On this page there will (hopefully) be appearing loads of mouthwatering recipes for you to enjoy.
We do however need lots of contributions from people in the parish. Please send them in by email to info@puritonparishcouncil.gov.uk and we will publish them here. So far we have only ten, so get cracking and let's have yours!
To get to the menus either click on a heading below to go to that section, e.g. Puddings, or click on an individual menu to go straight to it.
Starters
Green Lentil Soup
Ingredients
150g (6oz) Dried split green peas
1 Medium onion
25g (1oz) Butter
1 Garlic clove, crushed
2 tsp Curry Powder (optional)
½ tsp Turmeric
½ tsp Ground ginger
Salt
1 litre (1¾ pt) Stock
Bay leaf
Chopped chives or lemon slices to garnish
Soak the split peas in water for about an hour. Peel and slice the onion into rings. Melt the butter and gently fry the onion until soft but not brown. Remove from the heat. Stir in the crushed garlic and add the curry powder, turmeric, ground ginger and a sprinkling of salt. Return to a gentle heat and stir for one minute to develop the flavour. Pour in the stock.
Drain the split peas and add with the bay leaf. Stir and bring to the boil then simmer for about 45 minutes or until the split peas are soft enough to crush with a wooden spoon. Remove from the heat, discard the bay leaf and liquidise until smooth.
Serve very hot with a sprinkling of chives or a slice of lemon.
Recipe courtesy of Libby Day, from her book A Taste for Health
Ingredients
2 medium carrots
1 small onion
1 small potato
11/2 oz butter
1 pint of stock
1 Bay leaf
2 tsp chopped parsley
salt and pepper
1/2 pint milk
Chopped Parsley to decorate
Scrub the carrots and grate them coarsely (there should be about 3 tablespoonfuls).
Peel and chop the onion.
Scrub and chop the potato.
Melt the butter in a sucepan and gently fry the onopn and potato until just soft.
Tip in the grated carrot and turn for a few minutes.
Add the stock, bay leaf and chopped parslaey and season to taste.
Bring to the boil, cover and simmer for about 1 hour.
Stir in the milk then liquidize or press through a sieve.
Serve hot with a little chopped parsley to decorate.
Recipe courtesy of Libby Day, from her book A Taste for Health
Main Courses
Ingredients
700g (1¾lb) Pork rashers or spare rib
1 tbsp Chopped onion
Salt and pepper
For the sauce
25g (1oz) Butter
1 Medium onion
1 Garlic clove
25g (1oz) Soft brown sugar
100ml (4 fl oz) White wine vinegar
15ml (1 tbsp) Worcestershire sauce
30ml (2 tbsp) Tomato Purée
30ml (2tbsp) Tomato Ketchup
10ml (2 tsp) Soy Sauce
1 tsp Paprika
15ml (1tbsp) Stock
Prepare the sauce by melting the butter in a heavy saucepan. Peel and chop the onion and crush the garlic. Turn in the butter for a few minutes then add the rest of the ingredients. Stir well and bring to the boil. Cover and simmer gently for 15 minutes. Remove from the heat and liquidize until smooth.
Remove any excess fat from the pork and lay the pieces on the bottom of a baking tray. Sprinkle the surface with the chopped onion and a little salt and pepper then place in an oven pre-heated to 200°C/400°F/Gas mark 6 for 20 minutes, then pour the sauce over the top. Cover with cooking foil and return to the oven reduced to 180°C/350°F/Gas mark 4 for another 40 minutes, turning the rashers in the sauce 2 or 3 times during cooking.
Serve hot with noodles and fresh vegetables.
Pork Stroganoff
Ingredients
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1 Pork Tenderloin cut into strips
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¼ lb button mushrooms
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2 Tablespoons of oil
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½ bottle white wine
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3 Cloves of garlic, crushed
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10 fl ozs double or whipped cream
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1 small onion
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Juice of ½ lemon
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Salt and Pepper
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Method
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1
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Heat oil in frying pan, fry onions, crushed garlic and pork for 2 – 3 minutes
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2
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Slice mushrooms and add, fry for one minute
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3
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Add wine, reduce the heat, simmer for 15 – 20 minutes
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4
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Pour in cream, simmer for 2 minutes until it thickens
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5
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Season and just before serving add lemon juice
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6
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Serve with rice and vegetables or green salad
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INGREDIENTS
1 lb Pork Pieces
1 tbsp Wholemeal flour
Salt and pepper
4 oz Streaky bacon or bacon pieces
1 Medium onion
2 oz Butter
4 oz Mushrooms
¼ pt Soured cream
Chopped parsley to garnish
Trim any excess fat from the pork and cut into small bite - size pieces. Season the flour and toss the meat in it. Set aside. Fry the bacon until well done then remove from the pan, chop it into pieces and tip into a bowl.
Peel and slice the onion. Melt the butter in a saucepan and cook the onion slices until they begin to soften. Lift them out of the butter and add to the bacon. Rinse and quarter the mushrooms. Cook briefly in the butter remaining in the saucepan, adding a little salt and pepper. Add to the bacon and onion and mix.
Put a layer of pork pieces in a casserole dish and then a layer of the mushroom/onion/bacon mixture. Repeat with another layer of each. Tip the soured cream into a bowl. Fill the empty carton ¾ full of cold water and stir it into the cream. Pour over the ingredients in the casserole. Bake in an oven pre-heated to 180°C/350°F/Gas mark 4 for 50 minutes. Serve hot with a little chopped parsley on the top to garnish.
Pot roast, braised with lots of red wine...comfort food extraordinaire! This is the ultimate one-pot meal. Ideal for a weekend dinner because of its low maintenance as well as its need to cook for more than four hours. While it does, your home slowly fills up with the warmth of the oven and the irresistible rich aromas of beef, potatoes, carrots and onions slowly mellowing into their own savory sauce.
Ingredients:
3 tablespoons olive oil
1 4-pound Rump Roast boned
3 medium Onions coarsely chopped
2 tablespoons Hungarian sweet paprika
2 Bay Leaves
1 teaspoon Dried Rosemary
1 teaspoon Dried Oregano
1 teaspoon Dried thyme
4 cloves garlic crushed
2 cup red wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups Beef broth
2 pounds new potatoes scrubbed
8 carrots cut into 1-1/2-inch-thick pieces Coarse salt to taste Freshly ground black pepper to taste
Preparation:
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender).
Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side.
Makes 6 to 8
Mark Savill
Puddings
For 4 servings
4 Peaches or a can of peach halves in syrup
25g (1 oz) Butter
75g (3oz) Demerara sugar
Grated rind and juice of 2 oranges (if using orange flavoured liqueur, otherwise optional)
Juice of 1 lemon
3 tbsp Orange flavoured liqueur or Brandy or any liqueur of choice
Halve and stone (and if preferred skin) the peaches or use canned peach halves. Put the butter, sugar, orange rind and and lemon juice in a frying pan and heat gently until the sugar dissolves.
Add the peaches and bring to the boil. Simmer for 5 minutes or until the liquid starts to caramelise, basting occasionally until the peaches are tender.
Add the brandy or liqueur, remove from heat and set alight.
When the flames have died down, stir gently to mix then serve. To really indulge serve with fresh cream and/or ice cream.
Pear and Chocolate Trifle
Courtesy of Rev Doris and the church recipe book
PEAR AND CHOCOLATE TRIFLE
2 chocolate covered swiss rolls, sliced
Large tin of pear halves, chopped
2 lime jellies made up as per instructions
Homemade custard or 2 tins/tubs of good custard
1 jar of good quality sauce or melted chocolate
1 pint of whipped cream to top
Grated chocolate or chocolate shapes to decorate
- In a large glass bowl lay the swiss roll pieces, cover with jelly and leave to set
- Top with a layer of chopped pear
- Make a chocolate custard by mixing the custard with the chocolate sauce, stirring vigorously, and cover the pears with the sauce.
- Leave to chill before topping with whipped cream.
- Decorate with chocolate
This is a recipe from our Vicar the Rev Doris Goddard. I have sampled this and it is delicious, I had to call a halt after two large bowls. Doris tells us in the book that she was pleased to find there is a connection with Puriton, whose original name was Periton-the place where pears grow.
Robin Smith
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A super dessert hot or cold with cream or ice cream.
1 1/2 - 2lb cooking apples peeled & chopped6 oz butter3 oz sultanas or raisins3 oz soft brown sugar8 oz porridge oats1 teaspoon cinnamon
- melt 3 oz butter large saucepan
- add apples and cook gently with lid on. do not cook to a mush.
- add your sultanas / raisins and stir well
- tip into an oven proof dish.
- add 3oz butter to your saucepan and melt
- stir in 3oz soft sugar your oats and the cinnaman
- mix well and spread over the top of your apples
- cook for 20-25 mins at 180c
ENJOY
Accompaniments
French (Salad) Dressing
Prepare this in a screw-top jam jar so that it can be vigorously shaken before use and the surplus can be stored in the fridge for several days.
INGREDIENTS
½ pt Olive Oil
¼ pt Wine Vinegar
Salt and freshly ground black pepper
A squeeze of lemon
Put all the ingredients together in the jam jar, shake well and serve.
