So this is the first of my Christmas Dinner sides and is pretty much a suped up byproduct of yesterdays Mushroom Pate. So start by following the steps in that recipe (apart from the garlic roasting) until the recipe tells you to keep the liquid for gravy (at this point you might as well make the pate too, cause why waste good food)!
- the liquid from cooking down mushrooms, onions and herbs (as above recipe)
- 2tbsp cornflour
- 2tsp sage
- 1tbsp garlic powder
- 1 knorr stock cube (or stock powder of your choice)
- 2 cups water
- 1/4 cup red wine (I used red wine vinegar as I don’t like red wine so it goes to waste if I keep it in the house! but red wine tastes best)
Add in all the ingredients apart from the cornflour to the pan and cook on a medium high heat until it reduces down a bit and mixed well.
Take 1/4 cup of the liquid from the pan and mix it with the cornflour in a bowl until smooth.
Add back into the pan and stir well, while on the heat, until your gravy thickens and is glossy. You can repeat the cornflour step if youprefer it thicker, or add a bit of water if it’s too thick.
And there you have it, a quick and easy way to use up leftover flavour from a previous recipe to add flavour to your Christmas dinner! Takes about 10 minutes!
Check back tomorrow for this weeks main. Make sure to follow my blog to be notified when I post the next recipe!