HOT AND SPICY GOLDEN YAM SALAD
This dish gives the mighty yam a new lease of life…worth a try!
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
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. When the yams are done, drain them and spread out over a tray to cool down quickly.
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.
Put the yams into a bowl and pour over chilli mixture, toss gently and serve. Wonderful with some steamed fish.
I may not be at the market today but i still need to keep you all inspired with the local produce which is well and truly available in all its magnificent glory. John from Ettrick Gardens gave me some gorgeous plump golden yams or Oca as they are more commonly known throughout the world. This south American inspired dish can be made with any variety of yam i just happen to have the golden variety on hand. It is great to play around with food combinations and this is a prime example. In New Zealand we seem to predominately roast yams whereas in south america they boil them and toss them through spice which is a very addictive way to eat them.