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.
When a book or author are mentioned in the recipe, permission has been obtained by giving acknowledgement.
2022 May Chicken and Chickpea One Pot.
April Parsnip Fritters - V
March Ricotta al Forno - V
February Hummus - Vegan
January Carrot and Ginger Soup with Toasted Pumpkin Seeds - V
2021 December Cranberry Tart with Hot Toffee Sauce
November Slow Roast Belly of Pork
October Spicy Arancini
August Pan-fried Sea Bass with Samphire and Broad Beans
July Courgette and Crab Tart
June Chicken and Asparagus Green Thai Curry
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 2022. Carrot and Ginger Soup with toasted pumpkin seeds ( for 4)
I decided to dig up all my carrots and turn them into soup before the mice got them. This is a lovely tasty soup and very warming on a cold January day.
500 g home grown or organic carrots
1 medium onion.
2 inches of fresh ginger , peeled and finely chopped
1 tbsp olive oil
500 ml vegetable stock
200 ml milk
A dash of double cream
A handful of pumpkin seeds
Heat the oil in a heavy bottomed pan and add the finely chopped onion.
Cook gently until translucent. Add the sliced carrots and the ginger, give a good stir and cook for five minutes.
Pour in the stock and simmer until the carrots are tender. Allow to cool slightly then liquidise until smooth.
Return to the pan , add the milk and reheat. Check seasoning.
Turn on the grill, put the pumpkin seeds in a flan tin in a single layer and when the grill is hot toast them until they begin to pop.
If you dont have a grill then you can heat them in a frying pan. Divide the soup between four warmed bowls.
Top with a dash of cream and the hot pumpkin seeds . If you are going to freeze the soup then do so before you add the milk.
Serve with Potato and Rosemary Bread or Focaccia, recipes for which are on the Village Voices website.
February 2022. Hummus (for 4).
Hummus can be made in a food processor but, since I don't have one I used a stick blender.
I found that this version is a lot more garlicky and lemony than shop bought.
400 ml can of chickpeas
2 tbsp extra virgin olive oil
2 large cloves of garlic
1 lemon, juice and zest
1 tbsp tahini
salt to taste
Flat breads and crudités.
Drain and rinse the chickpeas and put into a jug/bowl with 30 ml water.
Process until smooth. Peel and crush the garlic.
Add 1 tbsp olive oil, the lemon juice and zest, tahini and garlic to the chickpeas and blitz until smooth.
Add more water if required. Season to taste.
Divide between four dishes, make a well in the centre and pour on the rest of the olive oil.
Serve with crudités, flatbread, olives or toasted sunflower seeds.
March 2022. Ricotta al Forno (from Sarah Raven's Food for Family and Friends) Serves 6.
A lovely light lunch using fresh spring herbs. If you can find wild garlic leaves then substitute them for the herbs. Serve with a crisp green salad and bread.
150 g freshly grated Parmesan
2 handfuls of fresh basil
Handful of mint
Handful flat- leaf parsley
500 g fresh ricotta cheese
120 ml double cream or Greek yogurt
Salt and pepper
100 g pine nuts, dry fried or toasted (optional)
12 black olives, stoned and chopped (optional)
Preheat the oven to 190 degrees C / Gas mark 5.
Grease a 30 cm spring form cake tin, or oven proof non-stick frying pan, with butter, then coat the buttered surface with a little grated Parmesan.
Put the herbs into a food processor with half the ricotta and half the cream.
Blend until bright green. Add the rest of the ricotta and cream and, with the machine still running, add the eggs one by one. Transfer to a large bowl.
If you don't have a food processor then blitz the herbs and half ricotta/cream with a handheld blender, transfer to a bowl and whisk in the rest of the ingredients.
Season with salt and pepper, fold in the remaining Parmesan and pine nuts (if using).
Spoon the mixture into the prepared tin / pan and spread the olives (if using) over the top.
Bake in the oven for 20 minutes. It should rise slightly and have a brown crust, but the centre should be soft. Serve immediately.
April 2022. Parsnip Fritters.
Sometimes it's nice to have a change from potatoes with your meal, so when I saw this recipe from Nigel Slater, I thought I'd give it a try.
To make two fritters use 250 g of prepared parsnip and cut them into small, approx. 1-inch, square pieces.
Steam them for 10 minutes until they are tender. Remove from the steamer with a slotted spoon and dry on kitchen paper.
Either mash in a food processor or by hand. Season well with salt and pepper. I added chopped parsley, Nigel Slater adds cooked streaky bacon, chopped small.
Form into two patties. Sprinkle with wholemeal flour until both sides are covered.
Put on a plate in the fridge for half an hour. Heat olive oil in a non-stick frying pan, carefully add the fritters.
Cook for five minutes until brown and crispy, then flip over and cook the other side.
They were delicious with the pan-fried lemon sole and samphire and would make a tasty addition to a vegetarian meal.
May 2022. Chicken and Chickpea One Pot (for 2)..
A recipe for our times; economical, nutritious, and tasty. I just used what I had to hand but you could add mushrooms, green beans and peas or sweetcorn.
1 skinless chicken breast
1 medium onion
1 medium carrot
1 stick of celery
A dash of wine (optional)
1 chicken stock cube
400 ml tin of chopped tomatoes
400 ml tin chickpeas
1 bay leaf
A handful each of parsley and basil
Heat a tablespoon of olive oil in a deep sided frying pan and add the finely chopped onion.
When beginning to soften add the thinly sliced carrot and celery.
Cook for 10 minutes, stirring to ensure they don't burn.
Slice the chicken breast across into 8 or 9 pieces. Push the vegetables to one side in the pan and add the chicken (you may need more olive oil).
Sear the chicken on both sides. Dissolve the stock cube in approx. 300 ml boiling water.
Add the wine to the pan, if using, and then the stock, tomatoes, and bay leaf.
Turn up the heat and cook for 20 to 25 minutes, stirring occasionally,
until the liquid has reduced, and the carrot is done.
Drain and rinse the chickpeas, add to the pan with the chopped herbs.
Reheat, remove the bay leaf, and check the seasoning. Serve.