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
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
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
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.
+ 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
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
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
July Potato and Broad Bean Salad
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.
1 Onion chopped
2 Leeks sliced
400 g Cooked turkey diced - leg / breast *
400 ml Chicken stock
1 tbsp Flour
325 g can Sweetcorn
6 tbsp Creme Fraiche
700 g Potatoes cut into chunks
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.