Tahitian Vanilla Oil Food

TAHITIAN VANILLA OIL

Tahitian Vanilla Oil image

This is posted for ZWT7. Sounds fabulous! Use in cooking, baking. Think of the marvelous salad dressing it will make. The cook time is heating time and it's a total guess. There is also 8 hrs of refrigeration.

Provided by Annacia

Categories Vegan

Time 7m

Yield 1 cup

Number Of Ingredients 2

Ingredients

3 whole tahitian vanilla beans (or more for a stronger taste)
1 cup grapeseed oil, unflavored

Steps:

With the tip of a sharp knife, make a slit down the length of each vanilla bean.
Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
Pour the oil into a small saucepan and warm it gently over low heat for a few minutes, do not let the oil get too hot-it should be quite warm, but not so hot that you can't dip your finger into the pot.
Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
Loosely cover the pot with aluminum foil-do not seal tightly-and let the oil steep for about 8 hours, until it is lightly infused with the flavor of vanilla.
Remove the pods and discard.
Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
Decant into a jar, seal and refrigerate until needed.
To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.

TAHITIAN COCONUT VANILLA PRAWNS

Tahitian Coconut Vanilla Prawns image

Make and share this Tahitian Coconut Vanilla Prawns recipe from Food.com.

Provided by Annacia

Categories Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
900 g raw prawns, peeled (2lb)
120 m dark rum (4 fl. oz)
240 m double cream (8 fl.oz)
1 vanilla pod, split lengthwise
180 ml . coconut milk (6 fl.oz)
salt and pepper, to taste

Steps:

Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
Stir in the cream and coconut milk, and reduce the mixture by half.
Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
Season with salt and pepper.
Return the prawns to the sauce and cook for 1 minute, stirring.
Serve immediately over cooked rice.

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