Okay, I just want to say that I LOVE how quick and easy it is to make gravy in my Thermomix. No dashing back and forth to the stove, stirring gravy madly with one hand so it doesn’t stick, go lumpy, or bubble out of the pan onto the stove… whilst desperately trying to slice the roast without hacking it, letting it go cold, or losing half of it to picking fingers!
That’s all I wanted to say.
I hope you weren’t expecting a recipe.
You were? Oh. Well, this is my gravy ‘recipe’…
When you make a roast, cook it in at least an inch of water, with some garlic cloves, a quartered onion, and all the veges sitting in it. Sprinkle the roast with herb salt and pepper, and herbs if you like, then cover it with foil. (Or cook it in the crockpot – same deal.) Basically, you want lots of yummy juice left over when you’re done.
When it’s cooked, tip the juices into the Thermomix (with the mushy garlic cloves and bits of onion) and add a couple of heaped tablespoons of cornflour (or arrowroot or rice flour). Yep, straight into the juice – no need to mix it into water in a cup and all that kind of nonsense. Then add a few sloshes of tamari (or soy sauce), and cook at 100 degrees on speed 4 for a few minutes – maybe 5 – until as thick as you like it. Season it if you like. I know, not much of a recipe, but that’s what I do, and it works!
And while it’s cooking, you can carve the roast and arrange the veges, and slap the picking fingers and generally feel quite peaceful and unstressed.
Love my Thermomix.
[Note: I just wanted to see if I could do a blog post in 15 minutes or less – I did it!! No excuse for slackness in posting now…]