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the website for Hollesley,
Boyton, Capel St Andrew,
Alderton and Shingle Street

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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. 
         
      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
                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 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.
   Ingredients 
               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 egg
               1 handful of whole almonds
   Method.
               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.
   James Mallinder

    
     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
               Chopped parsley 
        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
          Olive oil 
          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.