Saturday 11th – Sunday 12th October 2014 – Matemale
Potato festival
Loads of different potatoes and local produce market plus a great excuse to sit down for a communal nosh up in a heated marquis tent, with moules frites on the Saturday and Catalan boles de picolat on Sunday – with potatoes of course. Evening ‘bal’, music and entertainment
Try this traditional cabbage and potato recipe from the Cerdanya.
*Trinxat
(Cabbage and Potato cake – a winter dish from the Cerdanya, meaning chopped or shredded in Catalan .
Ingredients
Savoy or green cabbage
10 thick slices of salt pork or bacon, diced
2 lbs. potatoes, peeled
3 tbsp. extra-virgin olive oil
1 clove garlic, peeled and minced
Boil the cabbage and potato until well done and very tender. Mash both ingredients together with a potato masher. Season to taste with salt, and set aside. In a frying pan, lightly brown salt pork or bacon on both sides, drain on kitchen roll and set aside. Fry garlic, in olive oil until soft, 2-3 minutes; then add oil and garlic to cabbage mixture, mixing until thoroughly combined, but still a bit chunky; Stir in the bacon or salt pork Drop the mixture into hot oil by large spoonfuls, pat into smooth patties with a spatula and fry until browned on both sides, or mound onto a serving platter without frying and garnish with any left over bacon.
