Gravy

[TCSltd]

We are planning an English dinner for our Portugues friends.

Roast Beef, Yorkshire Pud, Roast potatoes and vegetables. We forgot to bring out the gravy mix, stock cubes etc. Can anyone suggest where we can get those?

[Lesley Jean]

Intermarche on the the road between Lagoa and Carvoeiro has stock cubes/tubs, if you are making roast beef then you should use the juices from your beef plus the water from your vegetables to make a good gravy (with some flour to thicken it)

[Ma-Ja's]

If you only need enough for one dinner and don't want to pay Intermarche prices for a whole tub, then we would be more than happy to donate you some gravy granules or oxo cubes, both of which we have here in the restaurant.

[maccasa]

As an alternative for thickening - (although I think they are now out of season) - there is an odd looking fruit/vegetable - looks a bit like a green pepper with a rough surface, similar size and if very ripe have a small shoot coming out of the one side. They should be peeled and the centre white flesh removed to be used for thickening of soups, stews, gravies etc. Works well and gives a mild flavour to it.

Not sure what they are called but our neighbour has one growing on the fence between us - It has large fig like green leaves and grows prolifically - we have now planted two of the fruits and they seemd to be doing well when we left mid Nov.

Ive seen them in the supermarkets as well - Anyone know the name ? .

[maccasa]

When we were out new year we visited pao-asucar - the supermarket that was Modelo on the rd just outside lagoa to Portimao - near the water park - they have Bisto granules - beef and chicken!! Ahhhh!

[Canada]

Intermarche on the the road between Lagoa and Carvoeiro has stock cubes/tubs, if you are making roast beef then you should use the juices from your beef plus the water from your vegetables to make a good gravy (with some flour to thicken it)

This is the best way to make gravy! No chef in his right mind would use Oxo or beef boullion....... Cheaper too!

[EMM]

Canada , you are not English, Bisto ( or worse gravy browning ) are fundementals of English cooking.

It all goes back to School dinners.

[widge]

He might not be english but he knows about cooking!!!!

[SJ & RE]

As I always have stock in the freezer home made and reduced down to ice cube sizes, making a decent gravy is always possible. Otherwise I use the stock from the simmered veg and any meat juices from the meat cooked,seasoning, thickened with a little cornflour or potatoe flour. I also add either sherry or brandy ( 1 tablespoon) and a little quince jelly or red currant jelly.

[pato]

As I always have stock in the freezer home made and reduced down to ice cube sizes, making a decent gravy is always possible. Otherwise I use the stock from the simmered veg and any meat juices from the meat cooked,seasoning, thickened with a little cornflour or potatoe flour. I also add either sherry or brandy ( 1 tablespoon) and a little quince jelly or red currant jelly.

If you want to colour it up a bit Burn some sugar on a spoon and work that into the gravy, works well.