Try these Amazing Vanilla Inspired Recipes by Taylor and Colledge

Taylor & Colledge, the expert in vanilla, is celebrating Christmas with a host of fantastic new festive recipes.
Appearing now on the recipe section of Taylor & Colledge’s all new website – http://taylorandcolledge.co.uk/recipes/ – the new dishes promise to get any party or festive gathering off to a delicious start.
They include:
Vanilla Bean Hot Chocolate
SERVES: 2
COOKING: 5 MIN
DIFFICULTY: EASY
INGREDIENTS:
100g dark chocolate
500ml milk
1 teaspoon Taylor & Colledge Vanilla Bean Paste
Extra chocolate to serve
METHOD:
STEP 1
Combine chocolate and milk in a small saucepan and heat over a medium low heat, stirring continually till the chocolate has melted. Bring to a low simmer and stir in the vanilla bean paste.
STEP 2
Melt a little extra chocolate in the microwave and drizzle on the inside of your glasses, then fill with the hot chocolate and enjoy.
Vanilla & Maple Glazed Chicken/Turkey
PREPARATION: 10 MINS
SERVES: 8
COOKING: 1 HR 20 MIN
DIFFICULTY: MEDIUM
INGREDIENTS:
1.5kg free range chicken, rinsed and patted dry
Freshly ground salt and pepper
½ fresh Orange
1/3 cup Maple Syrup
1 ½ teaspoons Taylor and Colledge Vanilla Bean Paste
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme
¼ teaspoon dried chilli flakes
METHOD:
STEP 1
Preheat oven to 200 degrees Celsius.
STEP 2
Season the chicken with salt and pepper, then place ½ orange into the body cavity. Place whole chicken into a roasting tin and roast for 60 minutes.
STEP 3
Meanwhile, combine maple syrup, vanilla bean paste, olive oil, vinegar, thyme and chilli in a small bowl and whisk until well combined.
STEP 4
Brush 1/3 of the glaze over the chicken and roast for a further 10 minutes, repeat two more times with the remaining glaze until the chicken is golden brown and shiny.
STEP 5
Remove from the oven and rest for 5 minutes before carving the chicken.
STEP 6
Serve immediately drizzling it generously with the pan juices.
Chocolate Ganache Tart with Vanilla Bean Pastry & Candied Orange
PREPARATION: 35 MIN
SERVES: 8
COOKING: 1 HR 10 MIN
DIFFICULTY: MEDIUM
INGREDIENTS:
CANDIED ORANGE
1 orange, scrubbed clean
3/4 cup sugar
2 cups water
2 tablespoons glucose syrup
VANILLA BEAN PASTRY
250g plain flour
35g icing sugar
1 teaspoon Taylor & Colledge Vanilla Bean Paste
125g chilled unsalted butter, chopped
1 egg yolk
GANACHE FILLING
400g 70% dark chocolate
1 1/2 cups thickened cream
1 teaspoon Taylor & Colledge Vanilla Bean Paste
METHOD:
STEP 1
Cut the orange into 1/2 centimeter slices. Combine sugar, water and syrup together in a small saucepan and place over medium heat until it has reached a boil. Lower the heat, cover and simmer for 3 minutes or until the mixture is clear.
STEP 2
. Add the orange slices in one layer and simmer for one hour until the slices become transparent. Then remove the slices and transfer to a wire rack to cool
STEP 3
Meanwhile, to prepare the pastry, place the flour, icing sugar, vanilla bean paste and butter in a food processor and pulse until the mixture resembles breadcrumbs.
STEP 4
Add the egg yolk with 2 tablespoons of iced water, and process until the mixture forms a ball. Remove, wrap in cling film and place in the refrigerator for 30 minutes.
STEP 5
Preheat the oven to 180 degrees Celsius.
STEP 6
Roll out the pastry to 26cm in diameter and gently transfer to a 22 cm removable base tart case. Gently push the pastry into all corners of the case. Cover with baking paper, then top with baking weights (or rice) and bake for 15 minutes.
STEP 7
Remove the weights and paper, then bake for an additional 5 minutes. Remove the tart case from the oven and set aside to cool completely.
STEP 8
To make the ganache filling, place chocolate in a large mixing bowl and set aside. In a small saucepan bring the cream to a boil over medium heat. Once boiling pour the cream over the chocolate and stir vigorously until smooth and creamy. Add vanilla and stir until combined.
STEP 9
Pour the chocolate mixture into the center of the tart shell till it fills the entire case and set aside for about 2 hours until set.
STEP 10
Top with candied orange slices and serve.
 
 
Taylor & Colledge’s expertise in vanilla spans more than 100 years. It is this commitment to achieving unsurpassed quality that has earned Taylor & Colledge a reputation as one of the world’s finest vanilla producers.
 
Our commitment to produce Vanilla ethically began long before terms like ‘fair trade’ gained popularity, and we have been putting the welfare of vanilla growers and their families at the heart of everything we do for more than a century.  This ethical commitment has been essential to the long term viability of all our Vanilla growers.
 
Taylor & Colledge products are available nationwide through branches of Waitrose, and online at www.ocado.com
 
Products in the range include Taylor & Colledge’s new Vanilla Bean Grinder (RSP: £5.99, 12g), Vanilla Bean Paste (RSP: £4.19, 65g jar);  Vanilla Bean Extract (RSP: £3.69, 100ml bottle), Vanilla Bean Dusting Sugar (£2.99, 100g shaker); and Organic Vanilla Bean Pods (£3.89, 10g tube).
For more information, including recipe ideas, please visit www.taylorandcolledge.co.uk