Corned beef congee
Recipe Type: Dinner
A simple pressure cooker congee
- [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2016/04/2016-04-09_16.41.23_001_GARY_LUM-1200×800.jpg” width=”980″ height=”653″ class=” size-large” title=”Hamper corned beef” alt=”Hamper corned beef”]Hamper corned beef[/cap]
- [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2016/04/2016-04-09_16.03.49_001_GARY_LUM-1200×801.jpg” width=”980″ height=”654″ class=” size-large” title=”Arborio rice with red and white quinoa” alt=”Arborio rice with red and white quinoa”]Arborio rice with red and white quinoa[/cap]
- Red quinoa ⅛ cup
- White quinoa ⅛ cup
- Beef stock 1 litre
- White wine 1 cup
- Water 1.5 litres
- Butter 100 g
- Chives chopped
- Bundaberg Ginger marmalade
- Place the rice and liquid into the pressure cooker.
- Start the pressure cooker and time for 60 minutes.
- Once cooking time is complete open the valve to release all the steam before opening the lid.
- The congee should be creamy and smooth. If there is too much liquid or if the rice has not broken down enough simmer until the correct consistency is reached.
- If it is too dry add a little stock or water until the correct consistency is achieved.
- Add the butter and season with salt and white pepper.
- Serve with garnishes.
- Plate up.
- Shoot a photograph.
- Eat the congee.
- Wash the dishes.
- Write the recipe.
- Blog (verb).
So how did my corned beef congee taste?
It tasted great. I have a couple of containers left for leftovers during the week. The containers are now in my freezer solidifying.
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