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Capuchin with minced meat and piccalilli
A tasty Dutch recipe. The main course contains the following ingredients: meat, butter, Dutch meatballs (300 g), Provençal stir-fry mix (a 400 g), onion (in rings), capuchins ((850 g), drained) and piccalilly (335 g).
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Ingredients
Directions
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Heat half of the butter in the woks fry the meatballs for 5 min.
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Add the stir fry mix and stir fry 5 min.
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Meanwhile, heat the remaining butter in a frying pan and fry the onion for 3 min.
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Add the capuchin and warm for 3 min.
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with it.
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Divide the capuchins and the vegetable mixture over 4 large plates or bowls and add some piccalilli to taste..
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Nutrition
359Calories
Sodium0% DV1.970mg
Fat29% DV19g
Protein48% DV24g
Carbs8% DV23g
Fiber32% DV8g
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