“Apricot Nectarine Crisp” from “Repertoire”

Kirstin: It’s September. Apricot season is well and truly done. The nectarines however, not so much so I thought I’d give this a go. I feel like I’m being super hard on this book, but that’s because all the recipes are ace. Also I have a sneaking suspicion that I will be making them again and again, so I’m investing time and thought into her whole process.

First off, she suggests putting the slices of fruit into a big bowl and mixing with the sugar and tapioca. Then transferring to a pie dish. I did all the mixing in the pie dish which worked fine for me. Also less washing up.

She suggests you have to bake this for an hour. It took 30 minutes in mine. Granted my oven is a little hotter than others, so if you are going to make this recipe (and I encourage you to give it a go) then just check the cooking times as you go along. I also didn’t use the nuts. But that’s just me.

Finally, I can already imagine how I will jazz this up with a little lemon juice mixed in with the fruit which is always a good sign I will be making this again. I guess I’m just going to have to dream about the jazzing up though as these may be the last few nectarines of the season. UNTIL NEXT SUMMER!

Advertisements
“Apricot Nectarine Crisp” from “Repertoire”

“Grilled Tahini Chicken” from “Repertoire”

Kirstin: OMG! WE adored this recipe so much. Miles and I almost demolished an entire chicken between the two of us. Perfect flavours of paprika and tahini combined with garlic and lemon juice. But here again, I went a little off piste. Jessica tells us to use a mortar and pestle and add various ingredients at different points. I just stuck the whole lot in a small blender. She also tells us to grill the pieces on a bbq. But it was a September evening in London, so I stuck the chicken pieces in the oven for a total of 40 minutes (at 200 degrees Celsius, turning them over halfway through) and then sticking them on the grill pan.

We LOVED IT. I don’t think I’ve ever cooked anything with tahini before for the children and I knew Miles would be more receptive. I was not expecting him to be THIS receptive. SO making this one again.

“Grilled Tahini Chicken” from “Repertoire”

“Summery Sausage Bake” from “Repertoire”

Kirstin: Oh how I loved this recipe. But how it took SO long to make! We already have a favourite tray bake sausage and potato meal from Bill Granger. So I was curious to see how this one was different. The addition of slightly smushed tomatoes and sweetcorn was definitely a good one. But would I make it again? I’m already thinking of how I could add some chilli to the potatoes while they fry in the pan, so quite possibly!

“Summery Sausage Bake” from “Repertoire”

“Panko Parmigiana Chicken Cutlets” from “Repertoire”

Kirstin: I have made many a breadcrumbed chicken in my time. But this was one of my faves. I loved the way she suggested having a wet hand a dry hand while dipping the chicken pieces. And also the ratio of parmesan to panko breadcrumbs was quite The Mood.

I served this with a deconstructed guacamole salad and some rice. Will I make it again? I would be daft not to!

“Panko Parmigiana Chicken Cutlets” from “Repertoire”

“Harissa and Honey chicken thighs” from “Repertoire”

Kirstin: We love harissa, so I was curious to see how to make it from this recipe. But, the red pepper I thought I had ordered in the shop, turned out to be a figment of my imagination. So I used already made harissa. To be fair, it was a Monday night and we didn’t need to make harissa.

I also baked this for 40 minutes, before sticking on our grill pan.

Ad it was SO good. I even have yummy leftovers which I am already looking forward to. I served it with flatbread and a crisp green salad. I have a really good feeling about this book…

“Harissa and Honey chicken thighs” from “Repertoire”

Cookbook of the Month, September 2019: Repertoire by Jessica Battilana

Maureen: How did you hear about this book then?

Kirstin: Well, as you know. We’ve both been struggling to find good new books at this time of the year.

Maureen: Indeed we have. But soon it will be pre-Christmas when all the goodies appear in the shops.

Kirstin: I cannot wait! But in the meantime I was browsing the Bon Appétit podcast and found this episode. I listened to it and thought the premise was really sound. 75 recipes that were tried and tested, with children in mind, but not necessarily. Also, the podcast is hilarious as they have a couple of the children of Bon Appetit writers talking about their parents and food.

Maureen: It looks like a good one for our teens.

Kirstin: I have to admit there is a little bit of that too. But really it feels like a cookbook I would like to have written.

Maureen: Plus, she’s from San Francisco, one of our favourite cities. Let’s give it a go then!

Cookbook of the Month, September 2019: Repertoire by Jessica Battilana