The kitchen can be a pressure cooker on Christmas Day. Why not avoid the last-minute panic and make your gravy in advance?
Ever been tempted by a pot of ready-made Xmas gravy in the supermarket? We hear you. Getting the festive meal on the table is a lot of work and anyone tackling it needs a trick or two up their sleeve.
But step away from the chiller cabinet! Good gravy is the crowning glory of a traditional Christmas lunch and should be treated as such.
That’s why one of the best Christmas dinner ideas you’ll find is to make your gravy well before December 25th and stick it in the freezer. Then all you have to do is defrost and reheat it on the day.
‘Flour-based gravies tend to last longest, so you could keep it for three or five days in the fridge or up to 4 months in the freezer,’ says Luke Ferguson of Heddon Street Kitchen.
You’ll want a great stock on hand and joints of meat to match whatever is on your traditional Christmas dinner menu. Check your deep freeze: are the turkey neck and giblets still sitting there from last December? Now’s the time to use them!
Alternatively, roast some turkey or chicken drumsticks, or beef, and use the meat for sandwiches and salads. What you really want is those lovely pan juices that roasting creates.
Recipe for a perfect Christmas
‘Once you’ve roasted the meat, remove it from the tray and pour off the juices into a jug,’ says Luke.
If there’s a lot of excess fat, get rid of it, but leave a couple of spoonfuls in the roasting tray to thicken the gravy.
Next, says Luke: ‘Put the roasting tray on the hob and add around 200ml of red wine or port.’
Use a wooden spoon to scrape up the caramelized meat juices and dissolve them in the liquid.
‘Let it boil,’ says Luke, ‘sprinkle in 3–5 tablespoons of plain flour, stirring constantly so that you don’t let it burn. Then add the cooking juices from the jug, your stock and enough water – ideally vegetable cooking water – to give a good consistency.’
Cook for 5–10 minutes until you have a smooth, thickened gravy. Taste and adjust the seasoning with salt and pepper as necessary.
‘Add a pinch of paprika for depth of flavour and some finely chopped herbs such as rosemary and thyme,’ says Luke.You could also stir in a spoonful of redcurrant, rowan or cranberry jelly.
Pour the gravy into a suitable tub for fridge or freezer, let it cool and then store. That’s another item ticked off your seasonal to-do list – how’s that for a happier Christmas?
Don’t fancy cooking? For an unforgettable Christmas, join us at Heddon Street Kitchen, book your table now.