Beef meat pocket with spinach and goat feta on a pak choi and mushroom pan with chickpea and caper sauce

Ingredients for 4 servings:

• 500 g minced beef
• 120 g onion(s)
• 60 g chickpeas, dried
• 80 g lentils, red, dried
• 400 g leaf spinach, frozen
• 70 g feta cheese made from goat’s milk
• 200 g crème fraîche
• 400 g Pak Choi (Mini Pak Choi) ready to cook
• 200 g mushrooms
• 20 g capers
• 50 g Parmesan cheese
• 1 egg(s)
• 4 large tomatoes
• 4 cloves garlic
• 120 ml milk
• 2 tbsp oil for frying
• 4 tbsp soy sauce
• 2 tbsp sesame seeds
• some salt
• some pepper, black
• some marjoram
• some nutmeg
• some garden cress

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

relatively low in carbohydrates, very rich in iron

Cook the chickpeas and set aside (start early; cooking time is 1-2 hours). Defrost the spinach leaves, then squeeze the water well. Cook the lentils (approx. 15 min.). Cut the onions and garlic into brunoise pieces, then finely chop. Clean and pluck the baby bok choy. Clean the mushrooms, halving or quartering larger ones if necessary. Chop the capers. Dice the tomatoes into bite-sized pieces (alternatively: tomato concassee). Set everything aside separately. Prepare the meat parcels: Roughly crush the feta and mix with the spinach leaves. Add half of the diced garlic and onion. Season with salt and a little nutmeg. Place the minced meat in a bowl and season well with salt, pepper, and marjoram. Mix well. Divide the minced meat into 4 equal portions and individually flatten each one on a board to form flatbreads about 2 cm thick. Place the flatbreads in the center with spinach/goat’s feta and seal to form oval or rectangular parcels. Cook on a baking tray in a preheated oven at 200°C for 15-20 minutes. Prepare the sauce: Heat the milk in a saucepan, add the crème fraîche, and stir until smooth. Add the soft-cooked chickpeas and puree thoroughly. Add the chopped capers. Stir in the sesame seeds. Season with salt and pepper to taste. The sauce should have a creamy consistency, but not too thick; thin with a little milk if necessary. Prepare the pak choi and mushroom stir-fry: Sauté the mushrooms in a pan or roasting pan in hot oil. Add the pak choi and toss. Add the remaining half of the diced garlic and onion and season lightly with pepper. Add the diced tomatoes or concassee and toss briefly. Deglaze with the soy sauce. Fold in the cooked lentils. Season with salt, if desired. Divide the contents of the pan directly between deep plates and pour on some of the sauce. Coarsely grate some Parmesan cheese on top. Place a meat parcel in the center of each dish and garnish with some garden cress. Serve hot. Serve the remaining sauce at the table. The goal was a delicious dinner with the highest possible protein and iron content!