To buy pure vanilla essence was a treat even only 10 years’ ago. While the imitation essence is great for cleaning out whiffy odours in the Tupperware or fridge, the pure vanilla essence or extract as it should be called is sensational. And like so many other foods, the better the quality the smaller the amount you use. Now courtesy of Vanilla Direct we have a delicious oil sweetly scented with vanilla to use. Also here I have added vanilla seeds from the pod and joined them with goats’ cheese to make a great brunch idea. Don’t throw out the spent vanilla pod; add it to the sugar canister to make vanilla sugar.

Ingredients

• 2 xwhole canned peaches, well drained (see Cook’s Tip)
• 1 spring onion, peeled and finely sliced
• 1 mild green chilli, deseeded and diced
• 2 tblsp vanilla oil
• seeds from half a vanilla bean
• ½ xtsp salt
• 250 grams goat’s cheese (see Cook’s Tip)
• handful rocket leaves
• 1 loaf brioche (see Cook’s Tips)
• ¼ cup vanilla oil
• 1 tblsp papaya vinegar (or use balsamic vinegar)

Method

1. Finely dice or chop the peaches and toss with the spring onion, green chilli, vanilla oil, vanilla seeds and salt.
2. Slice the loaf of brioche and brush with vanilla oil. Pan fry or grill until golden. Allow two pieces per serve. Cut the goat’s cheese into slices and quickly pan fry in the vanilla oil over a high heat to just brown and warm through.
3. Arrange a few salad leaves on top of the brioche. Add the grilled goats cheese and peach salsa. Serve drizzled with vanilla oil and a little papaya or balsamic vinegar.

Cooks Tips

- When in season use fresh poached peaches or, if deliciously ripe, use them uncooked to make this salsa. - For goats’ cheese try New Zealand, Malabar goat’s cheese from Delago, Auckland. Available in good supermarkets. - In place of brioche use 4 croissants, split and grilled.