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Boyton, Capel St Andrew,
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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, Vegan as shown. 
   
       2021    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
                 September  Ratatouille
                 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
                                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 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
               August          Courgettes
               July               Potato and Broad Bean Salad
               June              Strawberries
               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:                
           50g butter
           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
     2 eggs
     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
     Apricot jam
     400 g marzipan 
     Egg white 
   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.