Versatile pod completes pastry chef's dish

Published: 20th August 2016 03:44 AM  |   Last Updated: 20th August 2016 05:56 AM   |  A+A-

Versatilea

BENGALURU: I think I’m going to give a shout out to an ingredient that certainly isn’t at all that unusual. In fact it crops up in many things but not in it’s beautiful slender intensity. The Vanilla pod!

I grew up in a small working class town just outside of Manchester England so luxury and the most beautiful ingredients weren’t something that I’d know until I started my culinary journey at 16, and in all honesty it really was that whole sweet dessert and pudding thing that made me want to be a cook in the first place.

Versatile.jpgThe first time I realised that vanilla wasn’t just something you poured out of a bottle and was actually more plant than chemical was when I first started working in London at 20. It was a revelation in its sweet sticky wonderfulness that connot be compared to anything that comes out of a bottle. From fresh custards to crème Brulee’s, something to lift the flavour of any fruit with a squeeze of lemon cooked in a compote or just some of those heady pearls scraped into a cake mixture before baking.

They are a revolution to any Pastry chef! And although not something you’d consider so much with savoury dishes but I think fresh vanilla and sresh seafood such as sea scallop’s or lobster can also make for one of those beautiful food marriages.

They are a little expensive I know but you can get great quality Vanilla pods grown in south India for around Rs 3,500 per kilo but if you dry the pod after scraping and using the seeds, and blitz them in a spice grinder and use the powder as you would the seeds. You’ll get three times your money’s worth”.

“We use fresh vanilla in many items including the butter cream and vanilla delice tn Mustard and Cress. Vanilla Pannacotta has an interesting vanilla scented coconut chutney served with half a dozen prawn skewers that would go great with a nice vanilla vodka based cocktail”

Shaun Kenworthy, Director, F&B, the Biere Club

Stay up to date on all the latest Bengaluru news with The New Indian Express App. Download now
(Get the news that matters from New Indian Express on WhatsApp. Click this link and hit 'Click to Subscribe'. Follow the instructions after that.)

Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp