Cooking Class Cookbook by Australian Women's Weekly

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  • Beggar's chicken

    Beggar's chicken (page 2)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; Asian
    • Ingredients: shallots; fresh ginger; soy sauce; dry sherry; five spice powder; plain flour; whole chicken
    show
  • How to joint a chicken

    How to joint a chicken (page 4)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: How to...
    • Ingredients: whole chicken
    show

  • How to roast a chicken (page 5)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: How to...; Main course
    • Ingredients: chicken stock cubes; stuffing of your choice; whole chicken
    show

  • Chicken chasseur (page 6)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: button mushrooms; dry white wine; dried tarragon; tomatoes; shallots; parsley; tomato paste; butter; onions; carrots; chicken stock cubes; whole chicken
    show

  • French herbed chicken (page 7)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; French
    • Ingredients: butter; parsley; shallots; French mustard; dried tarragon; breadcrumbs; dried thyme; bacon; onions; dry white wine; chicken stock cubes; cream; whole chicken
    show
  • Chicken Kiev

    Chicken Kiev (page 8)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; Russian
    • Ingredients: chicken breasts; white breadcrumbs; oil; butter; parsley; chives; lemons; dried tarragon; eggs
    show

  • Duck with orange (page 9)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: whole duck; oranges; chicken stock cubes; lemons; arrowroot; sweet sherry; Grand Marnier
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  • Chicken Maryland (page 10)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; American
    • Ingredients: chicken Marylands; breadcrumbs; bananas; tomatoes; bacon; canned pineapple rings; canned corn; corn on the cob; eggs
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  • Chinese chicken sticks (page 11)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Children's parties; Cooking for a crowd; Chinese
    • Ingredients: chicken wings; soy sauce; fresh ginger; dry sherry; honey
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  • Coq au vin (page 12)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Entertaining & parties; French
    • Ingredients: chicken; butter; bacon; baby onions; mushrooms; chicken stock cubes; brandy; dry red wine; mixed herbs; dried thyme
    show
  • Chicken liver pate

    Chicken liver pate (page 13)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties
    • Ingredients: chicken livers; butter; onions; bay leaves; dried thyme; bacon; Port wine; dry sherry; brandy; cream; mushrooms
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  • Wiener schnitzel (page 14)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: veal steaks; breadcrumbs; eggs
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  • Beef Stroganoff (page 16)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; Entertaining & parties; Russian
    • Ingredients: fillet steaks; butter; onions; button mushrooms; beef stock cubes; tomato paste; sour cream
    show

  • Beef Wellington (page 17)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: beef fillets; pâté de foie gras; button mushrooms; puff pastry; beef stock cubes; Madeira wine; egg yolk
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  • Crown roast of lamb (page 18)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: long-grain rice; lamb crown roast; white breadcrumbs; bacon; onions; parsley; shallots; dried rosemary; dried thyme; butter; egg
    show
  • Veal Cordon Bleu

    Veal Cordon Bleu (page 19)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: veal steaks; ham; Swiss cheese; breadcrumbs; eggs
    show

  • Moussaka (page 20)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; Middle Eastern
    • Ingredients: lamb leg chops; eggplants; onions; canned tomatoes; dry white wine; nutmeg; oil; cheddar cheese; breadcrumbs; butter; milk
    show

  • Sates (page 21)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Picnics & outdoors; Asian
    • Ingredients: beef rump steaks; soy sauce; honey; chilli powder; ground cumin; curry powder; onions; fresh ginger; roasted unsalted peanuts; peanut butter; fruit chutney
    show

  • Osso bucco (page 22)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course; Italian
    • Ingredients: veal shanks; butter; carrots; onions; celery; dry red wine; beef stock cubes; canned tomatoes; dried basil; dried thyme; bay leaves; lemons; parsley; rice; chicken stock cubes; dry white wine; saffron; Parmesan cheese
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  • Boeuf Bourguignonne (page 23)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef round steaks; baby onions; bacon; mushrooms; dry red wine; beef stock cubes
    show

  • Brawn (page 24)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: veal knuckles; gravy beef; peppercorns of your choice; onions; carrots; bay leaves; gelatine; beef stock cubes; stuffed olives; parsley; allspice berries
    show
  • Pot roast

    Pot roast (page 25)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: beef topside; carrots; parsnips; baby onions; potatoes; beef stock cubes; tomato paste; Worcestershire sauce; mixed herbs
    show

  • Trout with almonds (page 26)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Lunch; Appetizers / starters; Entertaining & parties
    • Ingredients: trout; butter; lemons; flaked almonds; parsley
    show

  • Crisp fried fish (page 28)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: Main course
    • Ingredients: fish fillets; self-raising flour; mayonnaise; capers; pickled gherkins; chives; parsley
    • Accompaniments: Chips; Tartare sauce
    show
  • How to fillet fish

    How to fillet fish (page 29)

    from Cooking Class Cookbook Cooking Class Cookbook by Australian Women's Weekly

    • Categories: How to...
    • Ingredients: whole fish; egg; breadcrumbs; store-cupboard ingredients
    • Accompaniments: Tartare sauce
    show

Notes about this book

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Notes about Recipes in this book

  • Make your own mixed peel

    • valbe on November 26, 2020

      20/11/26 Easy to do and so much better than grocery store candied peel, I made this to make Panettone! Now to find a good recipe.

  • Italian polenta

    • Ganga108 on October 04, 2022

      Such a retro recipe - this is the recipe I used the first time I cooked polenta, almost a million years ago now. I made it so often then. On this wintery windy and wet night I decided to make a large pot of thick polenta and turned to this recipe again. Half of the polenta was used as a base for a lentil ragu and parmesan cheese. The remainder was set, cut and fried. Both delicious! NOTE the book recipe in my edition only has the fried method, but the online recipe allows for either way - as a base or as fried rectangles.

  • Crumpets

    • Ganga108 on June 04, 2022

      Making crumpets is such a fine balance between batter thickness and heat levels if you want those beautiful holes on the top for Australian style crumpets. My batter was a bit thin today, I suspect, so not as many holes on the top - they develop but then fill over. But the crumpets were beautiful inside and very delicious.

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  • ISBN 10 094912804X
  • ISBN 13 9780949128041
  • Published Jan 01 1991
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd


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