So it turns out that eating raw fish might not have been such a good idea after all

[Viva Prat Vegas]

I am afraid I can divulge nothing of my gravy, otherwise I should have to kill you

Flour
Wooden spoon
Stock
Red jelly

[Burney]

Flour
Wooden spoon
Stock
Red jelly

Where's the red wine, you monster? And what of the juices from the rested roast? And what is this 'red jelly' of which you speak.

[Viva Prat Vegas]

Where's the red wine, you monster? And what of the juices from the rested roast? And what is this 'red jelly' of which you speak.

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

The red jelly is redcurrant Sorry
If I wish to jazz the gravy up I add a sprig of thyme and pepper

[Sir C]

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

The red jelly is redcurrant Sorry
If I wish to jazz the gravy up I add a sprig of thyme and pepper

You're cooking that, God help us, 'topside' of beef, aren't you?

For shame, v. Get yourself a four rib forerib and roast the fúcker for an hour. You'll have juice and fat, alright.

[Burney]

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

The red jelly is redcurrant Sorry
If I wish to jazz the gravy up I add a sprig of thyme and pepper

But surely you leave your meat to rest under foilfor at least 30 minutes, vpv? And you presumably only cook it rare like a good gentleman?

In such circumstances, there should always be a good quantity of juice released, which is indispensable in the gravy.

I'm not sure how I feel about adding jam to gravy, but when feeling playful, I have occasionally been known to add a spoonful of Marmite to it.

[Viva Prat Vegas]

But surely you leave your meat to rest under foilfor at least 30 minutes, vpv? And you presumably only cook it rare like a good gentleman?

In such circumstances, there should always be a good quantity of juice released, which is indispensable in the gravy.

I'm not sure how I feel about adding jam to gravy, but when feeling playful, I have occasionally been known to add a spoonful of Marmite to it.

I think the mistake I make is to seal the meat first of all
Like it says on the back of the packet

Playful = pissed ?


For a flamboyant dash of joire de vivre Worcester Sauce might work

[Burney]

I think the mistake I make is to seal the meat first of all
Like it says on the back of the packet

Playful = pissed ?


For a flamboyant dash of joire de vivre Worcester Sauce might work

There is no need to seal the meat. First of all, it does no such thing, it merely creates a bit of caramelisation. Second, the same effect is achieved by giving the ****er 20 minutes at full blast in the oven before turning it down.

[Viva Prat Vegas]

There is no need to seal the meat. First of all, it does no such thing, it merely creates a bit of caramelisation. Second, the same effect is achieved by giving the ****er 20 minutes at full blast in the oven before turning it down.

I will follow your advice either this Sunday or next Sunday if chicken wins the race for the nearest one

Please do not laugh but I have also tried rubbing a mixture of flour and mustard powder onto the fat layer at the start
Shall I just pepper it ?

[IUFG]

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

And you'll have enough juice / water / fat to make a gravy.

[Viva Prat Vegas]

Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

And you'll have enough juice / water / fat to make a gravy.

Good idea
Is the top lid a piece of foil ?