Chestnut And Bay Leaf Gravy Food

BEEF IN BAY LEAF GRAVY

Steps:

• In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
• Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.

TURKEY & CHESTNUT GRAVY

Steps:

• Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
• Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
• Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS

Steps:

• Heat oven to 220C/425°F.
• Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
• Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
• Serve with Broccoli and roast new potatoes.

QUEBEC-STYLE ROAST GOOSE

Steps:

• Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
• Stuff, truss and tie goose.
• Prick bird all over with fork.
• Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
• Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
• Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
• Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
• Transfer cooked goose to platter and keep warm.
• Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
• Then stir in white wine, tomato paste and chicken bouillon.
• Simmer for 10 - 15 minutes, then strain gravy.
• A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
• Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.

CHESTNUT AND BAY LEAF GRAVY

Steps:

• Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
• Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
• Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
• Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.