Gravy

Happy Good Friday, New York! To go with yesterday’s recipe for very best roast lamb, you must have gravy to match. And a little trick used by all the top restaurants – you can get away with lukewarm meat, as long as your gravy is piping hot when it gets to the table.

From all at Tea & Sympathy, wishing you a fantastic Easter weekend!

1-2 tablespoons flour
About 1 1/4cups meat or vegetable stock
Salt and pepper

It is difficult to give exact amounts as it depends on the weight of the lamb, but this is a basic method.

  • Transfer the cooked baby onions, onion rings, and carrots from the pan onto separate dishes to keep warm.
  • Place the roasting pan on the gas or electric ring over high heat to release all of the delicious juices in the pan.
  • Add a tiny bit of water and swirl around the pan, scraping the pan with a wooden spoon. Gently transfer the juices to a frying pan and repeat this process until all of the bits stuck to the bottom of the pan are transferred to the frying pan.
  • Mash up the carrots and add them to the frying pan along with the onion rings. Bring the mixture to a boil then add 1-2 tablespoons of flour or powdered gravy mix, a little at a time, stirring continuously, and cook for 1-2 minutes.
  • Add stock and return to a boil, then reduce the heat and simmer for a minute or two.
  • Take a teaspoon of the gravy and let it cool for a minute. Taste to decide whether you need more salt or pepper.
  • When it tastes right, remove it from the heat. If you are not ready to serve it straightaway, you can reheat at a later time just before serving.

And also… You can add a little good red wine to the mixture at the beginning of the process, when the juices first go into the frying pan.

Cornish Pasties: Something for the Weekend!

As promised in our St. Piran’s Day post, here’s our recipe for Cornish pasties. Well worth going the extra mile and making your own pastry, these wholesome meaty treats are traditionally eaten with your hands and are great for snacks or lunches. Serve with a side salad, coleslaw or mash and baked beans on those days when you need a lift!

Cornish Pasty

Serves 6-8
Preparation Time: 2 1/2 hours

1 tablespoon olive oil
2 medium onions, peeled and diced
2 small carrots, peeled and finely diced
2 lbs ground lamb (or beef, if preferred)
3 medium potatoes, peeled and finely sliced
1 teaspoon herbes de Provence or chopped mixed herbs
2 tablespoons Worcestershire sauce
2 pinches English mustard powder (optional)
1 egg
Salt and pepper
Double recipe of shortcrust pastry

  • To prepare the filling: sauté the onions in the oil until they are soft.
  • Add the lamb and cook for 15 minutes. Add the herbs, Worcestershire sauce and mustard. Cook on a low hear, stirring occasionally, for 1 hour and 40 minutes. Add the carrots for the last 5 minutes of cooking, stirring constantly.
  • Cook the potatoes in boiling salted water until they are tender.
  • Season the lamb mixture with salt and pepper to taste and add the cooked potatoes.
  • Preheat the oven to 350F.
  • To prepare the pastry: Toll out the pastry to a thickness of 1/4 inch and cut into rounds about 6 inches across.
  • Divide the filling equally among the pastry rounds. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
  • Brush with beaten egg and bake for 45-60 minutes, until golden brown.