Amanda Thompson’s Foodie Favourites
General Manager of Wellington’s iconic Moore Wilson’s and Outstanding Food Producer Awards judge, Amanda Thompson really is a super foodie! Here she shares a few ideas that will excite every palate.
What’s your favourite recipe book and why?
“The one I end up returning to for dinner party inspiration is ‘Supernormal’ by Andrew McConnell, from his Melbourne restaurant. My go-to recipe is the Roast Lamb Shoulder, Coriander & Mint Paste and Sichuan Sauce, served with the spring onion pancakes, all my favourite flavours and best eaten with your hands and a group of friends. There are a range of dressings, pickles and sauces that you can easily mix and match and apply to other dishes which suits my entertaining style.”
What’s your favourite kitchen utensil and why?
“My Peugeot Pepper Grinder – as the supporting act to a large salt pig, I love the depth and flavour and aroma of freshly ground pepper! I struggle to think of many dishes or days where I wouldn’t use it.”
What’s your favourite ‘go to’ recipe? The dish that never lets you down
“After some consultation, it would be fried chicken. Whilst not a set recipe - more a method of marination, dredging and shallow frying - it is always requested and a crowd pleaser. It can be for finger food, bao buns or burgers or just large juicy bone-in pieces with sides. I have a range of bases and flavours I use, from classic Southern style or Buttermilk & Sriracha, to Karaage or a sauced up Korean style depending on the crowd, what’s on hand, and the occasion.”
What’s your favourite NZ ingredient? Why and how do you use it?
“Mandys Pure Horseradish has been a mainstay of my fridge for years. Made in Christchurch from freshly grown horseradish it is a flavoursome addition I use often. Mixed into seasoned crème fraiche it is perfect to finish canapes of rare beef or hot smoked salmon with little effort. Apart from the obvious addition to roast beef, I like it in dressings too, especially with new season potatoes and asparagus or roasted beetroot for a bit of punch. Also perfect as a breakfast condiment alongside sliced salmon and cream cheese on bagels – don’t forget to add it into your Bloody Mary for the perfect spicy hit!”
Share a memory of a memorable meal.
“I have two happy memories that stick in my mind and are memorable because they were shared experiences. An early memorable meal is my dad and I enjoying fresh pan fried flounders together, just the two of us was always a treat. He taught me at a young age, how to trim the tail and fins to fit it in the pan, season well and cook just right so that we could sit down to a feed for two, extracting the delicate flesh and clean skeleton with nothing more than a squeeze of lemon - complete happiness and satisfaction. The second, takes place on the Greek island of Paros, staying in the family-run Livadia hotel and restaurant on the beachfront. It was no surprise to my husband that, on honeymoon, I had edged my way into the kitchen where a very patient owner/chef taught me how to make their delicious rabbit stifado with layers of flavour and fresh produce. Hours later the dish was proudly served and shared with us , chased with some of the rabbit hunters’ father’s homemade fire water – an idyllic meal and evening.”
