A love affair with vanilla

VANILLA FACTS

Part of the orchid family, vanilla originated in Mexico and central America but these days most of the world's vanilla comes from Madagascar. The beans are picked while still green and, as they have no taste or aroma, they then undergo an extensive curing process.

Pure vanilla is the most widely used flavouring and is the second most expensive spice next to saffron. Today, for our convenience, vanilla is sold in various forms like extract, beans, seeds, paste and vanilla sugar.


Vanilla Pods

When choosing vanilla pods, pick ones which are dark brown, almost black, plump and pliable enough to wrap around your finger without breaking. Locally, these are commonly sold in airtight glass containers or sealed cellophane packets and should be stored sealed in a dark place to keep them moist.

Use the pods whole, or split them to obtain more flavour from the thousands of tiny seeds inside the pods. Use the seeds if making a cake or biscuits or add seeds along with the pod to your liquid and allow to infuse. The pods can be removed, rinsed and dried and placed in sugar to produce vanilla sugar.


Vanilla Extract

This is a hydro-alcoholic solution that contains the extracted flavour and aroma of the vanilla pod. It is a good substitute if the pods are unavailable. Substitute 5ml or more of vanilla extract for 1 bean in a recipe. Pure vanilla extract has an indefinite shelf life and can actually improve with age, like wine.

To make vanilla extract: Place 2 vanilla pods and 250ml vodka in a jar.

Make sure the vanilla pods are covered in the vodka. Seal tightly and leave 4-6 months.

Shake jar occasionally during standing time. The extract strengthens on standing.


Vanilla Sugar

Place two vanilla pods in 250-500ml granulated, castor or icing sugar. Cut the pods in half and bury in sugar. Store in an airtight container. Leave for a week or two before using. Vanilla sugar can be added to any recipe which calls for sugar and vanilla essence.


Vanilla Seeds

Vanilla seeds are the tiny black seeds scraped from the pod and are now available packed in little jars. This is very convenient and only the quantity on the tip of a knife blade is needed.

This is the most economically pure vanilla product available. Do not expose vanilla seeds to high heat when infusing as this will destroy the flavour. Vanilla seeds can be frozen to extend shelve life.


Vanilla Paste

Conveniently packed in a pump dispenser, vanilla paste is a thick gel-like liquid mixed with vanilla seeds.


Where to buy pure vanilla products

Vanilla beans and pure vanilla products can be found at most speciality food shops.

Carlton Café, Menlo Park, 012 460 7996

Cheese Gourmet, Linden 011 888 5384

Gingko Good Food, Parkview 011 486 3361

The Service Station, Melville 011 726 1701

Tapenade, Cresta Centre 011 478 5378

Pick n Pay Bedfordview, Norwood, Hyde Park, Woodmead and Epson Downs.



HOW TO MAKE VANILLA CUSTARD

Makes 600ml

500ml cream

1 vanilla pod, seeds scraped out

6 extra large egg yolks

80ml castor sugar

15ml cornflour

Pour the cream into a saucepan, add the vanilla pod and seeds and heat slowly over low heat until almost boiling. Remove from the heat.

Combine egg yolks, sugar and cornflour in a bowl and whisk until light and frothy.

Pour in the hot cream, whisking continuously.

Pour mixture back into the saucepan and cook over low heat stirring all the time, until the custard thickens and coats the back of a wooden spoon.


ASPARAGUS RISOTTO WITH VANILLA SYRUP

Serves 4

Vanilla syrup

300ml sweet white wine

1 small onion, finely chopped

1 clove garlic, crushed

1 vanilla pod

5-10ml honey

salt and pepper

Risotto

30ml butter

1 small onion, finely chopped

5ml crushed garlic

300g Arborio rice

'ml sweet white wine

1 punnet asparagus tips, cut into short lengths

600ml chicken stock

10ml chopped chives

45ml mascarpone cheese


Vanilla syrup

Combine wine, onion, garlic, vanilla pod and honey in a small saucepan and bring to the boil.

Reduce the heat and allow to simmer for about 10 minutes until liquid has reduced and thickened slightly.

Season with salt and pepper and strain. Set aside.


Risotto

Melt butter in a saucepan, add the onion and garlic and fry gently for 5 minutes. Add the rice and cook, stirring, to ensure that the rice grains are well coated with the butter.

Add the wine and cook for a few minutes until the wine has evaporated. Stir in the asparagus.

Meanwhile, bring the stock to a simmer in a separate pan. Add a ladleful of hot stock at a time to the rice and cook over moderate heat, stirring all the time, until all or nearly all the stock has been used and the rice is just tender. The mixture should be slightly runny.

Remove from the heat and stir in the chives, mascarpone cheese and some of the vanilla syrup to taste.

To serve

Spoon risotto onto individual plates, drizzle with some of the remaining vanilla syrup and garnish with extra asparagus if desired.



CAPE WHITING WITH VANILLA SAUCE

Serves 4

4 cardamom pods

15ml oil

5ml garlic

250ml vegetable stock

250ml white wine

600g Cape whiting steaks

1 vanilla pod

100ml double cream

Remove seeds from cardamom pods and lightly crush in a pestle and mortar. Discard pods.

Heat oil in a saucepan and lightly fry garlic and cardamom seeds. Cook gently for about 5 minutes.

Pour stock and wine into the saucepan and add the fish. Poach gently, for about 10 minutes, or until cooked. Remove from poaching liquid and keep warm.

Strain the fish liquid and return to a clean saucepan. Split the vanilla pod lengthwise and scrape out the seeds. Add to the stock along with the cream.

Bring to the boil, reduce heat and simmer for 5-10 minutes until sauce reduces and thickens slightly.

Season to taste.

To serve, plate fish with vegetables in season and spoon over sauce.



VANILLA TARTS WITH POACHED FRUITS


Makes 8 tarts

300g sweet shortcrust pastry, thawed

7ml gelatine powder

40ml water

250ml cream

125ml castor sugar

1 vanilla pod, scraped

250ml thick Greek yoghurt

Roll out the pastry and cut out 6-8cm discs and line shallow patty pans or loose based tart pans with discs.

Prick the base.

Line with baking paper and weigh down with beans, then bake at 180°C for 10-15 minutes until the pastry is light golden brown.

Remove the paper and beans and return to the oven to dry out the pastry. Cool completely before adding the filling.

Filling

Sprinkle gelatine over water and set aside.

Combine cream and castor sugar in a small saucepan and heat until almost boiling.

Add vanilla seeds and set aside for 30 minutes to infuse.

Dissolve gelatine over hot water or in the microwave for 10 seconds on high, then add to cream mixture. Allow mixture to cool then fold in yoghurt.

Place in fridge until well chilled and mixture is beginning to set.

Spoon mixture into pre-baked pastry cases. Allow to set completely in fridge. Once set, serve with peach and raspberry compote.

Ready-made pastry cases are available in selected Woolworths and home industry stores.



PEACH AND RASPBERRY COMPOTE

6 ripe cling peaches, peeled, halved and stoned

45ml runny honey

1 vanilla pod, seeds scraped out

50ml water

1 punnet raspberries

Place all the ingredients, except raspberries, in a large saucepan and heat until the honey has dissolved. Simmer gently about 10 minutes until the peaches are tender. Add raspberries.

Serve with custard or ice cream.


VANILLA AND PEAR CAKE

250g butter, softened

300ml vanilla castor sugar

4 extra large eggs, beaten

410ml flour

7ml baking powder

410g can pears, drained and cut into wedges

Vanilla syrup

125ml water

125ml castor sugar

2 vanilla pods, scraped

Cream butter and vanilla sugar in a bowl until light and fluffy. Gradually beat in eggs, beating well after each addition. (Mixture may curdle at this stage, but will come together again later.)

Sift flour and baking powder together and add to creamed mixture, beating in quickly to make a smooth batter.

Spoon mixture into a greased and lined 20cm spring form pan.

Lay the pear wedges on top, pressing them halfway into the mixture. Bake at 180°C, for 50 to 60 minutes or until a skewer inserted comes out clean.

Pour over vanilla syrup and allow to cool in pan.Once cooled, remove from pan and place on a serving plate. Serve with cream or custard.

Syrup

Combine water and sugar in a small saucepan. Split vanilla pods in half lengthwise, scrape seeds into a pan and then place the pods in a pan. Stir over heat without boiling until sugar dissolves. Simmer uncovered, without stirring, for 5 minutes.

• This article was originally published on page 20 of The Star on January 21, 2010

Source : Babynet