Gordon Ramsay\'s Great British Pub Food

Start off t he g ravy w hile the t urkey is in the oven. Heat the olive oil in
a wide pan and fry the giblets with seasoning until browned all over.
Add the vegetables with t he herbs and saute for 6-8 minutes to
soften. Pour in the stock and simmer over a low heat for about an
hour. St rain through a fine sieve and set aside.

To check if the turke ' is ready, pierce the thickest part of each thigh
with a metal skewer and press lightly. The juices should run clear or a
pale golden colour; if they have a pinkish tinge, ret urn to the oven for
another 15-20 minutes and check again. When ready, transfer the
turkey to a warm platter, cover with foil and rest in a warm place for
30 minutes before carving.

Pour the juices from t he roasting tin into a heatproof jug and leave
for a few minutes until the fat separates on the surface. Add 1-2 tbsp
of it back to t he roasting pan, then pour off the rest of the fat. Mix
the turkey j uices with the stock and set aside.

Put the turkey roasti ng tin on the hob over a med ium heat. Add the
flour and stir for a few minutes, then pour in the stock and stir well. Let
bubble until thickened to the desired consistency. Taste and adjust the
seasoning, then pour into a warmed gravy boat to serve with the turkey.

200g breadcrumbs

50ml chicken stock

(see page 243)

small handful of sage

leaves, chopped

handful of parsley

leaves, chopped

2 medium eggs

GIBLET GRAVY

11/2 tbsp olive oil

1 large onion, peeled and

chopped

1 large carrot, peeled and

chopped

2 celery sticks, trimmed

and chopped

1 bay leaf

few thyme sprigs

1 litre chicken stock

(see page 243)

2 tbsp plain flour

WEEKEND ROASTS 205