Your recent abandonment of red meat may make this post redundant but I’m telling you kid, you need to get on the bandwagon that is gravy!
OMG – gravy is great! When I was a kid my Mum used to make classic Gravox gravy – it’s made from this powdery stuff (God knows what goes into it) and water. Sometimes, when we were having our traditional Sunday roast lunch I would stir the gravy to help out. This could be a bit hazardous because it was thick and gloopy and tended to spit. As you have probably observed at family gatherings, Gallagher’s love gravy! Lashings of the stuff on everything. I hate it when you go to people’s houses and they have a gravy jug and you can just tell, from the way the host family uses it and by the amount in the jug that you’re only supposed to put it on your meat – wrong, wrong, wrong. Don’t they know that gravy is king?
Anyway, since I met your Dad (yep, that’s more than 20 years now) I’ve become an eager convert to his style of gravy. In fact, Gravox now really doesn’t cut it.
Dad gets the excess meat juices (or should I say jus) and transforms them into a gravy divine. In fact, he’s doing that as we speak and I’ve just asked him his secret.
‘The meat juices should speak for themselves,’ he says. ‘But you can give them a lift with soy sauce, a touch of vinegar or lemon juice and a little bit of sweetness – oyster sauce – and a thickening agent, cornflour. And of course, it is seasoned with love!’
You can see why I married this guy, huh?
Anyway, if (or should I say when) you U-turn back to red-meat, you really should give gravy a burl. It’s yum!
Yours til Uluru turns soft,