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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.
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2012 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
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2009 December Focaccia Bread
November French Onion Soup and Shallot Tart
October Baking Potatoes
September Damson Compote, Baked Figs, Blackberries and 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
August Courgettes
July Potato and Broad Bean Salad
June Strawberries
May Potatoes Lyonnaise
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February 2012. Here are two recipes from Nigel Slater for cold winter nights, both using onions, one of the few vegetables that store well.
(i) Gratin of Beans and Bacon (ii) Baked Onions with Parmesan and Cream
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1 large onion
2 tblsp olive oil
thyme, a few sprigs
6 rashers smoked bacon
2 x 400 gm tins of haricot beans
200 gm creme fraiche
3 tblsp grated parmesan cheese
Set the oven to 200 C/Gas 6. Peel the onion, halve it, and cut each half
into thick slices.
Pour the oil into a frying pan and cook the onions till soft and golden.
Pull the leaves from the thyme sprigs and stir into the onions.
Cut the bacon into short pieces and add to the pan, stirring occasionally
until cooked.
Drain the beans and rinse them in a sieve under the cold tap.
Tip them into the onions with the creme fraiche and stir until bubbling.
Check the seasoning and add salt and pepper to taste.
Transfer to a baking dish and sprinkle the parmesan on top.
Bake for 30 minutes or so, until the top is crisp and the sauce bubbling
round the edges.
(I only used 1 can of beans which I found quite enough. You can of
course, use dried beans but they will need to be soaked overnight and
then cooked first)
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This is great with cold roast beef and baked potatoes.
4 medium onions
200 ml double cream
3 sprigs thyme leaves
3 tblsp grated parmesan
Set the oven at 180C/Gas 4. Peel the onions and bring to the boil in a
large deep pot of water.
Simmer for about 25 minutes or until tender.
Lift them out with a slotted spoon.
Slice the onions in half from root to tip and put them cut side down
in an oven-proof dish.
Mix the cream and thyme leaves and tip over the onions.
Season with salt and pepper and top with the grated parmesan.
Bake for 25- 35 minutes until golden and bubbling.
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April 2012. I made a few jars of marmalade in January, as I find it a useful ingredient in other dishes.
(i) Chocolate Orange Cake. (ii) Marmalade Ice Cream.
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Every time I serve this I am asked for the recipe. It is best eaten for pudding,
slightly warm.
125 g butter
100 g dark chocolate, broken into pieces
300 g good, thin-cut marmalade
150 g caster sugar
2 eggs beaten with a pinch of salt
150 g self-raising flour
Preheat the oven to 180c, gas 4.
Butter and flour a 20 cm loose-bottomed cake tin.
Put the butter in a heavy-bottomed saucepan over a low heat.
When it's nearly melted, stir in the chocolate.
Leave for a minute to begin melting, then take the pan off the heat and stir
with a wooden spoon until the butter and chocolate are smooth and liquid.
Add the marmalade, sugar and eggs, stirring until well mixed.
Sift the flour and fold into the mixture.
Pour into the cake tin and bake for approx. 50 minutes.
Cool in the tin, on a rack, for 10 minutes before turning out. Serve warm.
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If you really like marmalade you might want to serve it with this delicious
ice cream from Sarah Ravens' Garden Cookbook.
350 g Seville marmalade
300 ml double cream
300 ml full fat natural yoghurt
3 tblsp orange juice
Put all the ingredients into a plastic freezer container.
Stir until well mixed, cover and freeze.
To serve, remove from the freezer 20 minutes before use.
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May 2012. Asparagus.
We are fortunate to have lots of local asparagus and I have been using the following recipes from Sarah Raven’s Garden Cookbook where she pairs it with lemon.
For both recipes, prepare the asparagus by breaking off the tough ends and then steam or boil them for approx 5 to 7 minutes depending on the thickness: they
should still have some bite to them.
(i) Asparagus with Almonds (for 4 as a starter). (ii) Asparagus Pasta with Lemon (for 4).
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Grated zest of 1 lemon and juice of 1/2 lemon
2 lbs asparagus
Plenty of toasted slivered almonds
2 oz butter
Salt to taste
Prepare the asparagus as above, melt the butter and add the lemon juice.
Drain the asparagus when cooked and divide between 4 warm plates.
Pour over the lemon butter and scatter over the lemon zest, almonds and salt.
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8 oz asparagus
Grated zest and juice of 1 lemon
10 oz penne
Salt and pepper
1 oz butter
1tbls finely chopped parsley
100 ml double cream
Grated Parmesan cheese
Prepare the asparagus. Cook the pasta as directed on the packet.
Cut the cooked asparagus into 3 inch pieces.
Melt the butter in a pan, add the cream and heat gently until hot
and then add the asparagus and lemon juice/zest.
Take off the heat and leave for 5 minutes for the flavours to blend.
Drain the pasta when cooked.
Carefully stir in the asparagus and lemon sauce.
Season to taste and serve with the chopped parsley and grated Parmesan..
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