VILLAGE VOICES

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 for an alphabetical index, click here.

     We thought it useful to give more information on the recipes with regard to dietary requirements.  Many of the recipes can become vegetarian or vegan 
     if items are substituted or omitted. Please note that all salads, apart from Potato & Broad Bean, are vegetarian and all soups, apart from Cabbage & Bacon 
     and a 'Comforting Soup' can be vegetarian if vegetable stock is used. Cauliflower Cheese and Vegetable Shepherds Pie can be vegetarian if bacon is omitted.

        GF - Gluten Free.  V - Vegetarian, Veagn as shown. 
         
       2020   February     Vegetable Curry  -  V, Vegan
                 January      Turkey Pie (from James Mallinder) 

       2019   December  Orange and Marmalade Upside Down Cake
                                  (from Bridget Farrar) 
                November   Stuffed Butternut Squash  - V
                October      Red Pepper Frittata with Prosciutto
                September  Broccoli Stalk Soup with Croutons -  GF, Vegan
                August       Lemon Posset
                July           Pizza  - V
                June          Vegetable Rolls  - Vegan
                May           Pork Chops with Mustard 
                April          Salmon Fishcakes
                March        Smashed Potatoes
                                 Fried Peppers and Onion  - V, Vegan
                February    Lamb Cutlets with Flageolet Beans
                January     Almond Cookies (from James Mallinder)  -  GF 

      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  - V
                June          Pea and Pancetta Farfalle
                May          Fried Red or Yellow Peppers (Capsicum)     
                April          Red Onion Marmalade
                March       Colcannon  - V
                February    Celeriac, Apple and Walnut Salad
                January     Lemon Polenta Cake (from James Mallinder)  - GF

      2017   December  Chestnut, Apple and Onion Pie  - V
                November  Parkin and Toffee Apples - GF, Vegan
                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  - GF, Vegan
               February    Chicken Marengo
               January      Gratin of Pumpkin and Barlotti Beans  - GF, Vegan

      2016  December  Chocolate Crunch Torte with Stem Ginger and Figs    
               November   Cinnamon Apple Cake
               October      Piccalilli
               September  Plum and Almond Pasties
               August       Spinach Tart  - V
               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  - V
               October     Aubergines  -  Baba Ghanoush  - GF, Vegan
                                                  -  Aubergine Chips  - GF, Vegan
               September  Peperonata  - V, Vegan
               August       Peach Melba
               July           Onion Tart  - V
               June          Strawberry and Cucumber Salad 
               May           Cauliflower Cheese with Leek  - V
                                Cauliflower with Creme Fraiche. 
               April          Hot Cross Bun, Toffee and Banana Pudding
               March        Macaroons  - GF
               February     Lamb Hotpot
               January      Marmalade

      2014  December   Pumpkin and Chicken
               November   Broccoli Soup with Cheese
               October      Harissa paste (chillies)  - V, Vegan
               September  Courgette Frittata
               August       Gooseberry Fool  - GF
               July            Blackcurrant Cup Cakes and Jam.
               June           Lebanese Beetroot Salad  - GF, Vegan
               May           Almond Biscuits
               April           Spring Vegetable Risotto  - V
               February     Vanilla Cheesecake
               January       A Comforting Soup (poultry & veg.)
     
      
 
      2013  December   (Windfall) Apple and Quince Cake 
               November   Rice Pudding
               October      Pumpkin with Coconut  - V, Vegan
                                 Peppers and Prawns  
               September  Courgette, Tomato and Ricotta Bake  - V
               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 - V
               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     Squash Stew and Pumpkin Ragout  - both V, Vegan
               November      Bolotti Beans with Sage and Borlotti Hummus
               October        Chaffcombe Apple Pudding - GF  and 
                                   Peperoni alla Piemontese  -  V, Vegan
               September    Greek Courgette Pie and a Courgette Side Dish - V
               August          Pastry with Quark and Vegetable & Blue Cheese Tart - V
               July              Clafoutis 
               June             Wimbledon Cake  - GF
               May              Pork with Rhubarb
               April              Nettle Rarebit  - V
               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'  - GF, Vegan
               April              Lemon Curd
               March           Rabbit and Apple Casserole
               January         Vegetable Soup

     2009  December     Focaccia Bread  - Vegan    
               November     French Onion Soup and Shallot Tart  - V
               October        Baked Potatoes - V
               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  - V
               March           Nettle Soup and Winter Carrots     

      2008  November     Pumpkin Stuff (Pie, Soup and Parcels)  - V
               October        Baked Apples  - GF, Vegan

               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  - V
               February       Cabbage and Bacon Soup 

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

     January 2020.   Turkey Pie.
     Happy new year reader.
 
Prim has asked me to provide a recipe for January and as part of my responsibility at East Suffolk is waste collection, I thought I would offer a recipe for leftover turkey. Don't bin the unused meat but use it as the basis for a delicious pie .
In my household we seem to have a huge amount of turkey left over and often on the dry side. So the easy solution is Turkey Pie.
             Ingredients
               1 Onion chopped
               2 Leeks sliced 
               400 g Cooked turkey diced - leg / breast *
               25g Butter 
               400 ml Chicken stock 
               1 tbsp Flour 
               325 g can Sweetcorn 
               6 tbsp Creme Fraiche 
               700 g Potatoes cut into chunks 
               1 Egg 
            1   Pre-heat the oven to 180c. 
                 Melt the butter in a large sauce pan add the onion.  Cook slowly for 10 mins until soft then add the sliced leeks.
                 Keep cooking until leeks are softened . 
            2   Stir in the flour and cook for one minute then stir in the stock a little at a time. 
            3   Now add the diced turkey and sweet corn and simmer for 10 mins. 
            4   Add the Creme Fraiche and season. 
            5   Meanwhile, boil the potatoes until soft. Drain and mash and add an egg. - mix well 
            6   Spoon the turkey mixture into 4 individual pie dishes and top with the mash. 
            7   Place on a baking tray and bake for 20 mins until golden.
        This is a very relaxed recipe and you could easily add cooked mushrooms or cooked bacon, lardons or a handful of cheese to the sauce. 
        *No turkey?  Then substitute with cooked chicken. 
        Perfect on a cold January evening - 

        Cllr James Mallinder
             

   February 2020.  Vegetable Curry  ( for 2 )               
     This recipe started as a way of using up the butternut squash I had grown this year. I've added other vegetables to make it more interesting and tasty. 
         1 medium onion 
         1 tblsp olive oil 
         150 g prepared butternut squash 
         1/2 red pepper ( capsicum) 
         50 g cauliflower florets
         1 dsp curry paste ( I used Madras) 
         400 ml tin light coconut milk
         100 g brown basmati rice
          Put the rice in a pan with plenty of water, bring to the boil then reduce the heat and simmer for 25 minutes or until tender. 

          For the curry : 
          Heat the oil in a heavy bottomed pan and add the sliced onion . Cook over a medium heat until it's beginning to soften. 
          Add the cubed butternut squash, give the pan a good stir and continue to cook. After 10 minutes add the sliced red pepper. 
          Stir in the curry paste and cook for 5 minutes.  Pour in the coconut milk and half a tin of water. 
          Turn up the heat and cook for 10 minutes with the lid off the pan. 
          Add the cauliflower and continue until the liquid has reduced and thickened.  Add salt to taste. 
          Drain the rice in a sieve, return to the pan, put the lid on and leave for 3 minutes. 
          Divide the curry and rice between two plates and serve. 
         
          N B . The quantity of curry paste used will give a good flavour but will not be hot.