Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK

Homemade gravy

Ingredients

1 cup (250 ml) wine (red wine for red meat and white wine for chicken)
1 cup prepared NOMU Lamb STOCK (or your STOCK of choice)
1 tbsp quince jelly (optional, good with lamb or beef)
1 tbsp mustard (optional)
A few knobs of butter
1 tbsp cornflour mixed with 2 tbsp cold water (optional)
NOMU Sea Salt and NOMU Black Pepper 

Directions

We’re following on from our Roast Leg of Lamb recipe, although the same steps apply to whatever roast you’ve prepared.

Remove the beautifully roasted meat, potatoes and garlic from the roasting tray. Tilt the tray at an angle to carefully skim away any excess oil using a skimmer or tablespoon. Leave the onions and mushroom in the tray while you make the gravy.

Place the tray over medium heat on top of the stove or hob. Add 1 cup of wine to deglaze the pan. Use a whisk and make circular movements to help get all the crusty bits off the bottom of the tray… remember those dark bits have all the delicious flavour!

Continue to whisk and allow the liquid to bubble away until all the alcohol has evaporated. Add a cup of STOCK if you feel you want to increase the volume. You can also add any of the resting juices from the meat together with some quince jelly or mustard at this point.

For added richness and flavour, whisk in a few knobs of cold butter one at a time. This will also help to thicken the gravy. If however, you want to thicken it further, slowly pour the cornflour slurry into the gravy, whisking continuously to prevent lumps from forming.

Once you have achieved the consistency that you want, you can pass the gravy through a sieve or strainer if you don’t want any bits in your sauce.

To finish, taste the gravy and season with Salt and Pepper.

Ingredients

1 cup (250 ml) wine (red wine for red meat and white wine for chicken)
1 cup prepared NOMU Lamb STOCK (or your STOCK of choice)
1 tbsp quince jelly (optional, good with lamb or beef)
1 tbsp mustard (optional)
A few knobs of butter
1 tbsp cornflour mixed with 2 tbsp cold water (optional)
NOMU Sea Salt and NOMU Black Pepper 

Directions

We’re following on from our Roast Leg of Lamb recipe, although the same steps apply to whatever roast you’ve prepared.

Remove the beautifully roasted meat, potatoes and garlic from the roasting tray. Tilt the tray at an angle to carefully skim away any excess oil using a skimmer or tablespoon. Leave the onions and mushroom in the tray while you make the gravy.

Place the tray over medium heat on top of the stove or hob. Add 1 cup of wine to deglaze the pan. Use a whisk and make circular movements to help get all the crusty bits off the bottom of the tray… remember those dark bits have all the delicious flavour!

Continue to whisk and allow the liquid to bubble away until all the alcohol has evaporated. Add a cup of STOCK if you feel you want to increase the volume. You can also add any of the resting juices from the meat together with some quince jelly or mustard at this point.

For added richness and flavour, whisk in a few knobs of cold butter one at a time. This will also help to thicken the gravy. If however, you want to thicken it further, slowly pour the cornflour slurry into the gravy, whisking continuously to prevent lumps from forming.

Once you have achieved the consistency that you want, you can pass the gravy through a sieve or strainer if you don’t want any bits in your sauce.

To finish, taste the gravy and season with Salt and Pepper.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips