Roast: Classic and Contemporary by Australian Women's Weekly

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  • Citrus chicken with vermicelli salad (page 10)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Salads; Main course; Side dish; Asian
    • Ingredients: chicken Marylands; lemons; Thai red chillies; orange marmalade; rice vermicelli noodles; oranges; Lebanese cucumbers; mint
    show

  • Citrus dressing (page 10)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: orange marmalade; store-cupboard ingredients
    show

  • Lemon thyme roast chicken (page 13)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Stuffing; Main course; Side dish
    • Ingredients: whole chicken; brown onions; bacon rashers; stale bread; lemon thyme; butter; baby carrots
    show

  • Sticky drumettes with roasted root vegies (page 14)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Main course; Side dish
    • Ingredients: kūmara; kipfler potatoes; parsnips; rosemary; chicken drumettes; sweet paprika; ground lemon myrtle; ground cinnamon; maple syrup
    show

  • Pepper-roasted garlic and lemon chicken (page 17)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Main course; Side dish; Mediterranean
    • Ingredients: garlic; whole chicken; black peppercorns; lemons; globe artichokes; red onions; baby fennel; leeks; cherry tomatoes; dry white wine
    show

  • Roasted spicy chicken drumsticks with kumara chips (page 18)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Main course; Side dish
    • Ingredients: chicken drumsticks; yogurt; ground cumin; ground coriander; mint; kūmara; vegetable oil
    show

  • Slow-roasted Portuguese chicken (page 21)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Main course; Portuguese
    • Ingredients: Thai red chillies; sweet paprika; lemons; oregano; chicken
    show

  • Prosciutto-wrapped spatchcocks with lemon and sage (page 22)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Spice / herb blends & rubs; Main course; Entertaining & parties; Mediterranean
    • Ingredients: spatchcocks (Australia); lemons; sage; prosciutto; fennel seeds
    show

  • Fennel rub (page 22)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Spice / herb blends & rubs
    • Ingredients: fennel seeds; garlic
    show

  • Roast goose with fruit and nut seasoning (page 25)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Stuffing; Main course; Side dish; Christmas; Entertaining & parties
    • Ingredients: honey; soy sauce; whole goose; chicken giblets; brown onions; celery; apples; Brazil nuts; slivered almonds; dried apricots; raisins; mint; stale bread
    show

  • Fruit and nut seasoning (page 25)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Stuffing
    • Ingredients: chicken giblets; brown onions; celery; apples; Brazil nuts; slivered almonds; dried apricots; raisins; mint; stale bread
    show

  • Soy duck breasts with noodles (page 26)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Pasta, doughs & sauces; Sauces for poultry; Main course; Side dish; Entertaining & parties; Asian
    • Ingredients: duck breasts; Chinese cooking wine; soy sauce; fresh ginger; long red chillies; gai lan; Hokkien noodles
    show

  • Southern fried chicken with buttermilk mash and gravy (page 29)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Sauces for poultry; Main course; Side dish; American South
    • Ingredients: chicken drumettes; buttermilk; plain flour; Cajun seasoning; potatoes; green beans; chicken stock
    show

  • Spiced roasted spatchcocks with coriander (page 30)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Spice / herb blends & rubs; Main course; Entertaining & parties; Indian
    • Ingredients: spatchcocks (Australia); garlic; fresh ginger; almond meal; lemons; whole plant coriander; turmeric; garam masala; green chillies; ghee
    show

  • Classic roast chicken (page 33)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Sauces for poultry; Stuffing; Main course; Side dish
    • Ingredients: bacon rashers; leeks; celery; stale bread; sage; whole chicken; potatoes; chicken stock
    show

  • Boned turkey buffé with couscous stuffing (page 34)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Sauces for poultry; Spice / herb blends & rubs; Stuffing; Main course; Side dish; Cooking for a crowd; Entertaining & parties; Middle Eastern
    • Ingredients: sultanas; lemons; turkey buffé; chicken stock; couscous; roasted pepitas; slivered almonds; roasted pecans; parsley; coriander sprigs; dry white wine; fennel seeds; sweet paprika; ground ginger
    show

  • Paprika rub (page 34)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Spice / herb blends & rubs; Middle Eastern
    • Ingredients: fennel seeds; sweet paprika; ground ginger
    show

  • Caramelised chicken cutlets (page 37)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Main course; Asian
    • Ingredients: chicken thigh cutlets; red onions; soy sauce; fish sauce; coriander sprigs
    show

  • Saffron chicken on potatoes (page 38)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Main course; Side dish; Mediterranean
    • Ingredients: whole chicken; potatoes; garlic; thyme sprigs; sea salt flakes; saffron
    show

  • Roasted chicken with 40 cloves of garlic (page 41)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Main course; French
    • Ingredients: garlic; whole chicken; black peppercorns
    • Accompaniments: Roasted potatoes
    show

  • Roasted potatoes (page 41)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    show

  • Lemon thyme and chilli roast spatchcock (page 42)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Sauces for poultry; Side dish; Entertaining & parties
    • Ingredients: spatchcocks (Australia); lemon thyme; long red chillies; lemons; balsamic vinegar; honey
    show

  • Lemon thyme and chilli marinade (page 42)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: lemon thyme; long red chillies; lemons; balsamic vinegar; honey
    show

  • Spiced chicken roasted with eggplant (page 45)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Spice / herb blends & rubs; Main course; Side dish; Entertaining & parties; Middle Eastern
    • Ingredients: coriander seeds; cumin seeds; black peppercorns; chilli powder; ground cinnamon; whole chicken; lemons; chicken stock; eggplants; parsley
    show

  • Roast bacon-wrapped quail with muscat sauce (page 46)

    from Roast: Classic and Contemporary Roast by Australian Women's Weekly

    • Categories: Sauces for poultry; Main course; Side dish; Entertaining & parties
    • Ingredients: quail; lemons; bacon rashers; muscat wine; green beans; muscatel grapes
    show

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  • ISBN 10 1863967532
  • ISBN 13 9781863967532
  • Published Feb 20 2008
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

The most traditional of family dinners, roasts have never lost their charm. From roast beef with Yorkshire puddings to spicy Portuguese chicken and that beautiful Indian roasted lamb dish, Raan, there's something here for everyone. You'd expect to find lamb, beef, pork, chicken and veal roasts in this book, but there are also recipes for roasted vegetables plus roasted duck, turkey, baby chicken, and fish. If any book will tempt you back to the Sunday roast, this is it.

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