Ingredients
- Serves 6
- 1 kg yams, washed and cut into thirds
- 2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves)
- 2 cloves garlic
- 2 cups fresh coriander, roughly chopped
- 2 shallots, roughly chopped
- 2 Tbsp cider vinegar
- 6 Tbsp extra virgin olive oil
- A few splashes of Thai fish sauce
- Salt and pepper to taste
ASIAN INSPIRED YAMS
Method
- In a large saucepan, add enough water to just cover the yams, add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes)
- Be careful not to overcook them or they will break up
- While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil
- Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary
- Drain the yams and pour over the dressing immediately so the yams soak up the dressing
- Serve hot or at room temperature
Comments
Cooking the yams this way adds a lightness to them and also opens up a new avenue of flavour combinations.
Thanks to BRYDONE GROWERS for providing the yams used in the demonstration at the market.
