Captain's dinner with capuchin and minced meat

Name: captain's dinner with capuchin and minced meat
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 onion; 25 unsalted butter or margarine; 800 g baking flour; 200 g low fat smoked bacon strips; 300 g minced beef; 800 g young capuchin in canned; 235 ml small spicy piccalily; 235 ml mini pickles; 197,5 g feasts

Young capuchins with onions, butter, cauliflower, bacon, chopped, piccalily and pickles.

Ingredients

Directions

Cut the onions into half rings. Heat the butter in a frying pan and fry the onions over medium heat for 20 minutes. Scoop frequently.
Meanwhile, distribute the cauliflower in the same florets and cook for 10 minutes in a large pan of water. Drain and put into a bowl.
In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat. Add the minced meat and cook for another 5 minutes.
Put the capuchin into a sieve, rinse under cold running water and let it drain. Add to the mince and the bacon and heat for 3 min.
Season with pepper and salt.
Spoon the capuchin-minced mixture into a separate bowl.
Put the fried onions, piccalilli, pickles and feast onions all in separate bowls and serve with the capuchins and cauliflower.