Vanilla has to be one of the most glorious scents and tastes on earth. The pod of a tropical wild orchid, the intoxicating flavour of vanilla is most popular in icecream, but turn the page and discover how it can be used in many other ways.
To appreciate the trueflavour you need to use a pure product. Pure vanilla extract is worlds apart from vanilla essence. One is grown and dried in the sun while the other is a synthetic liquid - a distant imitation. This is a perfect example of quality versus quantity - though you pay more for the pure product, you also use much less to obtain that authentic, mellow and alluring flavour.
When buying vanilla pods look for plumpness and shine. To use, lay the pod on a chopping board and split open with a sharp knife. The seeds can be scraped out and added to the recipe and the pods can be used to infuse and add depth to sauces and syrups or dried and buried in sugar to use sprinkled over cakes, fruit, yoghurt or on your morning porridge - delicious!
Remember to keep the pods in an airtight container in a cool and dark place - refrigerating can make them harden.
Today I have used vanilla with salmon - a surprisingly complimentary match - in a refreshing canape perfect with drinks. Delicate cakes are made with olive oil and dessert wine then kiwifruit are poached in a fragrant syrup and served with cream.
Enjoy.
Chef's tip
Check out Heilala vanilla, a New Zealand and Tongan partnership producing organic pods, vanilla sugar, extract and paste of the richest grade grown in the Vava'u Islands while also providing employment to the locals, in turn benefiting the education and village infrastructures. These divine products are available from gourmet food stores, Sabato, Farro, Zarbo and Smith and Caughey in Auckland.
