CIDER GRAVY
Steps:
- Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
- In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.
APPLE CIDER GRAVY WITH GIBLETS
Provided by Food Network
Time 40m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Simmer giblets in water for about 20 minutes. Strain water and reserve for gravy. Allow giblets to cool and chop very fine.
- To make the roux: Melt butter in a saute pan. Add flour and cook over medium heat, stirring constantly until golden brown.
- Bring reserved stock and cider to a boil. Whisk in roux and simmer until thick. Add giblets and season with salt and black pepper.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS
This meal will make you an official Walton - a member of a large farm family.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
- Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
- Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.
APPLE CIDER GRAVY
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 5
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the butter, swish it around the pan to melt it, then whisk in the flour and cook until light brown, about 1 minute. Whisk in the chicken stock and apple cider and season with salt and pepper. Continue whisking and cook until thickened, about 3 minutes. Pour the sauce over the chicken or pork.
APPLE CIDER GRAVY
Make and share this Apple Cider Gravy recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 25m
Yield 2 cs.
Number Of Ingredients 7
Steps:
- Pour out drippings and let fat rise to the top.
- Meanwhile, deglaze pan with a little water.
- Skim off 3 tbsps.
- of fat and put into saucepan.
- Toss out the rest of the fat.
- Add drippings to pan.
- Make a mix of the flour and a small amount of COLD chicken broth-- remember cold is good here.
- Put everything but the bourbon (or orange juice) and the orange peel into the saucepan.
- Bring to a simmer.
- Slowly, in a thin even stream, add the flour/broth mixture.
- Adjust for desired thickness.
- Remove from the heat add the bourbon or orange juice and the orange peel.
- Serve.
Nutrition Facts : Calories 104.9, Fat 1.4, SaturatedFat 0.4, Sodium 660, Carbohydrate 11.5, Fiber 0.5, Sugar 0.7, Protein 5.8
ROAST PORK WITH CIDER GRAVY
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire - Food writer
Categories Dinner
Time 5h40m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium
HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY
Categories Fruit Juice Milk/Cream Herb turkey Roast Thanksgiving Apple Brandy Fall Brine Calvados Bon Appétit
Yield Makes10 servings
Number Of Ingredients 24
Steps:
- To brine the turkey:
- Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
- Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
- For herb butter and gravy:
- Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
- Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
- To roast the turkey:
- Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
- Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
- Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
- Serve turkey with gravy.
ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
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CARAMELIZED ONION AND APPLE CIDER GRAVY | OH MY VEGGIES
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4.8/5 (4)Total Time 13 hrs 10 minsCategory Sauce, Side DishCalories 302 per serving
- Add the sliced onions, garlic, butter, brown sugar and balsamic vinegar to the insert of your slow cooker. Cover and set your slow cooker to low. Cook the onions for at least 8 hours, or up to 12 hours. The onions will be very soft and browned when they are finished cooking.
- Remove the cover from your slow cooker. Add the cornstarch and stir until the onions are coated. Then stir in the apple cider, vegetable stock, thyme and the bay leaf. Cover, set your slow cooker to high and cook for an additional 1 hour.
- After an hour, remove the cover from your slow cooker. Using a pair of tongs, remove and discard the thyme sprigs and the bay leaf.
- Transfer the contents of your slow cooker to your blender and blend on high until the gravy reaches your desired consistency. Depending on the size of your blender, you may have to work in batches, being very careful when transferring and blending hot liquids.
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