Please can someone help me, gonna have chicken and veg tonight and would really like to have some gravy. I have been and got some bovril but after looking at the instructions its more like a drink. Can i thicken it up with cornflour without affecting my sin value??? really appreciate your help thanks.
help about Bovril
- Thread starter liz1980
- Start date
dirtydancing
Gold Member
hope this helps
Cornflour, 1 level tsp 1 1 1
Cornflour, 1 level tbsp 3½ 3½ 3½
Cornflour, 28g 5 5 5
Cornflour, 1 level tsp 1 1 1
Cornflour, 1 level tbsp 3½ 3½ 3½
Cornflour, 28g 5 5 5
chocolateworm
Full Member
Ive read about people using smash granuals to thinken things without syns, not tried it myself but its an option!
carlacas83
Full Member
Syn free gravy on all plans
Ingredients
1 large red onion, finely chopped
2 cloves of garlic, crushed
few sprigs of fresh thyme (or other herbs of your choice)
500ml of beef stock (I just use a couple of oxo cubes)
splash of balsamic vinegar
Frylight or Pam spray
Method
Spray a large saucepan with some Frylight or Pam Spray.
Add the onion and garlic and cook until caramelised, you will need to keep adding a little of the stock to prevent the onions from sticking to the pan.
Add the fresh herbs, remaining stock, and a splash of balsamic vinegar, bring to the boil and reduce heat. Allow to simmer covered for approx 1-1 1/2 hours (this really brings out all the flavours, but you can cook it for a shorter time period if you need to. However I recommend cooking it for the full time as suggested if you can, to get the yummy rich flavour of the cooked onions)
When it has cooked for required time, blitz with a hand blender and your gravy is ready to serve. It is great with any meat or sausages or can even be used for the sauce for a shepherds pie or similar.
Ingredients
1 large red onion, finely chopped
2 cloves of garlic, crushed
few sprigs of fresh thyme (or other herbs of your choice)
500ml of beef stock (I just use a couple of oxo cubes)
splash of balsamic vinegar
Frylight or Pam spray
Method
Spray a large saucepan with some Frylight or Pam Spray.
Add the onion and garlic and cook until caramelised, you will need to keep adding a little of the stock to prevent the onions from sticking to the pan.
Add the fresh herbs, remaining stock, and a splash of balsamic vinegar, bring to the boil and reduce heat. Allow to simmer covered for approx 1-1 1/2 hours (this really brings out all the flavours, but you can cook it for a shorter time period if you need to. However I recommend cooking it for the full time as suggested if you can, to get the yummy rich flavour of the cooked onions)
When it has cooked for required time, blitz with a hand blender and your gravy is ready to serve. It is great with any meat or sausages or can even be used for the sauce for a shepherds pie or similar.
