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Jamie Oliver's Get Ahead Gravy, Camp Oven Style (Read 1086 times)
Dec 23rd, 2016 at 9:46pm

tadpole   Offline
COCIA Diamond Member
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Jun 3rd, 2024 at 5:18pm

Pinjarra, WA, Western Australia, Australia

Gender: male
Zodiac sign: Aquarius
Posts: 1401
1 kg chicken wings
2 carrots, chopped
2 Onions, quartered
2 celery stalks, chopped
Diced bacon
A couple of twigs of rosemary
2 bay leaves
A couple of tablespoons of flour
Cranberry sauce
Roast juices
A dash of red wine or port if desired

Get the wings and hit them with a rolling pin or similar to crack the bones, releasing flavour. Put everything except the flour, water, cranberry sauce and the roast juices into the camp oven. Cook at about 180 degrees for about an hour. Sprinkle flour in and mix through before adding about 2 litres of hot water. Bring to a simmer and then mash everything up to get all the flavours through. Simmer gently for 20 minutes or so until it starts to thicken. Then pass through a sieve in several batches and catch the liquid in a bowl.
When the roast meat is ready, collect some of the juices into the camp oven and place on a stove. Start adding gravy base until you have the desired amount. Add the cranberry sauce and port/red wine and simmer until desired consistency is reached

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