Recipes

Onion Gravy

3-4 large onions (I used a 2 large white onions and one red onion)
400 ML beef stock (I used a Knorr beef concentrate)
100ML booze (ale, red wine, I used red wine)
75g butter
2tsp  French mustard (I probably would of used Dijon but I only had wholegrain)
1tsp Worcestershire sauce
salt & pepper

Method

1/ I cut the onions into quite chunky quarter rings (breathe through your mouth when chopping will help the crying!)

2/ Melt the butter in a heavy bottomed pan, add the onions and cook on a medium heat for 20 minutes, until the onions are soft

3/ After 20 minutes turn the heat down low, and leave the onions to cook slowly for 1 hour, until the onions are brown

4/ Add the rest of the ingredients, mustard, stock, wine, Worcestershire and bring up to a simmer for five minutes to cook the alcohol off and reduce slightly.

5/ Taste the gravy and season with salt & pepper, serve.

Carrot & Swede Crush.

This is so simple but I thought I would add it regardless.

Pre-diced carrot and swede (get it pre-prepared in the supermarket)
25g butter or there abouts
Salt
Lots of freshly ground black pepper

1/ Cook the diced veg until quite tender in boiling salted water

2/ When tender drain put back on low heat to dry slightly

3/ Mash the vegetables in with the butter, check taste for salt then add lots of freshly ground black pepper.

(I never did but I figured this might be nice with a little fresh thyme, if serving with chicken)