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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 here for an alphabetical index.  
     Artwork by Pauline as well. 
      2019   December   Orange and Marmalade Upside Down Cake
                                  (from Bridget Farrar) 
                November   Stuffed Butternut Squash
                October      Red Pepper Frittata with Prosciutto
                September  Broccoli Stalk Soup with Croutons 
                August       Lemon Posset
                July           Pizza
                June          Vegetable Rolls
                May           Pork Chops with Mustard 
                April          Salmon Fishcakes
                March        Smashed Potatoes
                                 Fried Peppers and Onion
                February    Lamb Cutlets with Flageolet Beans
                January     Almond Cookies  

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

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

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

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

     2009  December     Focaccia Bread    
               November     French Onion Soup and Shallot Tart
               October        Baking Potatoes
               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
               March           Nettle Soup and Winter Carrots     

      2008  November     Pumpkin Stuff 
               October        Cooking Apples
               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
               February       Cabbage Stuff 

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

   January 2019.  Almond Cookies.
   Happy new year to you all.
   As somebody who tries to eat gluten free, last year I gave you the recipe for polenta cake. 
   This year continuing the gluten free idea I have an almond cookie recipe.
   This recipe has been in my family for many years and I fondly remember eating these while still warm from the oven when I was younger.                
   Perfect with a cup of tea in the afternoon.
               125g soft salted butter
               100g golden caster sugar 
               150g self raising flour (gluten free)
               125g ground almonds
               2 tsp almond essence
               200g glacé cherries halved
               1 egg
               1 handful of whole almonds
               1. Put the oven on for 150 degrees and butter a baking sheet.
               2. Cream the butter and sugar until light and fluffy and then beat in the egg and almond essence.
               3. Add the flour, ground almonds and glacé cherries. 
                   Mix until it all comes together and makes a soft dough - you might need to add a drop of milk if a little dry.
               4. Take a teaspoon of dough, roll into a ball into your hands and place on the baking sheet - they don't really spread, so don't spread out.
               5. Flatten the balls a little and push an almond onto each cookie.
               6. Bake for approx. 30 to 35 minutes until pale golden.
               7. Remove them from the oven and cool.
   James Mallinder

     February 2019.   Lamb Cutlets with Flageolet Beans  (for 2)              
      This makes a nice change from the usual Sunday roast and is perfect for two. 
      If you have a problem finding tinned flageolet beans, then a three bean salad works just as well.
               4 - 6 lamb cutlets (depending on size and your appetite)
               A splash of olive oil
               400 g can of flageolet beans 
               I small onion, finely chopped 
               1 small carrot, quartered
               I garlic clove , finely chopped 
               A few sprigs of thyme 
               1 bay leaf 
               1 lamb stock cube
               A handful of peas
               Chopped parsley 
        Put two large soup bowls to warm. Add the olive oil to a frying pan and put on a high heat. 
        Put in the seasoned cutlets, seal on each side, turn down the heat and cook for approx 4 minutes per side. 
        When cooked to your taste, remove from the pan and put in a warmed soup bowl. 
        Cover in foil and rest. Meanwhile, put the stock cube in a pan and add 300 ml of boiling water. 
        Pour the beans into a sieve and rinse well. 
        Stir the stock cube until dissolved, add the onion, carrot, garlic, thyme and bay leaf. Simmer for 15 minutes. 
        Remove the carrot, dice and return to the pan. Remove the thyme stems and bay leaf. Add the drained beans and heat up. 
        Pour out any surplus fat from the frying pan then add the bean mixture. 
        Stir in the peas and parsley and re-heat. Remove the foil from the cutlets and pour the meat juices into the pan. Check seasoning.                
        Divide the beans between the soup bowls and top with the cutlets.  Serve.

   March 2019.   Smashed Potatoes.  Fried Peppers and Onion.

    1.  Smashed Potatoes.
     You can use any type of potato for this. Give them a good scrub and remove any grungy bits. 
     Cut into the usual size pieces, boil in salted water until just tender then drain. 
     Preheat the oven to 200 C / Gas 6.  In an oven proof frying pan or roasting tin, melt 1 oz butter per portion and fry a couple of cloves of sliced garlic. 
     Squash the potatoes until they are broken up, but not smooth. 
     Remove the garlic from the butter and turn the potatoes into the pan/tin.  Fold them over so the butter is mixed in.  
     Pour over some olive oil and season with salt and pepper. 
     Roast for 30 minutes to an hour depending on how brown and crispy you prefer. 
     One can ring the changes by adding chopped rosemary or topping with cheese. 
    2.  Fried peppers and onion.  The quantity given is enough for two.
     I was served this as a side dish in Mexico and thought it so tasty I'd try it at home. It makes a change from the usual vegetables. 
     Peel, top and tail a medium red onion, then cut lengthwise into medium slices.
     Heat olive oil in a frying pan and add the onions. Remove the stem and seeds from a red pepper (capsicum) and slice lengthwise. 
     When the onions have started to brown on the edges, add the sliced pepper and carry on until both are cooked but still al dente. Season to taste. 
     At this stage I added a dash of white wine and reduced it slightly as the original dish had some liquid.

   April 2019.   Salmon Fish Cakes (for 2)               
     These are very tasty and easy to make. I usually serve them with roasted sweet potatoes and mayonnaise. 
     Don't be tempted to use more salmon than potatoes as they won't keep their shape. 
          7 oz boned salmon fillet
          7 oz floury potatoes, peeled and cut up 
          2 desert spoons Worcester sauce
          1 desert spoon ready made English mustard 
          Whole meal or rye flour
          Olive oil 
          Salt and pepper
       Pre heat the oven to 200 C Gas 6 
       If you are going to cook roast sweet potatoes, put them in the oven.                
       Place the salmon in a pan with salted water and cook until done.  Remove, put on a plate and cool. 
       Rinse out the pan, add the potatoes and cook in salted water until tender. Drain and cool. 
       Remove the skin and fat from the salmon, pour away any liquid and flake with a fork. 
       Mash the potatoes, fold in the salmon, Worcester sauce and mustard. 
       Mix well and season. Divide the mixture into two portions and shape into cakes. 
       Put the flour onto a board and press the fish cakes in the flour until covered. 
       Heat a couple of dessertspoons of olive oil in a non stick frying pan and brown the fish cakes on both sides. 
       Line a baking tray with baking paper and carefully transfer the fish cakes to the tray. 
       Put in the oven and cook for 20 minutes.

  May 2019.  Pork Chops with Mustard   (for 2).
   I've adapted this from an old Nigel Slater recipe. Passing all the free range pigs on the way into Woodbridge reminded me what 
   marvellous pork we get in Suffolk and this is a very good way of using it. Serve with mashed or new potatoes.
               2 Pork Chops or Steaks
               2 tbls olive oil
               1 glass white wine
               100 ml double cream 
               1 dspn English mustard 
               1 dspn grain mustard  
               8 cornichons or cocktail gherkins, sliced
               Salt and pepper 
     Put 2 plates to warm.  Start to cook the potatoes. Season the pork .
     Heat the olive oil in a frying pan, add the pork, brown on both sides then turn down the heat and cook for 4 to 5 minutes per side depending on thickness. 
     Remove, put on a warmed plate, cover with foil and rest in a warm place. 
     Pour off any excess fat from the pan, turn up the heat and add the wine. 
     Reduce by half, turn down the heat, add the cream and stir in the mustards .
     Take off the heat. If you're making mash, do it now and keep warm. 
     Take the foil off the pork and pour the juices into the mustard sauce, add the cornichons and reheat. Season .                
     Plate the pork and potatoes. Pour the sauce over the pork and serve.                

  June 2019.  Vegetable Rolls (for 2).
     I bought a couple of Vegetable Rolls for lunch recently and thought, they must be easy to make, and so they were. 
     I just used vegetables that I had to hand but look forward to adding beans, leeks, courgettes or sweetcorn as they come into season.
               1/4 pack of puff pastry
               50 g mature cheddar cheese 
               1 dsp olive oil
               1 small onion  
               1 small carrot  
               2 tblsp swede
               2 mushrooms 
               1 Brussels sprout
               A handful of frozen peas
               1/2 vegetable stock cube 
               1/2 tsp cumin and fennel seeds
               1 dsp milk 
        Warm the olive oil in a saucepan and add the finely chopped onion.  Cook for 5 minutes then add the diced carrot and swede. 
        Slice the mushrooms and Brussels sprout and add to the pan.  Stir and continue to cook. 
        Dissolve the stock cube in a small cup of boiling water and add to the vegetables.  Add the peas. 
        Turn up the heat and cook, stirring occasionally, until the liquid has completely reduced and the vegetables are tender (approx..10 minutes) . 
        Put aside and allow to cool. 
        Add the grated Cheddar cheese and seeds.
        Pre-heat the oven to 200 C /Gas 6.  Take the pastry from the fridge, divide into 2, then roll out each piece so it measures 17 x 13 cm. 
        Spoon half the mixture along the centre of each piece of pastry, lengthwise. 
        Bring the back of the pastry up and push the vegetables in. 
        Brush milk along this top edge, then bring up the front of the pastry and make a tube. 
        Turn the roll over and pinch the edges together.  Brush with more milk and slash the top 4 times. 
        Place on a baking tray and bake for approx. 20 minutes until brown and crisp. 
        Serve with a crisp green salad. 

   July 2019.   Pizza (for 2) based on a recipe by Sarah Raven             
     If you like thin, crispy pizzas then this is the perfect recipe. It's worth buying a couple of circular 12 inch non-stick pizza trays 
     as the holes in the bottom help to make the pizza crisp. Use cheap mozzarella as once it's cooked, you won't notice the difference.              
     For the dough 
          150 g strong bread flour plus extra for dusting 
          1/2 tsp dried yeast
          1/2 tsp salt
          1 dessert spoon olive oil 
          Approx. 110 ml warm water
     For the tomato sauce 
          400 g can chopped tomatoes
          Olive oil
          1 small onion
          Basil leaves 
          Tomato purée 
     For the toppings 
          125 g mozzarella 
     Toppings of your choice
     Put the flour in a bowl, mix in the salt and yeast.  Measure out the water and add the oil to the jug. 
     Slowly add the mixture to the flour, stirring with a flat bladed knife. 
     The dough should be moist but not sloppy, and you may not need all the water. Scrape out the dough on to a well-floured worktop. 
     Using the knife and the scraper, fold the dough in on itself, adding flour, until it is not sticky and looks like bread dough. 
     Wash out the bowl, sprinkle in some flour then add the dough. 
     Cover in cling film and leave for an hour in a warm place.
     Meanwhile, make the tomato sauce.
     Finely chop the onion. Warm the olive oil in a good sized, non-stick pan and cook the onion until softened. 
     Add the chopped tomatoes plus half a can of water.  Cook on a high heat until completely reduced.  
     Add the finely chopped basil leaves and a good squirt of tomato purée.  Season.  Allow to cool. 
     Preheat the oven to 240 C Gas 8.  Oil the pizza trays.
     Scrape the risen dough back onto the worktop and roll in flour.  Divide in two. 
     Roll out thinly and carefully transfer to the pizza trays. 
     Thinly spread the tomato sauce on the dough (the amount of sauce is more than enough and the excess can be frozen for next time) . 
     Cut the mozzarella in two, then into smaller pieces and place around the pizzas. 
     Add toppings of your choice. We usually have spicy salami, anchovies, capers, olives and ham. Sprinkle with oregano and ground pepper. 
     Transfer to the oven and cook for 10 minutes or longer, until it's as crispy as you want.  Serve. 

    August 2019.  Lemon Posset   (for 4)               
     A friend made this for me last year. It was delicious and she said it was very easy to make, so here you are. It is quite rich so I've used small (120ml) ramekins. 
     You could always put a few slices of strawberry in first and pour the posset on top. 
       300 ml double cream 
       75 g caster sugar
       Zest and juice of 1 medium lemon 
     Put the cream and sugar into a heavy bottomed saucepan. Slowly bring to the boil, stirring with a wooden spoon and boil for 3 minutes. 
     Remove from the heat and stir in the lemon juice and half the zest.                
     Divide the posset between the four ramekins. 
     Cool, decorate with the remaining lemon zest, cover each pot with cling film , then put in the fridge for 2 to 3 hours or overnight.                
     Serve with almond biscuits (see recipe on Village Voices website here).

    September 2019.  Broccoli Stalk Soup and Croutons  (serves 2)              
   This month's guest chef is Will Palmer.

        (i)  Broccoli Stalk Soup

          300g of broccoli stalks (cubed, discarding the woody end)
          300ml of vegetable stock
          3 gloves of garlic
          1 onion (roughly chopped)
          Glug of oil
    Put the stalks, onion and crushed garlic into a saucepan and add a glug of oil. 
        Sauté on a low heat until the broccoli and onion soften.
        Add enough vegetable stock to cover the broccoli and simmer for 15 minutes.
        Season with a good pinch of salt and some pepper. 
        Blitz the mixture with a handheld blender until completely combined and add more stock until you end up with a consistency 
        that suits your preference (300ml makes a thick soup).
    (ii)  Croutons
            1 slice of bread, cut into crouton sized squares (I use burgen soya and linseed as it's low carb and has a low glycemic index)
            3 Tablespoons of seeds (I add one of sunflower, pumpkin and brown linseeds)
            Large glug of oil
    Add the oil to a frying pan and put on a high heat. 
        When the oil is hot, add the cubes and fry off the bread, turning the cubes so they get completely coated in oil. 
        Add more oil if necessary as the bread will soak it up quickly.
        Once the cubes looks like they have nice golden crispy surfaces tip them out in a bowl to serve later.
        Add the seeds to the frying pan and continue to fry them off, tossing them constantly until you start hearing them pop.
        Add to the bowl and sprinkle a pinch of salt over and mix through with a spoon.
        Add a spoonful on top of each soup serving and leave the rest on the table for people to help themselves.

    October 2019.   Red Pepper Frittata with Prosciutto  (for 2 - 4)               
     Served with a salad, this is a hearty lunch for two. Add some new potatoes and it will be enough for four. 
     The recipe comes from Sarah Raven's Garden Cookbook although I have made a few changes. The pepper and potato can be cooked before. 
               1 medium potato 
               1 red pepper 
               1 medium onion 
               1 tblsp olive oil 
               10 g butter 
               2 large eggs
               75 ml double cream 
               Freshly grated nutmeg 
               25 g prosciutto (I use Serrano ham) 
               35 g goats cheese
               10 g grated Parmesan cheese
               Chopped chives 
               Salt and pepper
       Heat the oven to 200C/ Gas 6.
       Roast the pepper until the skin blackens. Put in a small bowl and cover with cling film. 
       Leave a few minutes, then remove the skin and seeds. Cut the pepper into strips. 
       Dice the potato and boil until just tender. 

       Pre heat the oven to 180C/Gas 4.
       Heat the oil and butter in a 7 inch oven proof, non-stick frying pan. Add the finely chopped onion and cook until soft.
       Whisk the eggs with the cream, Parmesan, nutmeg, chives, salt and pepper. 
       Slice the ham and cut the goats cheese into pieces. 
       Add the potato, pepper and ham to the pan and arrange evenly. Pour over the egg/cream mixture. Top with the goats cheese. 
       Put the pan back on the hob and cook on a medium heat for a few minutes until it begins to set. 
       Put into the preheated oven and cook for 10 -15 minutes until it has browned on top. 
       Allow to cool slightly before serving.
       If you don't have an oven proof frying pan, cook on the hob for longer then put under a hot grill.

   November 2019.   Stuffed Butternut Squash   (for 2) 
     I've done really well this year with my butternut squash, so I've been trying some new recipes. This comes from Sarah Raven's Garden Cookbook. 
               1 medium sized butternut squash 
               Olive oil 
               Salt and pepper 
               1 tsp ground cumin seeds
               3 tbsp creme fraiche 
               3 tbsp chopped sage or chives
               2 tbsp grated Parmesan cheese
          Preheat the oven to 200 C / gas 6.
          Cut the squash in half lengthways.  Drizzle the cut flesh with olive oil and sprinkle with salt, pepper and cumin. 
          With the cut side upwards, cover in foil and bake on a tray for approx.. 45 minutes.                
          Prick it with a fork to check that the flesh is soft. 
          When cooked, take the squash from the oven and leave until it is cool enough to handle. Turn down the oven to 180C / gas 4. 
          Scoop out the seeds and stringy bits, and discard.  Scoop out most of the flesh and put into a bowl. 
          Mash with a fork and mix in the creme fraiche and most of the herb. 
          Check the seasoning and spoon back into the skins. 
          Scatter the Parmesan and the rest of the herbs on top, then bake in the oven for 15 minutes or until the top is brown and crunchy.

    December 2019.   Orange and Marmalade Upside Down Cake
     This month's recipe is from Bridget Farrar, who took the lovely photograph as well.
     With lots of delicious oranges, clementines and satsumas in season at the moment, this is a twist on the classic 
     pineapple upside down cake. 
     It makes a great dessert or afternoon tea treat.  It's also a good opportunity to use up the odd jar of homemade 
     marmalade you may still have in the cupboard from earlier in the year. 
     Best served warm with the Cointreau cream below; but ice cream or custard also works well.
     If citrus fruit is not your thing, substitute with plums, pears or apples. All work really well with the marmalade syrup.
            Ingredients/ Equipment
               18-20 cm diameter cake tin (NOT loose bottomed!).

               1 orange, or 2/3 smaller clementines thinly sliced and chopped into small pieces (enough to cover the base of your cake tin in a single layer).
               100 g orange marmalade
               2 tbs of golden syrup
               2 tbs whisky or sherry
               170 g self-raising flour.
               170 g caster sugar
               170 g of softened butter or margarine 
               3 eggs
               Few drops of vanilla extract 
               Grated zest of an orange
        Cointreau cream
               200 ml double cream
               Zest of an orange
               1 tbs of dark brown sugar 
               Cointreau to taste!! (I usually use a good glug).
               1. Grease the sides and base of your cake tin well with butter. Pre heat oven to 160 c/ gas mark 3. 
               2. In a small mixing bowl combine the golden syrup, marmalade and whisky/ sherry and pour onto the base of the cake tin. 
                   Arrange the chopped fruit on top of this. 
               3. Add all the remaining cake ingredients into a mixing bowl and whisk for approximately 2 minutes 
                   until all the ingredients are well combined and the mixture light and fluffy. 
               4. Spoon carefully over the fruit base making sure it is completely covered and even. 
               5. Place in the preheated oven and cook for approximately 35-45 mins until golden brown and springy to the touch. 
               6. While the cake is cooking prepare the cream. Place all ingredients in a bowl and gently whip until soft peaks are formed. 
                   Store in the fridge until ready to serve. 
               7. Allow to cool for 5 minutes and then run a knife around the inside edge of the tin, place a plate over the top of the tin and then invert carefully. 
                   Give the tin a little shake to help release the cake and lift of the tin. 
               8. Serve with the Cointreau cream on the side.