Saving gravy: cooking salvation

National Roast Day reminds us that on top of every great roast there is a greater gravy.

Jamie Oliver thinks ‘gravy has the power to transform, or even save, a meal’*.

Kiwi chef Paul Jobin agrees.

Jobin’s recipe for salvation? “Never toss the roasting tray out to the wash without first deglazing the pan with a good bodied red wine and a cup of water to loosen the sediment and ‘build’ a tasty gravy.”

Gravy is one of the more maligned food accompaniments in history. However, it has earned its place in our nation’s heritage and hearts as a feature of the classic Sunday roast.

With Selaks National Roast Day almost upon us, it’s opportune to examine the role gravy plays in helping the cooks convince the diners the former know what they’re doing.

And it seems there are many opinions on how to make the perfect gravy. The Royal Society of Chemistry (Europe) came up with a recipe for the traditional accompaniment through a more scientific approach.

The society claims that MSG (monosodium glutamate) from soy sauce brings out the meaty flavour that is technically known as ‘umami’ – a Japanese term that translates literally to ‘good flavour’. Adding a teaspoon of soy sauce to gravy, the society says, is the best way to bring out the full flavour.

It seems the society also subscribes to the premise that almost any gravy is capable of delivering a tentative cook from the jaws of family humiliation.

Its members also toted the health benefits of gravy, saying that by adding iodized salt to the sauce, it could help improve its home nation’s diet which is considered low in the mineral.

But it’s not all smooth sailing in the gravy boat. When it comes to making the perfect gravy, there can be lumps along the way and there are a few rules to follow to ensure your gravy doesn’t end up clogging the waste disposal.

Jamie believes “there are two things that make a good gravy.....the layer of vegetables in the bottom of your roasting tray your meat sits on; and the juices from a roasted piece of good quality meat”.

And as long as you have these two things, it won’t matter if you use stock or water, your gravy will taste like “heaven”*.

Paul Jobin has a recipe for success. He recommends using Selaks Winemakers Favourite Syrah or Merlot Cabernet to ‘build’ the gravy: “I find these two wines love a little star anise, cinnamon quill and coriander seeds infused into the gravy. Ah, success.”

Selaks National Roast Day is about celebrating our nation’s most loved meal, and all the accoutrements and accompaniments that go with a great roast, such as gravy, and a cheeky glass of wine.

“It’s about getting friends and families together around the dining table and enjoying good food and wine over a hearty Sunday roast,” Jobin says. “It’s high on my list of enjoying all the good things we enjoy in New Zealand.”

You can join the gravy train at www.nationalroastday.co.nz for recipes, tips and hints, and the chance to win roasting treats.