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Ideas For Leftover Beef, Chicken And Potatoes

CookingHalal's picture
Don't know what to do with Leftover Beef, Chicken And Potatoes? Well, with so many ingredients available today, you can transform last night's left over Beef, Chicken And Potatoes into a scrumptious dish within minutes. Leftover Beef can be transformed into a beautiful orange oriental salad. Potatoes into a snack and chicken into a meal.
Ingredients
For the oriental beef salad
  Cooked roast beef 50 Gram, slice
  Cucumber 1⁄2 Small, slice
  Red onion 1⁄2 Small, slice
  Gem lettuce 1⁄2 Cup (8 tbs)
  Mint leaves 5 Small
For the dressing
  Red chillies 2 Medium, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Ginger 1 Tablespoon
  Fish sauce 1 Teaspoon
  Sesame oil 1 Teaspoon
  Lime juice 1 Tablespoon
For the eggs and chips
  Boiled potatoes 1 Large, slice (new potatoes)
  Cooking oil 2 Cup (32 tbs) (For deep frying)
  Salt To Taste
  Rosemary To Taste
  Garlic powder To Taste
  Eggs 1
For the chicken risotto
  Cooked chicken breast 1 Cup (16 tbs), dice
  Onion 1 Medium, slice
  Garlic 3 Clove (15 gm), slice
  Olive oil 2 Tablespoon
  Risotto rice 1⁄2 Cup (8 tbs)
  Chicken stock 1 Cup (16 tbs)
  Peas 1⁄2 Cup (8 tbs)
  Tarragon 1⁄2 Cup (8 tbs), finely chopped
  Chives 1⁄2 Cup (8 tbs), finely chopped
  Lemon juice 1 Teaspoon
Directions

FOR THE ORIENTAL BEEF SALAD

GETTING READY
1. Thinly slice the cooked roast beef, set aside.
2. Slice cucumber, red onion and break the gem lettuce by hand.
3. Finely chop the red chilies, garlic and ginger.

MAKING
4. In a bowl combine red chilies, garlic and ginger, fish sauce, sesame oil and lime juice, set aside.
5. In a serving bowl place the beef in the bottom to it with toasted sesame seeds, cucumber, red onions, gem lettuce and mint.
6. Drizzle the dressing all over the salad.

SERVING
7. Serve the oriental beef salad along with your meal.

FOR THE EGGS AND CHIPS

GETTING READY
1. Slice the boiled potatoes, set aside.

MAKING
2. In a frying pan pour oil and fry the potatoes until golden brown, once done remove and drain excess oil on paper towel.
3. Toss the potatoes in a bowl and season it with salt, rosemary and garlic powder.
4. Fry one sunny side up egg.
5. Place the potatoes in a serving plate and place the fried egg on it, sprinkle smoked red paprika.

SERVING
6. Serve the eggs and chips hot.

FOR THE CHICKEN RISSOTTO

GETTING READY
1. Slice the onions and garlic, dice the cooked chicken, set aside.
2. Finely chop tarragon and chives, set aside.

MAKING
3. In a saucepan pour olive oil and sauté the onions and garlic until its soft.
4. Add the chicken followed by risotto rice and stir, pour the chicken stock and cook the rice until almost done.
5. Add the peas, tarragon, chives and lemon juice on top and stir everything together.

SERVING
6. Serve the chicken risotto hot.

Things You Will Need
Mixing bowl
Frying pan
Saucepan
Pot

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Taste: 
Savory
Restriction: 
High Protein
Preparation Time: 
120 Minutes
Cook Time: 
80 Minutes
Ready In: 
200 Minutes

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