This recipe comes from chef-owners and husband and wife team of the Moro restaurant in London, Sam and Sam Clark. The restaurant has hosted several special member events matching its dishes to our wines and they are familiar with our Iberian wines and sherries in particular. They recommend serving trinxat with a dry rich amontillado such as Romate Maribel Amontillado.
Ingredients (serves 2-4)
- 500g firm potatoes, such as Cyprus, peeled and cut into chunks for boiling
- 6 tablespoons olive oil
- 8 thin rashers of smoked pancetta or good-quality smoked bacon, rind removed
- 3 garlic cloves, sliced
- 60g tocino (Spanish) or lardo (Italian), trimmed and cut into chunky matchsticks (use pancetta if you can't get tocino or lardo)
- 500g medium turnips, peeled and cut into 1.5cm dice
- 300g spring greens or Brussels tops, trimmed and cut into bite-sized pieces
- 1 teaspoon fresh thyme leaves
- 2 pinches of grated nutmeg (optional and not traditional)
Cook the potatoes in boiling salted water until tender, then drain. Meanwhile, in a large saucepan, heat two tablespoons of the olive oil over a medium heat. Add the whole pancetta or bacon rashers and fry for a few minutes, until crisp. Lift them out of the pan and put to one side for later. Add the garlic and tocino pieces to the pan and fry for a couple of minutes, until they begin to colour. Stir in the turnips, cook for five minutes, until beginning to soften, then add the greens. Season with salt, pepper and the thyme and nutmeg, if using, and continue to cook for 10 minutes, stirring regularly.
If the mixture is starting to catch, turn the heat down low. Remove from the heat and set aside.
Roughly mash the potatoes. Stir them into the turnip mixture and mash a little more. Season with salt and pepper to taste.
Heat another two tablespoons of the olive oil in a large frying pan (about 25cm) over a high heat. When hot, tip the turnip mixture into the pan and press down firmly with a spatula or spoon, until the base of the pan is covered. Give the pan a shake, reduce the heat to low and cook for five minutes or until brown underneath. To turn over, place a plate on top of the pan and invert the trinxat out on to the plate (this is rather like turning a tortilla). Put the last two tablespoons of oil into the pan, briefly increase the heat until it starts smoking, then slide the trinxat back in. Again reduce the heat to low and fry for five minutes.
Serve with the warm, crispy pancetta on top. We would possibly eat this accompanied with a chicory and cos lettuce salad dressed with a sherry or sweet wine vinegar dressing.
From Moro East, by Sam and Sam Clark - Ebury Press
This recipe originally appeared in Societynews October 2008