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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.
Either click on the month of the recipe or scroll down to the one you require. (Drawings by Pauline as well).
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2010 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 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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March 2010. Rabbit and Apple Casserole (by Nigel Slater).
One thing we do have lots of round here, is rabbits. If you don't shoot them yourself, they are
very cheap to buy. I have found that rabbit can taste rather strong so I soak the pieces in
vinegar water overnight. [1 dessertspoon of vinegar to 1 pint of water].
For 4 persons.
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8oz. dried haricot beans
3 sprigs rosemary
3 tbls olive oil
2 tbls flour
1 large rabbit, jointed
2 bay leaves
4 butcher's sausages, cut into four
1 pint cider
2 medium onions, sliced
1 pint stock
1lb dessert apples, peeled, cored and chopped
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Soak the beans overnight, drain then bring to the boil in fresh, unsalted water.
Cook until tender, drain and set aside. Set the oven at 180C/gas mark 4.
Warm the olive oil in a thick-bottomed, lidded casserole.
Add the rabbit and sausage pieces, in batches, to brown on both sides.
Transfer the meat to a plate and add the onions to the casserole.
Cook until tender.
Add the apples, allowing them to brown. You might have to use more olive oil.
Stir in the rosemary, bay leaves and the flour.
Slowly stir in the stock and cider, bringing the mixture to the oil.
Add the beans and then the meat and any juices from the plate.
Place the casserole in the oven and cook for 1 to 1½ hours until
the rabbit meat is tender. Add more liquid if required.
Check seasoning, remove bay leaves and serve with baked potatoes,
which can be cooked in the oven at the same time.
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January 2010. Vegetable Soup.
This is a meal in itself, just right for a cold winters day. The parmesan rind and the long slow cooking
are essential. If you have any frozen vegetables this is a good time to use them.
For 2 persons.
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If using dried beans, soak them overnight and then cook in unsalted fresh water until tender. Drain.
Heat the olive oil in a heavy bottomed, lidded pot and add the onions.
Gently cook until soft, ensuring they don't burn.
Add the rest of the vegetables one at a time, cooking each for a couple of minutes and stirring them to
avoid sticking.
Pour on the stock and put in the parmesan rind.
Bring up to the boil and then reduce the heat to low, cover the pot and cook for 1½ to 2 hours.
Check periodically and stir.
Add the cooked haricot beans, you may have to add some water although the soup is meant to be thick.
Remove the parmesan rind, add some grated parmesan and reheat.
Check the seasoning and serve with more grated parmesan on top.
This soup goes very well with the Foccacia bread from last month's recipe.
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2 tbls olive oil
1 large onion, finely sliced
1 large carrot, sliced
1 stick of celery, sliced
1 medium potato, scrubbed and diced
1 courgette, sliced
4 oz green beans, in 1 inch pieces
¼ white or green cabbage, sliced
2 oz beans, haricot, cannellini or borlotti
1 pint vegetable or chicken stock
1 piece parmesan rind
Freshly grated parmesan.
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December 2009. Focaccia Bread.
This is very easy to make and is much nicer than the Focaccia you can buy.
It goes well with soup or salad and will freeze well (6 - 8 portions.)
1 lb strong white bread flour
1.5 tsp. salt
1 pkt [7g] fast acting yeast
3/4 pint lukewarm water
Coarse sea salt
Cornmeal
Thyme or rosemary leaves
Olive oil.
12"x9" roasting tin.
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1. Put the flour, salt and yeast into a mixing bowl and slowly add the water,
stirring with a palette knife. You will end up with a sticky dough. Turn it
out onto a floured board and using the palette knife knead it incorporating
extra flour, until it stops being so sticky and starts to resemble bread.
This should take about 5 minutes.
2. Wash and dry the mixing bowl, lightly flour it and replace the dough.
Cover with cling film and leave to rise for approx 40 minutes.
If your kitchen is cold, place the bowl in a larger bowl with hot water in
the bottom.
3. Lightly oil the baking tin and sprinkle with cornmeal, which will keep
the base crisp and prevent sticking. Heat the oven to 240 c gas mark 8.
4. Ease the dough out of the bowl into the tin, using a palette knife and
push it into the corners so it covers most of the tin. Replace the cling film
and set aside for 20 minutes.
5. With a floured finger, push several holes into the dough, scatter over the
herbs and sea salt. Drizzle with olive oil.
Bake for 25 - 30 minutes until brown and crispy. Cool slightly on a wire
rack and then ease out of the tin with a knife. Serve warm.
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November 2009. French Onion Soup and Shallot Tart. Both recipes are for two persons.
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French Onion Soup
This is a marvellous winter soup. It takes rather a long time to make
but is worth the effort.
1½ lbs onions, peeled, halved and finely sliced
1 oz butter
2 tbls olive oil
1 tbls plain fl our
1 pint beef stock
1 small glass white wine
Melt the butter in a heavy, lidded pan then add olive oil.
Tip in the onions, stir, cover and cook very slowly for 45 minutes.
Check regularly and stir to avoid sticking.
Add more oil/butter if necessary.
The onions must not burn but hopefully will turn golden.
When ready, sprinkle on the flour, stir and cook for a couple of minutes.
Add the white wine and the stock, stirring continually.
Cook for 15 minutes more. Check the seasoning.
Pour into bowls and top with cheese croutons (make cheese on toast
and cut into small squares).
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Shallot Tart (adapted from a recipe in Sarah Raven's Garden Cookbook).
6 oz shallots
2 oz soft cheese - Brie or Camembert
1 oz butter
1 tbls olive oil
1 dsts soft brown sugar
Puff Pastry
Preheat the oven to 200°C Gas Mk 6.
Peel the shallots, removing the hard base.
Add them to a pan of boiling water and cook for 10 minutes. Drain.
Melt the butter in a frying pan, add the oil and then the sugar, allowing it
to dissolve.
Tip in the shallots and cook gently until a rich golden caramel.
Remove from the heat and arrange in a single layer in a pie dish.
Allow to cool slightly.
Roll out the pastry and cut to the correct size.
Slice the cheese and arrange on top of the shallots.
Lay the pastry on top, pressing it down around the edges.
Make a couple of slits in the centre of the pastry.
Put in the oven and cook for 20 minutes or until the pastry is risen and golden.
Serve warm with a green salad.
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October 2009. Baked Potatoes.
The main crop varieties of potato which make the best baked potatoes are ready now. Give the skin a good scrub, cut a slit along the top and cook in a
medium oven for 1 to 1.5 hours depending on size. If the skin is scabby or damaged, peel the potato and then roll in a seasoned flour before baking.
This creates a lovely crispy skin. Once cooked they can of course be filled with anything you like, butter and sour cream being favourites.
In her Garden Cook Book, Sarah Raven has a brilliant recipe for stuffed baked potatoes with pesto which is definitely worth the effort.
For each baked potato you will need:
50 ml creme fraiche
1 small garlic clove, peeled and crushed
1.5 oz grated cheese
Salt and pepper
40ml pesto
Preheat oven to 180ºc, gas 4.
Score round the potato with a sharp knife and then bake until cooked. Remove from the oven and cool slightly.
Cut them in half, scoop out the potato and put into a bowl. Put the skins onto an oiled baking tray.
Mash the potato flesh with the other ingredients and spoon back into the skins.
Return to the oven and cook for another 15-20 minutes until the tops are golden. (If you don't have any pesto,
finely chop some basil leaves and mix with grated parmesan, crushed garlic and olive oil to make a smooth paste).
If time is short try Australian potatoes. My mother used to make these and I have no idea why she called them this.
Cut the scrubbed potatoes in half length wise. Dry the cut surface with kitchen paper and score with a knife in a criss-cross pattern.
Put them cut side up on an oiled baking tray. Drizzle with olive oil and spread it over the surface. Sprinkle with salt.
Bake in the usual way until the top is golden brown and they are cooked through.
When the weather turns cold and your tomatoes stop ripening outside, don't abandon them or turn them into chutney.
Cut off the bunches and tie them together with string so they hang one below another.
Suspend them from a hook in the kitchen and they will ripen over the next couple of months.
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September 2009. Various Fruit Recipes.
September is a good month for fruit – damsons, blackberries, apples and figs are at their best.
The following recipes were inspired by Nigel Slater's ‘Real fast puddings’.
Damson compote.
Remove the stalks from the fruit and put in a saucepan with a little water and some caster sugar.
Cook very gently for approx 15 minutes until tender.
Check for sweetness. If you have a low oven on, this can also be cooked in a covered dish in the oven
but will take a little longer.
Baked Figs.
Cut the stems off the figs and cut out a deep cross into each fruit about half way down.
Place the figs (stem side up) in a baking dish and scatter them with brown sugar and sweet wine or marsala.
Bake in a moderate oven for approx. 1/2 hour.
Blackberries and apple make the best crumble. Add rolled oats to the crumble mixture for a
change and cook it in the oven until the juices of the fruit start to bubble up around the crumble.
Vanilla ice cream (home made) is delicious with all the above dishes.
It is a good idea when cooking fruit in the oven to put a roasting tray under the cooking dish in case the fruit boils over.
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Damsons
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Blackberries
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August 2009. Summer Fruit Trifle.
This should be made the day before it is required. Either fresh or frozen fruits can be used, and the mixture varied according to availability.
1 lb mixed summer fruits - strawberries, black/red/white currants, raspberries, cherries plus a few extra for decoration.
2 tbls cassis or sherry
1 large egg
8 trifle sponges
8 oz (250gm) tub mascarpone cheese (available from Hollesley shop)
2 tbls caster sugar
3 leaves gelatine (or sachets from Hollesley shop).
½ pt double cream (optional)
1. Put the currants and stoned cherries in a pan and heat slowly, stirring to prevent sticking, until the juices run.
2. Take off the heat and add the sliced strawberries, raspberries and I tbls caster sugar. Mix well, then reserve 4 tbls of the juice.
3. Cut the gelatine leaves into pieces and soak in cold water in a bowl for 10 mins.
Drain, add the warm fruit mixture and stir until dissolved. Pour into a bowl, cool and refrigerate for an hour.
4. Place the sponge fingers in a suitably sized dish (or 4 individual ones). Mix the reserved juice with the cassis
or sherry and pour over the sponge fingers. Spoon the fruit mixture onto the sponge fingers and level off.
5. Separate and fold the egg yolks in the mascarpone with the remaining caster sugar.
Whisk the egg white until firm and fold into the mascarpone mixture.
Spoon this on top of the fruit and level.
6. Cover dish (s) with cling film and put in fridge overnight. Remove clingfilm and top with whipped double cream.
Decorate with reserved berries and serve.
(I prefer this without the cream topping but the recipe includes it).
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July 2009. Lettuce Soup.
However careful you are there is always a time when there is a glut of lettuce. They will keep for days if immediately after picking.
Just plunge them into cold water for 15 minutes, drain and then put in the fridge in a sealed plastic bag.
I have been trying recipes for lettuce soup, some of them more successful than others.
The following recipe has a fresh summer flavour and a beautiful green colour. It also works well as a chilled soup.
1 small onion, finely chopped
1 tbls olive oil
4 oz green lettuce, washed and roughly chopped
2 oz young peas
2 sprigs of mint, stem removed, leaves finely chopped
½ pint vegetable stock
½ cup milk
Chopped chives and cream to garnish
Gently heat the olive oil in a good sized pan and soften the onion, taking care not to let it brown.
Add the chopped lettuce and mint, briefly stir until wilted and then add the stock and the peas.
Bring to the boil, cook for a minute and take off the heat.
Cool slightly and then blitz in a liquidizer until smooth.
Check seasoning, return to the pan, add the milk and reheat.
Garnish with chopped chives and a spoonful of cream.
You can always freeze this for future use.
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June 2009. Samphire.
Samphire grows on the mud flats in the Deben and Butley rivers. It is very tasty, full of vitamins, good for the digestion,
and free. I usually pick it, trying not to pull up the roots, in June and July as it tends to go stringy later in the year.
It is very easy to cook – just give it a good rinse, pick off any brown bits and drop it into a pan of boiling unsalted water.
Bring the water back to the boil and cook for one minute. Take off the heat and drain into a sieve.
It is quite delicious as it is but you can add butter or olive oil if you wish. I usually serve it with fish, but if you add some
new peas or broad beans and crispy fried pieces of streaky bacon it makes an excellent light lunch or starter.
Strawberries
June is also a month for strawberries. One of the easiest ways to deal with a surplus is to blitz them in a liquidiser, pour
into small pots and freeze.
Add to orange juice for a great smoothie.
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May 2009. A Garden Salad (with Asparagus).
This is Asparagus season and if you don't grow your own there is plenty to buy locally. It's an ingredient in the following recipe which also uses all the
new season vegetables and salad leaves.
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Ingredients. For two persons.
½ lb small new or salad potatoes-washed
1 dozen baby new carrots, washed, topped and tailed
A handful each of small broad beans, peas, mangetout
or sugar snap peas
1 dozen radishes, washed topped and tailed
6 spears of asparagus, cut into 2 inch pieces
1 lettuce, washed and separated into leaves
Any other salad leaves - rocket, cress, chard etc.
2 eggs hard boiled
½ dozen chive and mint leaves, chopped for the dressing
3 table spoons of virgin olive oil
1 desert spoon of Dijon mustard
1 table spoon of white wine vinegar
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Method
Cook the potatoes until tender, cool and halve.
Remove the egg shells and quarter the eggs.
Boil the carrots, peas, beans and asparagus for a couple of minutes so they are
still crisp.
Slice the radishes.
Mix the dressing.
Put all the ingredients into a large bowl.
Pour over the dressing and with salad servers, gently toss the salad so
everything is coated with dressing.
Transfer onto plates and serve with crusty bread.
As the season advances you can add tomatoes, cucumber, celery etc.
There were lots more ideas for asparagus in the June 2008 edition of Village Voices
or see that month's entry below.
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April 2009. Vegetable Shepherd's Pie.
The ingredients can be varied according to taste and the season, so the following is just a guideline. This is a good recipe to use with vegetables that
you froze last summer.
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Ingredients (for two persons)
1 lb peeled potatoes - cooked and mashed with butter and milk.
1 tbls. olive oil
1 each onion, carrot, stick celery, turnip, handful of
mushrooms, beans, sliced cabbage etc.
1/2pt vegetable stock
Grated cheddar cheese
2 rashers streaky bacon, sliced.
1 bay leaf
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Method
Finely slice all vegetables.
Gently heat olive oil in saucepan and add onion. Cook for 10 mins.
Add carrots and celery. Cook another 10 mins, stirring to prevent sticking.
Add other fresh vegetables. Stir into mixture and add stock.
Add bay leaf, cover and simmer until nearly tender.
Add any frozen veg. at this stage and bring to boil.
Remove bay leaf and check seasoning.
Turn on grill and warm suitable veg. dish underneath.
Using slotted spoon transfer veg. from pan to dish.
Add 2 tabs stock. Top with mashed potato and level off.
Scatter with grated cheese and sliced bacon rashers.
Place under grill until everything is brown and crispy.
Surplus stock can be heated to accompany dish or frozen for future use.
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March 2009. Nettle Soup.
The cold weather never seems to stop the weeds growing and by now the nettles
have started to sprout. However, they do make a very tasty nourishing soup.
1. Wearing rubber gloves pick 2 dozen fresh nettle shoots
(do not use mature leaves).
2. Soften a thinly sliced onion in olive oil.
Add a large sliced potato and cook for 5 mins.
3. Add nettle shoots and cook for another 5 mins.
4. Add 1 pint stock and grate in some nutmeg.
5. Cook until potato is tender. Remove from heat and blitz in a liquidiser.
6. Return to pan. Add 1/4 pt milk and reheat.
7. Check seasoning and serve.
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Winter Carrots.
Here is another recipe for winter carrots which is quite delicious.
1. Saute a finely chopped onion until softened.
2. Add sliced carrots.
3. Pour over enough stock to cover.
4. Add a few preferably fresh rosemary leaves.
5. When tender, add a small amount of double cream and reheat.
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November 2008. Pumpkin Stuff.
I have just grown a 2 stone pumpkin which is going to take some eating! Pumpkins are not the tastiest of vegetables and are inclined to be watery.
I made a batch of the following, some of which I used for a pie and the remainder for a soup.
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Ingredients (for 2 people).
1 large onion - chopped
1lb potatoes - diced
2 tabs olive oil
3 sticks celery - finely sliced
1 dessertspoon curry powder
2lb prepared pumpkin - skin, remove seeds and cut into 2 inch pieces
3/4 pt stock.
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Method
In a thick-bottomed pan pour in the olive oil, heat gently and add onions.
Cook until softened, add celery, cook for 5 mins, add potato, cook for
10 mins, stirring to prevent sticking.
Add pumpkin, cook for 5 mins and mix in curry powder.
Pour in stock, cover and cook until vegetables are tender, approx.
10 - 15 mins. Add seasoning.
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Pumpkin Pie
With a slotted spoon remove enough mixture to fill a pie dish for 2 people. Allow to cool.
Take 3 leaves of filo pastry, brush them on one side with olive oil and place on top of filling.
Don't worry if the pastry falls apart, just layer it.
Brush top with more olive oil and put in pre-heated oven at 190C for approx. 15 - 20 mins until pastry is brown and crispy.
Pumpkin soup
Liquidise the remaining mixture until smooth.
Freeze it at this stage, otherwise return to pan, add cup milk and reheat.
Serve with a teaspoon cream and chopped chives.
Pumpkin Parcels
4 leaves filo pastry, each cut in 4 pieces
8 fresh sage leaves - finely sliced
8oz prepared pumpkin cut into 2in pieces
Olive oil
4 dessertspoons freshly grated parmesan
Either steam or bake the pumpkin until tender for approx 20 - 30mins.
Allow to cool. Put into a sieve and press out excess water with a spoon.
Mash the pumpkin and mix with cheese and sage.
Brush the filo pastry leaves with olive oil and place one on top of the other in a greased bun tin so you make
4 tart cases.
Divide the pumpkin mixture into 4 and spoon into cases.
Bring the pastry up and pinch together to make a parcel.
Brush with more olive oil and cook in pre-heated oven at 190 C for 20 mins. or until pastry is brown and crisp.
Two of these with potatoes and salad make a light supper
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October 2008. Cooking Apples.
These are a very useful fruit, making delicious puddings as well as sauce for meat. I have never been very successful with storing them so I freeze
as many as possible.
Peel, quarter and core the apples and then slice onto a foil covered baking tray. Freeze and then put into plastic bags. Apple sauce also freezes
well. One of the best combinations is with blackberries, in crumbles, pies or as a stuffing for baked apples. They also go well with lemon, which
stops the fruit going brown.
The following recipe makes one of the few low calorie desserts I know.
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Baked Apples (serves two).
2 baking apples,washed and cored.
2 oz mixed dried fuit
2 small or 1 large orange
2 tsp marmalade
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Method
Remove the zest of the orange with a grater and squeeze the juice.
Put the dried fruit into a bowl and add the juice and zest. Leave for an hour.
Pre-heat the oven to 180ºC. Stand the apples in a baking dish, fill the centre with the
marinated fruit and pour the rest of the juice over.
Put a teaspoonful of marmalade on top.
Cover with foil and bake in the oven for ½ hour.
Take out and remove foil.
Return to the oven and cook until soft (this will depend on the size of the apple).
Serve with custard or cream.
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September 2008. Courgette and Mint Soup
I have been at a loss with regard to preserving courgettes. If you grow them there are always too many to use. The following recipe solves the problem
by turning them into a tasty soup, which can then be frozen if required.
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Ingredients (serves 4).
2 tablespoons olive oil
1 lb courgettes, sliced
2 medium onions, chopped
1 lb vegetable or chicken stock
2 cloves garlic, chopped
6 large sprigs mint
1lb potatoes, diced
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Method.
1. In a large thick-bottomed pan gently heat the oil, add onions and cook until softened.
2. Add garlic and potatoes. Cook further 5 mins, stirring to stop them sticking.
3. Add courgettes. Cook further 5 mins.
4. Pour in stock, bring to boil, reduce heat and simmer until potato is cooked (approx 10 - 15mins).
5. Strip mint leaves from stalks and add to soup. Cook for further minute.
6. Take off heat. Cool slightly. Liquidise in blender and if using straight away, return to pan to reheat.
7. Ladle into bowls. A spoonful of double cream poured on top adds a nice touch.
Can also be served chilled.
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August 2008. Roasted Tomato Soup and Parsley Butter.
Roasted Tomato Soup.
This soup is made from any small tomatoes (e.g. Gardener's Delight) as you don't have to skin and de-seed them.
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Ingredients (serves two).
1 lb tomatoes
1 onion
2 cloves of garlic
1 tbsp olive oil
1 vegetable stock cube
Balsamic vinegar
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Method
Preheat the oven to 200C, gas mark 6. Halve the tomatoes, slice the onion, chop the garlic
and put them all into the roasting tin. Drizzle with olive oil, season and roast for 20 minutes.
Add 1 pint of hot water to the stock cube in a pan and add the tomato/onion mixture.
Bring to the boil and cook for 5 minutes.
Cool slightly, pour into a blender and liquidise.
Pour the soup back into the pan through a sieve.
Reheat, check seasoning and serve with a dash of balsamic vinegar.
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Parsley Butter.
An easy way to keep parsley is to make it into parsley butter.
Work chopped parsley and lemon juice into softened butter. Form it into a flat oblong slab ¼ inch thick and cut into portions.
Arrange them on kitchen foil so they are not touching and freeze.
When frozen, put in a container in the freezer and use as required.
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July 2008. Mint Sauce and Pesto Sauce.
Mint sauce.
1. Finely chop the mint leaves discarding the stems.
2. Put into small sterilised jars with a small amount of sugar.
3. Pour over pickling vinegar to cover the mint. Ensure that all
the air is removed by running a knife around the inside of the jar.
You will probably have to add some more vinegar.
4. Screw on top tightly.
Mint sauce will keep for months, although it will lose its
bright green colour.
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Pesto sauce.
Marvellous with pasta but also useful when you want to add a flavour of basil
to any other dish.
1. Finely chop 2 cloves of garlic and then squash with the sides of a knife.
2. Finely chop 4oz basil leaves.
3. Grate 2oz parmesan cheese.
4. Combine all together in a bowl and gradually add 3 fluid oz. olive oil.
5. Beat the mixture with a wooden spoon to form a smooth paste.
6. Season with salt.
7. Transfer into sterilised jars.
8. Smooth the top of the pesto and pour on a layer of olive oil.
9. Screw on top tightly.
This can be made in a food processor if you have one. The pesto sauce will keep
for months in the fridge. Any parmesan rind can be used in vegetable soup.
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June 2008. Asparagus.
Even if you don't grow your own asparagus it's very easy to buy it fresh and locally grown. The season only lasts for May and June, so get some while
you can.
To prepare :
Rinse off any soil and snap off the woody end. Cook in boiling, salted water for between 3 and 6 minutes, depending upon thickness.
Don't overcook as it's much nicer with some bite in it.
Suggestions to serve :
1. Put on a warm plate and pour over melted butter.
2. Wrap a few spears in a slice of Parma ham.
3. Use a topping for risotto with shaved parmesan cheese.
4. With pasta. Cook the pasta as instructed on the packet. Drain in a colander. Put the pan back on a low heat.
Add crème fraiche or sour cream and heat up. Return the pasta to the pan and stir into the cream.
Add the cooked asparagus cut into 2 inch pieces. Top with diced, cooked bacon and parmesan cheese.
5. Use as a filling for a quiche or omelette.
If you are lucky enough to have a surplus, then make soup.
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May 2008. Ice Cream.
The news that Grove Farm Dairy may produce Jersey Cream and that my chickens are laying lots of eggs has inspired me to make ice cream.
I've been using this recipe for over 20 years and it's foolproof.
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Ingredients.
4 eggs separated.
4 oz caster sugar.
½ pint double cream.
A few drops of vanilla extract.
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Method.
Put the egg whites into a large bowl, the cream into a medium bowl and the egg yolks into a small bowl.
Place a 2½ pint container in the freezer.
Whisk the egg whites until they are stiff, whisk in the sugar a teaspoonful at a time until you have a
meringue mixture.
Whisk the cream until it forms soft peaks, adding the vanilla extract.
Whisk the egg yolks for a minute.
Gently fold the cream into the egg whites and then add the egg yolks. Mix thoroughly.
Turn the mixture into the cold container, cover, label and freeze immediately.
To use, take out of the freezer approximately 10 minutes before it's required.
If you want other varieties, use anything strongly flavoured, lemon or stem ginger are good, and add to the
double cream as it's whisked.
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April 2008. Leek and Potato Pies.
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Ingredients (for 2 persons).
6oz small potatoes, scrubbed.
2 medium leeks, washed and sliced.
1 tub of crème fraiche or sour cream.
2oz of cheddar cheese or goats cheese.
Pinch of nutmeg.
Chopped parsley.
1 pack of ready rolled puff pastry.
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Method
Preheat the oven to 200ºC gas mark 6. Halve the potatoes and boil until tender.
Drain and cool. Slice.
Boil leeks for 5 minutes, drain and cool.
Place a baking tray in the oven.
When the potatoes and leeks have cooled, put in a bowl, add the crème fraiche, parsley and grated
cheddar or chopped goats cheese.
Mix together, then season with salt, pepper and nutmeg.
Cut 2 pieces of puff pastry approx 5" square and roll out slightly thinner to make a 7" square.
Divide the leek and potato mixture between the two.
Draw up the puff pastry, pinch it together to enclose the mixture, leaving it open at the top.
Put on a piece of greased kitchen foil and place on the heated baking tray.
Cook for approx 20 minutes or until the pastry is brown and the cheese melting.
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February 2008. Cabbage Stuff.
Cabbage gets a bad press, usually because it's overcooked, but it can be delicious. The following recipes do it justice (for two people).
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Take a medium cabbage, wash and slice it discarding the core.
Gently heat ½ oz of butter in a heavy bottomed pan and then add the cabbage with a dash of water.
Put on the lid and cook for 5 minutes - check it's not sticking and stir.
Cook for another 5-10 minutes without the lid, stirring.
When cooked to your taste add a ½ carton of sour cream or crème fraiche and heat up.
Season to taste and serve.
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Cabbage and bacon soup
Ingredients (serves two persons).
½ medium cabbage sliced
4 slices of streaky bacon cut into ½? pieces
1 onion, sliced
1 medium potato, cubed
Olive oil
1 pint vegetable or chicken stock
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Method
In a heavy bottomed pan gently heat a small amount of olive oil.
Add the bacon and cook until the fat runs, and the bacon has browned.
Add the onion and cook until softened. Stir to stop it burning.
Add the potato and then the cabbage - continue cooking and stirring for 5 minutes.
Pour on the stock and cook for another 15 - 20 minutes until the potato is tender.
Check seasoning.
Serve.
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Although frozen cabbage is unsuitable as a side dish, it is useful as an addition to vegetable soups or stews.
Slice the cabbage, blanch briefly in boiling water, cool as quickly as possible (use ice cubes), dry and freeze on trays.
Bag and store in a freezer.
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December 2007. Red Cabbage.
This is the one vegetable that benefits from long cooking and the result can be frozen.
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Ingredients (for 2 persons).
1 medium red cabbage, shredded.
1 onion, sliced.
1 apple, peeled, cored and chopped.
A handful of currants or dried fruit.
1 dessert spoon of sugar, vinegar and olive oil.
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Method.
Heat the oil in a pan and add the cabbage and onion.
When they are coated in olive oil add a dash of vinegar.
Cover and cook on low heat for 15 minutes, checking that the cabbage is not sticking.
Add the apples, dried fruit and sugar.
If there is no liquid add a small amount of water or red wine - just enough to let it cook.
Simmer gently for at least an hour, checking occasionally.
Season and serve.
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If you want spiced braised cabbage, then add a clove and a piece of cinnamon stick with the dried fruit. Remove before serving.
This is delicious with roast pork or left over goose.
Red cabbage also pickles well and I always serve it with Lancashire hot pot or corned beef hash.
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October 2007. Pickled Pears.
Fruit has done very well this year. I've made enough jam to feed an army. The following recipe can also be used for quinces, although
they will need longer cooking.
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Ingredients
2lb firm pears, peeled, quartered and cored
1 pint pickling vinegar (clear)
2lb Demerara sugar
8 cloves
1 inch fresh ginger cut into matchsticks
1 large stick of cinnamon
Zest of lemon, peeled with a potato peeler into thin slices
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Method
Place all the ingredients in a large saucepan.
Bring to the boil stirring continuously.
Simmer for about 20 minutes until the pears are transparent.
Remove the pears and spices with a slotted spoon and layer in warm, sterilised jars.
Boil the syrup for a further 20 minutes, pour over the pears and seal jars.
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This is marvellous with a paté or cold meat. The leftover syrup can be used to baste meat, glaze gammon or as a sauce for vanilla ice cream.
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August 2007. Courgettes.
Make the best use of all those courgettes and tomatoes ready to be harvested from your garden during the summer !
Courgettes do not freeze well and can only be used as a constituent of piccalilli or a mixed vegetable pickle. However, there are many uses for these
when fresh. The following recipes use them in all sizes.
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Stuffed Courgettes (serves two).
Take a large courgette and slice lengthwise. Scoop out the flesh, brush the shell with olive oil and place outside up onto a baking tray into a pre-heated
oven at 180C gas mark 4 for 20 minutes. Meanwhile, soften a chopped onion in olive oil and add a mixture of chopped tomatoes, mushrooms, olives,
parsley, basil and courgette flesh.
Cook until tender and not watery. Take courgette from oven and remove any moisture. Fill with the vegetable mixture.
Top with grated cheese or diced pepper salami. Return to oven and bake for 20 minutes.
Serve with new potatoes or salad.
Courgette Flower Risotto.
Make the risotto according to the instructions on a pack of Arborio rice. Just before the risotto is cooked, add grated parmesan cheese and finely
chopped parsley.
Take two or three courgettes per portion, with the flowers still attached, and carefully slice them lengthwise. (If the flowers have finished, make up the
amount with small courgettes).
Heat some olive oil in a frying pan, and stir-fry them until slightly brown. Serve the risotto with fried courgette flowers on top.
Courgette Salad
Grate the courgette onto kitchen paper and squeeze out the excess moisture. Put into a bowl and add chopped parsley, fresh basil and Hellmanns
(or other) mayonnaise. Mix and season to taste.
Can be used as a side salad or to fill fresh tomatoes.
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July 2007. Potato and Broad Bean Salad (serves two as a light lunch or starter).
Broad beans freeze well. Blanch for 2 minutes. Drain and cool as quickly as possible. Freeze in a single layer on a tray and then bag for the freezer.
The following recipe also uses your lettuces and new potatoes. It seems quite complicated, but the result is worthwhile.
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Ingredients
8oz new potatoes, washed and scrubbed
1lb broad beans in their pods
1 small round goats cheese
2oz smoked streaky bacon, diced
A few sprigs of parsley
Dressing: Olive oil, vinegar, salt and pepper
Crisp lettuce leaves, washed and dried.
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Method
Boil the potatoes in salted water until just tender.
Meanwhile fry the bacon slowly until crisp. Remove the bacon from the pan with a slotted spoon
and put in a mixing bowl.
Add the drained potatoes to the bacon pan and fry until brown.
Pod the beans and cook until tender. Drain and add to bacon with the cooked potatoes.
Chop the parsley and slice the goats cheese into chunks and add to the bowl.
Make the dressing and pour it into the salad. Gently toss the salad.
Put the lettuce leaves on the plates and divide the salad mixture between them.
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June 2007. Strawberries
June is the month for strawberries. They retain their flavour in the freezer but tend to go soggy on defrosting so are best used in a summer fruit compote
or added to rhubarb crumble. Freeze them in a single layer on a tray and then put in bags or juice them in a liquidiser and pour into small cartons for
freezing.
The resulting juice is quite thick and can be used (with the addition of a little caster sugar and lemon juice) as a sauce for ice cream or mixed with fresh
orange juice to create a refreshing breakfast drink.
The following recipe is easy and delicious. Serves 4.
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Ingredients
½ pint double cream
2 oz meringues, coarsely crushed
¾ lb strawberries, roughly chopped.
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Method
Whip the cream until it holds its shape. Fold in crushed meringues and chopped strawberries.
Spoon mixture into 4 glasses.
Chill until firm - approximately 30 minutes.
Decorate with small or halved strawberries and a sprig of mint.
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May 2007. Potatoes Lyonnaise.
I still have potatoes and onions from last year but they are beginning to sprout and need using up. This recipe combines the two.
It’s a low cholesterol version of Potatoes Lyonnaise.
Serves four as a side dish.
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Ingredients
1
large onion sliced
1½ lb. potatoes peeled and sliced
½ pint of vegetable or chicken stock
Olive oil
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Method
Lightly
grease a shallow oven proof dish.
Layer the potatoes and onions in the dish seasoning with pepper
(and salt if using home made stock).
Finish
with a layer of potatoes.
Pour over stock. Cover dish with foil and bake in a pre-heated oven
at 190 ºC (375 ºF, Gask Mark 5) for one hour.
Remove foil and brush top of potatoes with olive oil. Return to
oven for a further half hour to brown top.
Garnish
with parsley and serve hot.
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