AUTOPLAY
Sticky Port Gravy
12 steps
What you’ll need
8
Chicken Wings
1
Garlic Bulb, Halved
1 tbsp
Clear Honey
1 tbsp
Red Wine Vinegar
1.2 litre
Chicken Stock
2
Onions (unpeeled & Quartered)
2
Celery Sticks, Roughly Chopped
2 tbspt
Dark Soy Sauce
50g
All-Purpose Flour (Plain Flour)
3
Bay leaves
1
Carrot - Unpeeled And Roughly Chopped
1 tbsp
Sunflower Oil
1 tbsp
Tomato Purée
150ml
Port
Small bunch
Fresh Thyme
Pre-heat oven to 200°C and place all ingredients in large roasting dish
1. Pre-heat oven to 200°C and place all ingredients in large roasting dish
1
Cool in oven for 40 mins
2. Cool in oven for 40 mins
2
Pour soy, tomato purée and honey over ingredients and mix well
3. Pour soy, tomato purée and honey over ingredients and mix well
3
Cool for 10 mins
4. Cool for 10 mins
4
Add flour and mix
5. Add flour and mix
5
Cool for further 10 mins
6. Cool for further 10 mins
6
Place baking tray over medium flame and add vinegar - cook for 1 minute
7. Place baking tray over medium flame and add vinegar - cook for 1 minute
7
Add the port and thyme cool for a few mins until sticky
8. Add the port and thyme cool for a few mins until sticky
8
Add stock and bring to the boil - summer for 10mins
9. Add stock and bring to the boil - summer for 10mins
9
Mash everything to extract maximum flavour!
10. Mash everything to extract maximum flavour!
10
Pass everything through a sieve and discard the remains
11. Pass everything through a sieve and discard the remains
11
Simmer the gravy for 15mins until glossy
12. Simmer the gravy for 15mins until glossy
12