This recipe is from Very Vanilla, view the original recipe and more here.
“Looking for a lifestyle change, we struck on the idea of growing vanilla in the tropics of north Queensland. A week before cyclone Larry hit us square on the nose, we purchased our five-hectare property in a lush valley one hour south of Cairns under Queensland’s highest peak, Mt Bartle Frere, and its offshoot, Broken Nose.
We regularly receive six metres of rain – no need for irrigation here – and even after cyclone Yasi five years later tested our resolve and our anti-cyclone strategies, we are still going.
We respect the nurturing qualities of our natural environment (no chemicals here!) and try to work in harmony with our climate and what it offers. Of course we have challenges, but we love what we do, the people we meet and the food we produce. Every day is a learning experience – sweetened by the pervasive, distinctive aroma of pure vanilla. This recipe is one developed by Matt, using our Pure Vanilla Beans”
- 1 vanilla bean
- 100g butter
- ½ small clove of garlic
- ½ kaffir lime leaf
- ½ teaspoon sugar
- juice of a large lime
- 1 cup cream
- Scrape out seeds from one vanilla pod – set aside the seeds.
- 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.
- 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.
- Serve over freshly cooked fish or seared scallops or other seafood.