I was going to say ‘disaster’, but that would be an exaggeration.
Let me take you back to mid-November 2008. It was my 60th birthday, and Steph and I had planned a small dinner—just a handful of close friends—to celebrate with. I didn’t want a big party.
So we invited one of my closest colleagues at the International Rice Research Institute (IRRI) in Los Baños in the Philippines, plant physiologist Dr John Sheehy (with whom I shared the OBE in 2012), my second-in-command in the Office for Program Planning & Communications, Corinta Guerta, and Duncan Macintosh (IRRI’s Director for Development in my office) and his fiancée Cel (now Mrs Macintosh).
A week earlier, during our regular monthly shop at Alabang (47 km north towards Manila) we selected a nice looking complete beef tenderloin, perhaps 3-4 kg, which we placed in the freezer in readiness for the dinner party. I also chose a simple starter of delicious local king prawns, and asparagus spears and broccoli with the beef. Fresh mangoes and vanilla ice-cream (my favorites) completed the dessert.
We invited our guests to arrive around 6:30 pm, to enjoy a glass of champagne (or three) before dinner. I’d placed two bottles of Veuve Cliquot Brut on ice beforehand.
Anyway, I decided to leave the office a little earlier the day of my birthday, at 4 pm, to check on preparations at home (we lived on the Staff Housing gated community, just 10 minutes from the IRRI research center).
Imagine my horror when I found that our helper Lilia had not even taken the beef from the freezer. Just two hours before our guests arrived and we were faced with a frozen slab of beef. I had asked Lilia not to prepare everything too early. Although a fabulous cook, unless checked, she had the habit (tradition even) of preparing and cooking our meals way ahead. I also discovered that she had diced the asparagus into small pieces! This was not an auspicious start to my 60th birthday bash.
What to do? We initially thawed the beef under the hot water tap, then placed it in the microwave on the highest setting for several minutes. That at least thawed the beef to a couple of centimeters or so. Then I asked Lilia to brown the beef in a pan on the stove, thawing it even more, before placing it in a hot oven, wrapped in foil to cook for the next hour or so.
We sat down to prawns a little after 7 pm, and as we finished that course, I slipped into the kitchen to check on the beef, heart in mouth. Removing the foil, the beef was delightfully cooked on the outside, but what about the center? I prodded it with a fork. It was thawed, and the fork felt warm when I removed it. Taking courage in both hands, I gingerly sliced the beef in two. And, lo and behold, it was cooked to perfection: tender, juicy, and slightly pink in the middle. What a relief doesn’t quite capture my feelings just then.
Washed down with several bottles of Cabernet Shiraz or similar, and some digestifs to follow, this was a delightful way to celebrate my birthday. All’s well that ends well.