Hard Cider Gravy Recipes

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.

Steps:

• Make giblet broth: In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups water, and 1/4 teaspoon pepper; bring to a boil over high heat. Skim; reduce heat, and simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. (To store: Cool to room temperature, transfer to a container, cover, and refrigerate up to 1 day.)
• Transfer turkey from pan to a serving platter. Place pan on stove across two burners. (If using a disposable pan, pour drippings and browned bits from pan into a medium saucepan and proceed). Over medium-high heat, bring drippings to a boil; cook, scraping up browned bits, until syrupy. Add cider; cook, stirring constantly, until syrupy, 6 to 10 minutes. Add flour and cook, stirring until incorporated, about 2 minutes.
• Stir in giblet broth, a little at a time. Bring to a simmer, stirring constantly, until gravy reaches desired thickness, 15 to 20 minutes. For a smoother consistency, strain gravy through a fine-mesh sieve, if desired; discard solids. Season generously with salt and pepper. Keep warm; whisk well before serving.

Steps:

• Preheat oven to 375 degrees F.
• Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
• Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
• Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it's a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.
• Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don't worry about whether it's done - the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
• To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
• Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.
• Serve the goose on a platter with the herby onions from the cavity scattered around.