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, Vegan as shown.
2021 May Lemon and Ginger Cheesecake
April Simnel Cake
March Roasted Cauliflower
February Butter Chicken
January Braised Oxtail
2020 December Christmas Pudding Ice Cream
November Pumpkin Mac and Cheese (from Hannah Curry)
October Apple Strudel
August Smoked Salmon Roulé
July Ice Cream Cake
June Strawberry and Lemon Millefeuille
May White Beans with Garlic and Thyme
April Smoked Mackerel Pate
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 Recipes (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 2021. Braised Oxtail (for 4) from Nigel Slater's "The Kitchen Diaries". /
This is the perfect meal for a cold winter's evening. It is usually made the day before so any excess fat can be removed,
but if the oxtail is lean I make it the day I'm going to eat it. Serve with baked potatoes or mash.
800g - 1 kg oxtail pieces
1 tbsp plain flour
1 heaped tsp dry mustard
A thick slice of butter
Oil or dripping
2 large onions
2 large carrots
2 stalks of celery
4 garlic cloves
5 large mushrooms
2 tsp tomato purée
4 bay leaves
A few sprigs of thyme
A bottle of red wine (or beef stock and wine)
1 tbsp grain mustard
1 tbsp Dijon mustard
Put the flour and mustard powder in a shallow bowl and roll the oxtail pieces until they are coated.
Warm the butter and oil / dripping in a heavy based, lidded casserole.
Add the oxtail pieces and let them brown on each side. Peel the onions, trim the carrots and celery and roughly chop.
When the meat has browned, remove from the casserole and set aside.
Add a little more oil, then the vegetables and let them colour lightly.
Set the oven at 150C / Gas 2. Slice the garlic and the mushrooms and add to the pot along with the tomato purée.
Stir and cook for 5 minutes. Return the meat to the casserole, add the herbs.
Pour in the red wine. (I usually add 500 ml beef stock and just half a bottle of wine) .
Bring to the boil, take off the heat, cover with the lid and put in the oven.
Allow to cook for a good 3 hours, check half way through and give the mixture a stir.
If you are making it the day before, allow to cool and refrigerate. Add the mustards on reheating.
Remove the thyme stems and bay leaves. Check seasoning. Serve.
February 2021. Butter Chicken (for 4)
One of the things I've really been missing is going out to eat, particularly for Indian food. My favourite dish is Butter Chicken so I decided to start with that.
I've always been wary of cooking Indian food as it requires ingredients I don't normally use, but looking at my spice rack I realised I only had to buy a couple
of extra items.
Do try to use all the spices, as they give the dish its depth of flavour. The other useful aspect of this dish is that you can make it in stages and ahead of time.
I served it with brown basmati rice, flat breads and cucumber raita.
500g Chicken cut into bite size pieces
For the marinade:
100 g Greek yoghurt
1 clove garlic, chopped
1 tbsp fresh ginger, peeled and chopped
1 teaspoon each of : Garam masala, turmeric, ground cumin, red chilli powder and salt.
Mix the ingredients together and fold in the chicken pieces ensuring they are evenly covered by the marinade.
Cover and put in the fridge for a minimum of an hour or overnight.
For the sauce:
1 medium onion, finely chopped
1 clove garlic, finely chopped
400 g tin chopped tomatoes
5 cardamon seeds
1 teaspoon each of chilli powder, ground coriander, garam masala, turmeric, fenugreek leaves and salt.
2 tbsp cream
Use a heavy bottom pan that is large enough to contain the chicken at a later stage.
Melt 30g of the butter, add the onions and garlic and cook gently until soft.
Add the spices, apart from the fenugreek, and stir in for a couple of minutes.
Add the tomatoes, turn up the heat a little and cook for approx. 10 minutes until the sauce has thickened slightly.
Blitz in a liquidiser or use a stick blender. Return to the pan and stir in the cream and the rest of the butter.
Meanwhile you can make the cucumber raita. Peel, deseed and finely chop half a cucumber portion and mix with 200 g Greek yoghurt.
Add chopped mint in season. Refrigerate until needed.
Prepare the flat bread. Put 150g self-raising four in a bowl with half a teaspoon of salt.
Mix in approx. 140g Greek yoghurt until you have a dough. It shouldn't be sticky so add the yogurt carefully. Cover the bowl.
Half an hour before you are ready to eat, add 50g per person of basmati rice to a pan of boiling water and cook for 25 minutes. Re-heat the sauce.
Put plates to warm.
Take the chicken out of the fridge. Heat olive oil in a non-stick frying pan and add the chicken pieces covered in the yogurt mixture, individually,
until they have browned on both sides.
Cook in batches and then add to the sauce, with the fenugreek. Continue to cook on a low heat.
When the rice is cooked drain into a sieve then return to the pan and cover.
Melt approx 40g butter and add a sliced garlic clove. Take the flat bread dough and divide into four.
Dust the work top with flour and roll out the flat breads as thin as possible.
Heat a frying pan on the hob. Brush one side with melted butter and put the flat bread, butter side down in the pan.
Cook for a couple of minutes, pushing down with a spatula to ensure even cooking.
Brush the top surface with butter and flip the bread over and cook the other side. Keep warm while making the rest of the flat breads.
Check the sauce, I found I needed a little more salt. I also remember restaurant butter chicken to be sweeter, so I assume they add sugar as well, which I didn't.
You are now ready to serve.
March 2021. Roasted Cauliflower.
I've noticed a lot of recipes for roasted cauliflower recently, so I thought I'd give them a try. I was worried that the cauliflower would dry out
while roasting, but the secret is to coat it with plenty of oil and roast at a fairly high temperature.
Break the cauliflower into large florets and then cut into 1/2 inch slices. Line a baking tray with foil and preheat the oven to 200C /Gas 6.
Put the florets in a bowl and sprinkle generously with olive oil and a little salt. Ensure all the pieces are coated with oil. You can then add some flavouring.
Squeeze in some lemon juice, finely chopped garlic and lots of grated Parmesan.
Mix well. Or cumin seeds, ground coriander, turmeric and chilli. Or just some curry powder.
Make sure the cauliflower is evenly flavoured, then tip the florets onto the baking tray in a single layer.
Use another tray if you have to. Pour over any excess oil. Bake for 15 minutes, take out of the oven and turn the slices over.
Cook for another 10 to 15 minutes or until the cauliflower is tender. It should have caramelised nicely have lots of flavour and make an excellent side dish.
April 2021. Simnel Cake (8 portions)
I made my first Christmas cake last year and had marzipan left over, which I put in the freezer, and various packets of dried fruit. So I thought it would be
a good idea to use it all up and make a Simnel cake, the traditional cake for Easter. This is a much lighter cake than Christmas cake and is alcohol free.
112 g butter, softened.
112 g light muscovado sugar
112 self-raising flour.
240 g mixed dried fruit (I used sultanas, currants, raisins and chopped dates)
50 g glacé cherries, quartered.
20 g candied peel
Grated zest and juice of an orange
Grated zest of lemon
1 tsp ground mixed spice
400 g marzipan
Put the mixed, dried fruit in a small bowl and pour in the orange juice and zest. Leave for 3 to 4 hours, stirring occasionally.
Line a 7 inch cake tin with a cake liner. Pre heat the oven to 150C / Gas 2.
Divide the marzipan in two. Roll out one half and using the cake tin as a template, cut a circle.
Put the unused marzipan to one side.
In a large bowl, cream the butter and sugar until light, then beat in the eggs one at a time.
Mix in the flour and spice then the dried fruit, cherries, candied peel and lemon zest.
Spoon half the mixture into the tin, smooth it then place the disc of marzipan on top. Spoon the rest of the cake mixture on top and level the surface.
Place towards the bottom of the oven and bake for two hours. (If the top is getting too dark, cover with grease proof paper).
Remove from the oven and put on a wire tray.
After 15 minutes remove from the tin and allow to cool completely. Take the cake out of the liner.
Roll out the other half of the marzipan and cut into a 7 inch circle as before.
Brush the top of the cake with apricot jam, place the marzipan on top, push it gently down and crimp the edges.
Roll the remaining marzipan into 11, even sized balls.
Brush the top of the cake with egg white, place the marzipan balls around the edges and brush them with egg white.
Place under a hot grill for a couple of minutes until the top has turned golden. Do watch it carefully as this happens quickly.
May 2021. Lemon and Ginger Cheesecake. (6 portions)
This is a "no bake" version of cheesecake and is very easy to make. It will go well with strawberries when they come into season.
I'm specifying "Philadelphia" cream cheese as I've found that the supermarket versions are not firm enough to make the recipe work.
It freezes very well, just remove from the freezer an hour before required.
50 g butter
120 g ginger biscuits
100 ml double cream
140 ml Philadelphia light cream cheese
1 tbsp icing sugar
Juice of 1 medium lemon
Zest of 2 lemons
Put the ginger biscuits in a bowl and crush them to the size of breadcrumbs. Melt the butter in a pan and add the crushed biscuits, mixing well.
Grease a 7 inch, loose bottomed cake tin and line the base with baking paper.
Pour in the biscuit/butter mixture and, using the back of a spoon, press them evenly over the base of the tin.
Allow to cool, then chill in the fridge for half an hour.
Put the cream cheese in a bowl and mix in the zest of 1 lemon and the icing sugar. Whip the double cream, adding the lemon juice, until it is firm.
Fold the cream into the cheese and then spoon it onto the biscuit base. Level it off, ensuring that there are no air pockets. Return to the fridge for 2 hours.
To serve, run a knife around the edge of the cheesecake and carefully remove from the tin. Scatter the rest of the lemon zest over the top.