Jamie Oliver is a fairly well-known celebrity chef. You may have heard of him. I quite enjoy his recipes and have a number of his cookbooks. We’ve been to a couple of his restaurants in London and I have enjoyed watching his various programs on channel 4. You could say he’s built a fairly successful empire around food and cooking.
Six times a year Jamie (or his people) publish a food magazine entitled “Jamie – making you a better cook.” I saw it while in Brighton and picked it up to read on the train home. It is full of fall recipes, breakfast options and is in line with his philosophy of preparing good food with simple ingredients and eating it together. This particular issue included recipes from his latest book, 30 Minute Meals. The layout of the actual meals is interesting. Instead of each part of the meal having its own recipe, the preparation is laid out in terms of a timeline. You prepare all the elements at the same time, moving according to what takes longer to cook etc. It’s definitely interesting and I look forward to testing it out!
This time however, I was pulled into the article entitled “Saucy Affair”. It featured four different sauces, a honey-mustard, a salsa verde, a red wine sauce and an onion gravy. They’re all really good! We’ve had a variety of different gravy’s while in London. It often accompanies bangers and mash (sausages and mashed potatoes). I thought I’d give the onion gravy a try to see how close I could come to replicating a good bangers and mash dinner. I have, after all, recently become a British Citizen!
Onion Gravy – Adapted from Jamie Issue 13
4 onions – thinly sliced – if you have a mandoline now is the time to pull it out!
1 tbsp butter
a glass of white wine
1 tsp sage
a glass of chicken stock (or vegetable stock)
2 tsp corn starch
Heat a large pan on medium, add the butter and olive oil. Add the onions and turn the heat to low. Cook the onions slowly, stirring occasionally, until they’re stick and golden in colour. Turn the heat up to medium-high, add the wine and allow it to reduce by half. Add the sage and stock. Mix the corn starch with a bit of water (less than 1/4 c for sure) and add to the gravy. This thickens the gravy. Bring it all to the boil (cornstarch has to boil to thicken). If you like a thinner gravy, feel free to leave our the cornstarch. Add some salt and pepper to season and serve!
We had this the first night with bangers and mash (sausage and mash) and then a night or two later, I used the gravy to cook chicken breasts. YUM!
When cooking chicken breasts I like to sear the outside (high heat with a bit of oil, cook until you get a nice brown colour, then flip and get the same colour on the other side) and then throw it all into the oven to finish cooking. To use the gravy when the breasts were nearly cooked in the oven, I added the gravy and let it all finish cooking together. It made a great sauce!