I like to experiment with gravy-making from time to time, and last weekend I came up with this to accompany roast pork. It’s basically vegetables that have been cooked with the meat, and they and their juices then boiled up with some water and wine and pureed. I added a tablespoon of Bovril for added savouriness.
What I got a was a thick, tasty gravy – and then I twigged that I’d also made a gluten-free sauce, which happened to supply one of those magical five-a-days. Sometimes, I don’t know my own genius…
Anyhow, here’s the recipe for you. I think it will go better with pork and chicken, than lamb or beef, but you never know.
- 1 whole chicken or a joint of pork
- 1 onion, peeled and cut into thick chunks
- 5 or six cloves of garlic, peeled and bashed
- 3-4 sticks of celery cut into sticks
- 2 carrots, peeled and cut into thick chunks
- 50ml white wine or cider
- 300ml water
- 1 teaspoon Bovril
Add a tablespoon of oil to a large roasting pan. Put the vegetables in the pan and roast the meat until it is cooked.
While the meat is resting, scape the vegetables and the meat juices into a saucepan, discarding any that are too blackened. Add the wine or cider and bring the mix to a boil. Add the water and the Bovril.
Allow to simmer for a few minutes and then liquidise so that you end up with a smooth, thick sauce. You might need to add some more water to thin it down.
Because of the carrots and onions, this does have some carb content (and also fibre). Allow roughly 5g of carbs per serving.