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Hi, this is my first blog here at Toady.com and I want to introduce myself.  My name is Cazi M. and this blog will invite you to sample some of my recipes, thoughts and ideas on food.  Food happens to take up most of my intelligent thoughts in every day life (my husband Tee would probably say all!),  While I intend to cover food from all over the world, and from elegant to basic, from health conscious to naughty, from expensive to recession-proof and from caveman meat eater to veggie, I have decided today to start with a simple gravy!  As we all know gravy from granules can transform your bland roast dinner into something special, but gravy made from scatch (or nearly so) can make a roast spectacular.

Below I am going to give you the recipe for one of many gravy recipes, this one we used this Easter to transform our roast chicken to another level!  And as there was still plenty of leftover gravy (and chicken) I’ll give you a few extra quick recipes for using up the rest.  Just remember all the ingradients are optional and the amounts obviously need to be adjusted for your own family’s needs and tastes.  We like things hot and spicy here, so remember if you follow this recipe it will be one HOT gravy!!  ENJOY!

THE ULTIMATE GRAVY:

Vegetable Oil, 2 tbsp

Onion, 1 Large, finely chopped 

Garlic, 2 cloves, finely chopped

Chilli, 2 red bird eye, finely chopped (or what suits your taste)

Mild chilli powder (or Paprika), 1 tsp (for extra depth of flavour)

Cumin, 3/4 tsp

Ground Coriander, 1 tsp

Dried thyme and oregano, 1 tsp each

Juice from the cooked chicken

Sieved tomatoes (canned), approx 200grams

Bisto powder, 3 heaped tsps (mixed in some cold water)

1 beef oxo cube (or whatever beef stock you have available to you)

Then enough water to create the thickness of gravy you require. I find it best to start with around a pint and a half of cold water, and add more if necessary, once the gravy has thicken and cooked through.

METHOD:

-add oil to saucepan, and turn heat to low

-add chopped onions and soften for few minutes

-add chopped garlic and chilli, again soften for few minutes

-add in all spices and herbs, and stir for 1minute to release fragance

-add sieved tomatoes and stir thoroughly

-add water, bisto powder (mixed with water), oxo cube, salt and pepper to taste and water, plus the chicken juices, and simmer for half an hour

-then serve and ENJOY!!

TOMORROW:

 As my son was not with us this Easter we decided to save half of the chicken and made (homemade) fajitas from the leftovers, log in tomorrow and I’ll give you that recipe.  Thanks for reading!  Below are some leftover thoughts as promised -

Additionally recipes for leftover gravy:

- Add some peas and sweetcorn to the remaining gravy and made be a bit extra tomato puree ( and water if too thick), at the same time bake some sausages in the oven, and boil and mash some potatoes for a lovely sausage and mash meal, just pour the gravy over and serve

- If you also have leftover chicken, add to the gravy and then top with either leftover mashed potato or sliced potato in an ovenproof dish and cook at a moderate heat for around 45mins until everything is hot and potatoes are golden.

- Additionally just freeze the gravy in an appropriate container for next time!

PHOTO’S WILL BE ADDED SOON.

Thank you for reading,

Cazi M.

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