Mirepoix (pronunciation: meer-PWAH) is an aromatic flavour vegetable base made from a variety
of vegetables such as onions, celery and carrots to name a few.
Mirepoix can be used as a base when roasting joints of meat and can also be used as a base for cooking some soups.
The purpose of using mirepoix for cooking is to enhance the flavours of the dish.
2 x carrots
4 x celery stems
1 x leek
1 x onion
2 cloves of garlic (optional)
Wash the carrots, leek and celery and remove the outer skin from the onions and garlic. Roughly chop.
If using as a base to cook a joint of meat or a chicken place all roughly chopped veg in a roasting dish and place the meat on top. Add little water to the base.
There is no need for oils or butter (generally used in French style cooking) as all meats including poultry contain their own fat and these fats will be released during the cooking process.
Depending on the type of meat or poultry being cooked the following herbs can also be used.
Lamb, you can use Rosemary or Mint
Beef will be enhanced Oregano or Thyme
Pork works best with Sage
Duck is delightful with orange skins
Chicken/Turkey favours Parsley and Thyme
Once the joint or poultry has completed the cooking process, remove from the roasting tray.
Place a strong sieve over a pot and drain all the liquid from the roasting dish through the sieve into the pot.
If you are not making gravy straight away allow to cool.
Once cooled a layer of lard (fat) will appear on top, gently remove this fat and you can use the jelly consistency underneath to make a flavoursome gravy.
1 x tsp. Tomato Puree
2 x tbsp. Gravy Granules
Making the Gravy
When you are ready to make the gravy slowly heat the jelly and add some red wine.
Allow the liquid to cook and then add tomato puree, whisking all the time to evenly cook.
Once the liquid slowly comes to the boil gradually add the gravy granules to thicken, if the consistency is too thick, slowly add boiling water to your liking.
Add to gravy boat and serve immediately with your cooked joint or poultry.