cook.
Trinxat
Winter cabbage and potato crushed together and fried into a cake, with bacon pressed on top...
Ingredients
700 g floury potatoes, in chunks
700 g winter cabbage or savoy, shredded
200 g streaky bacon, in thick slices
6 cloves garlic, sliced
3 tbsp olive oil
salt and black pepper, to taste
Method
Boil the potatoes and cabbage together in the same salted water, 20 minutes, until both are properly soft. Together, not separately - the potato takes up the cabbage water and that is where the flavour comes from.
Drain them very well and leave them in the colander for 5 minutes to steam dry. Wet trinxat will not fry into a cake, it will collapse.
Crush them together with a fork, roughly. You want shreds of cabbage still visible; a smooth purée is the wrong texture entirely.
Fry the bacon in a heavy pan until crisp, lift it out, and fry the garlic in the fat until golden but not brown.
Fold the garlic and its oil through the crushed vegetables and season hard. It needs more salt and pepper than you expect.
Press the mixture into the hot pan as one flat cake and leave it alone for 8 minutes over a medium heat. Moving it stops the crust forming.
Turn it: slide it onto a plate, invert the pan over it and flip the whole thing, then give the second side 6 minutes.
Lay the bacon on top and serve it in wedges, straight from the pan.
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