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Preparation time: 2 minutes
Cooking time: 5-6 minutes
A rich, flavorful gravy with a touch of port and redcurrant jelly, perfect for complementing your festive roast.
Ingredients:
• 25g plain flour
• 600ml home-made giblet stock or good-quality turkey stock
• 150ml port
• 2 tbsp redcurrant jelly
• Salt and freshly ground black pepper to taste
Method:
1. Pour off the turkey juices into a bowl or jug. Spoon off 2 tbsp of the turkey fat (which will be floating at the top) and set aside. Discard the remaining fat from the juices.
2. Place the Cooking Bowl over medium heat on the Holi grill and add the flour, cooking for about 1 minute while stirring any sediment from the bowl.
3. Gradually pour in the stock and port, whisking well to prevent lumps. Add the redcurrant jelly, bring to a boil, and then simmer for 2–3 minutes.
4. Stir in the skimmed turkey juices and adjust seasoning with salt and pepper to taste. Strain into a warmed gravy boat before serving.
We used: Cooking Bowl (Holi grill)
Recommended heat: Medium