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.
2019 December Orange and Marmalade Upside Down Cake
(from Bridget Farrar)
November Stuffed Butternut Squash
October Red Pepper Frittata with Prosciutto
September Broccoli Stalk Soup with Croutons
August Lemon Posset
June Vegetable Rolls
May Pork Chops with Mustard
April Salmon Fishcakes
March Smashed Potatoes
Fried Peppers and Onion
February Lamb Cutlets with Flageolet Beans
January Almond Cookies
2018 December Mincemeat and Almond Tart
November Partridge and Quince
October Fig Chutney
September Cucumber & Celery Salad and Cucumber Raita
August Summer Fruit and Almond Cake
July Chard and Cheese Tarts
June Pea and Pancetta Farfalle
May Fried Red or Yellow Peppers (Capsicum)
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 2019. Almond Cookies.
Happy new year to you all.
As somebody who tries to eat gluten free, last year I gave you the recipe for polenta cake.
This year continuing the gluten free idea I have an almond cookie recipe.
This recipe has been in my family for many years and I fondly remember eating these while still warm from the oven when I was younger.
Perfect with a cup of tea in the afternoon.
125g soft salted butter
100g golden caster sugar
150g self raising flour (gluten free)
125g ground almonds
2 tsp almond essence
200g glacé cherries halved
1 handful of whole almonds
1. Put the oven on for 150 degrees and butter a baking sheet.
2. Cream the butter and sugar until light and fluffy and then beat in the egg and almond essence.
3. Add the flour, ground almonds and glacé cherries.
Mix until it all comes together and makes a soft dough - you might need to add a drop of milk if a little dry.
4. Take a teaspoon of dough, roll into a ball into your hands and place on the baking sheet - they don't really spread, so don't spread out.
5. Flatten the balls a little and push an almond onto each cookie.
6. Bake for approx. 30 to 35 minutes until pale golden.
7. Remove them from the oven and cool.
February 2019. Lamb Cutlets with Flageolet Beans (for 2)
This makes a nice change from the usual Sunday roast and is perfect for two.
If you have a problem finding tinned flageolet beans, then a three bean salad works just as well.
4 - 6 lamb cutlets (depending on size and your appetite)
A splash of olive oil
400 g can of flageolet beans
I small onion, finely chopped
1 small carrot, quartered
I garlic clove , finely chopped
A few sprigs of thyme
1 bay leaf
1 lamb stock cube
A handful of peas
Put two large soup bowls to warm. Add the olive oil to a frying pan and put on a high heat.
Put in the seasoned cutlets, seal on each side, turn down the heat and cook for approx 4 minutes per side.
When cooked to your taste, remove from the pan and put in a warmed soup bowl.
Cover in foil and rest. Meanwhile, put the stock cube in a pan and add 300 ml of boiling water.
Pour the beans into a sieve and rinse well.
Stir the stock cube until dissolved, add the onion, carrot, garlic, thyme and bay leaf. Simmer for 15 minutes.
Remove the carrot, dice and return to the pan. Remove the thyme stems and bay leaf. Add the drained beans and heat up.
Pour out any surplus fat from the frying pan then add the bean mixture.
Stir in the peas and parsley and re-heat. Remove the foil from the cutlets and pour the meat juices into the pan. Check seasoning.
Divide the beans between the soup bowls and top with the cutlets. Serve.
March 2019. Smashed Potatoes. Fried Peppers and Onion.
1. Smashed Potatoes.
You can use any type of potato for this. Give them a good scrub and remove any grungy bits.
Cut into the usual size pieces, boil in salted water until just tender then drain.
Preheat the oven to 200 C / Gas 6. In an oven proof frying pan or roasting tin, melt 1 oz butter per portion and fry a couple of cloves of sliced garlic.
Squash the potatoes until they are broken up, but not smooth.
Remove the garlic from the butter and turn the potatoes into the pan/tin. Fold them over so the butter is mixed in.
Pour over some olive oil and season with salt and pepper.
Roast for 30 minutes to an hour depending on how brown and crispy you prefer.
One can ring the changes by adding chopped rosemary or topping with cheese.
2. Fried peppers and onion. The quantity given is enough for two.
I was served this as a side dish in Mexico and thought it so tasty I'd try it at home. It makes a change from the usual vegetables.
Peel, top and tail a medium red onion, then cut lengthwise into medium slices.
Heat olive oil in a frying pan and add the onions. Remove the stem and seeds from a red pepper (capsicum) and slice lengthwise.
When the onions have started to brown on the edges, add the sliced pepper and carry on until both are cooked but still al dente. Season to taste.
At this stage I added a dash of white wine and reduced it slightly as the original dish had some liquid.
April 2019. Salmon Fish Cakes (for 2)
These are very tasty and easy to make. I usually serve them with roasted sweet potatoes and mayonnaise.
Don't be tempted to use more salmon than potatoes as they won't keep their shape.
7 oz boned salmon fillet
7 oz floury potatoes, peeled and cut up
2 desert spoons Worcester sauce
1 desert spoon ready made English mustard
Whole meal or rye flour
Salt and pepper
Pre heat the oven to 200 C Gas 6
If you are going to cook roast sweet potatoes, put them in the oven.
Place the salmon in a pan with salted water and cook until done. Remove, put on a plate and cool.
Rinse out the pan, add the potatoes and cook in salted water until tender. Drain and cool.
Remove the skin and fat from the salmon, pour away any liquid and flake with a fork.
Mash the potatoes, fold in the salmon, Worcester sauce and mustard.
Mix well and season. Divide the mixture into two portions and shape into cakes.
Put the flour onto a board and press the fish cakes in the flour until covered.
Heat a couple of dessertspoons of olive oil in a non stick frying pan and brown the fish cakes on both sides.
Line a baking tray with baking paper and carefully transfer the fish cakes to the tray.
Put in the oven and cook for 20 minutes.
May 2019. Pork Chops with Mustard (for 2).
I've adapted this from an old Nigel Slater recipe. Passing all the free range pigs on the way into Woodbridge reminded me what
marvellous pork we get in Suffolk and this is a very good way of using it. Serve with mashed or new potatoes.
2 Pork Chops or Steaks
2 tbls olive oil
1 glass white wine
100 ml double cream
1 dspn English mustard
1 dspn grain mustard
8 cornichons or cocktail gherkins, sliced
Salt and pepper
Put 2 plates to warm. Start to cook the potatoes. Season the pork .
Heat the olive oil in a frying pan, add the pork, brown on both sides then turn down the heat and cook for 4 to 5 minutes per side depending on thickness.
Remove, put on a warmed plate, cover with foil and rest in a warm place.
Pour off any excess fat from the pan, turn up the heat and add the wine.
Reduce by half, turn down the heat, add the cream and stir in the mustards .
Take off the heat. If you're making mash, do it now and keep warm.
Take the foil off the pork and pour the juices into the mustard sauce, add the cornichons and reheat. Season .
Plate the pork and potatoes. Pour the sauce over the pork and serve.
June 2019. Vegetable Rolls (for 2).
I bought a couple of Vegetable Rolls for lunch recently and thought, they must be easy to make, and so they were.
I just used vegetables that I had to hand but look forward to adding beans, leeks, courgettes or sweetcorn as they come into season.
1/4 pack of puff pastry
50 g mature cheddar cheese
1 dsp olive oil
1 small onion
1 small carrot
2 tblsp swede
1 Brussels sprout
A handful of frozen peas
1/2 vegetable stock cube
1/2 tsp cumin and fennel seeds
1 dsp milk
Warm the olive oil in a saucepan and add the finely chopped onion. Cook for 5 minutes then add the diced carrot and swede.
Slice the mushrooms and Brussels sprout and add to the pan. Stir and continue to cook.
Dissolve the stock cube in a small cup of boiling water and add to the vegetables. Add the peas.
Turn up the heat and cook, stirring occasionally, until the liquid has completely reduced and the vegetables are tender (approx..10 minutes) .
Put aside and allow to cool.
Add the grated Cheddar cheese and seeds.
Pre-heat the oven to 200 C /Gas 6. Take the pastry from the fridge, divide into 2, then roll out each piece so it measures 17 x 13 cm.
Spoon half the mixture along the centre of each piece of pastry, lengthwise.
Bring the back of the pastry up and push the vegetables in.
Brush milk along this top edge, then bring up the front of the pastry and make a tube.
Turn the roll over and pinch the edges together. Brush with more milk and slash the top 4 times.
Place on a baking tray and bake for approx. 20 minutes until brown and crisp.
Serve with a crisp green salad.
July 2019. Pizza (for 2) based on a recipe by Sarah Raven
If you like thin, crispy pizzas then this is the perfect recipe. It's worth buying a couple of circular 12 inch non-stick pizza trays
as the holes in the bottom help to make the pizza crisp. Use cheap mozzarella as once it's cooked, you won't notice the difference.
For the dough
150 g strong bread flour plus extra for dusting
1/2 tsp dried yeast
1/2 tsp salt
1 dessert spoon olive oil
Approx. 110 ml warm water
For the tomato sauce
400 g can chopped tomatoes
1 small onion
For the toppings
125 g mozzarella
Toppings of your choice
Put the flour in a bowl, mix in the salt and yeast. Measure out the water and add the oil to the jug.
Slowly add the mixture to the flour, stirring with a flat bladed knife.
The dough should be moist but not sloppy, and you may not need all the water. Scrape out the dough on to a well-floured worktop.
Using the knife and the scraper, fold the dough in on itself, adding flour, until it is not sticky and looks like bread dough.
Wash out the bowl, sprinkle in some flour then add the dough.
Cover in cling film and leave for an hour in a warm place.
Meanwhile, make the tomato sauce.
Finely chop the onion. Warm the olive oil in a good sized, non-stick pan and cook the onion until softened.
Add the chopped tomatoes plus half a can of water. Cook on a high heat until completely reduced.
Add the finely chopped basil leaves and a good squirt of tomato purée. Season. Allow to cool.
Preheat the oven to 240 C Gas 8. Oil the pizza trays.
Scrape the risen dough back onto the worktop and roll in flour. Divide in two.
Roll out thinly and carefully transfer to the pizza trays.
Thinly spread the tomato sauce on the dough (the amount of sauce is more than enough and the excess can be frozen for next time) .
Cut the mozzarella in two, then into smaller pieces and place around the pizzas.
Add toppings of your choice. We usually have spicy salami, anchovies, capers, olives and ham. Sprinkle with oregano and ground pepper.
Transfer to the oven and cook for 10 minutes or longer, until it's as crispy as you want. Serve.
August 2019. Lemon Posset (for 4)
A friend made this for me last year. It was delicious and she said it was very easy to make, so here you are. It is quite rich so I've used small (120ml) ramekins.
You could always put a few slices of strawberry in first and pour the posset on top.
300 ml double cream
75 g caster sugar
Zest and juice of 1 medium lemon
Put the cream and sugar into a heavy bottomed saucepan. Slowly bring to the boil, stirring with a wooden spoon and boil for 3 minutes.
Remove from the heat and stir in the lemon juice and half the zest.
Divide the posset between the four ramekins.
Cool, decorate with the remaining lemon zest, cover each pot with cling film , then put in the fridge for 2 to 3 hours or overnight.
Serve with almond biscuits (see recipe on Village Voices website here).
September 2019. Broccoli Stalk Soup and Croutons (serves 2)
This month's guest chef is Will Palmer.
(i) Broccoli Stalk Soup
300g of broccoli stalks (cubed, discarding the woody end)
300ml of vegetable stock
3 gloves of garlic
1 onion (roughly chopped)
Glug of oil
Put the stalks, onion and crushed garlic into a saucepan and add a glug of oil.
Sauté on a low heat until the broccoli and onion soften.
Add enough vegetable stock to cover the broccoli and simmer for 15 minutes.
Season with a good pinch of salt and some pepper.
Blitz the mixture with a handheld blender until completely combined and add more stock until you end up with a consistency
that suits your preference (300ml makes a thick soup).
1 slice of bread, cut into crouton sized squares (I use burgen soya and linseed as it's low carb and has a low glycemic index)
3 Tablespoons of seeds (I add one of sunflower, pumpkin and brown linseeds)
Large glug of oil
Add the oil to a frying pan and put on a high heat.
When the oil is hot, add the cubes and fry off the bread, turning the cubes so they get completely coated in oil.
Add more oil if necessary as the bread will soak it up quickly.
Once the cubes looks like they have nice golden crispy surfaces tip them out in a bowl to serve later.
Add the seeds to the frying pan and continue to fry them off, tossing them constantly until you start hearing them pop.
Add to the bowl and sprinkle a pinch of salt over and mix through with a spoon.
Add a spoonful on top of each soup serving and leave the rest on the table for people to help themselves.
October 2019. Red Pepper Frittata with Prosciutto (for 2 - 4)
Served with a salad, this is a hearty lunch for two. Add some new potatoes and it will be enough for four.
The recipe comes from Sarah Raven's Garden Cookbook although I have made a few changes. The pepper and potato can be cooked before.
1 medium potato
1 red pepper
1 medium onion
1 tblsp olive oil
10 g butter
2 large eggs
75 ml double cream
Freshly grated nutmeg
25 g prosciutto (I use Serrano ham)
35 g goats cheese
10 g grated Parmesan cheese
Salt and pepper
Heat the oven to 200C/ Gas 6.
Roast the pepper until the skin blackens. Put in a small bowl and cover with cling film.
Leave a few minutes, then remove the skin and seeds. Cut the pepper into strips.
Dice the potato and boil until just tender.
Pre heat the oven to 180C/Gas 4.
Heat the oil and butter in a 7 inch oven proof, non-stick frying pan. Add the finely chopped onion and cook until soft.
Whisk the eggs with the cream, Parmesan, nutmeg, chives, salt and pepper.
Slice the ham and cut the goats cheese into pieces.
Add the potato, pepper and ham to the pan and arrange evenly. Pour over the egg/cream mixture. Top with the goats cheese.
Put the pan back on the hob and cook on a medium heat for a few minutes until it begins to set.
Put into the preheated oven and cook for 10 -15 minutes until it has browned on top.
Allow to cool slightly before serving.
If you don't have an oven proof frying pan, cook on the hob for longer then put under a hot grill.
November 2019. Stuffed Butternut Squash (for 2)
I've done really well this year with my butternut squash, so I've been trying some new recipes. This comes from Sarah Raven's Garden Cookbook.
1 medium sized butternut squash
Salt and pepper
1 tsp ground cumin seeds
3 tbsp creme fraiche
3 tbsp chopped sage or chives
2 tbsp grated Parmesan cheese
Preheat the oven to 200 C / gas 6.
Cut the squash in half lengthways. Drizzle the cut flesh with olive oil and sprinkle with salt, pepper and cumin.
With the cut side upwards, cover in foil and bake on a tray for approx.. 45 minutes.
Prick it with a fork to check that the flesh is soft.
When cooked, take the squash from the oven and leave until it is cool enough to handle. Turn down the oven to 180C / gas 4.
Scoop out the seeds and stringy bits, and discard. Scoop out most of the flesh and put into a bowl.
Mash with a fork and mix in the creme fraiche and most of the herb.
Check the seasoning and spoon back into the skins.
Scatter the Parmesan and the rest of the herbs on top, then bake in the oven for 15 minutes or until the top is brown and crunchy.
December 2019. Orange and Marmalade Upside Down Cake
This month's recipe is from Bridget Farrar, who took the lovely photograph as well.
With lots of delicious oranges, clementines and satsumas in season at the moment, this is a twist on the classic
pineapple upside down cake.
It makes a great dessert or afternoon tea treat. It's also a good opportunity to use up the odd jar of homemade
marmalade you may still have in the cupboard from earlier in the year.
Best served warm with the Cointreau cream below; but ice cream or custard also works well.
If citrus fruit is not your thing, substitute with plums, pears or apples. All work really well with the marmalade syrup.
18-20 cm diameter cake tin (NOT loose bottomed!).
1 orange, or 2/3 smaller clementines thinly sliced and chopped into small pieces (enough to cover the base of your cake tin in a single layer).
100 g orange marmalade
2 tbs of golden syrup
2 tbs whisky or sherry
170 g self-raising flour.
170 g caster sugar
170 g of softened butter or margarine
Few drops of vanilla extract
Grated zest of an orange
200 ml double cream
Zest of an orange
1 tbs of dark brown sugar
Cointreau to taste!! (I usually use a good glug).
1. Grease the sides and base of your cake tin well with butter. Pre heat oven to 160 c/ gas mark 3.
2. In a small mixing bowl combine the golden syrup, marmalade and whisky/ sherry and pour onto the base of the cake tin.
Arrange the chopped fruit on top of this.
3. Add all the remaining cake ingredients into a mixing bowl and whisk for approximately 2 minutes
until all the ingredients are well combined and the mixture light and fluffy.
4. Spoon carefully over the fruit base making sure it is completely covered and even.
5. Place in the preheated oven and cook for approximately 35-45 mins until golden brown and springy to the touch.
6. While the cake is cooking prepare the cream. Place all ingredients in a bowl and gently whip until soft peaks are formed.
Store in the fridge until ready to serve.
7. Allow to cool for 5 minutes and then run a knife around the inside edge of the tin, place a plate over the top of the tin and then invert carefully.
Give the tin a little shake to help release the cake and lift of the tin.
8. Serve with the Cointreau cream on the side.