Best 21212 recipe

Published on Tuesday 5 May 2009 20:31

From Michelin-starred chef Paul Kitching

INGREDIENTS:

LARGE RED PIMENTOS Also known as the cherry pepper. Typically used fresh, or pickled and jarred, it is both a flavouring and scenting agent. A natural source of beta-carotene, among other nutrients.

LARGE CRUSHED CLOVE OF GARLIC A member of the onion family, garlic has been used throughout history for culinary and medicinal purposes. Used as a seasoning rather than a vegetable, its strong, spicy flavour mellows and sweetens considerably with cooking. A fundamental component of many dishes of various regions.

LARGE RIPE BEEFSTEAK TOMATOES The largest variety of cultivated tomatoes, it is grown in a rainbow of colours from vibrant red to pale yellow. They are often a kidney-bean shape as their growth spreads out to the sides. It is considered the ideal sandwich tomato as it holds together when cut.

SMALL RED ONION, ROUGHLY CHOPPED A milder version of the yellow onion, this boasts shiny purple skin and red-tinged flesh. With a mild to sweet flavour, they are often used raw in salads and grilled or cooked lightly. They can also be used to add flavour to marinades, salsa and roasts.

FLUID OUNCES (60ML) OF BEST VIRGIN OLIVE OIL Virgin olive oil is produced by physical means without the use of any chemical treatment. Most often cultivated in the Mediterranean, it is the main cooking oil in this region and can also be used for dressing salads and sauting.

METHOD: Combine all the ingredients, chopped, with 230ml sparkling water plus 140ml natural yoghurt. Mix in a food blender for one minute then pass all the liquid mixture through a sieve. Add sea salt and crushed pepper to taste along with the juice of half a lemon. Serve chilled along with crusty bread sprinkled with olive oil and sea salt for dipping.

&#149 Michelin-starred chef Paul Kitching's new restaurant 21212 opens on Royal Terrace in Edinburgh on 20 May. It will also have three bedrooms to reserve.

www.21212restaurant.co.uk