Need some festive food inspiration?
Luckily, Neff is here to the rescue! This Christmas they’ve come up with recipes for every occasion: from vegetarian tarts to cranberry punch and from gingerbread turkey to champagne gravy!
Click here to view the full list.
Today, Neff are adding a little luxury to Christmas dinner with a champagne gravy!
Champagne Gravy
Ingredients
- Leftover meat juices from your cooked turkey
- 4 tbsp plain flour
- 1 x 100ml glass of champagne
- 1 litre good-quality chicken or turkey stock
- Good pinch of salt
- Good pinch of black pepper
Method
- Pour the meat juices from the turkey roasting pan into a jug – be sure to scrape up any crispy bits too, as they’ll be full of flavour. As the fat rises to the top, take 3 tbsp of the fat and place into a large induction-safe pan. Spoon off the rest of the fat from the jug (you can use in your roast potatoes for extra flavour if you like), but keep the meat juices.
- Place the pan over a medium-high heat (number 8 on your Neff induction hob). Use a whisk to stir in the flour
until all of the flour is absorbed and you have a smooth paste. - Whilst stirring with the whisk, slowly add in the champagne. Ensure you stir right up to the edges of the pan too. Continue stirring whilst slowly pouring in the reserved meat juices and stock.
- Once all the liquid has been added and no lumps remain (if you find you still have a few lumps, don’t worry, you can sieve the gravy when pouring into the gravy jug), continue to simmer, stirring occasionally, until thickened to your liking (hint: if you would like your gravy thicker still, you can make a slurry out of 1 tbsp cornflour and 3 tbsp cold water, then stir this into the simmering gravy).
- Season with salt and pepper, taste and season again if necessary. Pour into a warm gravy jug and serve with your roast turkey.
Cook’s tip: You can make your own stock by boiling up the turkey neck and/or leftover bones from a roast chicken with 2 litres of water, 1 carrot, 1 stick of celery, 1 onion, sliced in half (no need to peel) and a good pinch of salt and pepper. Boil for 2-3 hours until reduced by half.
Or you can use the leftover water from boiling/steaming your veg, mixed with chicken stock cubes. Use 3 stock cubes per litre of vegetable water. Alternatively, use good-quality shop bought stock.
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