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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. 

     When a book or author are mentioned in the recipe, permission has been obtained by giving acknowledgement.  
       2022    December   Luxury Fruit and Nut Mix  -  V
                  November    Pumpkin Soup (from Ann Youngs)
                  October      Blackberry Crumb Bars (from Ann Youngs)
                  September  Carrot and Courgette Crusty Bread (from Ann Youngs)
                  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
                 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 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 don’t 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 
         2 eggs 
         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 
             Olive oil 
             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. 

   September 2022.   Carrot and Courgette Crusty Bread (recipe from Ann Youngs)               
               300g wholemeal flour (or 100g wholemeal and 200g white)
               1 teaspoon baking powder 
               ¾ tsp bicarb. of soda
               pinch of sugar
               teaspoon dried thyme (plus extra for dusting) 
               one carrot, grated 
               one courgette, grated 
               175ml milk
               50g walnuts or other nuts of your choice 
               2 tbs mixed seeds
               salt and freshly ground pepper
               Preheat oven to 200 C/gas mark 6. Mix the dry ingredients in a large bowl with half the salt and set aside. 
               Squeeze the grated carrot and courgette to remove excess liquid and season with a little pepper. 
               Add the carrot and courgette and mix well. Make a well in the centre and pour in the milk, folding gently with a spatula. 
               Then stir in the seeds and nuts. Dust a little flour on a work surface and on a baking tray. 
               Turn the mixture out onto the surface and shape into a rough oval about 30cm in diameter. 
               Transfer the dough to the baking tray, score the top with a sharp knife and sprinkle with salt, thyme and seeds. 
               Lightly dust the loaf with flour and bake for 30 minutes or until it sounds hollow when tapped. 
               Leave it to cool on a wire rack before slicing or tearing. 
               Serve warm or cold and spread generously with hummus, unsalted butter or cream cheese.

   October 2022.   Blackberry Crumb Bars.   Recipe from Ann Youngs.             
    A recipe ideal for enjoying those blackberries growing in our hedgerows - but if it is too late for those, use any fruit you have, e.g.apples, pears, apricots. 
    Crumb bars can be eaten for breakfast, as dessert, or as bars for the children to take to school.
               1.5 cups of plain flour 
               1.25 cups of sugar 
               Half a teaspoon of baking powder 
               Pinch of salt 
               Half a cup of unsalted butter 
               1 egg yolk 
               2 cups fresh blackberries, or other fruit 
               1 tablespoon lemon juice 
               1 tablespoon cornflour 
               1. Preheat the oven to 375 degrees and grease a baking dish (8x8 inches). 
               2. Add flour, cup of sugar, baking powder, salt, butter and egg in a food processor and pulse until a crumbly dough. 
                   Mix by hand if saving electricity. 
               3. Add half this dough to the baking dish and press down. 
               4. In a large bowl, mix blackberries, lemon juice, rest of sugar and cornflour. 
               5. Spread this mix over the layer in the dish. 
               6. Add the remaining flour mixture over the top of the blackberries.                
               7. Bake for 30 - 40 minutes until golden brown. 
               8. Eat hot as dessert with cream/ice cream or custard or cool down in the fridge and then cut into squares to use as bars.

   November 2022.   Pumpkin Soup               
     It's that time of year again - the season of mists and mellow fruitfulness - and pumpkin soup is a quick, cheap, tasty dish to put on the table.
         2 tbsp olive oil
         2 onions, finely chopped
         1 kg pumpkin peeled and chopped
         700 ml vegetable or chicken stock
         150 ml double cream
          1. Heat the olive oil in a large saucepan and cook the onions gently for five minutes until soft.
          2. Add the pumpkin and cook for a further 10 minutes, stirring occasionally.
          3. Pour the stock into the pan and season to taste with salt and pepper.
          4. Simmer for 10 minutes.
          5. Add the cream, bring back to the boil, stirring again, and then blitz.
          6. Serve with croutons and/or crispy bacon bits.
             This soup will freeze for 2 months.

   December 2022.   Luxury Fruit and Nut Mix.     Recipe by Ann Youngs.               
     A lovely mix that makes a great nibble and a lovely Christmas present! 
               2 tbsp olive oil 
               1 level tbsp sea salt 
               1 - 2 tbsp soy sauce 
               1 tbsp sugar 
               300g mixed nuts of your choice 
               50g cranberries 
               sprig rosemary broken into pieces
               Heat the oven to 180C/gas mark 5. Mix the oil, salt, soy sauce and sugar in a bowl. 
               Add the nuts and rosemary and mix well. 
               Put the mixture on a lined baking tray and bake for 7 - 12 minutes.                
               Remove from the oven and add the cranberries. 
               Leave to cool. Serve or store.