Gravy – *sigh* – that warm steaming jug of blissful savoury liquid.
When I was little I would always finish off the gravy after a roast dinner, just me and a spoon, happy memories!
Fastforward to today and gluten, yeast, maize and other gravy powder or stock cube ingredients are on the intolerances list so I’ve had to innovate. This is the best I’ve come up with yet…
- vegetable stock water I use the stock water from whatever we've boiled to go with the roast that day
- chicken fat and juices
- 3 tbsp plain rice flour
- 1/4 tsp salt more or less to your taste
- black pepper
- 1/4 tsp dried thyme
- 1 tsp dried parsley
- 1/8 tsp turmeric
- 1 tsp tart cherry juice or you could use a bit of red wine, port or cranberry sauce instead if you can tolerate them!
- Place the roasting pan that the chicken was roasted in (with the fat and juices still in it) onto the hob and add the plain rice flour.
- Heat this mixture until thick and sizzling, then slowly add the vegetable stock water stirring continually and keeping on the boil. This will thicken as it boils and you can stop adding the water when you reach the consistency that you like.
- Add the salt, pepper, dried parsley, thyme, turmeric and tart cherry juice and boil for a few minutes to infuse all the flavours. Adjust seasoning quantities to suit your tastes and you're ready to serve!
Ok, so tart cherry juice is a completely crazy thing to put in gravy, but hear me out on this! My favourite things to add flavour to gravy used to be cranberry sauce (intolerant to cranberries), port or red wine (intolerant to grapes and the yeast used in the fermenting process), so I had to find an alternative to add colour and flavour, tangy but a little sweet... TART CHERRY JUICE! Weird but awesome 😀