Chestnut And Bay Leaf Gravy Recipes

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TURKEY & CHESTNUT GRAVY



Turkey & chestnut gravy image

Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen

Provided by Miriam Nice

Categories     Condiment, Side dish

Time 40m

Number Of Ingredients 8

pan juices from the turkey roasting tin or 2 tbsp goose fat or butter
raw turkey giblets
1 tbsp plain flour
200ml dry white wine
500ml chicken stock
1 thyme sprig
2 bay leaves
3 tbsp chestnut purée

Steps:

  • Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
  • Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
  • Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.

Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

CHESTNUT AND BAY LEAF GRAVY



Chestnut and Bay Leaf Gravy image

A delicious gravy that really adds flavour to dishes. It is particularly good for vegetable based dishes. It can be made ahead and stored overnight.

Provided by PinkCherryBlossom

Categories     Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 carrots, diced
4 stalks celery, chopped
1 large leek, chopped
2 onions, sliced
4 bay leaves
600 ml red wine
1/4 cup fresh thyme
2 tablespoons dried marjoram
1700 ml good quality vegetable stock
2 teaspoons soy sauce
2 teaspoons yeast extract
340 g chestnuts

Steps:

  • Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
  • Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
  • Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
  • Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.

Nutrition Facts : Calories 412.7, Fat 8.2, SaturatedFat 1.2, Sodium 235.3, Carbohydrate 55.5, Fiber 3.4, Sugar 6.3, Protein 3.5

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS



Roasted Butternut Squash With Garlic Mushrooms image

A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 (700 g) butternut squash
2 tablespoons olive oil
50 g butter
300 g baby button mushrooms
2 garlic cloves, crushed
1/2 lemon, juice of
2 tablespoons olive oil

Steps:

  • Heat oven to 220C/425°F.
  • Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
  • Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
  • Serve with Broccoli and roast new potatoes.

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