Ingredients
- 3 carrots diced
- 1 onions sliced
- 3 sticks of celery diced
- 2 garlic cloves
- 1 leeks washed and sliced
- 1 spring rosemary
- 1 spring thyme
- 50g tomato puree
- 10g vegetable oil
- 1 ltrs red wine
- 3 ltrs chicken stock water (shop brought is fine)
- Herbs /aromats – thyme, parsley stalks, bay leaf, star anise (all optional)
- Any cooking juice from the beef or the turkey, again all optional
- Gravy granules if you like a thick gravy
A lovely gravy is the absolute must to go with your turkey. But how do you make the perfect Christmas Day Gravy? Here Darryl shows you how.
Method
- Heat the oil in a pan over a medium heat and add the vegetables and cook until they are soft
- Add the tomato puree and colour in the pan, being careful not burn the mix
- Add the Red wine and allow to reduce by half
- Add the herbs and aromats
- Add stock and everything and reduce by half
- Add any of the cooking juices, if you have any
- Strain the mix and keep warm until needed
- Finish with granules if required
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