IT’S an area of the kitchen that only a small few can master and one that I have always shied away from so FFT had to find out just what it takes to make those sweet treats.
Janja Kosancoc, pastry chef at Cornstore took some questions.
Q.What was your favourite dessert/pastry as a child?
A.That would have to be the Roulade that my Mam used to make.
Q.What did you want to be when you grew up?
A.It was either a criminal investigator or a pastry chef as I always liked to cook. I guess the pastry chef won in the end!
Q.What was your first job in food?
THESE two dishes and their accompanying pictures are as much focused on the food styling as the taste sensation that both bring. Believe me when I say that both pack a real punch and the dishes are so worth the (little) time and effort. And, as you eat with your eyes as you read this, I thought it better to feed that satisfaction first and then explain the superb tastes that each plate brings. Below, you will find the straight forward recipes for both the loin of spring lamb and lemon curd tart.
I could expand more on these recipes but I am taking a few liberties here on the basis that a number of elements are a given between us cooks/foodies/eaters.
I HAVE to say that I love these little mouthfuls of joy and the fact that everything is in “mini form” it just adds to their indulgence.
A black forest gateau or cake are the names associated with the German dessert known as Schwarzwalder Kirschtorte, which literally means the Black Forest cherry torte and a reference to the mountain range in the Southwest of Germany.
Typically, but not so much in the little cupcakes, the gateau contains several layers of chocolate cake that is decorated and filled with cream, cherries and chocolate.
The cake is also soaked with a little kirsch liquor but that varies from recipe to recipe.
In essence, I tried to capture as much of the flavour of all of the elements as I could.
Bite size delights
GETTING my hands on a new cookbook is always a real foodie treat, but getting my hands on one that is a gem from a Michelin genius I have always admired and priced at just €10, is even better.
Jason Atherton’s book, Maze, incorporates recipes from his starred restaurant of the same name. In it, he brings the taste of luxury and culinary genius to the home cook – and in a way that brings you closer to that level while standing behind your own stove.
When I picked up the book from a fellow tweeter in Kilkenny, I just had to tackle or at least take inspiration from a recipe and this adaptation of the crab bisque took hold.
Here’s what I did.
WHAT YOU NEED
1 whole crab
1 medium onion
1 punnet of cherry tomatoes
1 clove of garlic
fish stock and water