Keen to showcase vanilla’s versatility, we challenged LittlePod friend, author and chef James Strawbridge to create something seasonal and savoury. Pairing our natural vanilla paste with locally-sourced venison, James cooked up the perfect pie!
Serves: 4-6 people.
Pre-heat oven to 180°C (fan-assisted) / 200°C (conventional) / 400°F.
Pastry:
500g plain flour
250g cold salted butter, diced
Water
1 tsp LittlePod natural vanilla paste
½ tsp ground cinnamon
Pinch of cracked pepper
Venison:
1kg Venison haunch (James used Westcountry Premium Venison from East Devon)
2 tsp LittlePod natural vanilla paste
1 tsp ground cinnamon
1 cinnamon stick
1 tsp rosemary, finely chopped
1 tsp thyme, finely chopped
1 tsp crushed juniper berries
Generous pinch sea salt and cracked black pepper
Pie filling:
200g smoked streaky bacon, chopped
200g cooked chestnuts
4 shallots, finely diced
4 carrots, finely chopped
4 garlic cloves, finely chopped
500ml chicken stock
1/2 bottle Westcountry cider
50g butter
1 tbsp flour
50g dried porcini mushrooms
1 tbsp redcurrant jelly
Vanilla can be used to enhance all manner of meats. Rub into duck or pork and sear to add depth of flavour.
This recipe was created by LittlePod friend, chef and author, James Strawbridge.
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