Our Allotted Vegetables
My neighbour Nancy and her allotment keep me well supplied with vegetables. And the occasional fruit. Thanks Nancy!
Since her glut of beetroot and rhubarb, I've been inventing things to do with beetroot and rhubarb. And carrots.
Getting some courgette flowers to stuff made a nice change.
Rhubarb and Beetroot Fool
Yes that's right - a rhubarb and beetroot fool!
Partly because I had a lot of beetroot and rhubarb to eat up, partly because it seemed like they might just work together, partly just 'cos they were there...
- fresh ginger
- 4 sticks rhubarb
- 1 beetroot
- berry coulis
- double cream
Heat the oven to 180-200°C, put the whole unpeeled beetroot on an oven tray and bake until it is soft and easily pierced with a knife (up to 2 hours).
Roughly chop the rhubarb, scatter with a little sugar (perhaps a dessertspoon), moisten with a little apple juice, liquor or water and cook gently in a covered pot until the rhubarb begins to collapse.
Check the sugar level and set aside to cool.
Whip the cream until it begins to thicken, but is still pourable.
Peel and finely
grate the beetroot and mix with the rhubarb. Lightly stir together the cream and rhubarb mixture (so they form distinct swirls)
and serve with a drizzle of fruit coulis
Beetroot and Rhubarb Salad
My neighbour Nancy had a glut of beetroot and rhubarb in her allotment this year. So I thought I'd try ways of combining them.
This is Yotam Ottolenghi's idea, and I think it works better than my fool
. But you could always have a meal with both!
The dressing proved so good I gave it a recipe all of its own
- 800g various beetroots (or, if you can't get them, one type is fine)
- 300g rhubarb, cut on an angle into 2.5cm pieces
- 30g caster sugar
- 1 small red onion, thinly sliced
- 20g picked parsley leaves
- 100g creamy Gorgonzola or similar blue cheese, torn into small chunks
- salt and black pepper
- 2 tsp sherry vinegar
- ¾ tbsp pomegranate molasses
- 2 tbsp maple syrup
- 2 tbsp olive oil
- ½ tsp ground allspice (pimento)
- a handful of pomegranate seeds
Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size.
To check, push a sharp knife through to the centre of each one - it should be soft all the way through.
Set aside to cool, then peel and cut into a rough 2cm dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice and some salt and pepper.
Add the onion, set aside for a few minutes to soften, then add the parsley and beets.
Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
Beetroot and Carrot Poriyal
curry veg vegan side
So this dish went a bit wrong - I shaved the coconut using a vegetable peeler along the coconut edge,
due to the following confusing suggestions of my cute landlady Aline:
- 2 medium beetroots
- 1 medium carrot
- 1 green chili, chopped
- 1 tsp urad dal
- 1 tsp mustard
- 1 tsp fenugreek seeds
- 1 green chili
- 10-12 curry leaves/kadi patta
- a pinch of asafoetida/hing
- a pinch of turmeric/haldi
- 1 tbsp oil
- 3-4 tbsp shaved coconut
- salt as required
Rinse, peel and chop the beetroots and carrot very finely, the more fine, they faster they will cook.
You can also grate the veggies if you prefer.
Heat the oil in a pan. Add the mustard seeds and urad dal.
Fry till the mustard seed make a popping sound and the urad dal get maroonish golden. make sure you don't burn them.
Add the green chilies, curry leaves, turmeric powder and asafoetida. Fry for 10-12 seconds.
Now add the chopped veggies. sprinkle salt and stir. Cover and let the veggies cook till they are done.
Sprinkle some water if the moisture dries in the pan. Keep on checking during intervals and sprinkle water whenever required.
When the veggies are cooked well, lastly add coconut and give a stir.
Before adding the coconut, if there is moisture in the pan, then dry it by simmering on an open flame for a few minutes.
Sprinkle the coconut and then switch off the flame and cover.
curry veg vegan side
So here's the very nice Cabbage Thoran that Aline's friend Laly from Kerala made.
If you have a coconut shaving tool, now's the time to dust it off. Otherwise use a fine cheese grater.
- oil for frying
- 1 cabbage, finely grated
- ½ coconut, finely grated
- 2 tsp mustard seeds
- ½ onion, roughly chopped
- ginger, grated
- 1 tsp turmeric
- fresh green chillies, chopped
Crack open the coconut, remove the brown skin with a vegetable peeler (though you can eat it), and finely grate the white flesh.
Heat the oil and fry the mustard seeds until they pop.
Add the roughly chopped onion and fry over high heat until they are quite browned around the edges.
Add the turmeric, if using.
Add the grated cabbage, grated coconut, grated ginger, chopped chilli and a little salt,
cover, lower heat and leave to steam stirring occasionally until cooked through (20-30 minutes).
Stuffed Courgette Flowers
starter snack veg
The male flowers may have a short stalk on them, but the females can have small courgettes attached.
It's difficult, though, to cook flower and the attached courgette the right amount, so attractive as they may be,
probably better just to cook the flower.
If you're serving lactose intolerants you can probably work up something of the right stuffing consistency with yoghurt and some kind of tofu.
- courgette flowers
- soft cheese (cream/ricotta/goat's)
- a little hard cheese, grated
- herbs, chopped
- lemon zest
- flour and egg, milk or water batter mixture
Carefully open up the flowers, check for bugs, and pinch out the stem at the base of the flower.
Give them a clean if necessary.
Mix your chosen soft cheeses with some chopped herbs (basil, parsley, mint, etc), a grating of stronger cheese like Parmesan or hard goat's cheese
and grate in some lemon zest.
Spoon the mixture into the flowers, then fold them back up giving a little twist at the tips to hold them closed.
Make a light batter - I like a tempura-style version with 50/50 regular flour (or rice flour) and cornflour
with a sprinkling of bicarbonate of soda and a pinch of salt,
mixed to the consistency of thick cream with really cold sparkling water.
Heat half an inch or so of oil in a pan.
Roll the flowers in the batter to coat them lightly, then fry quickly in the hot oil, turning to make them golden all over.
If the filling starts to ooze out it's a sign they're done.
I make this entry under protest so that my fellow code-monkey The Cave Bague
can get my recipe for hog roast vindaloo
Some day soon I'll fill in all the other missing holes in my diary, but until then here's one hole filled at least...
So it started with East Coast Sailing Festival at Port Edgar
and four days of stiff sailing competition in which we managed both a couple of first places and at least one last.
On Saturday night though, the entertainment committee arranged for a hog roast (together with the usual beer tent and ethnic dance music),
and having paid a ludicrous five pounds for a tinder-dry hog-roast-roll and missing out on the cut-price £2.50 clearance at the end of the night,
I asked the nice hog roast man what he intended doing with the leftover carcass.
Since it seemed a pity to let him give it away to a kennel I asked if I could have it for stock
and he kindly filled a binliner with the bones and more than a little leftover wads of meat still attached.
Much to the boat skipper's horror when he came to poke around in the fridge onboard next morning!
After stripping down the bones and roasting them to make a deliciously rich pork stock
I had enough meat (plus fat and the odd bit of gristle) to knock up a hog roast stroganoff
for four to see us through the annual fireworks concert marking the finale of the Fringe Festival,
as seen from the fantastic vantage point of the top floor bedrooms of Flora's family home (thanks Flora!).
And an excellent vindaloo to go with the two
curries I already had standing by.
Hopefully this'll stop yer moaning John :)
Hog Roast Vindaloo
meat curry main
When the Portuguese arrived in Goa they brought with them barrels of pork preserved in red wine vinegar and garlic for the making of
Carne de Vinah d'Alhos,
which they adapted to the local ingredients by pickling in fermented palm wine vinegar, sweetening with jaggery,
adding Indian spices: tamarind, sumac (surprisingly), cassia, cardamom, and of course absorbing a large amount of red chilli.
And renaming it Vindaloo.
Obviously the recipe became further bastardised by the British restaurant trade which gradually eroded it's distinctive vinegar and garlic flavours,
made it hotter than the sun, and began adulterating it with tomatoes and potatoes.
This recipe is a throwback to the earlier version - though you can of course make it as hot as you can bear. Or hotter.
It just so happened that my yacht club had a hog roast one of the days it hosted East Coast Sailing Festival,
so I begged the carcass afterwards, which they would otherwise have given to a dogs' home.
I made an excellent stock from the bones, and stripped off enough good hog flesh to make this vindaloo.
And a stroganoff.
And a few pork sandwiches.
And a nice cardigan.
- 2lb (1kg) pork
- ⅓ - ½ cup (90ml - 140ml) palm or red wine vinegar
- 1 tbsp tamarind paste
- 1 tbsp jaggery, palm sugar or brown sugar
- 6 cloves garlic
- 2" piece ginger
- 10 dried red chillies
- 1 tsp cumin seeds
- 4 black cardamoms, seeds only
- 1 tsp fenugreek seeds
- 1 tsp popppy seeds
- 5 cloves
- 1 inch cassia bark
- 10 black peppercorns
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp brown mustard seeds
- 10 fresh curry leaves
- 3 onions, finely chopped
- 4 green chillies
- ½ head garlic, peeled, cut into slivers
Dry-fry the whole marinade spices without burning until they release their aroma. Grind to a powder with the salt and powders. Set aside.
Process together the vinegar, garlic, ginger, tamarind and sugar to a paste and add the ground spices.
Cut the pork into bite-sized pieces, coat thoroughly with the marinade, and set aside for several hours or a couple of days.
Finely chop the onion .
Pour a generous amount of ghee or oil in a large frying pan or casserole and set over a high heat.
When shimmering, throw in the mustard seeds and shake until they start to pop, add the curry leaves until they fizz, then throw in the chopped onions.
Continue cooking over high heat, stirring frequently, until they turn glassy but not brown,
then turn down the heat and cook gently, stirring occasionally, until they reach a uniform caramel colour.
Don't let them burn.
Shake any excess marinade from the pork and add to the onions, frying until the spices are cooked and the oil separates.
Remove the onions and set aside.
Re-oil and re-heat the pan, then over a high heat fry the pork (in batches if necessary) to brown.
Add back the onion mixture, add a little water if necessary, cover and cook gently over a low heat until the pork is tender - about 1 hour.
Meanwhile, heat ghee/oil in a clean pan and gently fry the garlic slivers for about 20 minutes
until soft and translucent but not burnt.
Add to the meat before serving.
Turmeric Mustard Courgette
curry veg side
I decided to have a go at duplicating an old cucumber curry recipe
only with courgettes. From my neighbour Nancy's allotment.
Works pretty well!
- 2 courgettes, chopped
- 1 tsp mustard
- 2 tsps turmeric
- 1 tsp salt
- ½ tsp chilli powder
- 2 cloves garlic, crushed
Mix the powder spices with enough water to make a thick paste.
Cut the courgettes lengthwise into quarters, then chop into 1" pieces.
Heat a generous amount of ghee in a heavy pot then add the spice paste and fry until the oil separates and any raw smell has cooked off.
Add the crushed garlic, if using.
Add the courgettes, and over a fairly high heat, stir to coat the pieces evenly and fry until the courgettes begin to collapse.
Turn down the heat and cook uncovered, stirring occasionally, until the sauce has thickened.
Green Pepper Keema
curry main meat
A handy way of using up leftover mince.
I had leftover pork mince (as I discovered after I'd defrosted it),
which is a bit odd for a keema if not downright sacrilegious, but it tasted really good.
I didn't really record the exact quantities - so just go wild and throw in what you feel :)
- star anise
- black cardamoms, pierced
- whole cloves
- onion seeds
- red chillies
- cumin powder
- 1 onion, roughly chopped
- green pepper, roughly chopped
- fresh red chillies, chopped into fat rings
- 4 cloves garlic, crushed
- small bunch coriander leaves
Heat a generous amount of ghee in a large frying pan and fry the large whole spices until they release their aroma.
Throw in the onion seeds until they spit, then add the mince and fry over high heat until colouring.
Add the chopped onion and fry until transparent, then add the powdered spices and salt, stir through,
then add the green pepper, fresh chilli and crushed garlic.
Stir, turn down the heat, cover, and cook until the pepper softens.
Pick out the whole spices and serve dressed with chopped coriander.
Hog Roast Stroganoff
Like beef stroganoff. Only with leftover hog roast.
Traditionally served with matchstick french fries, a ribbon pasta (linguine/fettuccine) or rice are also acceptable.
- 1lb leftover hog roast, or thinly sliced beef fillet, sirloin or tenderloin
- 1 onion or 6 shallots, quartered and thinly sliced
- dozen button mushrooms, quartered or sliced
- 1 tsp smoked paprika
- 300ml/10fl oz soured cream
- 2 tsp lemon juice
- small handful of parsley leaves, finely chopped
- freshly ground black pepper
- garlic, thinly sliced
- tomato purée
- Dijon mustard
If you're using raw meat fry it quickly in very hot oil in batches, stirring for about a minute. Season and set aside.
Heat the butter until it stops foaming and fry the onions until soft and sweet but not browned, stir through a teaspoon of paprika.
Add the mushrooms and fry until softening.
Add the cooked meat, and any flavourings (though probably not all of them!),
then add the sour cream and warm through without boiling lest the cream curdle.
Stir in lemon juice and parsley, and serve dressed with parsley sprigs and a sprinkling of paprika.
From: Karl <firstname.lastname@example.org>
Date:Fri, Feb 20, 2015 at 10:55 AM
Subject: Propaganda and Dishonesty on the Today Programme
20th February 2015
The House of Lords European Union Committee
today published a report titled
The EU and Russia: before and beyond the crisis in Ukraine
largely critical of British and EU anticipation of Russia's behaviour in its satellite states,
stating We also observe that there has been a strong element of sleep-walking into the current crisis, with Member States being taken by surprise by events in Ukraine
Well, here's the BBC at its objective finest for you: I've transcribed part of this morning's Today programme
featuring John Humphreys and James Naughtie in the preamble to their interview with former Chief of the Air Staff Sir Michael Graydon and Sir Andrew Wood, former British Ambassador to Moscow:
Europe has been sleep-walking into a crisis with Russia, we've just been hearing,
failing to understand President Putin's expansionist strategy and his vision of the European Union as a rival so says the EU committee of the Lords...
This is a lie.
EVERY use of the word expansion
in the document in question refers to NATO expansion (10 times!)
and the ONLY use of the term expansionist
in the document is in this quote:
Ms Sabine Lösing MEP said that
we are witnessing an intense power political struggle in which it was the West that initiated the contest with its expansionist policies
and where Russia now also increasingly reverts to hard power politics..
In other words the BBC is deliberately and dishonestly mis-representing the report by claiming it talks about Russian
when in fact it is NATO
expansionist policies that the document blames for Russia's subsequent reaction in the Ukraine and beyond.
An utterly disgraceful example of mendacious pro-EU propaganda by the BBC.
Disgusted of Edinburgh
From: Today Complaints <Today.Complaints@bbc.co.uk>
To: Karl <email@example.com>
Date: Mon, Mar 9, 2015 at 11:32 AM
Subject: RE: Propaganda and Dishonesty on the Today Programme
Thanks for writing and apologies for taking so long to come back to you.
I apologise for the use of the word expansionist in this instance.
The House of Lords Committee does not describe Putin's strategy in this way, as you point out.
Thank you for the feedback.
A Supper in Brown
Well, it's Valentine's Day - time for another lonely dinner. They are
the best kind.
My workmate Ewan Ratbird brought in a haystack-load of rosemary he'd trimmed off the bush in his garden,
so I thought I'd have another go at René Redzepi's
Aromatic cauliflower in vinegared whey
with warm butter yoghurt and horseradish cream but this time without the cheese. And with the whey.
I served it up to myself with a fried pork chop, pan-roasted mushrooms
best of all, microwaved, frozen mashed potato. The shame (thanks ex-flatmate Peter).
Pity, when I planned the meal, I hadn't considered how very brown the thing would be.
A sort of Anti-Valentine Day Dinner if you like.
Meanwhile, I've finally used up the last of my (un-frozen) haggis.
Plus the last few scraps of my gold leaf to decorate a particularly scabby looking
™ Mark II.
Not my finest hour!
On a slightly more colourful note...
It's been time once again to scrub the 707s ready for their next season of sailing.
I decided to make a Thermos of soup to take along,
and remembering how Rachel once said she'd like to try some borscht
I thought I'd give that a go.
Make the most of it girl - once you get yourself a boyfriend you'll be back to doing all your own cooking!
Borsch, Borshch or Borscht
Borscht. So good they named it three times.
If you want to start a fist-fight between a Ukrainian, a Russian and a Pole, just ask them who invented Borscht, how to spell it, or how to make it.
I created this recipe from a combination of ideas by Keith Floyd
and Felicity Cloake
A borscht purist would probably not include the apple, and replace the butter with salted pork fat
They might make a stock with pork (or beef) bones and the first round of vegetables, strain it, then use this to cook grated (or juiced) beetroot only to make a clearer soup.
You could then also add little mushroom dumplings (uszka
Choose a dice (or slice) size for the vegetables that suits you. (Or your Thermos)
Personally I like adding beetroot juice at the end, rather than grated beetroot. It doesn't need cooking so you can just heat and serve - and it retains it's fresh earthiness. And vivid colour.
- 50g butter
- 1 onion, chopped
- 1-2 sticks celery, chopped
- 250g bacon or pork fat
- 1 carrot, diced or sliced
- 1 parsnip, diced or sliced
- 300g beetroot, peeled, chopped
- 1-2 litres beef stock
- 3-4 allspice berries
- couple bay leaves
- 2 floury potatoes, peeled, diced
- ½ cabbage, sliced
- a few fresh or dried mushrooms, chopped
- 1 leek, sliced, washed
- 1 apple, peeled, cored, chopped
- about 500g beetroot, juiced
- 4-6 cloves garlic, crushed
- couple tablespoons cider vinegar
- sour cream
- a few dill sprigs
Chop the onion, celery and bacon or pork fat.
Dice (or grate, if you prefer) a medium-sized (300g) beetroot. Juice the rest.
Dice, grate or slice the peeled carrot.
Dice or slice the peeled parsnip
Dice the peeled potato.
Slice the leek and wash thoroughly.
Thinly slice the cabbage.
Sweat the onions, celery, chopped beetroot and carrots in the butter and/or pork fat until well coated and the onions have turned glassy.
Pour over the stock and add the allspice, bay leaves, parsnip and potatoes.
Cook until the vegetables have all softened (10-15 minutes).
Peel and chop the apple into generous chunks, then add them the leek and the sliced cabbage and cook until soft - about 10 minutes.
Add the crushed garlic, vinegar, the beetroot juice and reheat.
Serve with a dollop of sour cream and a few dill fronds.
Gie her a Golden Haggis
Gag His Sadder Oats mashed on Burns Night
Is what I'd put, if I were a crossword-puzzle writer.
It's offal time again - seems to come around earlier every year!
Since the yacht club turned down my home-made haggis for their Burns' supper,
I had to entertain myself and a few chosen friends with a supper of our own.
friends have sturdier constitutions than others - and better late than never eh Aidan & Jude?
Anyway, this year's piece of resistance was the one, the only, the fabulous
I had the idea last year
, but didn't get round to making any haggis then, so this year it is.
It takes a bit of time (and money) tracking down decent gold foil
and it's damn tricky to work with too. I doubt I'll be getting much practice with it.
I imagined it might go on smoother than it did - the Golden Haggis
looked a teeny bit scabrous.
Still bloody magnificent though - the yacht club's loss I reckon.
As usual despite my detailed itinerary
- I had a bit of a struggle getting everything ready at the same time,
what with fiddling decorating the Golden Haggis
Making (and cooking up) the haggis itself only took me an evening after work though. Say 5 hours. So no excuses for the rest of you.
investigate ways of keeping mashed potatoes (and neeps) warm
without drying them out. It would make life a lot easier
Be sure to keep those potato skins too - you can fill them with haggis, top with potato, cover with cheese and bake them as a little haggis snack.
When later you have enough haggis to feed an army and no army to feed.
That is one of the drawbacks of making haggis. You have to make sooooo
much! Thank God it's only once a year.
Well, it's leftover Christmas week
month. As usual.
Not only do I have my own leftover cheese to eat up, but this year I've also got Flora's. And her leftover sprouts.
Flora kindly donated a tub of salmon pâté, an overripe Chaource and one of the rare and relatively short-seasoned
wooden tubs of Vacherin Mont d'Or
It was absolutely fabulous scooped straight out of its box with hunks of bread, but unfortunately a little too ripe to bake.
Consequently I revisited a couple of my staple cheese-guzzling recipes
and cheese risotto
I made the tartiflette with the Mont d'Or I couldn't manage to guzzle raw, the Chaource
and the salmon pâté and very nice it was too.
So you don't need to restrict yourself to Reblochon, whatever those Savoy cheesemakers' aggressive PR agents might want you to believe.
I also revisited another couple of dishes from a previous mustard feast
for our West Coast Charter Reunion Dinner.
After the success of our original charter holiday
we thought we'd enter the expedition log into our yacht club's annual competition.
Which was all the excuse we needed to get together and eat and drink whilst pretending to write it up.
I had another go at getting a crispy crust on the intriguing
oyster-stuffed saddle of lamb
(distinctly rubbery the first time around - and I promised myself I'd take another run at it),
and getting the timing right for the complementary
butternut squash gratin
The secret there being to cook it for an hour longer than you thought it could possibly take.
Still a bit too much of an onion-string-vest vibe about it for my taste though. Might be worth a re-re-visit.
Paul and Rosy came by to help me eat up the last of my pre-Christmas leftovers, and to trial potential Christmas starters.
I'd originally planned to test pumpkin and amaretti ravioli
as part of my annual pumpkin fiesta
(as a possible Christmas starter), but didn't get around to it, so we had them today.
Along with a first run at sauerkraut and mushroom file parcels
- the eventual winner.
A big pot of tarragon-flavoured mussels
and home-made vanilla ice cream with cocoa-meringue
completed the meal plan
You wouldn't believe
the washing up, though my flatmate Peter now does.
Must be the difference between a three- and four-course meal.
Things I learned today:
- Don't feed almond biscuits to someone who's told you they have a nut allergy. Idiot!
- If you have a lot of leftover mussels and sauerkraut,
you can do worse than cook them up with some pasta
Now if you'll excuse me - I have a lot
to do before Christmas...
Makes about 20 biscuits
The original recipe calls for cooking the cookies at 160°C/325°F/Gas 3 for 15 minutes, but that simply wasn't happening for me,
so I turned my oven up to 180°C/350°F/Gas 4 which cooked them in the advertised time.
But I'm finding they come out crunchier if left for longer at the lower heat say 25 to 35 minutes as
David Lebowitz suggests
- 340g/12oz ground almonds
- 340g/12oz caster sugar
- 4 eggs, whites only
- 30ml/1fl oz amaretto liquor
- butter, for greasing
Preheat the oven to 160°C/325°F/Gas 3.
In a large bowl beat the egg whites until soft-peaking - the consistency of softly whipped cream.
Mix the sugar and the almonds gently into it.
Add the amaretto liquor and fold in gently until you have a smooth paste.
Place some baking parchment on a baking sheet lightly brushed with butter.
Using two dessert spoons place small heaps or quenelles of the mixture approximately 2cm/¾in apart as they will expand whilst cooking.
Bake in the oven for approximately 25-35 minutes until golden brown.
The Spoils of Autumn
I had a lot of seasonal leftovers to eat up, what with Christmas coming and all. Pumpkin mostly. Lots of pumpkin. Plus some Cavolo Nero.
So today I had a quick dinner of homemade (defrosted) herb sausage with a rich onion gravy
onion and cavolo nero with horseradish and cream, and boiled potatoes dressed with sage butter to keep me going.
Following Fiona Becket's method
is great for making a decent gravy when you don't have roast juices to use, but you do have some decent stock.
Thoroughly caramelising the onions, as for French onion soup, gives the soup excellent body,
and a smooth gravy results from straining them back out again.
- 1 tablespoon olive oil
- 100g butter
- 1-2 onions, sliced
- de-glazing liquor of choice
- 3 tablespoons plain flour
- 1 pint/500ml stock
- flavourings of choice
Heat the olive oil and the butter then add the onions and cook over high heat, stirring regularly, until they begin to darken.
Turn down the heat and cook gently, stirring frequently, until thoroughly caramelised, but not burnt, as if you were making French Onion Soup.
Add the flour, and stir until cooked and separating a little from the fat, then de-glaze the pan with liquor,
then add the stock gradually, whisking thoroughly at each step.
Press the gravy through a sieve to remove any lumps and the remains of the onions, add any flavourings you like
, adjust the consistency, season, serve.