I got this recipe from Tim Ferriss’ amazing book, The Four Hour Chef. I bought it thinking I would learn some great cooking skills, but I was pleasantly surprised to learn that the book wasn’t just how to learn to cook! It was a how-to-learn-anything book, with some insanely clever life hacks. I would highly recommend this book.
I don’t normally like to copy recipes exactly, but this one I only tweaked ever so slightly since it looked so good already.
Ingredients – serves 6 people
800-900g beef mince
1 large onion
3 spring onions
2-3 cloves garlic
5 medium mushrooms
1 handful baby spinach
3 tbsp tomato paste
75 – 100g soft cream cheese – I used a garlic and herb flavoured one
1/4 tsp cayenne pepper
1 tsp oregano
1 tsp dried rosemary
Salt and pepper
Pre-heat the oven to 220°C.
Cut the spring onions into thin slices. Add the mince, egg and spring onions into a bowl. Very finely dice the onion and garlic (if you’re lucky enough to have one, use the dice function on your food processor). Finely chop the mushrooms, then place onion, garlic and mushrooms into the bowl with the mince. Add the herbs and spices, salt and pepper then, with clean hands, mix everything together thoroughly.
Wash hands, then lay out a 50cm square piece of cling film. Press the mince mixture into a flat rectangle, making sure it is uniform. Down the middle of the mince, lay the spinach leaves. To one side of the spinach, crumble the cheese. Roll the mince up using the cling film to aid you, being careful not to get it trapped. Pinch the ends of the mince together. Place into an oven proof dish, then smear the top with the tomato paste. Sprinkle with some herbs then place into the oven for 50 – 60 minutes.
Check to make sure it is cooked, then allow to rest for 5 minutes. Slice into 6 equal pieces; leftovers are great for lunch!
Each serving contains:
300 kcal, 5g carbs, 18g fat and 32g protein (according to the myfitnesspal app).