Glossary

Langoustine

French word for crawfish, sometimes called rock or spiny lobster, another name for the Dublin Bay prawn, also known as Norway lobster and scampi, available fresh or frozen, in and out of their shells. Cook by boiling or grilling, if fresh. It has no large claws.

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Peeling and de-seeding tomatoes

To peel and de-seed a tomato, score a small cross in the base of the tomato with your knife; plunge in boiling water for 1 minute, refresh under cold water (running water seems to make peeling easier too); cut in half and scoop out seeds with a dessert spoon.

Glossary

Fondant

A creamy white substance created by kneading cooked sugar syrup. Used as a filling for chocolates, or a frosting for cakes, petit fours, or pastries. Also flavoured and made into individual sweets.

Glossary

Langoustine

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Peeling and de-seeding tomatoes

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Fondant

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