Australasian Twist on Trinxat: Potato and Cabbage Mash with a Flavorful Twist

Ingredients

This Australasian adaptation of Trinxat incorporates unique spices and ingredients from the region, such as lemon myrtle, bush tomato, and Tasmanian pepperberry. These additions infuse the dish with a distinct Australasian flavor profile, adding a citrusy, earthy undertone and a subtle heat. The traditional Spanish dish is transformed into a delightful fusion of cultures. We alse have the original recipe for Trinxat, so you can check it out.

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 1 small cabbage, shredded (500g) 1 small cabbage, shredded (500g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon lemon myrtle 1 teaspoon lemon myrtle
• 1 teaspoon bush tomato 1 teaspoon bush tomato
• 1 teaspoon Tasmanian pepperberry 1 teaspoon Tasmanian pepperberry
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a separate pot, blanch the shredded cabbage in boiling water for 2 minutes. Drain and set aside.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
4. 4.
   Add the boiled potatoes to the skillet and mash them with a potato masher until smooth.
5. 5.
   Stir in the blanched cabbage, lemon myrtle, bush tomato, and Tasmanian pepperberry. Season with salt and pepper to taste.
6. 6.
   Cook the mixture for an additional 5 minutes, stirring occasionally, until the flavors are well combined.
7. 7.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Lemon myrtle — Lemon myrtle is a highly aromatic spice. Use it sparingly as its flavor can be overpowering. Start with a small amount and adjust according to your taste preference.
• Bush tomato — Bush tomato has a tangy and slightly sweet flavor. Crush the dried bush tomato before adding it to the dish to release its full flavor.
• Tasmanian pepperberry — Tasmanian pepperberry adds a subtle heat to the dish. If you prefer a milder flavor, reduce the amount or omit it altogether.

Tips & Tricks

• For a creamier texture, add a splash of coconut milk or almond milk to the mashed potatoes.
• Experiment with different Australasian spices to customize the flavor profile of the dish.
• Serve the mash as a side dish with grilled meats or roasted vegetables for a complete meal.
• Leftovers can be refrigerated and reheated the next day. The flavors will meld together even more, making it even more delicious.
• Garnish the dish with fresh herbs, such as parsley or chives, for an added pop of color and freshness.

Serving advice

Serve the Australasian Potato and Cabbage Mash as a side dish alongside your favorite Australasian main course. It pairs well with grilled barramundi, kangaroo steak, or roasted pumpkin. Garnish with a sprinkle of lemon myrtle or Tasmanian pepperberry for an extra burst of flavor.

Presentation advice

To elevate the presentation of the dish, use a ring mold to shape the mash into neat rounds or quenelles. Drizzle a swirl of olive oil on top and sprinkle with lemon myrtle or bush tomato for a visually appealing finish. Serve on a white plate to showcase the vibrant colors of the mash.