Roast Yam, Basic recipesTheWorldWideGourmet.com
SIMILAR RECIPES
Asparagus with Parmigiano Romano
Asparagus with Garden Sauce
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Broccoli Loaf
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
yam
METHOD
- Peel and wash the yams in salted water; dry with paper towel;
- roll in flour and bake in a 180° C (350° F) oven for about 30 minutes or until tender and browned;
- cut in half and scoop out the interior flesh;
- mash with a little milk, a pinch of salt and a knob of butter as you would for mashed potatoes;
- trim the shells to form little "boats"; fill each one with the mashed yam mixture; sprinkle with parsley and return to the oven to heat through;
- serve with meat or grilled fish.
Fried Yam Balls
- Boil 1 kg (2.2 lb.) yams in salted water until thoroughly cooked;
- mash with a little milk and butter; season with salt; add 1 tbsp. parsley, a finely chopped onion and a beaten egg;
- let cool;
- form into small balls, roll in bread crumbs and fry in oil until golden brown.
Yam Soufflé
- Heat 140 ml (1/2 cup + 1 tbsp.) milk with 2 tbsp. butter;
- add 500 g (18 oz.) hot mashed yam, whipping well to combine thoroughly;
- add 2 tbsp. grated cheese, salt and pepper; return the pan to low heat for 2 to 3 minutes;
- remove the saucepan from the heat; mix in two beaten egg yolks;
- beat the two egg whites to stiff peaks and gently fold into the yam mixture, ensuring that it is light and airy;
- pour into a buttered soufflé dish; sprinkle everything with 1 tbsp. of grated cheese and place into a 180° C (350° F) oven until the soufflé is puffed and golden.
Yam Chips
- Blanch the yam for a few minutes in salted water;
- drain and refrigerate for a few hours; (ideally, blanch the yam the day before);
- cut the yam into very thin slices (use a mandolin if possible);
- fry in very hot oil until the chips are golden brown; season with salt and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
