Posted by Rosie
The turkey au vin recipe in my 52 new recipes list was based on a coq au vin recipe by Hugh Fearnly-Whitingstall. He said substituting a turkey thigh or two was fine but it was my adaptation to add Cointreau instead of Brandy as I had none of the latter.
So I get to the bit where it says - add Brandy and set fire to it. I added the Cointreau, and set fire to it. WHOOOOOOSH. Now that was either impressive or exceedingly dangerous depending on your pyromaniac tendencies!! So there I am holding a pan sending up impressive flames and wondering what do do. "Move away from the extractor fan!" yelled Simon. I did and just as well - it was already well singed and smoking slightly.
Well I am pleased to say the pompiers (Firemen) were not needed and the turkey au vin tasted delicious. Whether I'll ever make it again is another matter although Simon wants me to so he can get a photo!
This is my blog, A Green and Rosie Life, which is all about helping you live life that bit greener without having to build an off-grid log cabin in the woods or knit your own nettle fibre undies! It's about helping you make simple changes that together will make a big difference to our beautiful world and make it a better place for our children.
Wow!! Sounds like a dramatic start to a meal....yes, photos please...haha!
ReplyDeleteSue xx
Holy moly that would have been amazing to see! Scary but amazing! Glad you got it not only under control bbut it tasted good too, I guess you are just a natural at this cooking lark.
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