{"id":53167,"date":"2024-11-20T14:48:51","date_gmt":"2024-11-20T14:48:51","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=53167"},"modified":"2024-11-30T11:57:35","modified_gmt":"2024-11-30T11:57:35","slug":"black-garlic-christmas-gravy","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-christmas-gravy\/","title":{"rendered":"Black Garlic Christmas Gravy"},"content":{"rendered":"\t\t

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Black Garlic Get Ahead Christmas Gravy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Transform your Christmas dinner with Black Garlic Kitchen\u2019s rich and flavourful Christmas gravy bumped up with the unique umami taste of Black Garlic. Save time on the big day by making and freezing BGK\u2019s gravy ahead; no last minute juggling of saucepans! Enjoy!\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep:<\/b> 30 mins | Cook: <\/b>1 hour <\/b>45 <\/b>mins + reheating | Make<\/strong>s:<\/b> 1 litre approx.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
1kg chicken wings<\/li>
2 large onions \u2013 skin left on – roughly chopped<\/li>
3 large carrots \u2013 cut into chunks<\/li>
3 celery sticks \u2013 roughly chopped<\/li>
Small handful of sprigs of fresh thyme<\/li>
2 tbsp olive oil<\/li>
2 tsp caster sugar<\/li>
1 tbsp tomato pur\u00e9e<\/li>
4 tbsp Black Garlic Paste<\/strong><\/li>
1.5 litres fresh chicken stock or chicken bone broth<\/li>
2 tbsp Black Garlic Infused Balsamic Vinegar<\/strong> or balsamic vinegar<\/li>
1 chicken stock pot<\/li>
2 fresh bay leaves<\/li>
30g butter<\/li>
50g plain flour<\/li>
2 tbsp redcurrant jelly<\/li>
Salt and freshly ground black pepper\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>\n
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Preheat the oven to 200C\/180Cfan\/Gas6.<\/li>\n
Put the chicken wings, onions, carrots, celery, thyme, olive oil and sugar into a roasting tin.<\/li>\n
Roast for 1 hour, stirring after 30 minutes.<\/li>\n
Transfer the contents of the roasting tin into a large saucepan. Add the tomato pur\u00e9e, Black Garlic Paste, fresh stock, balsamic vinegar, stock pot and bay leaves.<\/li>\n
Bring to the boil over a high heat, mix the ingredients together with a spoon, reduce the heat and simmer for 30 minutes.<\/li>\n
Place a colander lined with muslin cloth, over a large bowl. Strain the contents of the saucepan through the muslin cloth. Push down the bones, vegetables and herbs with a potato masher to extract as much flavour as possible. Discard the bones, vegetables and herbs.<\/li>\n
Heat the butter in a separate large saucepan, stir in the flour to make a \u2018roux\u2019. Cook for 1 minute.<\/li>\n
Add the strained liquid a little at a time. Bring to a simmer over a medium heat, add the redcurrant jelly and simmer for 15 minutes until thickened.<\/li>\n
Season to taste with salt and freshly ground black pepper.<\/li>\n
Turn off the heat and allow to cool.<\/li>\n<\/ul>\n
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Top Tip:<\/strong> to make-ahead cool completely and chill in the refrigerator for up to two days or freeze for up to 3 months.<\/p>\n
Top Tip:<\/strong> for a thicker gravy, mix 1 teaspoon of cornflour with 1 tablespoon of water then whisk into the gravy and bring back to the boil. NB you can add another teaspoon of cornflour in the same way to reach your desired consistency.<\/p>\n
To Serve:<\/strong> defrost the gravy if frozen. Add any cooking and resting juices from the turkey at this point. Reheat in a large saucepan until piping hot. Pour into a gravy jug and serve with BGK\u2019s Black Garlic Christmas Stuffed & Rolled Turkey<\/a><\/span>.<\/u><\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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