Recipes 2019

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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. Ingredients 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 Method. 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). Method 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.