Hot Tapioca - Muscade

Ingredients
1 cup breadcrumbs
1 cup of sultanas or black currants
1 cup of cream
4 tablespoons of tapioca seed
1 egg white
1 teaspoon bicarbonate of soda
1 teaspoon apple juice
¼ teaspoon freshly grated ginger

Method
Soak the tapioca over night ,wash first. Stir in cream, bi carb and apple juice followed by the bread crumbs, ginger and raisins. Whip the egg whites to a soft peak before folding into the mixture. Get out the pudding g steamer and run the sides of the pan with butter and add the mixture. Steam in boiling water for 2 hours.

NUTMEG SAUCE

Ingredients
2 cups cream
2 table spoons corn flour
2 tablespoons of apple juice
1 freshly grated nutmeg.

Method
Bring the cream to a boil and remove from the heat, stir in corn flour allowing mixture to thicken slightly. Return to the flame and keep stirring whilst simmering gently. Stir in apple juice and nut meg, stir until a good consistency is achieved. Spoon hot over the hot pudding and serve with rum drizzled over the sauce.

Salmon Kabore

Salmon with Truffle Puree

5 Tablespoons or 75 ml of chardonnay

1 ounce or 30 grams of truffles

2 tablespoons or 30 ml of truffle juice. (Wash then soak to get juice)

5 Table spoons or 75 ml of cream thickened

2 teaspoons or 10 ml of lemon juice

2 tablespoons or 15 grams of butter

1 pound or 400 grams of salmon escalope

Salt & Pepper

Puree the wine, truffles and any truffle juice in the blender and then put in into a saucepan on low heat. Slowly adding the cream. Cook until reduced by about 30 %. Then slowly add the lemon juice and butter, stirring on low heat. Use your eye, you know what a good sauce is ! The consistency is paramount. Stop when its ready.

Douse the thin escalopes of (3/8 or 15mm) Salmon with salt and pepper or one of the popular rubs that are in all  the purveyors of fine food. Get your pan nice and hot, moderate temperature and sear the salmon for only 30 seconds with no oil or fat. Turn it over for a count of 5. Salmon is best for this dish a bit rare.

Serve the sauce under the salmon.