Tag: Gravy

Christmas vegetables

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  1. Follow our step-by-step guide to cook your roast parsnips to perfection

  2. How to cook the perfect red cabbage to serve with your Christmas dinner

  3. This creamy potato dauphinoise recipe is delicious when served with steak, fish or how about as a special treat with your…

  4. Choose King Edward spuds for a perfectly fluffy roastie with a great crunch! The lemon and thyme add another layer of…

Your favourite Christmas vegetable recipes

Serve up perfect Christmas vegetables because Christmas dinner is all about the trimmings. Impress the family with loads of exciting ways to cook brilliant Brussels sprouts, perfect parsnips and crunchy roast potatoes. Try our best Christmas vegetable recipes:

 

Psst! Try 10 more ways with Brussels sprouts

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  • This parsnip mash is delicious with a topping of breadcrumbs and parsley. It makes a great side dish to roast…

  • Bite-sized crispy roast potatoes and a chilled fromage frais dip. No one will need an invitation to dive in.

  • Who better to ask about getting Christmas dinner right than Gordon Ramsay? The top chef shares his tips on…

  • A simple way to make roast potatoes extra-special: just add garlic and lemon. This one’s a guaranteed people-pleaser

  • You’ll need waxy potatoes, garlic and rosemary to make these roast potatoes that are actually cooked on the…

  • A dash of mild curry paste and a squeeze of lemon is just the thing to give plain potatoes a little zing in…

  • Find out how to make the perfect, crispy roast potatoes with our easy-to-follow video recipe. Our secret? A…

  • Parsnip soup is a real winter warmer. This version, with carrots too, is by Clare and Grace from Redditch -…

  • Root vegetables roasted to perfection can be a tasty meal in themselves, but you could try these honey and…

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 24%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 11%
  • Less than £30 10%
  • I don’t know yet 6%
  • I’m not setting a budget 12%

Thanks, your vote has been counted!

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Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do

I’m not a big fan of “make-ahead” recipes, but when it comes
to Thanksgiving, the less we have to do before dinner, the better. This turkey
wing gravy will not only free up valuable kitchen time, but chances are it will
look and taste even better than those frantic, last-minute versions.


A world-class gravy, while not a difficult procedure, does
require a little bit of finesse and attention to detail. Of course, screaming
kids, chatty relatives, and alcohol consumption are the natural enemies of
finesse and attention to detail, so for that reason I’m a big fan of this
alternative technique.

By the way, as I mentioned at the end of the video, just
because you’re making this ahead of time, doesn’t mean you’re throwing away all
those amazing pan drippings. While your turkey’s resting (should be at least 30
minutes), pour off the juices, skim off the fat, and add it to your gravy.

For this reason, I’ll generally make the gravy a little
thicker than I want, knowing I’m going to dump another cup or so of liquid in
later. Speaking of thickness, as with all the sauces we do, you are in complete
control. If you want thicker gravy, use more roux and/or reduce further. If you
want something a bit lighter, use less roux and/or more stock.

Either way, making the turkey gravy ahead of time is just
smart logistics, and frees you up for more important things, like watching
football and fishing for compliments. I hope you give this a try. Enjoy!


Ingredients:
For the stock:
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 tsp vegetable oil
2 large turkey wings
10 cups cold water (1 or 2 to deglaze the pan, and 8 to add
to stock)
4 springs thyme
2 cloves garlic, optional

For the gravy:
2-3 tablespoons reserved turkey fat
3 tbsp butter
1/2 cup flour
about 6 cups reserved, strained turkey stock
salt and pepper to taste
pinch of cayenne

The recipe for dishes with gravy (and other ideas) – Italian Cuisine

The recipe for dishes with gravy (and other ideas)

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The platters are a pod vegetable typical of the summer. Versatile and easy to prepare, here are some quick recipes to enjoy them

There spring is the season of vegetables in pod: peas, fava beans, green beans, saucers and the more you have, the more you put! THE piattoni they are perhaps the least known of these: defined "eat everything", like the most famous green beans, are green beans, but with a flat and edible pod.

Crunchy and delicately sweetish, they are excellent side dish, to accompany both meat and fish main courses.

Below we propose the recipe of plates with tomato sauce, while in the gallery many ideas to cook them with different seasonings, to bring them to the table always changing.

The recipe for dishes with gravy

Ingredients

To cook the dishes with the sauce, you need a few ingredients: 400 g of fresh dishes, 2 ripe copper tomatoes, 70 g of tomato sauce, ½ red onion, extra virgin olive oil, salt and pepper to taste.

Method

First, blanch the tomatoes, remembering to cross-cut the peel at the base. After 1 minute, take them from the boiling water and let them cool. Meanwhile, prepare the dishes: wash them under running water, tick them and cut them into pieces of about 2 cm. Now peel the tomatoes: lift the peel near the incision and remove it all. Divide the tomatoes into wedges, removing the internal seeds.

Now, finely chop the onion, fry it in a pan with a drizzle of extra virgin olive oil. After a few minutes, add the tomatoes first, making them flavor, then the dishes. Cover everything with hot water, season with salt and pepper and cook until the water evaporates. Now add the tomato puree and cook over low heat, making the sauce shrink. Serve them hot and have a good appetite.

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