Gravy
Everyone has their favourite gravy recipe, this is one member’s
- 2 each onions carrots and celery sticks, all roughly chopped
- olive oil
- 2 fresh bay leaves
- 1 large sprig thyme leaves only
- 1 tablespoon maple or other syrup
- 2 tablespoons plain flour
- 1 teaspoon yeast extract
- 1 tablespoon tomato purée
- 2 tablespoons red wine vinegar
- 1 litre vegetable stock
Saute onion, carrots and celery with olive oil and herbs for ~15 minutes, or until turning golden. Add the syrup and continue to cook for a further 5 minutes, or until sticky and caramelised. Stir in the flour, then add the remaining ingredients. Bring to a boil; lower heat and simmer 10 minutes, or until thickened and reduced. Press through sieve (or blitz if you prefer) and serve with your roast dinner.