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Author Topic: Gravy. real or packet? how do you do it?  (Read 1800 times)
Brain
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« on: Sun 27 April, 2008 - 08:07 pm »

prefer real but usually use packet
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dabetterhalf
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« Reply #1 on: Sun 27 April, 2008 - 08:08 pm »

you bet me

I usually use packet cos don't know how to make real
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IceQueen
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« Reply #2 on: Sun 27 April, 2008 - 08:09 pm »

bugga 
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♥ poppy ♥
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« Reply #3 on: Sun 27 April, 2008 - 08:09 pm »

 



real, love homemade...with garlic and mushrooms.


have the watties smooshy gluggy inna packet stuff on standby.
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Cluzzfumble Footwad
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« Reply #4 on: Sun 27 April, 2008 - 08:11 pm »

 eek
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IceQueen
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« Reply #5 on: Sun 27 April, 2008 - 08:12 pm »

   http://www.thelastpost.co.nz/smf/index.php?topic=12902.new#new
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IceQueen
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« Reply #6 on: Sun 27 April, 2008 - 08:12 pm »

eek
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♥ poppy ♥
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« Reply #7 on: Sun 27 April, 2008 - 08:12 pm »

Oohhh and I do a gorgeous leg of lamb pot roast.

Recipe is from a top NZ chef...who got it off the elderly man living next door to him.


All you do is:


Plug the leg of lamb with fresh garlic and rosemary

Put the leg into a casserole dish, pour in an entire bottle of good red wine (minus the glass you taste test  )

Add a block of butter  eek


And roast for 4 hours.


The juices make the most increddddible red wine gravy. And the lamb is to die for.

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Cluzzfumble Footwad
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« Reply #8 on: Sun 27 April, 2008 - 08:13 pm »

I'm so confuzzled  eek
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Brain
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« Reply #9 on: Sun 27 April, 2008 - 08:13 pm »

 


now... when doing real, using roasting tray with yummy reidue, do you use the water from the veges to make the gravy?
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Brain
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« Reply #10 on: Sun 27 April, 2008 - 08:14 pm »

I'm so confuzzled  eek

don't be. scoobs is just being naughty.
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pebbles
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« Reply #11 on: Sun 27 April, 2008 - 08:14 pm »

I always use a sachet, but by the time I'm finished with it you would never know.    
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♥ poppy ♥
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« Reply #12 on: Sun 27 April, 2008 - 08:14 pm »




now... when doing real, using roasting tray with yummy reidue, do you use the water from the veges to make the gravy?


   'tis how mummy taught me 
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Cluzzfumble Footwad
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« Reply #13 on: Sun 27 April, 2008 - 08:15 pm »

THERE IS SOMETHING GOING ON I AM NOT PRIVY TO SO I WILL SHOUT
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Brain
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« Reply #14 on: Sun 27 April, 2008 - 08:15 pm »

Oohhh and I do a gorgeous leg of lamb pot roast.

Recipe is from a top NZ chef...who got it off the elderly man living next door to him.


All you do is:


Plug the leg of lamb with fresh garlic and rosemary

Put the leg into a casserole dish, pour in an entire bottle of good red wine (minus the glass you taste test  )

Add a block of butter  eek


And roast for 4 hours.


The juices make the most increddddible red wine gravy. And the lamb is to die for.



even though i don't usually like lamb, that would be quite loverly Smiley
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IceQueen
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« Reply #15 on: Sun 27 April, 2008 - 08:16 pm »

Oohhh and I do a gorgeous leg of lamb pot roast.

Recipe is from a top NZ chef...who got it off the elderly man living next door to him.


All you do is:


Plug the leg of lamb with fresh garlic and rosemary

Put the leg into a casserole dish, pour in an entire bottle of good red wine (minus the glass you taste test  )

Add a block of butter  eek


And roast for 4 hours.


The juices make the most increddddible red wine gravy. And the lamb is to die for.


A whole block of butter?   

*feels hips widen*  eek

 
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IceQueen
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« Reply #16 on: Sun 27 April, 2008 - 08:17 pm »

THERE IS SOMETHING GOING ON I AM NOT PRIVY TO SO I WILL SHOUT
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Brain
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« Reply #17 on: Sun 27 April, 2008 - 08:19 pm »

actually it was the block of butter that attracted me to it  and the red wine
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♥ poppy ♥
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« Reply #18 on: Sun 27 April, 2008 - 08:22 pm »

actually it was the block of butter that attracted me to it  and the red wine


 
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IceQueen
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« Reply #19 on: Sun 27 April, 2008 - 08:28 pm »

 
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Brain
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« Reply #20 on: Sun 27 April, 2008 - 09:24 pm »

how much of the fat do you pour off before making the gravy?
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cat
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« Reply #21 on: Sun 27 April, 2008 - 09:44 pm »

i never use packet


if doing a roast
i take meat out of tray
drain off all but a tbsp of the fat
add some red or white wine
depending on the meat
reduce
add stock
reduce
add a knob of butter
and let thicken
and voila


or
take meat out of roasting pan
pour off all but a tbsp of fat
add some flour
maybe 2 tbsp
scrape it thru the pan leftovers
then add some stock
or vege waters
season
let it simmer till thickens
adjust seasoning
and
enjoy


nothing better than home made gravey
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Meggy
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« Reply #22 on: Sun 27 April, 2008 - 10:04 pm »

I always make my gravy like cats second 1 , tell only time we have packet is with sausages and it's always brown onion
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cat
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« Reply #23 on: Sun 27 April, 2008 - 10:06 pm »

omg meggs'
same here!!!
but only in nz
coz mr wont eat sausages
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IceQueen
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« Reply #24 on: Sun 27 April, 2008 - 10:20 pm »

geeeeeeeeeez eek

all I do is shake some flour and water together, add to the pan (after the meat is taken out), stir (add salt and pepper and herbs if necessary)

pour into a gravy boat

done
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Stu
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« Reply #25 on: Sun 27 April, 2008 - 10:35 pm »

I usually use a packet(Continental), but when I have made it by hand, I'll do similar to scoobs, except I'll mix in a teaspoon of Marmite, makes it real tasty
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IceQueen
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« Reply #26 on: Sun 27 April, 2008 - 10:36 pm »

   I do that too (well vegemite) Stu, but only if there isn't enough flavour and colour in the pan from the meat.
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cylllyyy cylindra
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« Reply #27 on: Sun 27 April, 2008 - 11:02 pm »

I don't like gravy.

If I am having lamb - mint sauce will do.

I spice up the flavours of the veges and meat.  Gravy is yuk.   
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cat
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« Reply #28 on: Sun 27 April, 2008 - 11:49 pm »

I usually use a packet(Continental), but when I have made it by hand, I'll do similar to scoobs, except I'll mix in a teaspoon of Marmite, makes it real tasty



.
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IceQueen
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« Reply #29 on: Mon 28 April, 2008 - 12:07 am »

It's a good basic easy to make gravy cat 
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cat
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« Reply #30 on: Mon 28 April, 2008 - 12:42 am »

nah
sorry scoober but vegemite
nah
even when i was broke
never usesed it
just always been fussy bout me gravey
when i was poor
just always did the flour thing
and used the vege water instead of
stock




no vegemite for toast only 
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IceQueen
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« Reply #31 on: Mon 28 April, 2008 - 01:01 am »

Yeah, I avoid it unless it's an absolute must.    Might try the vege water though.
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♦ snoopy ♥
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« Reply #32 on: Mon 28 April, 2008 - 09:27 am »

I do it the second way cat listed...with the vege water...

you get the flavour from the flour being mixed with the leftover residue in the roasting pan I reckon.
My bro used to put the flour and the water in a jar first and shake it to get it mixed, but it dfoesnt pick up the pan flavour as well.  but is still a good option if ya have trouble mixing the flour and water.  A whisk is good tho to help mix it.

Over spring, it is always packet stuff, which is not very nice, but is quick and easy when we farming on the run.
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♦ snoopy ♥
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« Reply #33 on: Mon 28 April, 2008 - 09:29 am »

oh and I save all the fat into a big bowl that is lined with tin foil.  when it is dry I take it out and plonk it on my fence.  I nailed a piece of wood to the fence top thats got heaps of diff sized nails and the birds come along and eat the fat.    great for winter for the birdys...
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♥ poppy ♥
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« Reply #34 on: Mon 28 April, 2008 - 11:47 am »

what a lovely idea snoopy


we just had 5 sulphur crested cockys fly past

wonder if they eat fat? 
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♦ snoopy ♥
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« Reply #35 on: Mon 28 April, 2008 - 01:00 pm »

dunno, but if you mix some bird seed into it first then you get both types of 'eaters' come.... the fat eaters and the seed eaters.
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« Reply #36 on: Mon 28 April, 2008 - 02:59 pm »

the watties gravy paste pkt is not taste fine for a sub to real gravy....and the magi one is ok but the continental one is gross.
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