Monday, May 23, 2011

Tahitian vanilla paste

Bought this Tahitian vanilla paste from a supermarket in Bora Bora. Almost the same price as if I had bought it here. The aroma is strong and heavenly. I use 1/2 tsp of the vanilla paste in place of 1 tsp of vanilla extract. Works great in mango salsa and sauces for grilled seafood and fish. Will try it in baking recipes later on. Brings back fond memories of Bora Bora.


 Mango salsa with tahitian vanilla paste:-
5 ripe mangoes, peeled and diced chunky
2 medium sized tomatoes, peeled (or unpeeled) and diced
1 tbsp of cilantro leaves
juice from 1 lime
1 small jalapeno pepper, seeded and chopped finely
1/2 tsp of tahitian vanilla paste
1 tbsp of sugar
1/2 tsp of salt
Mix all ingredients in a bowl and chill in the refrigerator for 2 to 4 hours before serving. Great with chips or grilled fish.

Tahitian vanilla paste sauce for seafood and fishes:-
1/2 cup of dry white wine
1/2 cup of heavy cream
1/4 lb of unsalted butter
1 small shallot, chopped finely
1/2 tsp of vanilla paste
1 pinch of saffron threads
salt and pepper to taste
In a medium size saucepan, melt butter over medium heat. Add in shallots and saute until aroma is released. Stir in the wine, saffron and vanilla paste. Then drizzle in the heavy cream a little at a time, stirring occasionally. Bring mixture to a slight boil. Turn down the heat to a simmer and let sauce reduce slightly (about 30 minutes). Season with salt and pepper before serving over seared or grilled shellfish and fishes. 

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