As many clients a live-in carer will be placed with may be British, having a sunday roast will often be the normal occurrence. Making a good, flavourful gravy simply adds the perfect compliment to any roast. In fact, many people will say that a roast is just not complete without a good gravy.
Now as any chef will tell you, there is a gravy suitable for every type of meat, although there is one gravy which is good enough to serve with any sunday roast meal.
Ideally after the meat has cooked you should keep the juices. You can do this after you have removed the meat from the roasting tin. This is the base of any good gravy and essential in adding a huge boost of flavour to gravy for any type of meat.
Melt 2 tablespoons of butter in the pan with the juices and then stir in 2 tablespoons of flour. You may want to add a small amount of water to the flour and whisk it to prevent lumps forming. Slowly stir into the juices in the tin, add 2 tablespoons of redcurrant jelly, half a cup of port if there is any available, and enough stock to make the gravy as thick or runny as you prefer.
Note that it is important to bring the gravy up to boiling point otherwise there will be a taste of raw flour.
While it is not essential to add port to the gravy, it does add a depth of flavour. What is important is that you stir while cooking so that the gravy does not become lumpy. Season with salt and pepper at the end of cooking time.
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