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Preparation
in 3 minutes
Cooking
in 5 minutes
- Remove the meat or bird from the roasting tin and allow to rest before carving. Drain the meat juices from the roasting pan into a bowl or jug and allow to cool slightly.
- Skim off any of the meat fat from the meat stock and juices
- In small bowl mix together the gluten free flour and 125ml stock/ juices
- Place remaining stock and meat fat in pan and bring to boil, gradually whisk in the combined gluten free flour and stock and heat through.
- Reduce heat and simmer for 2 minutes, add seasoning to taste. If too thick add a little more stock or a drizzle of wine.
- Serve immediately.
Ingredients
425
ml
meat stock
1
tbsp
meat fat
salt
pepper
Nutritional
& Dietary
Gluten free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
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