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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.