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Canarian Potatoes with Red and Green Sauce
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- 200 g extra virgin olive oil
- 80 g rusk, cut in small pieces
- 2 red capsicums, cut in pieces
- 10 g garlic cloves
- 15 g red wine vinegar
- 100 g water
- 1 tsp ground black pepper
- 2 tsp salt
- 200 g fresh coriander leaves, plus extra for garnishing
- 2 green capsicums, cut in pieces
- 15 g garlic cloves
- 100 g water
- 1 ½ tsp salt
- 100 g extra virgin olive oil
- 10 g white wine vinegar
- 500 g baby potatoes, with skin
- 600 g water
- per 1 portion
- 1446 kJ / 345 kcal
- 2 g
- 16 g
- 30 g
- 1 g
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