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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.
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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.)
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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
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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 *
25g Butter
400 ml Chicken stock
1 tbsp Flour
325 g can Sweetcorn
6 tbsp Creme Fraiche
700 g Potatoes cut into chunks
1 Egg
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
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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.
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April 2020. Smoked Mackerel Pate (for 2)
This will provide a light lunch or starter.
1 smoked mackerel fillet
1 tsp lemon juice
1 tsp hot horseradish sauce
1 dsp creme fraiche
Black pepper
Cucumber slices
A few parsley leaves
Salad
Toasted bread
Remove the skin and any bones from the mackerel fillet and tear into small pieces.
Using a fork, mash the fish to a smoother consistency.
Stir in the lemon juice, horseradish sauce and creme fraiche.
Season with ground black pepper.
Slice the cucumber on to kitchen paper and blot dry. Arrange the slices on 2 plates. Divide the pate and spoon onto the cucumber. Garnish with parsley.
Serve with salad leaves and toasted bread.
I always use Linseed and Treacle Bread (recipe on the Village Voices website).
As there has been a growing interest in vegetarian and vegan food we thought it would be useful to add this information to the list of recipes that have been in
previous editions of Village Voices. They are available on our website: www.villagevoices.org.uk.
On the home page, scroll down to 'From Our Country Kitchen' and click on the link.
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May 2020. White Beans with Garlic and Thyme (for 2)
The dearth of tinned beans on the supermarket shelves suggests that everyone now has plenty in their cupboards and are, no doubt,
wondering what to do with them. We already have several recipes on the Village Voices website:
Hotpot of sausage and apples
Gratin of beans and bacon
Lamb cutlets and flageolet beans
Rabbit and apple casserole
Vegetable soup
A comforting soup.
I also tried the following recipe recently with braised lamb shank.
White beans with garlic and thyme (for 2) from Sarah Raven's Garden Cookbook.
1 x 400g tin Cannellini beans
2 garlic cloves, thinly sliced
2 small onions, thinly sliced
2 tomatoes, halved
300 ml lamb stock
3 sprigs fresh thyme
Salt and pepper
Pre heat the oven to 180C / Gas 4
Pour the beans into a sieve and rinse well. Put the beans, garlic, onions, tomatoes, stock and thyme in an ovenproof pan.
Bring to the boil, cover then transfer to the oven and cook for 30 minutes. Add the salt and pepper and cook for another 10 minutes.
If you're using a stock cube you probably won't need to add any salt. Using a vegetable stock cube will create a vegan/vegetarian dish.
Beans are also good as salads. Rinse the beans well and put the sieve on kitchen paper to absorb any liquid.
Tip into a bowl and add olive oil or vinaigrette, chopped herbs, sliced cooked sausage or diced ham, quartered small tomatoes,
plenty of salt and pepper and mix well.
One of my favourites is Fagioli e Tonno, tuna and beans. Use Cannellini beans, well rinsed and dried.
Try to get the best tuna in olive oil. Put the beans in a bowl, add extra virgin olive oil, a squeeze of lemon juice, chopped parsley
and a small, finely sliced onion, salt and pepper.
Mix well and serve on a bed of sliced crisp lettuce. Top with pieces of tuna and more chopped parsley.
If you're not keen on raw onions then try chives.
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June 2020. Strawberry and Lemon Millefeuille (for 2)
This is surprisingly easy to make and looks very impressive.
For the filling :
150 ml double cream
35 g caster sugar
Zest of 1 lemon
Juice of 1/2 small lemon
80 g prepared strawberries , chopped small
For the pastry:
125 g puff pastry
Plain flour
Caster sugar
Icing sugar
Put the cream and caster sugar in a non-stick pan and bring to the boil, stirring constantly
Turn down the heat slightly and cook for 3 minutes.
Stir in the lemon zest and juice. Put aside to cool.
Pre heat the oven to 200 C, Fan 180 C / Gas 6.
Sprinkle your worktop and pastry with a dusting of flour and caster sugar and roll the pastry into a rectangle of 22 cm x 17 cm.
Scatter more sugar over the pastry.
Line a baking tray with non-stick baking paper and place the pastry on top.
Cover with another sheet of paper and another baking tray.
Weigh down the tray with a ceramic dish. Put in the oven and cook for 20 to 25 minutes until the pastry is golden.
Remove from the oven and slide onto a wire rack. Allow to cool.
Using a bread knife trim the pastry to a perfect rectangle then cut into three equal pieces, approximately 7 x 5 cm.
Divide the lemon mixture between two of the pastry pieces and top with the chopped strawberries.
Place one on top of the other and cover with the third piece. Gently push down.
Using the bread knife, carefully cut in two. Dredge with icing sugar and serve.
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July 2020. Ice Cream Cake (for 6-8)
If you are going to eat this all in one go then you can make it in a 7 inch cake tin. Otherwise use a freezer proof container with a lid,
capacity 800 to 900 ml.
30 g butter
1 dsp double cream
20 g caster sugar
30 g porridge oats
1 dsp flour
15 g chocolate, chopped
15 g hazelnuts, chopped
150 ml double cream
2 eggs, separated
2 dsp caster sugar
1/2 tsp vanilla extract
For the sauce
50 ml butter
70 g soft brown sugar
100 ml double cream
Pre heat the oven to 180 C / Gas 4.
Line a baking tin with non-stick paper.
In a saucepan, melt the 30 g of butter, add the 1 dsp of double cream, 20 g caster sugar, oats, flour, chocolate and hazelnuts.
Mix well then spread on to the lined baking sheet. Put in the oven and cook for 5 to 8 minutes until it starts to brown on the edges.
Remove from the oven and cool.
Line your cake tin / container with cling film allowing enough so it will cover the top as well. Crush the biscuit until it resembles crumble.
Sprinkle half the mixture on the bottom of the container.
Take 3 bowls, put the 150 ml cream in one, the egg whites in another and the yolks in the third.
Whisk the egg whites and add the sugar. Add the vanilla to the cream and whisk until it starts to thicken.
Whisk the yolks. Using a large spoon fold the egg whites into the cream and then stir in the yolks. Mix well.
Pour into the container then cover the top with the remaining biscuit crumble. Cover with the cling film and then lid, if you are using one.
Freeze for a couple of hours. Take out of the freezer 10 minutes before serving.
For the sauce, melt the butter in a pan, add the sugar and cook until the sugar has dissolved.
Let it bubble for a couple of minutes, then stir in the cream.
Continue to heat and the sauce will thicken.
Divide the Ice Cream Cake into portions and pour over the sauce. Any leftover will keep in the fridge or freeze.
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August 2020. Smoked Salmon Roulé (for 4)
This makes a tasty lunch or starter and is a good way of using lettuce.
5 slices of smoked salmon
200 g cream cheese
Half a cucumber
Lemon zest from 2 lemons
Chopped parsley to garnish
Plenty of lettuce (try to use a few varieties)
For the dressing:
100 ml cream
1 dsp white wine vinegar
1/2 tsp honey
1/2 tsp English mustard
Take half the cucumber, peel, de-seed and chop finely.
Put the cream cheese in a bowl and mix in one of the smoked salmon slices, finely chopped. Add the cucumber and the zest from one lemon.
Divide the mixture into four.
Spread onto each of the remaining smoked salmon slices and then roll up like a Swiss roll. Wash the lettuce and tear into pieces.
Dry thoroughly and put into a large bowl.
Pour the vinegar into a small bowl, mix in the honey and then the mustard.
Whisk in the cream. If you're using double cream you will have to add a dash of water.
Fold into the lettuce ensuring all the leaves are coated with dressing.
De-seed the rest of the cucumber and slice into match sticks. Divide the lettuce between four plates.
Put a salmon roll on top.
Scatter the cucumber around and garnish the rolls with parsley and the remaining lemon zest.
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September 2020. Ratatouille. (from James Mallinder)
As we near the end of summer courgettes and tomatoes are in abundance.
Always on the lookout of for recipes to use such great produce I turn to ratatouille.
For some reason it feels very 1970s along with prawn cocktail and chicken kiev, but is the perfect way so use up the abundance of great ingredients.
So easy yet so versatile and can act as a topping for jacket potatoes, mixed with pasta, served with rice or simply as a vegetable stew on its own.
Ingredients
2 small aubergines
4 small courgettes (or 2 medium)
2 peppers any colour (yellow and red are sweeter than the green)
4 large tomatoes
2 onions
400g tin of tomatoes
Worcestershire sauce
Oil for frying
Salt and pepper
1 Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices.
Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces.
Finely chop the onions.
2 Heat the oil in a flameproof casserole dish and add the onions. Cook over a gentle heat for 8-10 minutes, stirring occasionally,
until golden-brown and very tender.
3 Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes.
Stir in the peppers, some salt and pepper, a couple of shakes of the Worcestershire sauce bottle and mix well.
4 Loosely chop the 4 tomatoes and add to the casserole dish along with the tin of tomatoes.
5 Cover and cook over a very gentle heat for 20 minutes.
The beauty of ratatouille is there are no fast rules, add more courgettes and leave out the aubergine. No fresh tomatoes ? Then add two tins of chopped tomatoes.
It also freezes very well
Cllr James Mallinder
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October 2020. Apple Strudel (for 4)
I'm always disappointed by the strudel in patisseries as they are usually pale and soggy.
However, I love the combination of spiced apples and pastry so I thought I could do better.
I used my cooking apples, which are an early variety, not hard and sour. If you're going to use Bramleys,
I suggest that you wait until they are ripe. The first batch I made were for 4 portions and I kept two of them until the next day.
They were not as good as the first, but still a lot better than shop bought. Traditionally, sultanas are used but I preferred mixed, dried fruit. It's up to you.
270 g cooking apples, peeled and cored to give 180 g of apple.
40 g mixed, dried fruit/ sultanas
20 g soft brown sugar
1/2 tsp ground cinnamon
A pinch of ground nutmeg
4 sheets of filo pastry
40 g melted butter
20 g Demerara sugar
Flaked almond (optional)
Icing sugar
Chop the apple into small dice and put in a bowl. Add the dried fruit, soft brown sugar and spices. Mix well and leave for a couple of hours.
Line a baking tray with non-stick baking paper. Heat the oven to 200 C / Gas 6.
Lay a sheet of filo pastry on your work top, shorter edge towards you and brush with melted butter and sprinkle with Demerara sugar.
Place another sheet on top and brush with the butter and sprinkle with sugar.
Using a slotted spoon, take half the apple mixture and place it along the bottom of the pastry
allowing an inch or so at the sides. Roll up the pastry, like a Swiss roll, tucking the sides in. Brush with more butter and place on the baking tray.
Repeat with the rest of the pastry and apple. Scatter the flaked almond along the top of the strudels.
Put on the middle shelf of the oven and cook for 15 to 20 minutes until the pastry is golden brown. Remove with a fish slice and place on a wire tray.
When they are cool enough to handle, carefully cut in half. Dredge with icing sugar and serve with cream.
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November 2020. Pumpkin Mac and Cheese (Serves 4 ) by Hannah Curry.
Prim asked me to contribute a recipe this month, and as it's October I have a pumpkin Mac and cheese recipe.
It's a recipe I use all year round with other types of squash, but I love using this recipe in October with pumpkin, my favourite root vegetable!
1 small culinary pumpkin - skinned and chopped into small chunks
500g pasta
200g cheese (cheddar or a mix of cheese)
100ml double cream
1/2 tsp thyme
1/2 tsp rosemary
Salt and pepper
1 red onion
1 leek
2 cloves garlic
20g butter
Bacon lardons (optional)
Start by boiling the pumpkin until soft. I add herbs and salt whilst boiling. Once the pumpkin is soft drain and move to a bowl.
Chop up onion, leek and garlic. Melt the butter in a deep pan and add the onion.
Once the onion has browned a bit add the garlic and leek. In a separate pan fry the bacon till cooked.
Boil the water and add the pasta and cook al dente. Pre heat the oven to 180 degrees.
Add in the double cream and herbs to the bowl with pumpkin. Use a blender to blend all the ingredients till smooth.
Then add half the cheese and season with salt and pepper.
Add the cooked veg and bacon to the bowl. Move the pasta to a baking dish and add the sauce and mix.
Once mixed together, add the rest of the cheese and place in the oven for 15 minutes or until crispy.
Hannah Curry
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December 2020. Christmas Pudding Ice Cream (serves 4)
This is an easy way of using up leftover Christmas Pudding, or serve it as a lighter alternative after the main course. You can buy small (100 g) Christmas
Puddings which are perfect for this recipe.
Makes approx.. 8 scoops.
100 g cooked Christmas Pudding
200 ml double cream
3 eggs
1 dspn caster sugar
Grated zest of an orange and lemon
Crumble the pudding and chill in the fridge. Put a freezer proof container in the freezer.
Separate the eggs. Put the whites in a large bowl, whisk and add the caster sugar, continue to whisk until firm.
Pour the cream into a bowl and whisk until soft peaks form. Whisk the yolks in a small bowl.
Fold the Christmas pudding and zests into the cream and then add the yolks, then fold into the egg whites, mix well.
Remove the container from the freezer and pour the mixture in, making sure the fruit is evenly distributed. Cover and freeze for 2 hours.
Remove from the freezer 10 to 15 minutes before use.
I served it with Christmas Pudding Sauce from Nigel Slater's "Real Fast Puddings" .
175 g Christmas Pudding
30 g butter
30 g brown sugar
Juice of 1/2 orange
3 tblsp brandy
Crumble the pudding into a pan. Set over a low heat, then add the butter and sugar.
Mix in the orange juice and brandy with a wooden spoon and turn up the heat.
Allow to bubble for a couple of minutes, then pour over the ice cream.
I usually soften and scoop the ice cream onto a lined baking tray and return to the freezer in advance.
This means it won't melt too quickly when you add the hot sauce.
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