You will need,
Red wine/Port,
Thyme,
Sage,
Beef Gravy (Use your favourite brand),
Honey,
Salt and Pepper,
- Put the gravy granules into a jug.
- Add a 3 shots of red wine/port (add both if you want a really rich gravy)
- Add the thyme, sage, salt and pepper
- Add a spoonful/squirt of honey
- Add boiling water. Make up as much gravy as you need at the thickness you want. Remember to stir vigorously to avoid lumps.
This gravy will best suit the beef if you cook the joint in red wine/port. Season with the same herbs and add the red wine/port to the meat before cooking and then baste half way through. Once the meat is cooked, add the juices from the joint to the gravy. The real meat flavours make the gravy that much nicer.
Enjoy!
Dee
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Deelicious Chicken Sauce
You will need,
Chicken Breasts
Rosemary
Red Wine
White Wine Vinegar
Sherry
Thyme
Garlic
Salt and Pepper
Vegetable Stock Cube
Chicken Stock Cube
Butter
Worcestershire Sauce
Sour Cream
6 Mushrooms
Tomatoes (Tinned/fresh)
Milk
- Start with marinading your chicken. Begin by putting a large knob of butter in a bowl along with a vegetable stock cube, a chicken stock cube and some crushed garlic.
- Place them in the microwave for 20 seconds or until the butter has fully melted.
- Then stir vigorously until the cubes have integrated.
- Add the raw chicken breasts, roughly cubed, to the bowl.
- Leave them for an hour in the fridge, covered with cling film. (If you don’t have time to do this then it’s fine to just roll them around for a bit until the chicken is fully coated in the butter)
- Heat up a deep frying pan and once hot, add the chicken along with any remaining butter in the bowl and add some rosemary and thyme.
- Fry the chicken on a medium heat until the colour of the meat is white.
- Add some roughly chopped mushrooms (closed cup/button) along with a splosh of Worcestershire Sauce.
- Fry until the mushrooms are just cooked.
- Now add a 70ml of sherry, same of red wine (Brandy can be used instead, but if you are using brandy, you wont need to add any sherry, red wine or vinegar)
- Now add a splash of white wine vinegar
- Leave to simmer for 5 minutes.
- Now add half a can of chopped tomatoes or 4 fresh tomatoes
- Immediately add a couple of gluggs of milk with the tomatoes so the mixture is cool enough to add the sour cream without curdling.
- Add the sour cream a spoonful at a time, and stir in each time. If you add it too fast it may curdle. You should only need half a pot or so.
- Add seasoning to taste. Both rosemary and thyme are fairly strong flavours and it’s a question of personal taste when it comes to seasoning. Sometimes it can be a case of less is more but the rosemary and thyme give it a lovely kick.
- Simmer for 10 minutes.
This can be served with pasta or my personal favourite, Rosemary Roasties. Depending on what you serve the chicken with, it can be made into a summer dish or a winter dish.
Enjoy!
Dee
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