Some foods, like some people, are just made to complement each other. With Valentine's Day just around the corner, how about putting together a few perfect matches. 

PERFECT MATCH RECIPES

Hearts of Salmon
Who can go past smoked salmon and creme fraiche (or sour cream) for a perfect match?

For the moulds:
2 ‘coeur a la creme’ moulds
Non-stick olive oil spray
Plastic wrap
4 slices smoked salmon, about 100g

For the mousse:
1/2 sachet (5g) gelatine
2 tbsp cold water
125g good-quality canned pink salmon,
   drained and boned
Dash brandy
Salt and white pepper
1 tsp freshly chopped dill
1/4 cup (60ml) creme fraiche
1 egg white, stiffly beaten

For the dressing:
Juice of 2 limes
1 tbsp light olive oil
Pinch sea salt
Freshly ground black pepper
1 tsp finely chopped chives

Lightly spray insides of moulds with oil.  Press plastic wrap into moulds so that it sits evenly.  Drape two slices of salmon over each mould, overlapping each slightly and pressing into the sides to give a good shape.  Refrigerate until mousse is ready.

In a small bowl, dissolve gelatine in water and whisk until dissolved (if you set this over a bowl of hot water it helps the gelatine to dissolve more quickly). Place dissolved gelatine and salmon in a food processor, and process until smooth. Spoon into a mixing bowl.  Add brandy, salt, pepper and dill, and stir well to combine. Fold through creme fraiche and then egg white.

Spoon into the prepared moulds and fold the smoked salmon pieces over to form a neat package.  Cover each with plastic wrap and refrigerate for a couple of hours. Store leftover mousse for use another time. The hearts can be prepared ahead up to this point.

Before serving, combine all dressing ingredients in a bowl and whisk well to combine. Turn each heart out carefully onto a plate and spoon over the dressing.

Buon Ricordo's Figs with Gorgonzola Sauce
This is Armando Percuoco’s signature dish at his Paddington restaurant. Figs and blue cheese may sound an odd combination, but the sweetness of the figs combines well with the sharpness of the cheese.

4 thin slices prosciutto
4 fresh figs, washed
2 tsp unsalted butter
3/4 cup (185ml) cream
90g gorgonzola or mild blue cheese

Preheat oven to 200degC.

Wrap one slice of prosciutto around the middle of each fig, securing with a toothpick. 

In a saucepan, heat the butter, cream and cheese over low heat.

Place figs in an oven-proof dish, pour over the cream sauce and cover dish with foil. Bake for seven minutes.  Remove foil and bake for a further minute.

Remove toothpicks from figs. Place two figs on each serving plate and pour sauce over them.

Tip: You can vary the method: slice figs in half lengthways, sprinkle with a little caster sugar and caramelise under the grill, cut side up. Remove to a serving plate. Grill the prosciutto.  Meanwhile, heat the sauce and spoon over the figs (you may not need all of it).  Crumble over the grilled prosciutto - or break it into shards.

 

 

 

Buttermilk Pudding
This delicate pudding is slightly sour but very refreshing and is a perfect match with the raspberry coulis and fresh berries.

125 ml cream
60g (1/2 cup) caster sugar
1/2 vanilla bean, split in half lengthways
2 leaves gelatine
300ml buttermilk

Heat half the cream with the sugar and vanilla bean.

Soak gelatine in a jug of cold water until soft.  Drop softened gelatine leaves into hot cream.  Stir to dissolve. Pour through a sieve into a clean bowl. Stir through the buttermilk and cool.

Whisk remaining cream to soft peaks and fold through buttermilk mixture.  Pour into dariole moulds and refrigerate overnight.  Dip moulds briefly into warm water and turn out onto a plate.  Serve with raspberry coulis and fresh berries.

Makes 3 x 150ml cups.

To make the coulis: put 150g fresh raspberries into an electric blender or food processor with caster sugar to taste. Process until pureed, then push through a sieve.

Gelatine leaves are available from kitchen specialty shop.

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