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 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.