Grandmas Vegemite Gravy Food

VEGEMITE GRAVY

Steps:

• 1. Melt the butter in a saucepan, and scatter the flour over the top. Stir with a wooden spoon over gentle heat for 3-4 minutes, until puffy and lightly golden. 2. Add the hot stock slowly, stirring constantly. Whisk in the Vegemite and soy, add the thyme and rosemary and simmer gently for 15 minutes, stirring occasionally. 3. Taste for seasoning, strain through a sieve into a jug and serve hot with the dry-brined turkey. Jill Dupleix's rich, quick, gluten-free and vegetarian gravy recipes. This recipe features as part of our Good Food Christmas feast.

VEGETARIAN GRAVY WITH VEGEMITE

Steps:

• Fry the onion in the oil in a medium saucepan for 5 minutes.
• Add the flour, and cook for a further 5-10 minutes, until flour and the onion are nut-brown and the onion is soft and slightly pulpy.
• Add the garlic, cook for 1-2 minutes, then gradually stir in the dark vegetable stock. Bring to the boil, then simmer for 10 minutes.
• Strain the gravy into a clean saucepan (push the onion through the sieve and add the yeast extract and soya sauce and salt and pepper to taste. Stir well, then serve.

GRANDMA'S CHOCOLATE GRAVY

Steps:

• Mix well, bring to a boil, turn to medium heat. Stir gently, to keep from sticking, until thickened. Pour over hot homemade biscuits with a dab of butter.

GRANDMA'S TURKEY GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.