Average Rating  ? No. of Servings   8 Approximate Cost   $0.32 Ingredients: 2.00 c   water   3.00 tbsp   flour   2.00 tsp   beef stock - dried GF

Directions: 1. Remove roasted meat from roasting pan. 2. Pour off the fat and juices. Separate the fat from the juices and reserve both. 3. Heat the fat (equivalent quantity to flour) in the roasting pan. 4. Add the flour (or cornflour if gluten free) and brown lightly while stirring. 5. Pour stock and reserved juices (combined total = 2cups per 8 servings) into pan and stir over heat to lift sediment and flavours. 6. Stir to boil. 7. Correct seasoning and consistency. 8. Remove from heat, and if a fine gravy is desired, pass through a fine strainer.

Roast Pork ( Add to shopping list ) : 1.14 kg   pork roast   5.71 tbsp   vegetable oil   1.14 tsp   salt   1.14 tsp   black pepper   1.14   rosemary

Directions: Cut small diamonds into the skin to make crackling pieces, and put pork in a lightly oiled oven pan. Jab with knife 3 times per roast, and poke rosemary into the hole. Lightly cover with pepper. Cook at 200 C uncovered for one hour per kg of the largest roast. If the pan gets dry, add water to produce juices for gravy.

Roast Chicken ( Add to shopping list ) : 2.00   whole chicken   2.00 tsp   salt   2.00 tsp   black pepper   4.00 tbsp   vegetable oil

Directions: 1) Season and roast chicken at 200 degrees (1 hour per kg when thawed)