Vanilla Recipes
from the Hacienda
Prepare the vanilla oil:
Place the orange oil and vanilla bean in a small saucepan.
Heat gently, just until warm.
Turn off the heat and leave to infuse for 10 minutes.
Split the vanilla bean and scrape out the seeds.
Prepare the mango and avocado:
Peel the mango and avocados and cut them into small cubes.
Add a few drops of lime juice to prevent oxidation.
Season very lightly with pepper and refrigerate until dinner.
Tropical Avocado & Mango Salad
with Vanilla-Infused Oil
Plating (just like at the restaurant):
Arrange the mango and avocado cubes in a ring mould on each plate.
Drizzle lightly with the vanilla-infused oil.
Finish with a very fine zest of lemon.
Ingredients
(serves 4)
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1 slightly underripe mango
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2 avocados
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1 vanilla bean
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Orange or mandarin oil
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Lime juice
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Pepper
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Lemon zest
Rum-Flambéed Chicken with Vanilla & Coconut
Step 1: Toast the sliced almonds for 7–8 minutes in a non-stick frying pan over medium heat.
Step 2: Heat the oil in a casserole dish and brown the chicken pieces on all sides. Set aside.
Step 3: Sauté the finely chopped onions until golden.
Step 4: Return the chicken to the casserole dish, pour in the rum and flambé the chicken and onions.
Step 5: Once the flames have died down, season with salt and pepper, then add the vanilla beans, split lengthwise. Scrape the seeds directly into the casserole dish.
Step 6: Add the turmeric and a few sliced almonds. Pour in the coconut milk, then reduce the heat. Simmer for a few minutes, until the chicken is cooked through.
Step 7: Serve the chicken piping hot, topped with the vanilla sauce and sprinkled with a few sliced almonds.
Recipe
Ingredients
(serves 4)
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600 g / 1⅓ lb chicken breast or thighs
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3 tbsp olive oil
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2 onions
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1 garlic clove
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1 pinch turmeric
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2 vanilla beans
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10 cl / ⅓ cup + 1 tbsp rum
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10 cl / ⅓ cup + 1 tbsp coconut milk
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2 tbsp sliced almonds
Hacienda Vanilla
Crème Brûlée
Recipe
Step 1 – Prepare the vanilla
Heat the milk in a saucepan with the split vanilla bean.
Step 2 – Prepare the custard
Whisk the sugar and egg yolks until pale and creamy.
Add the cream, then gradually pour in the hot milk and vanilla, stirring constantly.
Leave to cool, then refrigerate for 2 hours.
Step 3 – Bake
Preheat the oven to 150°C / 300°F.
Remove the vanilla bean and scrape out all the seeds. Whisk them back into the mixture.
Pour the custard into the ramekins and place them in a bain-marie.
Bake for about 1 hour.
Leave to cool to room temperature, then refrigerate for 3–4 hours.
Step 4 – Finish
Just before serving, sprinkle the crème brûlées with brown sugar and caramelise with a kitchen torch.
Serve immediately!
Ingredients
-
5 egg yolks
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90 g / ⅓ cup + 2 tbsp granulated sugar
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45 cl / 1¾ cups + 2 tbsp heavy cream
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15 cl / ⅔ cup milk
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1 vanilla bean
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Brown sugar for caramelising
(makes 8 small ramekins)
VANILLA, A DIFFERENT WAY
From the flower we pollinate by hand to the bean that flavours our dishes, months of work go into every harvest.
Behind every vanilla bean in our crème brûlée lies a whole story.