Mrs C_S swears by Bread Sauce as a condiment with chicken or turkey. (well, she is a northern lass, so only to be expected)
I try not to serve it at every opportunity.
Originally posted by @cobham-saint
Mrs C_S swears by Bread Sauce as a condiment with chicken or turkey. (well, she is a northern lass, so only to be expected)
I try not to serve it at every opportunity.
Sorry C_S but I think you need to divorce her as soon as possible. I think mental and physical torture will get you a quicky (divorce that is).
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Bread sauce?
Isn’t that just the stuff that ducks have to eat once you’ve thrown it in the river?
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Fresh Sage chopped onion garlic & a lemon in the Chicken (or Turkey) then Cranberry & Chestnut stuffing.
And yes, Bread Sauce
Bread sauce, might as well put a saucer of semen on the table as well then
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As it’s my last day at home before going back to work for a month were having a roast.
Roast Pork With scrumptious crackling
Roast Potatoes
Roast onions
Yorkshire puddings.
Carrots
Cauliflower cheese.
Gravy made from the juices from the pork.
Apple Sauce
English Mustard
and because its the Philippines there will be rice available on the table.
Clove of Garlic roasting in the tray with the Pork?
Seasoning?
Cracked Sea Salt & Black Pepper or "Industrial style ground stuff?
Lard or Butter?
Olive Oil? Extra Virgin or Basic Cooking Variety? European or Local?
We need DETAILS ffs
No sun dried tomatoes?
No Garlic in with the pork, ground sea salt and ground black pepper on the crackling.
Extra Virgin olive oil as we have an excess of virgins in the Philippines (So I am told) I think it’s Italian.
No Sun dried tomatoes as they havent grown yet.
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Pork is now resting,
Apple Sauce is cooling
Mustard is mixed and standing.
Spuds are boiled ready for roasting.
Cheese sauce is prepped ready to be nuked and added to the boiled cauliflower, (anybody says that is not how cheese sauce is made needs there head examined)
onions peeled ready with the potatoes.
Carrots peeled and salted (little medallion type neither cubed or mashed)
Yorkshire batter made and cooling in the fridge ready to go in the oven.
Vodka and coke in hand
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Believe me, the though had crossed my mind, though wallpaper paste would do just as well…
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OK what goes into a good gravy then?
I normally use the below recipe which works 9/10
Juices left over from cooking the meat,
A little boiling water
2 OXO cubes beef if meat is beef or pork, Lamb or chicken for the other 2 meats
Thickened with a litttle plain flour then brought to the boil and then allowed to cool in the Gravy boat just prior to serving on the table.
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Same here except cornflour not flour.
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Starts with the pan used for boiling the Spuds. After draining the salted & peppered par boiled spuds, return to the pan and add (unsalted) butter. Put lid on and give a decent tumble (fluffs up the spuds & covers them with butter). Place spuds in Oven
Then use same pan for Veggies (Sprouts or Brocoli or whatever)
When ready to serve use the Veggie Water
Add juices from the meat.
Stir in Bisto Gravy Granules
Perfection every time
I have also switched over to Cornflour now on Gravy mixes - especially home made Onion Gravy (Red Wine, Veggie Stock, Onions) I get Mrs D_P in to give it a damned good whisk with a drop of water first so it isn’t all lumpy
Boiled water from the
Always roast onions and garlic, celery, carrots and bay leaves with the meat. Rest meat. Mash roasted veg into meat juices. Deglaze with a splash of booze of your choice. Add knob of butter and a couple of tablespoons of plain flour. Add stock of your choice. Fine sieve. Season with salt and pepper and redcurrant jelly if you like. Thicken with a little cornflour and water if necessary.
D_P how could you use that abomination to gravy, Bisto granules? Sorry that is as bad as Bread Sauce.
It was SUCH an obvious comeback 
Actually, in many “Buffets” with a Roast in Pubs etc I dearly wish they HAD used Bisto, one thing I do hate is that horrid gloop they try to serve that looks like you added Apple Sauce to Bread Sauce.
Gravy should be Dark Brown in colour and not gloop
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Chicken Gravy
Place chicken on bed of onions, rosemary, carrots, garlic and thyme, cook chicken and then remove and drain juices, pour darker juices back into pan and then add flour and a teaspoon of gravy salt and one veg stock cube, fully crush garlic and vegtables, add chicken wings and break them up, add skin of chicken if required, add 1 and 1/2 pints of cold water and stir in until flour is mixed in with water, slow boil and stir, an hour is best.
That will be the best chicken gravy you’ll ever eat.
So, intolerant of sweetcorn too Barry?
So, intolerant of people based on their names and their footwear choices too Barry?