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FROM OUR COUNTRY KITCHEN
For some time now, Pauline Austerfield had 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.
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2023 November Cinnamon Roast Almonds
October Clementine Cake
September Sagebrush Chicken
August Padron Peppers
July Elderflower Champagne
June Elderflower Drizzle Cake (recipe from Diane Clouting)
May Rhubarb Lemonade Concentrate
April Potato Scones
March Welsh Rarebit with a difference.
February Brussel Sprouts, Bacon and Pine Nuts
January Snowballs
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
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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
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January 2023. Snowballs (recipe by Ann Youngs)
If you have a sweet tooth, not much time and a few basic ingredients in your cupboard, this recipe will satisfy on all fronts!
My mother used to make them when we were small and I loved them.
Ingredients
1 cup porridge oats
1 cup coconut
1 ounce butter or margarine
2 ounces of sugar
Dessert spoonful of cocoa powder
Dessert spoonful of milk
Method
Melt the margarine or butter in a saucepan, add all ingredients and mix well. Pour a cup of coconut into a bowl.
Roll a spoonful of the mixture in your palms and cover with coconut.
Leave to set and then enjoy!
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February 2023. Brussel Sprouts, Bacon and Pine Nuts (recipe from Ann Youngs)
More Brussel sprouts!
You may think you had enough of these during the Christmas season but try this version, either as an accompaniment to meat or as a meal in itself.
Ingredients
Brussel sprouts (8-10 per person)
Bacon (2 slices per person)
Pine nuts (tablespoon per person)
Olive oil
Seasoning to taste
Method
Boil the sprouts until just cooked. Cut in half and set aside.
Cut bacon rashers into small pieces and fry until lightly crisp.
Add sprouts and pine nuts and fry until both are browned.
Heap on a plate, season to taste with pepper and enjoy!
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March 2023. Welsh Rarebit with a difference (recipe from Ann Youngs)
Welsh Rarebit is a dish consisting of a hot cheese-based sauce served on toast.
The original 18th century name of the dish was Welsh Rabbit, which was renamed because it contains no rabbit.
This is a somewhat luxurious version, so treat yourself!
Ingredients (serves two)
2 slices buttered toast
2 slices bacon
1 cooking apple, peeled and sautéed
Sauce:
10 g butter or margarine
10 g flour
50 g grated cheese
125 ml milk
Seasoning to taste
Pinch of mustard
Method
Mix butter/margarine, cheese, milk, seasoning, flour and mustard in a pan to create the sauce.
Heat through, stirring well.
Fry or grill the bacon until crisp.
Add the apple, then bacon and then the sauce to the toast.
Consider sprinkling cinnamon on top, then grill until golden brown.
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April 2023. Potato Scones by Ann Youngs
A blast from my Scottish past. I remember fondly eating these for breakfast on cold Sunday mornings and what a good way to eat local produce, i.e. potatoes!
An alternative and somewhat indulgent way to eat them is to make them into a warm 'cheese sandwich' which is delicious!
Ingredients
200g cooked potatoes
Small piece of margarine or butter
50g flour
1 level teaspoon salt
Pinch of baking powder
Method
1. Mash the potatoes while still hot with the margarine and salt.
2. Mix baking powder with the flour.
3. Work both together until you have a pliable dough
4. Roll out thinly and cut into circle or triangles, prick lightly and place on a hot griddle.
5. Cook for 3 mins on each side before eating in the way of your choice.
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May 2023. Rhubarb Lemonade Concentrate by Ann Youngs.
A friend shared her recipe for this refreshing drink and as rhubarb takes hold in my garden, I am reminded of how refreshing it is and how quick to make.
Ingredients
8 cups of rhubarb chunks
2 cups sugar (or more if you want it sweeter)
2 lemons
Method
Cut the lemons roughly into 8 pieces, discard the pips and blitz until ‘mushy’.
In a large saucepan place all ingredients and bring to the boil.
Reduce the heat and simmer, stirring until the sugar is dissolved and the rhubarb is breaking up.
Remove from the heat and strain through a fine sieve, pressing out the liquid.
Leave to cool.
To serve, add 3 – 4 parts water, soda or tonic water (my favourite) to 1 part concentrate.
Garnish with a slice of lemon and/or mint if desired.
Store the concentrate in the fridge for no longer than 3 weeks or freeze in small containers so it can be easily reconstituted.
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June 2023. Elderflower Drizzle Cake (recipe from Diane Clouting)
Ingredients
Cake
225 g butter or margarine
225 g castor sugar
4 large eggs, beaten
225 g self-raising flour
Zest of 1 lemon
Warm water
Drizzle
Juice of 1 lemon
100 ml elderflower cordial
2 tbs castor sugar
Method
Whisk butter/margarine and sugar until light and fluffy.
Add eggs, gradually beating well. Add 2 tbs flour with last of eggs.
Fold in remaining flour and lemon zest. Add 2 tbs warm water and spoon mixture into a lined 9 inch tin.
Bake at 180 degrees for 45 – 50 minutes until firm and golden.
Prick all over and when cooler, pour over juice and elderflower drizzle.
Sprinkle with a little sugar and enjoy !
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July 2023. Elderflower Champagne (recipe from Ann Youngs)
Hopefully there are still elderflower blossoms to be found... if not, save this for next year! A truly delicious, refreshing non-alcoholic drink.
Ingredients
2 - 3 heads of elderflower
1 lemon (squeezed and sliced)
75 gms sugar
4 litres water
2 tbs white wine vinegar
Method
1. Put all ingredients into a large container and leave for 24 hours.
2. Strain and bottle in screw top bottles.
3. Store the bottles on their sides and leave for two weeks.
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August 2023. Padrón Peppers.
These peppers can be bought at Sainsburys in Ipswich.
Ingredients
10 oz Padrón peppers
¼ cup olive oil
Flaky sea salt
Method
1. Rinse and dry the peppers thoroughly.
2. Heat the olive oil in a pan at high heat until very hot but not smoking.
3. Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don’t let them burn but give them time to soften completely.
4. Remove the peppers from the pan and place them on a plate.
5. Sprinkle generously with sea salt and enjoy.
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September 2023. Sagebrush Chicken. Recipe from Jean Garnham.
This recipe comes from Amarillo, Texas
For the chicken:
1 oz plain flour
2 lbs (900g) chicken joints
1 fl.oz (25ml) oil
Mix 1oz flour, sage, black pepper and salt in a plastic bag and toss the chicken joints in it until well-coated.
Heat oil on medium heat and brown chicken, turning often until it's almost cooked.
Place in a deep dish.
For the pudding:
Pre-heat oven to 350°F, 180°C, gas no. 4.
4 oz (100g) plain flour
1 tsp baking powder
1 tsp salt
3 eggs
12 fl oz (350ml) milk
2 oz (50g) melted butter
Whisk the eggs, milk and melted butter together.
Stir in the flour, baking powder and salt and whisk until smooth.
Pour it over the chicken and bake uncovered for about an hour until the pudding is well-risen and brown.
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October 2023. Clementine Cake (recipe from Ann Youngs)
Ingredients
375 grams mediuim-sized clementines
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder
Method
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
Drain and when cool, cut in half and remove the pips.
Blitz the clementines - skins, pith, fruit and all, in a food processor.
Preheat the oven to gas mark 5/190ºC/375ºF.
Butter and line a 21cm/8 inch Springform tin.
Add all the other ingredients to the food processor and mix well.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean;
you may want to cover it with foil after about 40 minutes to stop the top burning.
Remove from the oven and leave to cool on a rack in the tin.
When the cake is cold, take it out of the tin.
This can also made this with an equal weight of oranges, or lemons (in which case increase the sugar to 250g).
This delicious, moist cake is irresistible but if you do manage not to eat it all, it freezes well.
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November 2023. Cinnamon Roast Almonds. Recipe from Ann Youngs
If you have ever visited a Christmas market in Germany, you will know the smell (and possibly taste) of these Gebrannte Mandeln’.
They are a real treat, a sort of winter warmer and absolutely delicious!
Ingredients
150 g sugar
2 tsp cinnamon
1 tsp vanilla extract
pinch of fine sea salt
75ml water
200g whole almonds
Method
1. Line a large baking sheet with greaseproof paper.
2. Put all the ingredients except the almonds in a large frying pan and stir continuously with a wooden spoon until the sugar has
dissolved and the mixture starts to bubble.
3. Add the almonds and stir again, turning the heat down so that the sugar doesn’t burn.
Stir once after about 3 minutes and then after 6 minutes you will see the sugar starting to crystallise as the water evaporates.
At this point, turn the heat down a bit and cook for a minute or two stirring briefly until most of
the moisture has gone.
4. Stir continuously to help caramelise the sugar, then take off the heat and stir one more time before tipping the nuts onto the prepared sheet.
5. Use two forks to separate the nuts while still warm, then leave to cool fully before storing in an airtight container.
They will keep for about two weeks.
Warning - if you are a novice this may turn into almond brittle which is equally scrumptious!
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