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.

9 comments:

Gloria Baker said...

This look really yummy!!! gloria

Lorraine @ Not Quite Nigella said...

That looks like such an interesting dish! I've never seen an Asian inspired roast like this! :)

Anonymous said...

The seasonings sound delicious. This would be a nice hearty dinner for cold weather. The chickens in the background of your first photo are cute!

Beth said...

It sounds delicious. I do love Thai-inspired dishes, and I'm looking forward to trying this one!

Cakelaw said...

Hi Jill, bought the chickens in a strange shop in Brissie years ago that only sold animal/bird ornaments, arranged by type of animal/bird. Not surprisingly, it wasn't with us for long, but I got some nice things while it was.

Conor @ Hold the Beef said...

Wow, an Asian roast? Very interesting indeed! I do so love a good roast, and should squeeze in a few more before summer is suddenly here.

Leslie said...

This sounds delicious! Isn't it wonderful how food brings back so many memories?

Nutmeg Nanny said...

Mmmm this looks delicious!

Anonymous said...

Clarissa cooked this roast on episode 2 of Two Fat Ladies. I haven’t cooked it yet but have cooked a lot of her and Jennifer’s recipes. I love the pheasant terrine, tomato supper pudding, peppers stuffed with eggplant and rabbit stew. Reading Clarissa’s autobiography helped lead me into the rooms of AA.