Recipe: 3 Ways with Vanilla
GRILLED TUNA WITH TOMATO SALAD AND VANILLA VINAIGRETTE
The tones from the vanilla give this simple supper dish an altogether new dimension
4 200g tuna steaks
60ml extra virgin olive oil
2 large tomatoes, cut into large chunks
1 red onion, thinly sliced
1 cup microgreens
FOR THE VANILLA VINAIGRETTE
½ cup white wine vinegar
1 tbsp vanilla extract
½ cup extra virgin olive oil
½ cup honey
1 tbsp Dijon mustard
1 Place all the ingredients for the vinaigrette in a mason jar. Cover tightly and shake until combined. Set aside.
2 Preheat a barbecue or chargrill pan to a medium-high heat.
3 Brush each tuna steak with one tablespoon of oil and season.
4 Cook for 2 minutes each side to sear.
5 Combine the tomatoes, onions, microgreens, rocket and about quarter of the dressing in a large bowl and gently toss to coat.
6 Divide the salad among plates, top with tuna and drizzle with a drizzle of dressing to serve.
VANILLA AND APRICOT SOUFFLE
This is an elegant dessert for a sweet ending to a dinner party that won’t weigh you down
About 2 cups of apricots, peeled and sliced
The juice of 1 lemon
1 tsp pure vanilla extract
7 large egg whites, at room temperature
¼ tsp fine sea salt
¾ cup granulated sugar
3 tbsp unsalted butter, at room temperature, to grease baking dish
Icing sugar, for dusting
1 Preheat the oven to 205C. Generously butter a large baking dish, set on a rimmed baking sheet.
2 Arrange half the sliced apricots evenly in a single layer at the bottom of the dish. Set aside.
3 Take the remaining apricots and place them into the bowl of a food processor fitted with a metal blade. Add the lemon juice, vanilla extract, and a pinch of salt. Process until very smooth and pureed.
4 Transfer 1 cup of the apricot puree to a bowl, discarding the remainder or reserving for use in another recipe. Set aside.
5 In the bowl of a stand mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes.
6 Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
7 Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible.
8 Spoon the mixture into the prepared baking dish (the mixture should come up to the top). Smooth the top with a metal spatula. Run your thumb around the inside of the rim of the dish, making a shallow channel around the edge of the batter. (This will help the soufflé rise up straight and tall.) Set the filled soufflé on the rimmed baking sheet.
9 Bake until puffed, golden, and gently set in the centre, about 8 to 10 minutes. Remove from the oven, sprinkle with icing sugar, and serve immediately.
Pasteis de Nata
These Portuguese tarts are gorgeous crispy tarts filled with a rich and creamy vanilla custard
1 large egg (whole)
2 egg yolks (large)
115g caster sugar
2 tbsp cornflour
400ml full fat milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry
3 tbsp butter, at room temperature
1 Lightly grease a 12-hole muffin tin and preheat oven to 200C.
2 Place the whole egg, yolks, sugar and cornflour into a saucepan and using an electric hand mixer, mix to combine.
3 Gradually add the milk and whisk until smooth.
4 Place pan over a medium heat and stir constantly until the mixture thickens and comes to the boil. Remove the pan from the heat and stir in the vanilla extract.
5 Place the custard into a glass bowl to cool and cover with cling film, in direct contact with the custard to prevent a skin from forming.
6 Cut the puff pastry sheet into two pieces. Brush the top of each generously with butter.
7 Place the pastry sheets, buttered side up, on top of each other.
8 Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
9 On a lightly floured board, roll each round into a disc (about 10cm) and press the pastry discs into the muffin tin.
10 Spoon in the cooled custard and bake for 20 to 25mins until golden on top. Allow to cool in the tin for 5 minutes, then move to a cooling rack to cool slightly. These are best enjoyed warm or at room temperature.