country cooking - spanishchef.net

Country Cooking – preserves

Country cooking evokes the picture of an idyllic farmhouse setting, located in the depths of the luscious green countryside. However, the true essence of country cuisine is less a matter of geography than about using good quality, natural and seasonally fresh ingredients to create simple but flavourful food throughout the year.

The best country cooking could be defined by the adage “less is more”. If you are preparing fresh game or fish, why would you want to disguise their own unique flavours with complicated sauces? The real skill is in the way that you can enhance food naturally as you cook it, using herbs and traditional country cooking styles to bring out the rich flavours of all kinds of meats, fish, vegetables, fruits and dairy produce.

With the superb variety of organic ingredients that are now available, it has never been easier, or more enjoyable, to create food that makes full use of the riches of the countryside.

This country cooking recipe collection takes its inspiration from the wealth of traditional country cooking kitchen dishes from all over the world. It includes soups, pies, casseroles, stews, desserts, bakes, pickles and preserves — to bring the wholesome taste of the country to your table.

We start our country cooking series with Preserves

Three fruit Marmalade

Home-made marmalade may be time—consuming hut the results are incomparably better than store-bought varieties.

IN G R E DIE N T S
350g/12 oz oranges
350g/12oz lemons
700g/ 1 ½ lb grapefruit
2.5litres/4 ½ pints/10 ¼ cups water
2. 75 kg / 6 lb granulated sugar
Makes 6 X 450g/ 1lb jars

Rinse and dry the fruit. Put the fruit in a preserving pan. Add the water and let it simmer for about 2 hours.

Quarter the fruit, remove the pulp and add it to the pan with the cooking liquid.

Cut the rinds into slivers, and add to the pan. Add the sugar. Gently heat until the sugar has dissolved. Bring to the boil and cook until a setting point is reached. Leave to stand for 1 hour to allow the peel to settle. Pour into sterilized jars. Seal each jar with a waxed disc and a tightly fitting cellophane top. Store in a cool, dark place.

Strawberry jam

This classic country cooking recipe is always popular. Make sure the jam is allowed to cool before pouring into jars so the fruit doesn’t float to the top.

IN G R E D I E N T S
1 .5 kgl 3-3 1/2 lb strawberries
juice of 1/2 lemon
1.5 kg / 3-3 1/2 lb granulated sugar
Makes about 2.25kg/ 5lb

Hull the strawberries. Put the strawberries in a pan with the lemon juice. Mash a few of the strawberries. Let the fruit simmer for 20 minutes or until softened.

Add the sugar and let it dissolve slowly over a gentle heat. Then let the jam boil rapidly until a setting point is reached.

Leave to stand until the strawberries are well distributed through the jam. Pot into sterilized jars. Seal each jar with a waxed disc and cover with a tightly fitting cellophane top. Store in a cool dark place. The jam may be kept unopened for up to a year. Once opened, keep in the fridge and consume within a week.

Blackberry Charlotte

A classic country cooking pudding, perfect for cold days. Serve with a lightly whipped cream or home-made custard.

I N G R E D I E N T S
65 g / 2 ½ oz / 5 tbsp unsalted butter
175g/ 6 oz / 3 cups fresh white breadcrumbs
50g / 2 oz / 4 tbsp soft brown sugar
60 ml / 4 tbsp golden syrup
finely grated rind and juice of 2 lemons
50g / 2 oz walnut halves
450g/ 1 lb blackberries
450g/ 1 lb cooking apples, peeled, cored and finely sliced
Serves 4

Preheat the oven to 180°C/ 350°F/ Gas Mark 4. Grease a 450ml/ 3/4 pint / 2cup dish with 15 g/ 1/2 oz / 1 tbsp of the butter. Melt the remaining butter and add the breadcrumbs. Sauté them for 5-7 minutes, until the crumbs are a little crisp and golden. Leave to cool slightly.

Place the sugar, syrup, lemon rind and juice in a small saucepan and gently warm them. Add the crumbs.

Process the walnuts until they are finely ground.

Arrange a thin layer of blackberries on the dish. Top with a thin layer of crumbs.

Add a thin layer of apple, topping it with another thin layer of crumbs. Repeat the process with another layer of blackberries, followed by a layer of crumbs. Continue until you have used up all the ingredients, finishing with a layer of crumbs. The mixture should be piled well above the top edge of the dish, because it shrinks during cooking. Bake for 30 minutes, until the crumbs are golden and the fruit is soft.

Country cooking – Grow your own fruit and vegetables with Bill & Sheila

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