Rosemaryshallot Gravy For Pork Or Chicken Food

PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES

Steps:

• For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt.
• For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine.
• Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing.
• Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad.
• Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes.
• In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm.
• Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt.
• Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste.

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
• Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
• Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
• Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY

Steps:

• 1. Assemble and prep all ingredients.
• 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
• 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
• 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
• 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
• 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
• 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
• 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
• 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
• 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
• 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
• 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
• 13. Transfer roast to platter; tent with foil; let rest while making gravy.
• 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
• 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
• 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
• 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
• 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
• 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
• 20. Cover and refrigerate all leftovers.

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY

Steps:

• Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
• This is a basic recipe to making gravy for any type of oven-roasted meat.
• In a small bowl, add water and flour, stirring to get out all lumps.
• Remove meat from the roasting pan leaving all the liquid and dried bits.
• On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
• As the liquid thickens, add salt, pepper, and spices, including the gravy master.
• If gravy is too thick, add more water, a little at a time while stirring.
• Stop at the desired thickness.
• Remove from the heat.
• Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
• Fill your favorite gravy boat and serve!
• *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
• Amount will depend on how much liquid is in your roasting pan after meat has cooked.
• By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.

GARLIC ROSEMARY KNOTS

Steps:

• Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
• Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.

ROSEMARY/SHALLOT GRAVY FOR PORK OR CHICKEN

Steps:

• Heat pan over medium heat.
• Add oil.
• Add shallots and rosemary.
• Cook, stirring often, until shallots soften (about 2-3 minutes).
• Add, butter and stir until melted (about 1 minute).
• Spinkle flour over shallots, and stir to coat.
• Whisk in water and broth concentrate.
• Simmer, whisking occasionally until gravy thickens.
• Enjoy!