I first made this onion gravy for a friend when we made livers and mash for him. He was iron deficient and this is a meal I love making as it is so simple. Then, a few weeks ago I was talking to a friend and I told her I was making bangers and mash. She asked if I was making a gravy to go with it, and I said no. She told me I had to make one and so this faithful recipe came out of the drawer and I finally took a photo so I could share it.
For years we have had a UK SIM card for when we travel overseas. While Britain was part of the EU there were no roaming charges. And I could hotspot my iPad and phone to that phone. But then, Vodafone decided to stop the hotspotting facility. This rendered the SIM card basically useless, but it had £10 worth of airtime on it. Not wanting to waste that, I have kept the phone going for years. I send an SMS once a month to keep the number, and we use the phone when we are away. Finally this year we managed to get it down to the last 30p. Dave had a call to make and it ran out of airtime. And I could finally change our number to the GiffGaff one I have been using for a while.
This has proved to be a great service when in the UK, but it is not suitable for Europe. Since Brexit, there are stricter roaming conditions and the costs are now prohibitive. I made a mistake last year in getting a Lebara card and not registering it while we were in Europe. I had expected it to work in South Africa and so did not think about it until our return. As I cannot top it up online, it is basically useless. I am now starting my research on which is the best European SIM card to get that offers good roaming, cheap data, and can be hotspotted. I have until April to make up my mind, but if you have any advice to offer, please pass it on. Do you use a local sim card when you travel?
Click on the links for conversions and notes.
- 15 mls olive oil
- 1 onion, peeled, cut in half and thinly sliced
- salt and freshly ground black pepper to season
- 125 mls red wine
- 25 g concentrated liquid beef stock
- 0.625 mls cayenne pepper (optional)
- 5 mls Worcestershire sauce
- Place the oil into a frying pan and heat over a medium temperature
- Add the onions, season and sauté until soft
- Add the wine, beef stock and cayenne pepper (if using)
- Stir to combine, reduce the temperature and simmer for an hour
- Add the Worcestershire sauce, stir to combine and cook for 5 minutes before serving
View the previous posts on September 9:
- 2020: YBG: You’ve Been Gifted
- 2019: Cherry And Blueberry Strudel
- 2018: Eyes Like Mine
- 2015: Road Tripping
- 2013: Chicken And Kiwi Salad
- 2012: Roger Stowell Answers Questions For The Blog
- 2011: Sticky Chicken Wings
- 2010: Pasta With Mushrooms, Bacon And Tomato