The inmates from Wellington have made gravy on Australia's Gravy Day.
Category
🗞
NewsTranscript
00:00 Hey guys, it's Isaac here from Mac TV and today is a special episode of The Cooking Show.
00:06 Today is National Gravy Day and here are the boys making gravy.
00:10 Hey guys, I'm Tariq. I'm Andy. And we're from Mac TV.
00:14 So as you've heard, today is National Gravy Day, so we're going to be making you gravy.
00:18 So, you want to tell them what we're going to do today?
00:21 Yep, I'll give you a rundown on the ingredients.
00:23 You can purchase this in CSI on the buy up.
00:27 First, we've got onions, table iodized salt, olive oil, paprika, butter, herbs, mixed vegetables, lemon juice, garlic granules, and steak and potato.
00:46 In addition, you can get it from the dinner.
00:49 So what you want to do is start off, what we've done already is we've already trimmed the fat off the steaks that we get off the boil.
00:59 So what we're going to do is just tenderize them out. Andy, do you want to help me with that?
01:04 Yep.
01:05 So once you've tenderized the meat and flattened it all out, we're going to roll it with the roast beef that you get on the jail dinners on the cold dinner nights.
01:16 So what you're going to do is put some meat in the middle of it, like so.
01:24 And here's a little bit of an off cut that I got before when I was trimming the meat.
01:28 What you want to do...
01:30 So meat on meat, huh?
01:32 Yeah, meat on meat. And then put the roast, the silver side underneath the meat like so.
01:39 It's going to act like a protective barrier so when you do roast the meat, it won't burn the meat and the meat inside of the silver side will be nice and juicy.
01:47 So there you have it guys, we've rolled up the meat, it's nice and tight, and now we're going to prepare it to put into the dinner tray.
01:53 So what you're going to do is you're going to get one of your dinner trays.
01:55 You can get a dinner tray from your dinners at night. You just get it, clean it out.
02:01 And what you're going to do is you're going to put it in like so.
02:04 Alright.
02:06 Now what we're going to do is we're going to start the seasoning.
02:09 Alright guys, so it's been about half an hour. So what we're going to do is we're going to have a look.
02:14 Alright, that looks mad.
02:16 Now what you want to do is you want to pour the tray that you had the potatoes in into the tray that you had the meat in, and we're going to let the sauce reduce for about 15 minutes.
02:26 So the stock has now reduced, so now we're going to take it off the breville.
02:30 I've got Andy here. Andy, can you put me flour? So we've got flour and barbecue sauce that we're going to be putting into the gravy.
02:37 Yes.
02:38 So put two tablespoons worth.
02:41 And you don't want to put too much flour because it will take a lot of flour.
02:46 One.
02:51 A little bit less, a little bit less.
02:53 That's good.
02:55 Alright, and just some barbecue sauce.
02:58 How much barbecue sauce?
03:00 I'll tell you when.
03:02 Now?
03:03 Yeah.
03:06 That looks alright actually.
03:10 So that's what it's going to look like once you've put the flour and the barbecue sauce in.
03:14 And what you want to do is keep stirring it so it doesn't burn.
03:21 Alright boys, so the gravy's done, so now all we have to do is pour and taste.
03:46 Splendid, splendid gravy man.
03:49 Nice little pour.
03:51 So yeah, that's the Jawa Beef Roast.
03:56 This is the Cooking Show brought to you by Macquarie and I hope to see you soon.
04:00 Have a good gravy day.
04:02 Now let's have a taste. Andy, we do the honours. Let's have a go.
04:05 Happy National Gravy Day.
04:15 Sure is.
04:17 Wow.
04:19 Good?
04:20 Yeah.
04:21 That's delicious.
04:23 [Music playing]
04:27 [Music playing]
04:30 [BLANK_AUDIO]