Affronted by Recipes

Against my better judgement, on Sunday (Easter Day) I  cooked 2 recipes that were in the paper and I find that my long-held animosity to newspaper chef recipes is ...  FULLY JUSTIFIED! Yes! My poor family.

Firstly there was a silly recipe for fancy roast lamb. Look. I have cooked perfectly good roast lamb many and many a time, with no need for marinading it first in a ridiculous mixture of roughly torn mint leaves, vinegar, brown sugar and sliced onion. As you can probably imagine, this was NEVER going to work. Slices of onion take about 5 mins to cook, whereas lamb leg takes some 30 mins per pound. Thus smoke and a vile smell of burning soon emanated from the oven and the onion had to be removed and discarded. 

Don't tell ME those bits of onion have been in the oven as long as the lamb. They aren't even burnt.
This was the picture accompanying the ridiculous Lamb recipe.

The resulting lamb was just as nice as usual, but there was no HINT of mint in the flavour and the addition of costly vinegars and sugar was a pure waste of money. The pan was also ruined due to burnt-on sugar studded with incinerated mint and onion. The recipe had advocated lining the pan with foil but that is a stupid idea as you can then not make the gravy in the roasting pan, so I left it out. I also added some garlic, thank goodness, because the newspaper chef had forgotten (I presume) to put it in. Also the fool had forgotten to dictate the oven temperature, which did not really matter as I would have ignored his advice anyway. I was able to manipulate the heat as I pleased. "Do till Done" is the best way of cooking and is far more reliable than obeying some bossy idiot who has not cooked such a dish and is only trying to submit copy in order to get paid. Really the cookery pages in the Times are a wicked waste of paper and they get away with it most of the time because no-one in their right mind attempts these recipes.

Having suffered the repeated sounding of the fire alarm siren while the lamb was being cooked the family had more to assail them when I followed the lamb with a "Luscious Lemon Pudding" which far from being "a cross between a soufflé and sponge with a heavenly texture and gooey succulent base, intensely lemony, light and rich, good hot or cold, does not require cream with it" as claimed by the Times, was in fact a lump of burnt-topped, heavy, dry, dull-flavoured nasty cake which no-one wanted any of. And who can blame them? It was not for want of effort either. This recipe demanded that you 'microplane-zest 2 lemons or remove the zest in paper-thin sheets and chop small'. Not being in possession of a microplane-zester (or knowing what one is actually) I just scraped the lemon on the fine grater. It then made you separate 3 eggs and beat the yolks and the whites separately. Now look here, Times, I don't do THAT lightly I can tell you.  I'm a busy woman, with hymns to play and dishes to cover.*  The cost of beating yolks and whites separately is extremely high in human suffering, washing up, valuable drinking time, and various other amenities. The only recipe I am willing to beat yolks and whites separately for is Aunty Pat's Lemon Whip (trustworthy recipe with consistently excellent results). Finally, it was recommended that when cooked it should be turned out of the dish and served up side down. Remember that the recipe writer had claimed that this was a soufflé type of thing. She had either forgotten that by the time she got to the end of writing the recipe, or she does not understand what a soufflé  is or how it works. 

Certainly they are a forgetful lot the cookery writers. The lamb one, as mentioned, forgot to tell us what temp the oven should be. Often they list something in the ingredients which then never turns up in the method, or, in the method they suddenly say 'Stir in the beans' leaving you going 'Eh? What beans? How many? What sort?' etc. and proving thereby that the recipe has not been read through let alone tried out.  Also they are profligate and impractical, making you use about 30 different bowls and utensils etc. where one would do, and telling you to do pointless, impossible things which don't work. It is highly irresponsible, specially when people are so short of money and time.

The lemon recipe here described had the cheek to write at the end, "Make this and send a photo of the finished dish to food@thetimes.com". What a nerve! I will send them a picture of my fiasco if they like, but they won't thank me for it. Still, they ought to be confronted with the consequences of their instructions.

Fiasco, or Luscious Lemon Pudding? I think we all know the answer to that.

Menu for next Easter will be the usual Lamb Done till Done, and Aunty Pat's Lemon Whip. I can not think what got into me this year. 



*  reference to superhero 'Cling Film Arm'. Cling Film Arm has one of his forelimbs replaced surgically with a roll of cling film and leaps into kitchens going "Stand back, Ladies! I've work to do - dishes to cover."