Book review: ‘Kitchen Revolution’

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kitchen revolution book“The Kitchen Revolution” is a cookery book written by Polly Russell & Rosie Sykes, it provides a year’s worth of delicious money and time saving recipes. It’s clearly evident just how much work and love has gone into the book just from the sheer size of it. Packed full of creative, tasty and manageable recipes even my mother-in-law could follow.

Format of the book
The book is extremely well laid out with an intro on how the system works, how the book is structured and the all the basics you need to get started. Broken down across 12 months of the year, each month is then broken down again into a block of 4 weeks and each day is labeled with names such as; Big meal from scratch, something for nothing and larder feast etc. At the start of each month you are given your shopping list and store cupboard essentials. It’s really easy to see what you have or haven’t got this way, making identifying and purchasing items is a whole lot easier.

Who would benefit from this book?

A must have for any busy family either stuck in a cooking rut or looking to cut down on cost and time. Whether you are working parents or stay-at-home parents, this book helps to inject some enthusiasm back into having to cook 7 days a week for your family. I found, just trying out new recipes liberating even though I class myself as a pretty good cook, I was bored cooking the same things week in week out on autopilot.

How can you buy this book?

Kitchen Revolution is available from Amazon, from £15 plus postage.

The recipes I tried were from the month of December, week 1

Beef with pickled walnuts, hasselback potatoes and cabbage with bacon:
I must admit, I did cheat a little on this one and I didn’t make the pastry case to encase the beef in to keep it tender. I like my meat really well done and I have a few OCD moments, kneading dough or getting my hands all dirty with food is one of my smaller quirksJ. The potatoes took a little time to slice halfway down so they fanned out when cooked; I found trying to stuff the bayleaf in between two wet, slippery potato slices a tad fiddly. The cabbage was delicious, cabbage and bacon? – can’t go wrong with that mix! A delicious meal and tons left over.

Beef tagliatelle:
Due to being poorly, I missed this meal out.

Sausages with fried potatoes and apples:
Loved, loved and LOVED the apples with sage. A scrummy accompaniment to the sausages and chard. I would never think to put apples with the sausages as I usually opt for a little bit of Branston pickle. The left over hasselback potatoes, sliced and fried were incredible and my lips (but not my hips) wished I had more left over. “Really crispy” as my mum kept mentioning throughout the meal. I managed to swipe a few from her plate by saying “what’s that over there” and pointing.

Leek and chicory gratin:
Long commute home, kicked of two defective trains, so after a 2.5 hr commute I was starving hungry. I had instructed my mum to follow the recipe to the letter and not add any of her own twists. I must say scrumptious, all bubbly with melted cheese over leeks and bacon. I actually think my husband would love this dish. Served with crusty bread and a green salad.

Warm haddock and chickpea salad
My FAVOURITE recipe so far, not only was it such chickpeas for kitchen revolution reviewa colourful dish but the flavours were a knock out. Capers, roasted red peppers, garlic, vinegar, lemon, coriander – all my favourite yummy ingredients. Easy to cook, easy to follow the recipe and delivered on massive flavor. Oh, I also had a pot belly after having two helpings!

Coq au vin:
Now, I defy anyone not like Coq au vin….masses left over for another meal. Utterly tasty and warming.

What I didn’t like
If I had to say one thing that I didn’t like about the book, and I must say I am struggling to find anything as it’s become such a kitchen staple for us now. But if pressed, and to give a fair review, I would have liked to have seen some photos. I eat with my eyes and I think some visual representation would have just capped off this wonderful book.