Bounce Magazine November 2015
Featuring an exclusive interview with Rick McMurray from Ash, review at Upstairs at Baileys, Bounce wins award, Christmas Shopping Ideas and First Times.
Featuring an exclusive interview with Rick McMurray from Ash, review at Upstairs at Baileys, Bounce wins award, Christmas Shopping Ideas and First Times.
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FOOD & DRINK<br />
NOVEMBER NOVEMBER <strong>2015</strong> | ISSUE <strong>2015</strong> #37 | ISSUE | FOOD #37 & DRINK<br />
This month, Mauro brings us<br />
a fresh twist on this Catalan<br />
favourite - a hearty mash of<br />
potatoes and cabbage, served with<br />
sweet smoky bacon and topped<br />
with squid. Trinxat comes from the<br />
Catalan word for ‘chopped’.<br />
Recipe serves 4 people...<br />
Ingredients<br />
3 red potatoes<br />
Half Savoy cabbage<br />
4 small size squid<br />
30gms (in one piece) smoked streaky bacon<br />
skin off<br />
4 tbsp of honey<br />
Method<br />
1. Peel and dice the potatoes, slice the cabbage<br />
and boil together in salted water.<br />
2. Lay the bacon in a tray and cover with the<br />
honey. Let it cook for 2 hours, basting every 15<br />
minutes with the honey and the juices.<br />
3. Drain the potatoes and cabbage and mash<br />
together. Add a splash of olive oil and season<br />
with salt.<br />
4. Slice the squid ‘julienne’ (long thin strips)<br />
and sauté in a hot pan with salt and pepper.<br />
5. To serve, divide the mash between 4 plates<br />
(use a ring if you have one – otherwise just<br />
place it in a rough circular shape). Place some<br />
squid on top and a slice of the bacon next to it.<br />
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