Not gravy, but Red Kuri Pasta Sauce.
My Seasonal Affective Disorder is creeping in, it happens every year and nothing lifts it. I’ll grab whatever sun appears, but other than that it’ll run it’s course. Combine that with my depression and I’ll be somewhat cranky for the foreseeable future, but fear not, dear reader, I’ll never aim it at you. These posts are part of my coping method, so expect plenty of nonsensical posts in the future. Par the course really, huh? There are two vital truths to this post, dear reader. The first is that gravy in my limited experiences before I started to just make it myself from scratch is a lumpy, thin, somewhat chicken flavoured concoction. Often made like tar to optimise the taste of delicious, delicious salt. The second is there are better gravy recipes on the blog, but this does two things: It uses Amaranth flour and it removes the bitter taste. So keeping that in mind, we’ll plod ahead. Seriously, I’m so groggy.
I’ve added my cubes from previous posts, linked below, to give this a kick of flavour. The taste is going to depend entirely on the stock you use or the juices. This is basic, it’s the Uggs of gravies. I can so make jokes like that! I’m still young…ish. This is just another recipe that actual tries rather than assumes. You’ll see a multitude of vague uses for amaranth flour, but actual practical, tested recipes can be much rarer. I think I was looking at baby food recipes, Indian ones if I’m not mistaken, when I came to think about this. What can I really add? The onion is delicious here, really sweet and fragrant, it’s honestly the highlight. Cooking the flour in the butter, roux style, does take away that dirty taste, I can’t even call it earthy, it’s just not appealing. Beetroot is earthy, carrots can be earthy, but this is just dirty without frying.
I’m still puzzled by the fact I thought I wanted this, why I bought it again will forever remain a mystery. Thankfully I have plenty of recipes to use it in and will try to create a few more before I’m done. I don’t know why I still have such a decent and loyal readership. Sometimes I look at these posts and wonder who would want them. I suppose the answer is I would’ve way back when I needed them so if it helps at all I’m glad and I’m really grateful for your support, dear reader. Until later.
200ml Stock (Chicken, Beef, Vegetable etc) or Meat Juices
1 Tbsp Amaranth flour
1 Tbsp Butter
Salt and Pepper to Taste
1. Add the Flour, Salt, Pepper and Butter to a very hot pan and stir together as the Butter melts. Keep it stirred to prevent burning and cook for a few minutes until the mixture has turned a caramel golden brown.
2. Pour in the Stock and add the Extras if using then whisk everything together and bring to a boil, once the boil has been reached reduce to a simmer and cook until Gravy has thickened.