Gravy
Try out this gravy for a delicious addition to any roast.
INGREDIENTS
reserved pan juices from roasting chicken
1 tablespoon plain flour
½ cup white wine or cider
1 teaspoon Dijon mustard
2 cups chicken stock
sea salt and freshly ground pepper
METHOD
Scrape all the cooking juices and sticky bits from the roasting pan into a small saucepan.
Scoop off most of the fat and discard. Whisk in the flour then the wine and mustard and bring to the boil. Whisk in the stock and season lightly then simmer for 10 minutes until reduced and glossy. Season again if needed then strain into a warm serving jug.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!