Difference between revisions of "Balsamic vinegar gravy"
From Cookipedia
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
| − | |title=Balsamic vinegar gravy, British recipe | + | |title=Balsamic vinegar gravy, British recipe |
|titlemode=replace | |titlemode=replace | ||
| − | |keywords= | + | |keywords=#balsamicvinegargravy #balsamicvinegar #vegetables #roast #boiling #roastingtray #gravybrowning #deglaze #sieve #garlic #bubble |
| + | |hashtagrev=032020 | ||
|description=This recipe will work without a caramelised roasting tray, but it won't be as rich or as tasty. However, it does not have to be a meat roast | |description=This recipe will work without a caramelised roasting tray, but it won't be as rich or as tasty. However, it does not have to be a meat roast | ||
}} | }} | ||
| + | <!-- /seo --> | ||
| + | |||
| + | {{Template:CookTools}} | ||
| + | <div class="right_imgs" style="float: right; width: 320px;"> | ||
| + | <span class="review"> | ||
| + | <span class="reviewHeader"> | ||
| + | ===Recipe review=== | ||
| + | </span> | ||
| + | '''<span class="reviewTitle">Glorious!</span>''' | ||
| + | |||
| + | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">A lot of work to make gravy but the effort is rewarded by the great taste. A little goes a long way!</span> | ||
| + | |||
| + | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
| − | |||
| − | |||
{{recipesummary | {{recipesummary | ||
| + | |TotalCalories = 28 | ||
| + | |PortionCalories = 7 | ||
|DatePublished=28th October 2012 | |DatePublished=28th October 2012 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Roast vegetables | |ImageComment = Roast vegetables | ||
| − | |Servings = Makes 284 ml (1/2 pint) of [[Gravy|gravy]] | + | |Servings = Serves 4 - Makes 284 ml (1/2 pint) of [[Gravy|gravy]] |
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 10 minutes | |TotalTime = 10 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
| − | |Image = [[Image:Roasted vegetables.jpg | + | |Image = [[Image:Roasted vegetables.jpg|alt=Electus]] |
}} | }} | ||
| − | + | </div> | |
This recipe will work without a caramelised [[roasting tray]], but it won't be as rich or as tasty. However, it does not have to be a [[Meat|meat]] roast. [[Roast]] vegetables work just as well. The [[Vegetables|vegetables]] shown were [[Roasted|roasted]] with lots of [[Garlic|garlic]] and [[Cumin seeds|cumin seeds]] so the resulting gravy had a delicious and unique flavour. | This recipe will work without a caramelised [[roasting tray]], but it won't be as rich or as tasty. However, it does not have to be a [[Meat|meat]] roast. [[Roast]] vegetables work just as well. The [[Vegetables|vegetables]] shown were [[Roasted|roasted]] with lots of [[Garlic|garlic]] and [[Cumin seeds|cumin seeds]] so the resulting gravy had a delicious and unique flavour. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| A [[baking tray]] with remnants of a [[Roast|roast]] | | A [[baking tray]] with remnants of a [[Roast|roast]] | ||
| + | | A piece of meat or a range of vegetables | ||
| + | | A good glug of [[Balsamic vinegar|balsamic vinegar]] (about 6 tablespoons) | ||
| + | | 1 tablespoon (or to taste) of good vegetable stock powder, such as [[Marigold Swiss bouillon powder]] | ||
| + | | 284 ml [[Boiling|boiling]] water | ||
| + | | 1 teaspoon [[gravy browning]] (optional) | ||
}} | }} | ||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
===Method=== | ===Method=== | ||
| Line 52: | Line 66: | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
| + | |||
| + | <!-- footer hashtags --><code 'hashtagrev:032020'>#balsamicvinegargravy #balsamicvinegar #vegetables #roast #boiling #roastingtray #gravybrowning #deglaze #sieve #garlic #bubble </code><!-- /footer_hashtags --> | ||
Revision as of 15:22, 24 June 2020
Recipe review
Glorious!
4.8/5 A lot of work to make gravy but the effort is rewarded by the great taste. A little goes a long way!
This recipe will work without a caramelised roasting tray, but it won't be as rich or as tasty. However, it does not have to be a meat roast. Roast vegetables work just as well. The vegetables shown were roasted with lots of garlic and cumin seeds so the resulting gravy had a delicious and unique flavour.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A baking tray with remnants of a roast
- A piece of meat or a range of vegetables
- A good glug of balsamic vinegar (about 6 tablespoons)
- 1 tablespoon (or to taste) of good vegetable stock powder, such as Marigold Swiss bouillon powder
- 284 ml boiling water
- 1 teaspoon gravy browning (optional)
Method
- Add the bouillon powder or cube and the gravy browning to the boiling water and mix well
- Remove the vegetables (or meat) from the roasting tray
- Place on the hob and turn to high
- Splash a good glug of balsamic vinegar onto the tray and with a flat spatula, deglaze the tray, scraping all of the caramelised goodness from the base
- Allow to bubble away for 30 seconds
- Pour in the stock mixture, stir well and heat until it thickens a little
- Strain through a sieve and serve immediately
See also
- Many other gravy recipes
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#balsamicvinegargravy #balsamicvinegar #vegetables #roast #boiling #roastingtray #gravybrowning #deglaze #sieve #garlic #bubble https://www.cookipedia.co.uk/recipes_wiki/Balsamic_vinegar_gravy