Spitting on Bonfire Night
Bonfire Night for me is somewhat of a novelty. Growing up in Australia we were of course taught about Guy Fawkes at school, but any event involving a bonfire itself was a rare and fearful experience. You must understand that our very different climate has quite different dangers - for much of the year fires in any shape or form are banned and punishable by large fines or imprisonment. Let alone the real fear of a bushfire, which can start from a careless flick of a cigarette from a car window. So any natural pyromanic tendencies of mine have been stamped on, suppressed, had a woolen rug thrown over, rolled across the ground and extinguished.
Since moving to the UK however this has been one more thing I've had to learn to let go. My other major one has been retraining my brain so that when I'm walking through the countryside and hear rustling in bushes I don't think 'Oh my God it's some kind of animal or insect that's going to kill me!', but rather 'Oh, it's some kind of animal that is probably delicious!'
So it was with a kind of childish relish that I was able to enjoy last night's Bonfire Night. The garden team here at RC set up a lovely bonfire in one of our fields and last night we welcomed almost 60 guests to come and see it lit and sit down to a 4 course meal.
To fit in with the fiery (firey?) theme, the main course was lamb on the spit. One of our own, a Texel x Dorset Down, we set up the spit late morning, lighting the fire below and stoking it. Meanwhile we made a mix of ground fennel seeds, coriander seeds, garlic, salt, pepper and olive oil and rubbed it all over the meat, inside and out, then stuffed the cavity with a great branch of rosemary. The lamb was then lifted onto the spit and left to be turned occasionally for the next 7 hours or so. It was a fabulous sight. By the time our guests arrived in the evening you could see its charred golden skin by the light of the fire and smell the cooked meat mixed with the rosemary, herbs, and the smoke. The occasional drop fat dripped from the carcass and spat into the flames below.
Once Pete had welcomed all the guests, it was time for the main attraction of the lovely bonfire. There's something quite primal about the lighting of a fire, especially a large one. It's mesmerizing watching it spark, the flames catching and the whole thing going up so powerfully.
After a quick sparkler (no fireworks on account of the animals I'm afraid) it was back to the barn for the feast. Pheasant and chorizo with parsnip puree and watercress, mussels with cider, leeks and cream then the main course of the spit lamb.
I'm satisfied that my new English half is emerging. Bonfires? No problem, small risk of bushfire here! Rustling in bushes? (Pheasant or lamb anyone?) Delicious!
Nonie x
