When it comes to gravy, there tends to be two camps - those who
Labour for hours making it from scratch and those who lob a few teaspoons of granules in a jug of hot water and hope for the best. But it turns out that the secret to perfect gravy could actually be found somewhere between the two. A top chef has revealed that he uses supermarket granules with a few extra tricks to 'pimp them up', according to a Mirror report. Former MasterChef Champion Kenny Tutt has a recipe that helps elevate humble Bisto granules to create a restaurant quality gravy. With many people planning large family gatherings and celebrations in the run-up to Easter , it's good to know how you can save a bit of time without compromising any of the flavour. And he says the key is to ditch the water and replace it with a good base. Read more:
Women swear by 'game changing' menopause patches which help with sleep, low mood and hot flushes Demonstrating to the Mirror, he said: "A really good gravy
Hack is just about making a base, so we're going to pimp up these gravy granules. Rather than just going into some water, we've made a wonderful base with some roasted chicken wings. "We've hit it with some red wine to deglaze the pan and then just let that bubble and infused all that wonderful chicken flavour." Former Masterchef champion Kenny Tutt (Image: Philip Coburn /Daily Mirror) How to make Kenny Tutt's gravy hack Ingredients Chicken wings
Oil Garlic Thyme Cheap red wine Gravy granules Soy sauce or a tsp of Marmite Worcestershire sauce Method 1. Place the chicken wings in a roasting tin, drizzle with oil, add some crushed garlic and sprigs of thyme and pop it all in the oven to roast until nice and brown. 2. Deglaze the meat tin with a couple of glasses (roughly half a bottle) of red wine and a small amount of water - ideally the cooking water from any vegetables you're cooking to go with the chicken. 3. Put the mixture on the hob over a medium heat and then strain the contents of the pan through a sieve, pushing down on the chicken with a spoon to make sure you get all of the juices out. 4. Add a dash of soy sauce (or Marmite if you prefer) for some umami flavour, as well as some Worcestershire sauce and two tablespoons of supermarket gravy granules. Stir well then pour into a saucepan and reheat on the hob to thicken. 5. Give it all a good mix and then you can then pop the liquid back on the hob to just thicken it up nicely and there you have it - restaurant-quality gravy!