IN SEASON YAMS

Winter means yams are in season and our foodies will be seeing them in some of their warming winter dishes over the coming weeks! These beautifully flavoured, smooth and sweet tubers are a delicious addition to a meal and we're here to show you some of our favourite ways to prepare them!

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MEXICAN-ROASTED YAM, LIME AND CHILLI TACOS

Ready-in: 30 

Prep:     15

Cook:    25

Serves:4                                            

 

Mexican roasted yams

400g yams

2 teaspoons olive oil

¼ teaspoon smoked paprika

¼ teaspoon ground coriander

¼ teaspoon cumin seeds

1-2 teaspoons chipotle sauce

½ teaspoon runny honey

 

Salsa

1 tomato

1 Lebanese cucumber

½ shallot

2 tablespoons picked coriander leaves

¼ teaspoon red wine vinegar

½ red chilli, seeds removed and finely diced (optional)

Zest and juice of ½ lime

 

Chipotle Sour Cream

1 teaspoon chipotle sauce

125g sour cream

 

To serve

8 x 15cm tortillas

1 spring onion

½ lime, cut into wedges

 

Preheat oven to 220oC. Line an oven tray with baking paper.

Toss all Mexican roasted yam ingredients on prepared tray and season with salt and pepper. Roast for about 25 minutes, until very tender and caramelised.

While yams cook, finely dice tomato, cucumber and shallot. Toss in a small bowl with coriander, vinegar, chilli and lime zest and juice. Drizzle with olive oil and season to taste with salt and pepper.

Wrap tortillas in tinfoil and heat in oven for about 5 minutes, until warmed through.

In a small bowl, mix together second measure of chipotle sauce and sour cream. Thinly slice spring onion and set aside.

To serve, fill wraps with Mexican roasted yams and top with salsa. Dollop over chipotle sour cream, sprinkle with spring onion and squeeze over lime.

 

 

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BROWN BUTTER AND SAGE YAMS

Ready-in: 25 

Prep:     5

Cook:    20

Serves: 4              

 

500g yams

3 tablespoons butter

3-4 tablespoons picked sage leaves

Juice of ½ lemon

 

Bring a large pot of salted water to the boil.

Add yams to pot and cook for about 15 minutes, until very tender. Drain well and set aside.

Heat a medium fry-pan on medium-high heat and add butter. Once butter is bubbling, add sage leaves and cooked yams. Cook for 4-5 minutes, stirring often, until butter browns and sage leaves are crispy. Watch carefully to ensure butter doesn’t burn. Add lemon juice, remove from heat and season to taste with salt and pepper. 

To serve, enjoy with a nut-crusted fish and your favourite greens.

 

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YAM GRATIN

Ready-in: 40 

Prep: 5 

Cook:35               

Serves: 4                                             

 

Gratin

500g yams, cut in half lengthways

1 brown onion, thinly sliced

½ cup cream

1 clove garlic, minced

1 tablespoon thyme leaves

½ cup grated Parmesan cheese

¼ teaspoon salt

 

Preheat oven to 220oC. Lightly grease a medium baking dish (measuring about 25 x 20cm)

Add all gratin ingredients (except Parmesan) to a large bowl and mix well. Pour into prepared baking dish and season with pepper. Sprinkle over Parmesan cheese. 

Bake for 30-35 minutes, until yams are cooked through and cheese is golden and crispy. 

 

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ORANGE AND ROSEMARY-ROASTED YAMS

Ready-in: 30

Prep: 5 

Cook: 25

Serves:  4                                  

 

Orange and rosemary roasted yams

500g yams

Zest and juice of ½ orange

1 tablespoon brown sugar

1-2 teaspoons finely chopped rosemary leaves

1 tablespoon olive oil

¼ teaspoon salt

 

Preheat oven to 220oC. Line an oven tray with baking paper.

Place all orange and rosemary roasted yam ingredients in a large bowl, toss well to coat and season with pepper. 

Place onto prepared tray in a single layer and drizzle with any remaining mixture.

Roast for about 22 minutes, until tender and caramelised. Turn occasionally to ensure even cooking.

To serve, enjoy as a side to your favourite roast meat.

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