I was a bit nervous of this one for some reason, but in reality it was very simple and absolutely delicious.
I will not go back to instant gravy for roasts ever again, it made such a difference to the meal.
So here is what I did
Put pan with meat juices onto the hob and heated until fat started spitting
Then I added two table spoons of plain flour and mixed to a paste
I then added hot water from my potatoes and whisked
You can add a stock/oxo cube at this point if you desire (I did)
Then I whisked some more
I left to simmer on the hob whilst I dished out and it thickened up nicely
I will say that I struggled to get the flour to mix completely so I had to siv the gravy but for my first attempt I was delighted with the result.
Update!
I have figured out how to not make lumpy gravy (woo hoo) and its down what I stir with. If I use a spoon with holes in then viola I don't get lumps, which makes me a happy girl :)
This is a blog I never thought I'd write.... A food post... Me?? Thats laughable, as I am terrible in the kitchen!
I either burn things as I get distracted or I under cook it in the fear of burning it (you get the picture)
But I am determined to start cooking more things from scratch and this brilliant (and very easy) recipe was given to me by my sister (thanks Jo)
I was a bit dubious as I'm not keen on left overs but I gave it a go and it is delicious. If you are anything like us we always have a ridiculous amount of chicken left over after our Sunday roast, which makes it economical in these hard times as well, bonus.
Ingredients
Left over chicken
mushrooms
a tin of sweetcorn
carrots (cooked or tinned)
2 tins of condensed mushroom soup
Short crust pastry
Directions
Heat the soup, chicken, carrots and mushrooms in a pan
when hot add the sweetcorn
Put contents into your pie dish and leave to cool for 30 minutes
Roll pastry and add to pie dish
Brush with egg
Cook for approx 30 - 40 minutes until pastry is thoroughly cooked
and viola a hearty delicious chicken pie
.jpeg)