In my fridge: Nici Wickes
Globetrotting chef Nici Wickes doesn't spend much time at home - she's too busy pursuing good food around the world. Her latest book, Cook, Eat, Enjoy (HarperCollins), is an attempt to share some of her favourite finds and show how to recreate them at home. Wickes is all about getting people to cook more and this weekend she'll be showing visitors to The Food Show Wellington how to work international magic on ordinary ingredients. Here's what's in her fridge.
WHAT FIVE THINGS ARE ALWAYS IN YOUR FRIDGE?
3. Duck fat.
4. Homemade yoghurt.
5. Too many half-opened jars of chutney.
DO YOU HAVE A STANDBY, NEVER FAIL RECIPE THAT USES ALL, OR SOME OF THESE INGREDIENTS?
I love to crisp some smoky bacon in a pan, add some frozen peas and good quality stock, bring it to a simmer until the peas are cooked, add a dash of white pepper and a squeeze of lemon juice then serve them showered in Parmesan cheese - divine comfort food. Failing that, the duck fat means I always have the means to make the best twice-cooked roast potatoes ever; boil agria potatoes in plenty of salted water until their edges are fraying and they are nearly falling apart (about 20mins), then roast on them in a hot oven with duck fat and plenty of salt until they are golden and crispy. Serve with Kasundi, an Indian tomato chutney.
WHAT'S THE MOST EXOTIC THING IN YOUR FRIDGE?
The foiled parcels of Lewis Road Creamery butter. I no longer have to buy the Danish variety.
WHAT DO YOU NEVER STORE IN THE FRIDGE?
WHAT DO YOU DREAM OF FINDING IN THE FRIDGE?
A dessert containing day-old whipped cream ie. trifle, pavlova, sponge cake. For some reason I adore the way whipped cream is enriched by being slightly stale. It reminds me of being a kid and tucking into the leftovers in the fridge the day after my parents had had a dinner party - truly delicious!
- © Fairfax NZ News