Day 79 – Projectile Vomiting during the Sunday Roast
This afternoon did not go exactly to plan. As you know, I was managing a rather heavy hangover after a very late night on Saturday. I slaved over a hot stove, for 2 and a 1/2 hours, with a number of fresh air breaks on the terrace, and numerous cans of tonic water. I was beginning to come back to normal, slowly. Our friends Pascal and Tamsin arrived with their boys around 3pm, and we started to catch up on the news and shared a few glasses (I maintained a tonic diet all afternoon as the smell of wine was not doing a lot for my stomach). During the story of the 4am night before, we heard Jeremy the eldest suddenly call for his mum, and we turned to see Eliot vomiting in our front room, all over Hubbie’s shoes, the kids books and the wooden floor. I froze. I wobbled. And I offered advice from a safe distance, while the rest of the adults swung into clean up mode.
We then sat down to eat, a great Roast Pork with lots of crackling. I managed some. We cleaned the table, and turned again to see poor Eliot project pure water over the sofa, the floor and himself. It was like something out of the Exorcist. That was it, I couldn’t face Tamsin’s delicious Crumble and Speculoos ice cream after that (though luckily she left some here for us tomorrow!). More tonic, more deep breaths, and more cleaning. Luckily Eliot seemed fine after each incident, and here’s hoping it’s just a little stomach bug. Thank God for Flamant room sprays, double doors that close, and another early night tonight. Looks like we’re ending the weekend as we started it, but we will definitely not be ‘snoozing on the sofa’ for a couple more days!
Roast pork with garlic and spiced apple sauce
*1.5kg/3lb 5oz loin of pork, on the bone, chined (ask your butcher to chine the loin for you – this will make carving easier)
*salt and freshly ground black pepper
*6 sage leaves
*1 lemon, halved
For the spiced apple sauce
*500g/1lb 2oz cooking apples, peeled, cored and chopped
*2 tbsp water
*2 tbsp white wine vinegar
*¼ tsp ground nutmeg
*¼ tsp ground cinnamon
*freshly ground black pepper
*30g/1oz soft dark brown sugar
1.Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, score the skin of the pork 12 to 15 times.
2.Place the pork in a colander in the sink and pour boiling water over the scored skin – this is to help achieve perfect crackling. (this really works!!)
3.Put the pork, skin-side up, in a roasting tin, drizzle with a little oil and sprinkle over some salt. Scatter over the sage leaves and add the lemon halves.
4.Roast the pork for approximately 1½hours or until cooked through. The juices will run clear when the meat is pierced with a skewer when cooked through.
5.For the sauce, put the apples in a pan with the butter, water, vinegar and spices. Cover and cook until softened but chunky. Add sugar to taste.
6.Serve the pork cut into portions with the spiced apple sauce.
I served this dinner with;
roast potatoes – parboil and always use hot goose fat to get them really crispy
parmesan parsnips and sweet potatoes – parboil and dip in a mix of grated parmesan, flour and a little pepper, before roasting in olive oil
glazed turnips and carrots – via A Veggie Venture: “Wonderful” Glazed Turnips & Carrots ♥.
gravy and sage and onion stuffing – bisto, and paxo of course
roasted red onions, and some dijon mustard.