No Christmas Roast Turkey, or in fact any Roast, is complete without a good gravy and this recipe from Gordon Ramsay is an exciting, tasty alternative to that ghastly store bought powder stuff, stashed at the back of the cupboard.
The bacon and lemony flavour compliments the Turkey, and would also be magnificent with a roast chicken. I did find the tomatoes a little over bearing the first time I made this, and now only add a single tomato to the dish.If you find the gravy to thin, you can always cheat, and add a little teaspoon of flour to thicken. This recipe works best with Gordon Ramsay’s Christmas Roast Turkey Recipe.
For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.
|Streaky Bacon Rashers||6|
|Medium Dry Cider||1||L|
|Salt & Pepper||couple||pinches|
1 . Transfer the cooked turkey to a platter to rest.
2 . Drain off most of the fat from the roasting pan & place the pan on the stove on a medium – high temperature.
3 . Add chopped the bacon to the roasting pan and fry for a few minutes.
4 . This can either be the rashers you cooked with your turkey or new rashers.
5 . Chop the onions and lemon, that were stewed with the Turkey, and add to the tray.
6 . Add 2 rosemary sprigs and chopped tomatoes.Cook for 2 minutes.Add the Turkey wings – the wings, parson’s nose parson, the neck, etc – and fry for a few more minutes.
7 . Pour in the cider and boil for a few minutes.
8 . Add the juices from the resting turkey and simmer to reduce the liquid by half.
9 . Pour in the stock, return to the boil, then reduce the heat slightly.
1 . Using a potato masher, crush the vegetables in the tray.
2 . Simmer for 15 minutes, stirring occasionally, until reduced again by a third.
3 . Take off the heat.
4 . Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible.
5 . Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.
6 . Before serving, remove the rosemary, season to taste and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug.
7 . Pour the piping hot gravy on top and serve at once.