shoulder cooked in garlic and white wine, a lovely alternative to heavier red wine braised lamb dishes. Of course for this to win someone’s heart you both have to like garlic.

Although there is a whole two bulbs of garlic in this recipe, the long slow cooking breaks the cloves down into more of a rich creamy sauce and the remaining garlic flavour is much more subtle than you would think. Try to buy garlic bulbs with big fat cloves otherwise you’ll be peeling them for ages. We served this with roasted new potatoes with an additional couple of cloves of garlic. Yum!

Garlic Braised Lamb with Orange Glazed Carrots

Ingredients

Half lamb leg or two good sized lamb shanks (approx weight 900g)
2 bulbs of garlic, cloves peeled and left whole
1/2 bottle dry white wine (I used Chenin Blanc)
1 large onion, finely chopped
2 bay leaves
1 pint good quality chicken stock
8 medium carrots, 2 finely chopped, remaining cut in half lengthways
2 sticks celery, finely chopped
1 twig of fresh rosemary
Peel from half lemon, pith removed
2 tsp cornflour
3 tbsp double cream
Salt and pepper to taste
Zest and juice of half orange
50g butter
1 tsp honey

Method

• Brown the lamb in a hot frying pan with a tbsp of vegetable oil until meat is well coloured. Set aside.
• In the same pan, add finely chopped onion, celery,the finely chopped carrot and bay leaves and fry for about 5 minutes until vegetables have begun to soften.
• Add the vegetables to the base of a large casserole dish, place lamb on top. Add peeled cloves of garlic, wine, chicken stock, lemon peel and rosemary to the dish. Put lid on casserole and place in a preheated oven at 150 degrees and leave for 3 hours. Add cornflour to a small dish, add 1 tbsp cold water and mix well. Remove casserole from the oven, add cornflour and stir sauce to help thicken. Place dish back in the oven for 1 hour. Add double cream just before serving, stir well to incorporate. Serve remaining sauce in a gravy boat if desired.

For the glazed carrots

• Add halved carrots to a large saucepan with water and orange juice to just cover the carrots. Add honey and the orange zest and bring to a gentle simmer.
• When the water is simmering, add the butter and a little salt. Simmer gently, stirring occasionally for about 15 minutes until tender. Serve.

A Simple Decadent Dessert

Cardamom Panna Cotta with Berry Compote

Sometimes you just need something sweet! Not tooth-achingly so, I don’t as a rule have that sweet a tooth but my house is beginning to resemble a home again following our recent home improvements and now I want a reward. So this is my choice. No it’s definitely not healthy, it contains loads of dairy and a little booze but I’ve worked incredibly hard... I deserve this, so do you.

I don’t have fancy moulds (yet) but find shot glasses or martini glasses great to serve this in. If you are feeling brave turn them out or serve straight up in the glasses with the berry compote poured on top, I’ve showed both but I think either way is equally attractive. The cardamom imparts a subtle flavour to the panna cotta and compliments the sharpness of the berries and the beauty of this dessert is that while it looks impressive, it is so simple and can be prepped in minutes.

Ingredients for 4-6 small servings

400ml double cream
40g caster sugar
6 green cardamom pods, broken open with a rolling pin or heavy object
1/2 tsp vanilla bean paste or seeds from 1/2 vanilla pod
3 sheets gelatine, soaked for 5 minutes in cold water

For the syrup

150g mixed frozen berries
1 tbsp grand marnier or other orange liqueur
1 tbsp caster sugar
Juice of 1/2 lime

Method

• Soak the gelatine leaves in cold water. Add cream, caster sugar, bashed cardamom seeds and vanilla paste or seeds to a heavy based saucepan. Heat very gently and stir until the sugar is dissolved, this will only take a couple of minutes. Do not boil the cream.
• Remove from the heat. Sieve out cardamom pods.
• Squeeze excess water from the gelatine leaves and add to the cream mixture. Stir until dissolved.
• Pour carefully into your chosen glasses and chill in the fridge for at least 2 hours.

For the berry compote

• Put frozen berries in a saucepan. Add 50 ml water and 1 tbsp of caster sugar. Heat gently until the fruit softens and the juice becomes slightly syrupy. Mash fruit slightly to release juice. Remove from the heat and add the juice of 1/2 lime and 1 tbsp liqueur. Leave to cool.
• To turn out of the glasses, place glass in bowl of hand hot water for about 20 seconds, loosen with a sharp knife if the panna cotta resists. Serve drizzled with the berries and syrup.
• If you make these far in advance, remove from the fridge and allow to come to room temperature before serving.