All sorted and ready to go, apart from......

how do we create gravy?!!!!

That is after boiling up the giblets and adding the skimmed roast juice.

I've never made gravy before (which is why I delegated the job to WCU) but WCU hasn't either!

 

Ian... Nigella has a foolproof recipe. Add some flour (couple of dessert sppons should do it) and mix well into the skimmed roast juices then add to the giblet stock stirring rapidly. Should be fine

 

My mum used to use Burdalls Gravy Salt which she added to the meat juices. I think she also used to put a bit of the Yorkshire pudding batter in to thicken the gravy.

I just cheat and use Oxo granules!

 

Nooooo gravy granules, just wrong for Xmas.

Burdalls was only a mix of salt and burnt caramel, made dark briny gravy.

 

I just remember her using it, she used to swear by it as well....the thickening with pudding batter she did now I remember.

I saw the Nigella method yesterday

 

Wasnt impressed by Nigella... she gone all simpering and I cannot imagine how gross that soaked turkey must taste. Not a turkey fan.

The Alitykes will me mostly eating ducks this year. Only problem is duck dont go far wi 3 greedy blokes to feed so we have to get 2

Thickening wi pudding batter - still do it or wi the onion sauce if I've made it.

 

I switched on as she was taking the turkey out of whatever she'd soaked it in.

Usually have duck at Xmas, though going to my brothers tomorrow and all he's said his that we "aren't having anything with wings"!



Now if I could just find a woman like Nigella! (dribble)

 

Skim the fat from the juices, add a little flour (stir continuously) and jobs a good un. Simple as that.

 

Skim off fat and giblets. Mix a tablespoonful of cornflower with cold water, and add to stock.

 

4th from bottom - near to relegation - no manager - weak squad............

And what do we discuss...............chuffing GRAVEY :'( :'( :'( ........................

Typical of Eaststander this...................No Meat

 

It's Gravy not Gravey we are discussing a VERY important topic and one not to be ridiculed thank you...... Now HOW WOULD YOU DO IT ??

 

All I can say is AH BISTO!!

 

Oi!

Gravy on Xmas day is VERY important

 

RON JEREMY'S SEXY GRAVY MIX (AND IT'S EASY)

Blanche achopped onion</p>

bisto instant gravy granules in a roasting tin ont ring</p>

add boiling water and stirr</p>

add mixed herbs </p>

stir thoroughly</p>

bring to boil then allow to simmer and thicken</p>

add extra water or granules if required</p>

</p>

piss easy to make and the time you save you can have an extra (pint) (pint) </p>

 

cheer up nudger its christmas

(bustin) (bustin) (bustin) ....................(raiseaglass) (raiseaglass) (raiseaglass) ................(pint) (pint) .....................(heart) (heart) (heart) ...............(puke) (puke)

 

Not seen an arse that big

since watching the shire horses at tetleys tho

 

What a complete ****** you are

hasnt ian had enough on his plate (no pun intended) this year without thick, thoughtless tossers like you complaining?

 

Bigger than mine ????

I love you even more !!! (L) (L) (L) (L) (L)

 

Thankfully I have struck that memory out permenantly

 

Bet you haven't

ff ff ff