When I make a roast, I always put about 2cm of water in the bottom of the roasting dish, and baste the meat as it cooks (and I cook it for a couple of hours) – then when it’s time to put the potatoes into the roasting pan, I pour off the water into a saucepan and use that as the base for my gravy.
Well tonight I made some really good gravy and that’s because I added something else, which will be my secret ingredient from now on!
Last night we had lasagne, and my mix was a little bit too liquidy, so I put it into a colander and drained off the extra liquid – keeping it…. The lasagne mixture was made with eggplant, zucchini, leek, mushroom, carrot, garlic, herbs & spices, a tin of lentils, a tin of tinned tomatoes, a jar of tomato puree and the mince. So it had a lot of flavour, nd all that flavour was in the liquid I drained off.
So in tonight’s gravy I added some of that lasagne liquid. Which gave the gravy a great flavour!
I’ve frozen the rest of the lasagne liquid in icecube trays so I can add it to other dishes as a sort of stock.