The Dutch call this a
kapucijnerschotel (grey pea dish). The Dutch name for grey peas,
kapucijners, refers to the greyish-brown habits of the Capuchin order of monks. I decided to name my take on the dish Monk's Mince in their honor.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 4 oz bacon, diced (100 g)
- 4 shallots, thinly sliced
- 1 leek, thinly sliced
- 1 apple, diced
- 10 oz minced beef (285 g)
- 1 tsp ground paprika
- 1/2 tsp ground cumin seeds
- 1/2 tsp ground coriander seeds
- 19 oz tinned cooked grey peas, drained
- Salt and pepper to taste
- ---------------------
- TO SERVE:
- Sour Cream
- Piccalilli
- Freshly torn parsley leaves
- Chopped red onions
Preparation:
Crisp the bacon in a large dry frying pan. Remove to drain on a paper towel. Now add the shallots, apple and leek to the frying pan and allow to caramelize in the bacon fat. Add the spices and the mince and brown. Toss in the drained peas. Mix. Reduce heat. Season. Serve Monk's Mince with a dollop of sour cream, piccalilly, freshly torn parsley leaves and chopped red onions.
