Vanilla is just as good with savoury as it is with sweet. Our customers are full of advice, too, about their favourite ways to use vanilla.
Here’s a recipe developed by Matt and inspired by some fishing mates and what we could find in the garden: garlic, lime, Kaffir lime – and vanilla. It’s great with any seafood, but especially finger-licking with prawns.
1. Scrape out seeds from one vanilla pod – set aside the seeds.
2. Put the empty pod and all other ingredients except the cream into a saucepan. Simmer over low-med heat – turn heat down as soon as it starts to boil. Reduce to a paste.
3. Add the cream and bring slowly back to a simmer. When it starts to boil, add the vanilla seeds and simmer for about 15 minutes to allow the flavour to infuse.
4. Serve over freshly cooked reef fish, prawns, seared scallops or any other seafood.
1 vanilla bean
½ small clove of garlic
½ kaffir lime leaf
½ teaspoon sugar
juice of a large lime
1 cup cream