Spanish pork ribs, cabbage and beans stew 'Potaje' recipe, Keith Floyd's 'Patacha'.

 

Spanish pork ribs, cabbage and beans recipe, this recipe is one by Keith Floyd from his book, 'Floyd on Spain', he calls the dish 'Patacha' I can't find this recipe anywhere in any Spanish cookbooks or online, so I think Patacha was the restaurant's name where Floyd ate this.. I imagine him in on the telly starting off his monologue, 'Dear Hector',

'In the rare moments of sanity when I escape to Ireland I look forward with tummy-rumbling anticipation to a plate of boiled bacon and cabbage, a classic Irish dish. When I visit Alsace or Germany the thought of smoked knuckle of pig pressed with pickled cabbage is equally pleasant. When I go to my favourite Chinese restaurant I invariably have pork and salted greens. What I am saying is the combination of pork and cabbage, be it bacon or Chinese roast loin is high on my list of favourites.'

I put this recipe on a facebook page and received this comment :-

'Keith lived near to us in Spain and we often drank together in Duquesa Port and sorted out the culinary world together 😉as we had had several restaurants over the years then as well. This dish is the Spanish generic term for all that style of dish and the Spanish have as many different versions as the Scots with stovies. The name is potaje and it is pronounced 'pot' 'ach' (with the 'ch' as in LOCH) 'e' - I still make it frequently and it is different each time depending on the store cupboard and the fridge. Gees but I loved Keith - such a character! Tremendous fun!'

Ingredients:-

Tin white beans

Olive oil
Onions

Garlic
Pork spare ribs
Potatoes, small unpeeled
Courgette
Savoy cabbage

Salt
Stock cube Veg
Half can cider

Method:-

In a little oil brown the spare ribs, add onions and garlic and fry till softened, add stock and cider and simmer for half an hour, then add some pots and cook for another twenty mins then add chopped cabbage, more stock, a few minutes later add the beans (rinsed) and sliced courgette. When the courgette is done, season and serve.

Whilst cooking, take a slurp, and raise your glass to Floyd.