Language
English Deutsch Čeština
Currency
£ $
Welcome visitor you can login or create an account.

Nigel Slater cooks Trinxat in a Prospector pan for the Observer

Nigel Slater cooks Trinxat in a Prospector pan for the Observer


Easter arrives and there is a definite change of step in this kitchen. The mood lightens, flavours are more gentle and the cooking becomes relaxed. Instead of a chicken stew thick with beans and herbs, the bird is simply roasted with tarragon and young potatoes barely bigger than a blackbird’s egg; the fish pies that have bolstered us all winter are replaced by ......CLICK HERE TO READ THE OBSERVER  ARTICLE IN FULL ON LINE: 
 
The Catalan inspired recipe below features in the Observer article and was created and cooked by Nigel Slater in a Netherton Foundry 10 inch Prospector Pan .
The dish was brilliantly photographed by Johnathon Lovekin.

Trinxat

Trinxat, the Catalan version of bubble and squeak. Photograph: Jonathan Lovekin/The Observer

This Catalan word means “chopped”, and this recipe, with cured pork, greens and garlic, is very much a Spanish version of bubble and squeak. It is what I will be eating on Easter Monday, together with slices of leftover roast from Sunday. Substantial enough as a main course, it really hits the spot if you have some leftover gravy or meat juices to trickle over it as you serve.

Serves 4
potatoes 1kg
butter 40g
spring onions 6
smoked bacon or pancetta 300g, in one piece
garlic 3 cloves
chard leaves 100g
olive oil 3 tbsp

Cut the spring onions in half lengthways, then in half again. Cut the bacon or pancetta into 3cm cubes. Peel and thinly slice the garlic cloves. Finely shred the chard leaves.Bring a deep pan of lightly salted water to the boil. Wash the potatoes and cut them into large chunks, leaving the skin intact. Cook the potatoes in the boiling water until tender, then drain. Add the butter to the potatoes and mash with a fork, ricer or potato masher.

Warm the olive oil in a large frying pan. Add the bacon and let it cook at a moderate pace, until the fat is golden. Add the spring onions, the garlic and lastly the chard leaves, cooking for a minute or two only.

Add the mashed potatoes to the pan, folding in the bacon and greens as you go. Continue cooking for a few minutes keeping the heat fairly high and letting the potatoes crisp slightly on the bottom of the pan, then scrape at the crust that will have formed underneath and fold it into the vegetables. Serve as is, or as an accompaniment.

 

 


Powered By OpenCart
Netherton Foundry Shropshire © 2019