Saturday, September 25, 2010
Beef Will Moreland
Do you like roasts? I love roasts, as it reminds me of being ten years old. Every Sunday, my brother and I would go to Sunday School (initiated by me because I wanted to sing the cool songs and be in the church plays). When we came home, there would be Barbara Woodhouse on TV (as I wanted to be a vet specialising in dogs!), followed by Sunday roast. Mum usually made roast chicken, probably because this is what we liked the most, served with roast potatoes and gravy. It was a very comforting routine, and as a chubby, greedy ten year old, one that I adored.
Fast forward to today, and I still like a good roast. However, with my interest in exploring food, I like to branch out a little from the usual salt and pepper seasoned roast. I had a lovely piece of beef fillet living in my freezer for about a month, and flicked through my cookbooks to find something interesting to do with it. In the end, I settled on Beef Will Moreland from Sunday Roast by Clarissa Dickson Wright and Johnny Scott. Clarissa apparently once worked with Will, a talented violinist, and he gave her the recipe, which was originally meant for topside, but which Clarissa upgraded to beef fillet.
The flavours of Beef Will Moreland are Thai-inspired - coconut milk, chilli, ginger, lemongrass and coriander. Clarissa says that you can strain the sauce and reduce it, but she doesn't bother - and nor did I. I liked the chunky pieces in the sauce - it added texture and colour to the dish. You can find the recipe for Beef Will Moreland here.
Don't be put off by my rubbish photos. If you enjoy Thai-inspired dishes, I can highly recommend this dish.