Unless you have been ignoring me*, or you are new to Tonight's Menu, you would have missed out on my plans to eat the Olympics. Two years ago, during the World Cup, I had the great idea to base our evening meals on one of the two nations that were playing in the evening kick off. This opened my eyes to some great new food, which I wouldn't have otherwise discovered. I wanted to do something similar for the Olympics and came up with the Olympic Food Challenge.
Tonight sees the start of the challenge. I know that the opening ceremony isn't until Friday but the sport started today with the Team GB Women's football team beating New Zealand 1-0, so the challenge is on. From my allotted list we thought we would ease ourselves in by cooking Trinxat from Andorra.
Andorra is a tiny country high in the Pyrenees mountains surrounded by France and Spain, specifically Catalonia hence the 'x' in Trinxat, which you pronounce 'ch'. The recipe for this bubble and squeak style dish can be found here but I have tweaked it for tonight as there are only two of us and we couldn't eat an entire cabbage.
I mashed together cooked potatoes and cabbage, added fried garlic and seasoned the mixture. The recipe asks for salty pork or bacon and I happened to have some Swillington Farm bacon, which I had been saving for a special occasion. The bacon was fried and set to one side while we cooked the Trinxat. The mixture was fried in the pan that the bacon had been cooked in and served in wedges with the bacon and a fried egg. I'm not sure that this is the kind of healthy meal an athlete might tuck into before an event but I could eat this a couple of times a week.
*I wouldn't blame you