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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. 
    Either click on the month of the recipe or scroll down to the one you require. (Drawings by Pauline as well).
                                                                                                          2007 Recipes
                                                                                                   December     Red Cabbage
                                                                                                   October        Pickled Pears or Quinces
                                                                                                   August         Courgettes
                                                                                                   July              Potato and Broad Bean Salad
                                                                                                   June             Strawberries 
                                                                                                   May             Potatoes Lyonnaise                

December 2007.       Red Cabbage.               
        This is the one vegetable that benefits from long cooking and the result can be frozen.
    Ingredients (for 2 persons).

       1 medium red cabbage, shredded.
1 onion, sliced.
1 apple, peeled, cored and chopped.
A handful of currants or dried fruit.
1 dessert spoon of sugar, vinegar and olive oil.


Heat the oil in a pan and add the cabbage and onion. 
When they are coated in olive oil add a dash of vinegar.
Cover and cook on low heat for 15 minutes, checking that the cabbage is not sticking. Add the apples, dried fruit and sugar. If there is no liquid add a small amount of water or red wine - just enough to let it cook.
Simmer gently for at least an hour, checking occasionally.
Season and serve.
      If you want spiced braised cabbage, then add a clove and a piece of cinnamon stick with the dried fruit.  Remove before serving.              
      This is delicious with roast pork or left over goose.
      Red cabbage also pickles well and I always serve it with Lancashire hot pot or corned beef hash.

October 2007.         Pickled Pears (or Quinces).
       Fruit has done very well this year.  I've made enough jam to feed an army. The following recipe can also be used for quinces, although 
       they will need longer cooking.
       2lb firm pears, peeled, quartered and cored
       1 pint pickling vinegar (clear)
       2lb Demerara sugar
       8 cloves
       1 inch fresh ginger cut into matchsticks
       1 large stick of cinnamon
       Zest of lemon, peeled with a potato peeler into thin slices
    Place all the ingredients in a large saucepan. 
    Bring to the boil stirring continuously. 
    Simmer for about 20 minutes until the pears are transparent.
    Remove the pears and spices with a slotted spoon and layer in warm, sterilised jars. 
    Boil the syrup for a further 20 minutes, pour over the pears and seal jars.
      This is marvellous with a paté or cold meat.  The leftover syrup can be used to baste meat, glaze gammon or as a sauce for vanilla ice cream.

August 2007.         Courgettes.
       Make the best use of all those courgettes and tomatoes ready to be harvested from your garden during the summer !

       Courgettes do not freeze well and can only be used as a constituent of piccalilli or a mixed vegetable pickle.  However, there are many uses for these
       when fresh.  The following recipes use them in all sizes.

       Stuffed Courgettes (serves two).

       Take a large courgette and slice lengthwise.  Scoop out the flesh, brush the shell with olive oil and place outside up onto a baking tray into a pre-heated 
       oven at 180C gas mark 4 for 20 minutes.  Meanwhile, soften a chopped onion in olive oil and add a mixture of chopped tomatoes, mushrooms, olives, 
       parsley, basil and courgette flesh.

       Cook until tender and not watery.  Take courgette from oven and remove any moisture.  Fill with the vegetable mixture.

       Top with grated cheese or diced pepper salami.  Return to oven and bake for 20 minutes.

       Serve with new potatoes or salad.

       Courgette Flower Risotto.

       Make the risotto according to the instructions on a pack of Arborio rice.  Just before the risotto is cooked, add grated parmesan cheese and finely 
       chopped parsley.

       Take two or three courgettes per portion, with the flowers still attached, and carefully slice them lengthwise.  (If the flowers have finished, make up the 
       amount with small courgettes).

       Heat some olive oil in a frying pan, and stir-fry them until slightly brown.  Serve the risotto with fried courgette flowers on top.

       Courgette Salad

       Grate the courgette onto kitchen paper and squeeze out the excess moisture.  Put into a bowl and add chopped parsley, fresh basil and Hellmanns 
       (or other) mayonnaise.  Mix and season to taste.

       Can be used as a side salad or to fill fresh tomatoes.

July 2007.      Potato and Broad Bean Salad (serves two as a light lunch or starter).              
      Broad beans freeze well.  Blanch for 2 minutes. Drain and cool as quickly as possible.  Freeze in a single layer on a tray and then bag for the freezer.
      The following recipe also uses your lettuces and new potatoes.  It seems quite complicated, but the result is worthwhile.
     8oz new potatoes, washed and scrubbed
1lb broad beans in their pods
1 small round goats cheese
2oz smoked streaky bacon, diced
A few sprigs of parsley
Dressing: Olive oil, vinegar, salt and pepper
Crisp lettuce leaves, washed and dried.
Boil the potatoes in salted water until just tender.  
Meanwhile fry the bacon slowly until crisp.  Remove the bacon from the pan with a slotted spoon
and put in a mixing bowl.
Add the drained potatoes to the bacon pan and fry until brown. Pod the beans and cook until tender. Drain and add to bacon with the cooked potatoes. Chop the parsley and slice the goats cheese into chunks and add to the bowl. Make the dressing and pour it into the salad. Gently toss the salad.
Put the lettuce leaves on the plates and divide the salad mixture between them.

June 2007.        Strawberries
    June is the month for strawberries.  They retain their flavour in the freezer but tend to go soggy on defrosting so are best used in a summer fruit compote 
    or added to rhubarb crumble.  Freeze them in a single layer on a tray and then put in bags or juice them in a liquidiser and pour into small cartons for 
   The resulting juice is quite thick and can be used (with the addition of a little caster sugar and lemon juice) as a sauce for ice cream or mixed with fresh 
   orange juice to create a refreshing breakfast drink.
   The following recipe is easy and delicious.   Serves 4.

        ½ pint double cream
        2 oz meringues, coarsely crushed
        ¾ lb strawberries, roughly chopped.

Whip the cream until it holds its shape.  Fold in crushed meringues and chopped strawberries.
Spoon mixture into 4 glasses. 
Chill until firm - approximately 30 minutes. 
Decorate with small or halved strawberries and a sprig of mint. 

May 2007.       Potatoes Lyonnaise.

       I still have potatoes and onions from last year but they are beginning to sprout and need using up.  This recipe combines the two. 
       It’s a low cholesterol version of Potatoes Lyonnaise.

Serves four as a side dish.


1 large onion sliced
1½ lb. potatoes peeled and sliced
½ pint of vegetable or chicken stock
Olive oil


Lightly grease a shallow oven proof dish.
Layer the potatoes and onions in the dish seasoning with pepper (and salt if using home made stock).

Finish with a layer of potatoes.
Pour over stock. Cover dish with foil and bake in a pre-heated oven at 190 ºC (375 ºF, Gask Mark 5) for one hour.
Remove foil and brush top of potatoes with olive oil. Return to oven for a further half hour to brown top.

Garnish with parsley and serve hot.