Jamie Oliver has revealed his secret ‘game-changing’ ingredient to make your homemade gravy even richer and more delicious – and it’s also incredibly cheap to make
Jamie Oliver has spilled the beans on a nifty little trick to jazz up your Sunday roast gravy.
The celebrity chef suggests adding a dollop of jam to make the gravy richer and full of flavour. In one of his cooking tutorials online, Jamie divulged: “The little secret ingredient I love is just some beautiful jam.
“That little sweetness really helps the gravy sing really nicely.” It might sound bizarre, but when whisked into hot gravy the jam dissolves swiftly, enhancing both the taste and texture, making it silkier.
Plus, thanks to its fruity origins, jam brings a subtle sharpness that pairs wonderfully with the herbs, veg and spices in the mix, reports the Express. Want to try Jamie’s to to elevate your gravy? Here’s how:
Ingredients
- Onions
- Garlic
- Carrots
- Celery
- A heaped spoonful of plain flour
- Half a glass of red wine
- A teaspoon of jam
- A litre of stock
Method
Firstly, pop all your veggies into the roasting tray and settle your chosen roast – beef or chicken – on top. After your meat’s perfectly roasted, transfer it to a plate to rest.
Back to the tray, it’s showtime for those veg and succulent meat juices – they’re your gravy basics. Use a masher to squeeze the garlic out of its skin and disregard the skin. Mash up the rest of the vegetables into a fine pulp.
Add a heaped table of flour to the vegetables to get a thick gravy, then add half a glass of red wine. Once thoroughly mixed, add a teaspoon of jam to the mixture alongside a lire of hot stock. The type of stock will depend on the type of roast you are having.
Bring the gravy to a boil then leave it to simmer for half an hour. Once ready, use a strainer to get rid of the vegetable pulp and your mouth-watering gravy will be ready to serve.
Jamie said: “Simmer [the gravy for half an hour which is the same time you should rest the meat. It’s going to be delicious.”
