Side Dish

Make Ahead Gravy: Save Time on Christmas Day

Make ahead gravy recipe | Hello Victoria

If you’re anything like me, then the idea of making every component of Christmas dinner, on the day, is stressful. I’m a huge fan of making as many things as possible the day before. That way, I can actually enjoy the day itself! One of those things that always seems to add to last minute stress is gravy. Because you’re waiting for the pan drippings to start, you’re often trying to finish the gravy just when everything else is needing mashing/plating/mixing/etc.

That’s why Richard and I are such huge fans of this recipe from Jamie Oliver! It might take hours to make, but gives you a gravy that you can make the day before, or even the week before and freeze. (When I say it takes hours, most of that time is spent in the oven, or simmering on the stove.) Then, on the big day, you simply add in your drippings, heat, and serve! I also like that it allows you to perfect the gravy, rather than rushing it, as most people agree gravy is very important!

Make ahead gravy recipe | Hello Victoria

I forgot to take a photo of the actual gravy once it was done, but I think we all know what gravy looks like 😉 Also, I used parchment paper in the tray, but regretted it later, as you kind of want the stuff to burn/brown on the bottom of the tray.

So if you’ve got a bit of time today or tomorrow, why not save yourself the hassle, and make your gravy ahead of time?

Make Ahead Gravy:

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 50 minutes

Ingredients

  • 10 chicken wings
  • 2 onions
  • 2 carrots
  • 2 celery stalks
  • 2+ slices of smoked streaky bacon
  • 2 bay leaves
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 60 ml sherry or port, optional
  • 4 tbsp plain flour

Instructions

  1. Preheat the oven to 180°C (350°F). Roughly chop the bacon and set aside.
  2. Peel the onions, wash the carrots and celery, and roughly chop all vegetables.
  3. Put the vegetables, bacon, bay leaves, sage, and rosemary into a roasting tray,
  4. Break the chicken wings open, and bash with a rolling pin to help release extra flavour. Place in the tray.
  5. Drizzle everything with oil, season with salt + pepper, and toss. Cook for 1 hour, or until vegetables are tender.
  6. Remove the tray from the oven and transfer to a low heat on the stove. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be).
  7. Add the sherry/port (opt.) now and allow to simmer for a few minutes.
  8. Gradually stir in the flour, then pour in 2 litres of boiling water. Simmer for 30+ minutes, or until thickened and reduced, stirring occasionally.
  9. When the gravy is the consistency you like, pour it through a coarse sieve into a large bowl, squeezing out as much liquid as you can with the back of a spoon.
  10. Taste and season, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on the day.
  11. When your turkey is ready and resting, skim away most of the fat and pour your gravy into the tray with the rest of the turkey juices.
  12. Bring to the boil on the stove, and scrape up all those sticky bits from the base. Have a taste, and season if necessary.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.hellovictoriablog.com/2017/12/23/make-ahead-gravy-save-time-christmas-day/

Save

Save

Save

Save

Save

Warm Sweet Potato, Chickpea + Tahini Salad

Sweet potato, chick pea + tahini salad | Hello Victoria

Just a quick post today. I’m on a roll with the salads and lighter fare lately! Maybe it’s the warm weather, or maybe it’s because Richard is away? I find that when I am alone, I tend to eat almost entirely vegetarian cuisine, completely without thought. I guess my brain doesn’t think “meat” when I’m alone.

But it does still think “comfort food” which is why I really love this salad. Not only does it have some unusual flavors in the tahini and miso paste, but it’s got the warmth and hearty sweet potatoes. It’s the kind of salad that works well in the summer and winter – it’s easy like that.

Sweet potato, chick pea + tahini salad | Hello Victoria

Now, the only thing to be careful of is the tahini. Not everyone will like it – it’s a bit… bitter? Maybe it’s just the lemon juice. I really like tahini but I can imagine that it’s not to everyone’s taste. However, it is the star of this dressing, so don’t bother making it if you’re not a fan.

Sweet potato, chick pea + tahini salad | Hello Victoria

Feel free to adjust the amounts of red onion and parsley to your heart’s content – same with the potatoes and chickpeas. The great thing about salads is that you can simply make them however you want, it’ll work. Feel free to throw in other things too! I think some toasted chickpeas would do nicely – don’t you?

Sweet potato, chick pea + tahini salad | Hello Victoria

Warm Sweet Potato, Chickpea + Tahini Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

  • 1kg sweet potato, cut into cubes
  • Oil for roasting
  • 426ml can of chickpeas, drained and rinsed
  • 0.25-0.5 of a red onion, finely chopped
  • 0.25-0.5 cup chopped parsley
  • For the Dressing:
  • 1-2 garlic cloves, minced
  • 0.25 cup lemon juice
  • 3 tbsp tahini
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp miso paste (optional)

Instructions

  1. Pre-heat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Toss the sweet potato with some oil and season with salt and pepper. Roast for 20-25 minutes until tender. Remove from the oven and let cool slightly.
  3. While the potatoes are roasting, prepare the dressing. In a small bowl, mash the garlic with some salt and pepper until you get a smooth paste.
  4. Add the lemon juice, tahini and miso and mix together. Add the water and olive oil whisk to combine. Add more water to achieve the desired consistency.
  5. Assemble the salad while the potatoes are still warm, and enjoy!

Notes

The miso paste adds a depth of flavor, but isn't necessary.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.hellovictoriablog.com/2017/05/31/warm-sweet-potato-chickpea-tahini-salad/

Save

Roasted Jerusalem Artichokes with Paprika and Lemon Aioli

Roasted Jerusalem artichokes with lemon aioli | Hello Victoria

Earlier this week, I posted about our unusual squid ink salmon burgers, and mentioned that we ate them with some roasted Jerusalem artichokes. I promised a recipe, and gosh darn it, I will deliver!

Roasted Jerusalem artichokes with lemon aioli | Hello Victoria

Before moving here, I had never heard of Jerusalem artichokes (also called sunchokes) even though they have been called, at times, Canadian Potatoes or Canadian Truffles! How did I not know of these in Canada? Now that I know about them, I’m thinking we may try to grow some in our allotment. That is, if our stomachs can get used to them… some people call them fartichokes. (No joke!) (more…)