Chicken, figs and artichoke by 21212, Edinburgh
Head Chef, Paul Kitching and his partner Katie O’Brien moved to Edinburgh and opened 21212, a restaurant with rooms, in May 2009.
Only eight months after opening, the restaurant received a Michelin Star, making it the only Michelin-starred restaurant with rooms in Edinburgh to date.
21212 soon became a leading restaurant in ingredient innovation and while Paul’s creations yield unexpected combinations, the deep thought given to the balance of each dish ensures flavours that complement rather than compete. Though the menu never has any more than three choices for any course, variety is achieved by having a new menu each week, which celebrates the best produce available.
For more information visit: www.21212restaurant.co.uk
Ingredients: Serves 4
4 chicken breasts, preferably with skin
4 dried figs rehydrated in vegetable stock
2 slices of black pudding cut into halves
5 or 6 Jerusalem artichokes
600ml chicken stock
100ml of cream
1 shallot
1 Romanesco cauliflower
8 new potatoes
1 small turnip
4 large radishes
Mangetout
20ml olive oil
Method
For the Sauce:
1 Peel, wash and thinly slice the shallot.
2 Wash, peel and cut the Jerusalem artichokes into cubes. Reserve in lemon juice and water to stop them from discolouring.
3 In a pan, melt a knob of butter and sweat the shallots over a low heat.
4 Once the shallots are translucent add the Jerusalem artichokes and sweat them for another 2 minutes.
5 Add the chicken stock and cream and simmer gently for around 30 minutes or until the Jerusalem artichokes are easily pierced with a knife. Blitz and season to taste, reserve.
For the chicken:
1 Season the chicken with salt and dry bake in an oven preheated to 70˚C for 45 minutes. Once cooked remove the chicken from the oven and cover it loosely with a cloth.
For the garnish:
1 Wash the vegetables.
2 Cut the Romanesco into florets, the new potatoes into quarters, the turnip into triangles and the radishes and mangetout into diagonally cut halves.
3 Cook all the vegetables in salted boiling water until al dente.
To serve:
1 Heat the olive oil in a frying pan and cook the black pudding. Remove from pan and turn heat up. Brown the chicken breast skin side down.
2 Add figs for heating when the chicken is nearly ready.
3 In a separate pan, gently reheat the vegetable garnish with a splash of water and olive oil.
4 Serve and cover with hot artichoke sauce. We serve this dish with a pickle crisp.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article