It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.
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Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.
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YouTube video from Medical Fun Facts
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Recipe
Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing.
- 1 Chicken
- 250 g Beef rib fillet Leftover and vacuum sealed
- 1 L Chicken stock
- 1 cup Rice
- Cos lettuce shredded
- Spring onions sliced
- Soy sauce
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Thaw the leftover frozen beef and cut into small slices
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Unpack the raw chicken and get to room temperature
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In your slow cooker add 1 cup of rice and the stock
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Add in the beef and the chicken
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Set the slow cooker for 6 hours
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After the slow cooker has finished, debone the chicken
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Mix everything together in the slow cooker vessel
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Aliquot two large portions into containers for dinners
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Aliquot two smaller portions into containers for lunches
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Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce
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Shoot a photograph and then eat the meal
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Wash the dishes and write the recipe
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Blog and hope your friends share the recipe
An all time favourite. Mixing the beef and the chicken is a great move.
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And now for something cheesy
I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences. Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel
Frequently asked questions
How did you connect your three blogs today?
Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.
What do you like about congee?
It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.
Why the leftover beef?
Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.
Who inspires you for sous vide cooking?
Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6
Do you have any similar recipes?
You better believe it. Check 1, 2, and 3.
Social media
Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+
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hehehehehehe only certain people would use the world aliquot and I am also one of them
It’s the best word for the context! 😂
thanks for the tips here! I learn something new every time!
My pleasure JM 😃
It’s definitely getting to be congee weather out there. And handy cheese platter tips-I don’t have nearly as many cheese implements as they show though! Only a few 🙂
I want to eat more cheese, I think once a month eating cheese, pâté, quince paste and free bread and butter should be a thing with some dried fruit and apple.
Sounds delicious, Gaz. The kind of congee I like is juk. Juk all the way for me and no lumpy congee. Just my personal preference.
Hope the personal matter gets better soon and have a good work day trip to Melbourne. It has been foggy in the mornings here last week, and hope it doesn’t come round when you get here. But I am sure we are warmer than Canberra right now 😀
Thanks Mabel. We’re definitely in fog season here too. It’s why I always prefer the first flight out of Canberra if I can. I love juk, it’s my favourite too.
Winter is already here. Let’s hope for an early spring. Good luck with the week. Juk for me any day, with a bit of soy sauce mixed in. Century egg too 😀
I could easily so a soft runny yolk from a fried egg on my juk.