The Country Women’s Association (CWA) is the largest women’s organisation in Australia and aims to improve conditions for country women and children by lobbying for change, helping the local community, and creating a network of support.
The CWA of NSW was formed in 1922 at a time when country women were fighting isolation and a lack of health facilities. Members threw their resources into setting up baby health care centres, funding bush nurses and building and staffing maternity wards, hospitals, schools and rest homes.
Today, the association’s focus as a voice for country communities remains unchanged, but most people still think primarily of cooking and craft when they think of the CWA. That’s hardly surprising, given its members’ legendary cooking skills.
Their simple, wholesome recipes have influenced generations of cooks across Australia, and their prize-winning cooking continues to attract awards at country shows and Sydney’s Royal Easter Show each year.
Tried and true recipes
Everything I Learned About Cooking I Learned From The Country Women’s Association of NSW, published by Murdoch Books, brings together 120 tried and true recipes in a neat and compact little volume that is perfect for gift giving.
The book has recipes for snacks, soups, sandwiches, salads, main courses, desserts, cakes, biscuits, slices and – of course – scones.
There’s nothing fancy in terms of ingredients and techniques, but there’s a good variety of dishes, so you’ll see, for example, Japanese Golden Mushroom Soy Soup, Moroccan Eggplant and Mascarpone and Lime Torte mixed in with recipes such as Chicken Pie, Zucchini Bake and Opera House Slice.
These sausage rolls are easy to make and worth the very little effort involved.
Buy your copy of Everything I Learned About Cooking I Learned From The Country Women’s Association of NSW from Book Depository now, with free delivery worldwide
RECIPE FOR SAUSAGE ROLLS
3 sheets frozen puff pastry, thawed
2 eggs, lightly beaten
750 g sausage mince
1 onion, finely chopped
1 garlic clove, crushed
1 cup fresh breadcrumbs
3 tablespoons chopped flat-leaf (Italian) parsley
3 tablespoons chopped thyme
½ teaspoon ground sage
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
½ teaspoon pepper
Preheat the oven to 200°C. Lightly grease two baking trays.
Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.
Mix half the remaining egg with the remaining ingredients in a large bowl, then divide into six even portions. Pipe or spoon filling down the centre of each piece of pastry, then brush edges with some of the egg. Fold the pastry over the filling, overlapping the edges and placing the join underneath. Brush the rolls with more egg, then cut each into six short pieces.
Cut two small slashes on top of each roll, place on the baking trays and bake for 15 minutes. Reduce the heat to 180°C and bake for another 15 minutes, or until puffed and golden.
Recipe and image from Everything I Learned About Cooking I Learned From The Country Women’s Association of NSW, published by Murdoch Books, and reproduced with the publisher’s permission.
This story originally appeared in PS News online.
