Mince meat and spinach bake

Recipe from: 1/25/1990 12:00:00 AM

 
Beef
 
 
 

Ingredients

 
  • MEAT FILLING
  • 15
    ml
    cooking oil
  • 1
    medium onion, chopped
  • 2
    cloves garlic, chopped
  • 750
    g
    mince
  • 250
    g
    fresh mushrooms, sliced
  • 30
    ml
    parsley, chopped
  • 15
    ml
    freshly chopped origanum, or
  • 5
    ml
    dried origanum
  • 15
    ml
    tomato paste
  • 5
    ml
    salt
  • freshly ground black pepper, to taste
  • 1
    extra-large egg, whisked
  • 30
    ml
    Parmesan cheese
  • 500
    g
    fresh spinach
  • BÉCHAMEL SAUCE
  • 250
    ml
    milk
  • 1
    bay leaf
  • 1
    small onion, sliced
  • 5
    black peppercorns
  • 1
    small stick celery
  • 1
    baby carrot, sliced
  • pinch grated nutmeg
  • 30
    g
    butter
  • 30
    ml
    cake flour
  • 1
    ml
    salt
  • freshly ground black pepper to taste
Servings: Change Serving
 
 

Method

 
Microwave the oil, onion and garlic for 2 minutes on 100 per cent power. Add the mince and mushrooms and microwave for 5 minutes on 100 per cent power. Stir once while the mince is cooking. Add the remaining ingredients, except the egg, cheese and spinach. Meanwhile, remove the hard stems from the washed spinach. Do not dry the leaves. Place in a large flat glass dish. Cover with plastic wrap and microwave for 1 to 2 minutes on 100 per cent power. Arrange the leaves in a large circular buttered bowl with the undersides of the leaves facing up, ensuring that the leaves extend beyond the rim of the bowl. Cover the leaves with a piece of damp kitchen towelling while preparing the béchamel sauce. Place the milk, half a bay leaf, onion, peppercorns, celery, carrot and nutmeg in a deep container. Microwave for 3 minutes on 100 per cent power. Remove from the oven and allow to stand for 15 minutes. Strain, reserving the milk. Place the butter in a deep container and microwave for 2 minutes on 100 per cent power. Stir in the cake flour and half the milk. Stir well. Add the remaining milk. Microwave for 5 minutes on 100 per cent power. Stir at one minute intervals. Season with salt and black pepper. Place the meat filling, béchamel sauce, whisked egg and Parmesan cheese in the dish lined with spinach leaves. Fold the spinach leaves over the meat. Paint the leaves with melted butter. Cover with buttered wax paper and microwave for 10-12 minutes on 70 per cent power. Allow to stand for 5-8 minutes. Remove the paper and turn the mould out onto a plate. Serve hot or cold. Serves 8.
 

Read more on: beef  |  microwave
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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