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Quirky Cooking

Thermomix Gravy

QuirkyJo by QuirkyJo
June 27, 2011
in Breakfasts
13
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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…]

P.s You can find fine sea salt and Aussie pepper for this recipe in my online store!

Tags: dairy freeDinnersGluten FreesaucesThermomix
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Comments 13

  1. ThermomixBlogger Helene says:
    11 years ago

    At first I wasn’t sure if you had truly written this post Jo, as I couldn’t find chocolate mentioned in your gravy recipe 😉

    Seriously though, this is a great reminder about one of the “small” but significant tasks Thermomix does well to help us busy cooks.

    By the way, I can’t help myself when making gravy and always add a teaspoon (or two) of Dijon mustard into the mix. I guess that’s the “season as you like” part of your recipe 😉

    Also, when making ‘gravy’ from vegetable broth (or cooking water), where there are no meat juices, I like to replace half the flour with nutritional yeast flakes before blending (plus using the Dijon as well). This works as an easy gravy-ish sauce for cauliflower, potatoes etc.

    ps – I love your Thermomix too 😀

    Reply
  2. Jo Whitton says:
    11 years ago

    Hmmm, there’s an idea – chocolate gravy!! ha ha, just kidding!!! Yes, I’m pretty pleased with myself – three posts in a row that don’t include chocolate! 😀 Amazing.

    I love your idea of using Dijon in gravy – Dijon mustard is my favourite, I eat it on all sorts of thing! I’m definately trying that next time. And the yeast flakes is a great flavour-full idea too – thanks so much. 🙂

    Reply
  3. Linda says:
    11 years ago

    I love TMX gravy!
    I put a little spoon of plum sauce or red wine or honey or soy sauce or……… Depending on which meat I’m roasting.
    I think my gravy is different every time.

    Love your blog Jo!

    X

    Reply
  4. Jo Whitton says:
    11 years ago

    More great ideas!!
    Thanks Linda 😀

    Reply
  5. KJ says:
    9 years ago

    Thanks, Jo!
    I just googled “Thermomix Gravy” and knew I’d come up with something from you! 🙂
    The marinade for our lamb inclded thyme, garlic, merlot and rosemary, with lots of herbamare.
    I’ve put the marinade, plus the juices from the oven bag that I roasted the lamb in. The cornflour not needing to be pre mixed was exciting, thank you!

    Xx

    Reply
  6. mummalove says:
    9 years ago

    Loved this gravy, Jo! It was almost better than my lamb roast 😉 I love my Thermo too x

    Reply
  7. wrappedinfabric says:
    9 years ago

    Awesome gravy, thank you so much!

    Reply
  8. Joanne Foster says:
    9 years ago

    Hi I am a brand newbie to thermomix. Day 3 of true love 🙂 I am making roast beef today so I am looking forward to this gravy. We use whole grain mustard on our beef so I can’t wait to try the gravy with the mustard infused through it.
    Thankyou for such an easy recipe.

    Reply
  9. Pingback: Mishfit | Roast Chicken Sheppard Pie
  10. Merlene says:
    6 years ago

    Tried this last night… what a great way… being trying to work out how to utilise the stock after I have used the machine to cook my potatoes and steamed sausages… saved the juice, whipped up my mash potato emptied the bowl, then poured the juice back into bowl, followed instructions and it made the most yummy gravy too easy even husband was impressed… (won’t tell you how long I’ve had my thermy for… hahaha)

    Reply
  11. Sara says:
    5 years ago

    Finally!!! A delicious nasties free gravy!! I’d given up, thinking I’d never enjoy gravy again lol. Thank you so so so much!!!

    Reply
  12. Pravin says:
    5 years ago

    I put one red pepper under the meat and then into the mix more or less as in the recipe above plus a bit of stock and Dijon mustard plus Worcestershire sauce. The roasted red pepper made a sweetish-tasting and red-coloured sauce-gravy. Everone said different but very tasty and appreciated by all.

    Reply
    • QuirkyJo says:
      5 years ago

      That sounds amazing!!

      Reply

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

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Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

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Today’s “day on a plate” in pictures: 

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Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
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🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
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📷 @thesourceerina

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https://youtu.be/28q5Qqor1qg

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Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

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#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
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We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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