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
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
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
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
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
February Lamb Hotpot
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.
+ 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
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
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
July Potato and Broad Bean Salad
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
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.
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
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.