|The juices from a roasting joint, in the roasting tin|
|425ml white wine, red wine, dry cider or stock|
|Salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from the Delia Online Cookery School with Waitrose
Firstly tilt the pan so the juices flow into one corner, then spoon off most of the fat from the juices.
Keep the spoon level and be careful not to scoop up any of the meat juices with the fat.
Place the tin over a high heat, then with a spoon, scrape the sides and base of the roasting tin to release all the lovely caramelised bits.
Pour in the wine, cider or stock (or both) and keeping the heat high allow the whole thing to bubble. Turn the heat down to medium and let the gravy reduce until its half its original volume which will take about 10-12 minutes.
Finally, taste and season.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Most Popular recipes
10 Oct 2015 15:10
10 Oct 2015 15:59
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
Looking Small Fruit Cake Recipe
10 Oct 2015 15:14
Sorry for no reply
03 Sep 2015 21:44
10 Oct 2015 00:17
21 Aug 2015 13:00