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                                                                               FROM OUR COUNTRY KITCHEN
     For some time now, Pauline Austerfield has been publishing recipes in the Village Voices magazine, under the heading 'From Our Country Kitchen'.
     This is a chance to see them all.  They are shown below in date order - the most recent first. 
     Click on the month of the recipe that you require, or here for an alphabetical index.  
     Artwork by Pauline as well. 
      2018   April          Red Onion Marmalade
                March       Colcannon
                February    Celeriac, Apple and Walnut Salad
                January     Lemon Polenta Cake 

      2017   December  Chestnut, Apple and Onion Pie
                November  Parkin and Toffee Apples
                October     Courgette Soup with Boursin
                September Fig and Goats Cheese Focaccia
                August      Raspberry and Amaretti Cake
                July          Watercress Soup
                                Watercress and Orange Salad
               June          Gooseberry & Elderflower Pastries
                                Gooseberry Sauce
               May          Asparagus, Potato and Feta Salad         
               April          Rhubarb Syllabub
               March        Linseed and Treacle Bread
               February    Chicken Marengo
               January      Gratin of Pumpkin and Barlotti Beans

      2016  December  Chocolate Crunch Torte with Stem Ginger and Figs    
               November   Cinnamon Apple Cake
               October      Piccalilli
               September  Plum and Almond Pasties
               August       Spinach Tart
               July           Strawberry Cream Dessert 
               June          Cromer Crab Cakes
               April           Double Ginger Cake
               March        Blackberry and Apple Tarts
               February    Moules Marinière
               January      Tarte Tatin
      2015  December  Beetroot Fritters with Gravlax
               November  Stuffed Peppers
               October     Aubergines  -  Baba Ghanoush
                                                  -  Aubergine Chips
               September  Peperonata
               August       Peach Melba
               July           Onion Tart
               June          Strawberry and Cucumber Salad 
               May           Cauliflower Cheese with Leek
                                Cauliflower with Creme Fraiche. 
               April          Hot Cross Bun, Toffee and Banana Pudding
               March        Macaroons
               February     Lamb Hotpot
               January      Marmalade

      2014  December   Pumpkin and Chicken
               November   Broccoli Soup with Cheese
               October      Harissa paste (chillies)
               September  Courgette Frittata
               August       Gooseberry Fool
               July            Blackcurrant Cup Cakes and Jam.
               June           Lebanese Beetroot Salad
               May           Almond Biscuits
               April           Spring Vegetable Risotto
               February     Vanilla Cheesecake
               January       A Comforting Soup (poultry & veg.)
      2013  December   (Windfall) Apple and Quince Cake 
               November   Rice Pudding
               October      Pumpkin with Coconut
                                 Peppers and Prawns  
               September  Courgette, Tomato and Ricotta Bake
               July            Russian Redcurrant and Raspberry Pudding.
               June           Meringues.  
                              + Lemon Curd & Orange Parfait
               May            Banana and Carrot Cake 
               April            Rhubarb Muscovado Sponge
               March         Coq au Vin
               February     Celeriac and Walnut Remoulade    
                              + Caramelised Celeriac with Pancetta
               January       Candied Citrus Peel

      2012  December    Pumpkins and Squashes 2
               November     Bramley Apple Gingerbread
               October       Chicken Thighs with Sweet Chestnut Stuffing     
               September   Tomato with Goat's Cheese and Rosemary 
               August         Plum Tart
               July             Elderflower and Gooseberry Jam
               June            Broad Bean Hummus and Broad Bean Soup..
               May             Asparagus with Almonds
                               + Asparagus Pasta with Lemon
               April            Chocolate Orange Cake
                               + Marmalade Ice Cream
               February      Gratin of Beans and Bacon
                               + Baked Onions with Parmesan and Cream
      2011  December     Pumpkins and Squashes  
               November      Bolotti Beans with Sage and Borlotti Hummus
               October        Chaffcombe Apple Pudding and Peperoni alla Piemontese
               September    Greek Courgette Pie and a Courgette Side Dish 
               August          Pastry with Quark and Vegetable & Blue Cheese Tart
               July              Clafoutis 
               June             Wimbledon Cake 
               May              Pork with Rhubarb
               April              Nettle Rarebit
               March           Rocket and Potato Soup
               January         Pheasant with Apples

      2010  December     Roasted Pumpkin Soup
               November      Hotpot of Sausages and Apples 
               October         Poached Pears 
               September    (i) Half Tomatoes and (ii) Courgette Cake 
               August         Greek Salad and Feta, Potato & Rosemary Bread
               June             Elderflower Cordial
               May              Rhubarb and 'Heaven and Earth'
               April              Lemon Curd
               March           Rabbit and Apple Casserole
               January         Vegetable Soup

     2009  December     Focaccia Bread    
               November     French Onion Soup and Shallot Tart
               October        Baking Potatoes
               September    Damson Compote, Baked Figs, Blackberries & Apple
               August         Summer Fruit Trifle        
               July              Lettuce Soup 
               June             Samphire
               May              A Garden Salad (with Asparagus)
               April              Vegetable Shepherd's Pie
               March           Nettle Soup and Winter Carrots     

      2008  November     Pumpkin Stuff 
               October        Cooking Apples
               September    Courgette and Mint Soup
               August         Tomato Soup and Parsley Butter
               July              Mint Sauce and Pesto Sauce
               June             Asparagus Spears
               May              Ice Cream
               April             Leek and Potato Pies
               February       Cabbage Stuff 

      2007  December      Red Cabbage
               October         Pickled Pears or Quinces
               August          Courgettes
               July               Potato and Broad Bean Salad
               June              Strawberries
               May               Potatoes Lyonnaise

   January 2018.   Lemon polenta cake.
   Pauline Austerfield asked me to provide a recipe for the start of the new year and as your local cooking councillor.  I am pleased so share my favourite cake 
   based on a Nigel Slater recipe.  Not only a taste of summer for the middle of winter but it has the added bonus of being gluten free. 
   I like to serve this with creme fraiche which balances the lemon perfectly. 

         210 g soft salted butter 
         175 g caster sugar (I use golden)
         125 g ground almonds 
         150 g fine polenta
         100 g whole blanched almonds 
         1 teaspoon of gluten free baking powder 
         3 large eggs 
         Zest of two lemons (save juice for the syrup) 
    Ingredients for syrup
         Juice of two lemons
         125 g icing sugar 
   First line a 20 cm. loose bottom cake tin and grease the sides lightly with butter.   Put the oven on to warm to 180 Deg c/gas mark 4.
   Cream the butter and sugar until light and whipped.  In a separate bowl mix the ground almonds, polenta and baking powder.
   Beat one third of this dry mixture with the creamed butter/sugar mixture.
   Break an egg into a cup and lightly mix and then pour into the creamed butter/sugar mixture. 
   Continue in this pattern until you have used all the eggs and dry ingredients.
   Now beat in the lemon zest.
   Finely chop the whole almonds (by hand or with a food processor) and stir into the mixture. 
   If you feel the mixture is too dry add a dessert spoon of milk. Spoon into the prepared tin and bake in the oven for about 40 minutes. 
   The best way to see if the cake is cooked is the amazing aroma filling your kitchen, the cake will feel springy and be a golden brown.  
   Most importantly, it will have shrunk in the tin moving away from the cake tin sides. 
   You may also wish to use a cake tester which should come out cleanish.
   This is important - leave the cake in the tin and place the tin on a plate or wire cooling rack.
   Now make the lemon syrup. Simply place the lemon juice and icing sugar together in a sauce pan (a milk pan is best as it easier to pour) and boil, 
   Once the icing sugar has dissolved this is then ready. 
   Prick the top of the cake with a tooth pick then slowly pour the syrup over the cake making sure you do this slowly so it is absorbed.
   Once cooled remove from the tin and serve 
   James Mallinder

   February 2018.  Celeriac, Apple and Walnut Salad (for 2). 
    Many thanks to Bridget and James for their December and January recipes. 
    I've come home to find that all my stored fruit and vegetables have survived the winter and the salad leaves (rocket, mizuna, land cress, mustard etc.) are doing well. 
    The following recipe combines these into tasty and nutritious salad. 

         1 heaped tbls creme fraiche
         1 dsp virgin olive oil
         1 tsp Dijon mustard 
         1/2 tsp horseradish sauce
         3 oz celeriac 
         1 small eating apple
         6 walnut halves. 
         Salad leaves 
    Mix the creme fraiche, olive oil, mustard and horseradish sauce together. Season with salt and pepper. 
    Peel the celeriac and coarsely grate into a bowl.  Peel and finely slice the apple, chop the walnuts and add to the bowl. 
    Spoon in the dressing and mix well. 
    Wash and dry the leaves and put on plates. 
    Divide the celeriac salad between the two.   I served it with smoked ham. 

  March 2018.  Colcannon  (serves 4).
   Here's a recipe for St Patrick's Day on 17th March.  As with many classic recipes there are many different versions, but I used the vegetables I still had in the garden. 
   You can substitute kale for the cabbage and spring onions for the leeks and also change their proportions 
   .If you want a lower fat version, then steam the leeks and cabbage and omit the melted butter. 
               1 1/2 lb floury potatoes                
               6 oz Savoy cabbage 
               6 oz prepared leeks
               3 oz butter
               150ml milk
     Cook the potatoes in salted water until tender. Drain well. 
     Melt 1 oz of the butter in a pan, add the finely sliced leeks, saute gently with the lid on for 10 minutes, then add the sliced cabbage and cook for another 5 minutes. 
     Heat the milk, add to the potatoes with 1oz of the butter and mash until smooth. 
     Fold in the leeks and cabbage, mix well and season with salt and pepper. 
     Spoon into a heated serving dish, make a well in the centre and pour in the remaining melted butter. Serve.

  April 2018.   Red Onion Marmalade (for 3/4 small jars). 

   I've still got plenty of onions left over from last year so I decided to make red onion marmalade. It goes very well with cheese, ham and pate.    
   This version is from Sarah Raven's Garden Cookbook.               
        2 garlic cloves
               Sea salt and black pepper 
               4 tbls olive oil
               450 g red onions, finely sliced 
               4 tbls red wine
               4 tbls balsamic vinegar 
               1 tbls soft brown sugar
               A few sprigs of thyme
   Crush the garlic with some sea salt and heat the olive oil in a heavy based saucepan.  
   Add the onions and garlic, cover and sweat gently, without allowing them to brown for 20 minutes. 
   Stir every now and then. Remove the pan lid, add the red wine, balsamic vinegar and brown sugar, and simmer gently 
   until most of the liquid has evaporated, which will take about 15 - 20 minutes. 
   Add the thyme leaves, season to taste and cook for a further 5 minutes.  Put into warm, sterilised jars and cover. 
   Will keep in the fridge for a few weeks.