Three Things; Monday Lunch – Apple and Onion Gravy
The Monday recipe today is Apple and Onion Gravy, delicious with roast pork or sausages.
The two main ingredients are a large brown onion (- don’t forget to save the skins for dyeing!) and a large ish cooking apple. The rest of the ingredients are pretty much negotiable.
Peel and chop your apple and onion into small pieces, about the size of the end of your little finger.
Spread them out onto a baking tray and drizzle with oil and sprinkle with dark brown sugar (about two teaspoons full depending on the size of your apple and onion) turn them over and about until they are coated in the oil and sugar mixture.
Roast for about 10-15 minutes at 350F, 180C or gas mark 4 you are looking for the point at which the apples and onion look brown and a few are crispy at the edges. Keep checking on them as they are only small and will quickly blacken, which will leave the gravy bitter. You can miss this step out altogether and just fry the onion, apple and sugar in a heavy bottomed pan but you won’t get that same lovely caramel sweetness.
Whip them out of the oven and quickly slide them off the tray and into a waiting pan. If you leave them to cool before transferring they will weld themselves onto the baking tray in a most unnecessary manner.
Tip a splash (up to 1/3 of a cup) of boiling water into the tray to loosen any stuck on bits and get every last flavour morsel into the gravy, add this to the pan with the onions and apple.
At this point you can add any or none of the following optional ingredients; a splash of cider, a splash of red wine, herbs of your choice (sage works well), a good teaspoon of whole grain mustard. We added mustard to ours today.
If you are having any veg with your meal and are steaming or boiling it then add that water as vegetable stock. A stock cube and boiling water is a viable alternative here.
The roasted apple will disintegrate into a lovely flavourful smush but the onions will remain chunky as the mixture heats through.
Finally add about a dessert spoon full of cornflour which you make up in a mug with about four dessert spoons of cold water to make a paste, this will thicken the gravy when it boils. You may need to add a little more to get the thickness you want. This type of gravy needs to be served thick, better too thick than too thin.
Serve in abundance over posh sausages and mashed potato. Delicious.