This rich and creamy yam bake is perfect for the winter as it is so comforting with warm melty cheese and full of flavour from the smoked bacon, chicken and sautéed onions, garlic and pepper coated in cream. The star of the dish is obviously the humble Nigerian Yam.
Ingredients (Serves 4)
1 medium tuber of yam
200g diced pancetta or smoked bacon lardons or chorizos
2 smoked chicken breasts (can substitute with plain cooked chicken breasts)
1 medium shallot, coarsely chopped (can substitute with a medium white onion)
3 cloves garlic, crushed
1 or 2 scotch bonnet peppers, sliced
2 tsps sweet paprika
1 tbsp olive oil
150ml double cream
50g grated Gruyère cheese
1 tsp of old bay seasoning (can use all purpose seasoning or 1 stock cube)
1 tablespoon finely chopped fresh parsley (for garnishing)
1 spring onion, thinly sliced (for garnishing)
- Preheat oven to 180°, generously butter a baking dish.
- Slice the yams, peel the skin, cut into cubes and wash thoroughly.
- Place the yams in a saucepan, add enough water to cover the yams and boil for about 7 minutes, take off the heat and drain the excess water.
- Heat the olive oil in a large frying pan and pan fry the pancetta or bacon for about 5 minutes until starting to crisp. Put aside
- Add garlic, shallots and pepper to the same pan, cook for 3 minutes, season with paprika and old bay seasoning, add cream, cook for an additional 3 minutes and then set aside.
- Combine ingredients in large baking dish. Sprinkle the cheese on top.
- Bake, uncovered, until the cheese is melted, bubbling and starting to brown a little, probably 10-15 minutes.
- Remove the yam bake from the oven and allow it to sit for a few minutes. Top with spring onion and parsley, and then serve
I had the best feeling last Friday when I needed dinner inspiration; we were all riced out and I really wanted a home cooked dinner that I could rustle up really quickly. I googled dinner inspiration and while I was browsing I remembered the DVees Meal Planner https://dvees.wordpress.com/2013/02/09/dvees-weekly-meal-planner/ – checked it out and the suggestion for Friday dinner was Yam Salad.
Inspiration by our meal planner was trés exciting and I was also delighted that I had the ingredients for the dish especially my already diced onions http://www.ocado.com/webshop/product/Cooks-Ingredients-Diced-Onion-Waitrose/35379011 , some call this laziness, I call it the life of a busy twenty something year old woman that loves to cook but also doesn’t want to spend her life in the kitchen, nothing wrong with short cuts if they make life easier without compromising the taste.
30 minutes later dinner was served; V3 was humming, H2 was smiling and Mother was very impressed*- mission accomplished!!!
*Yes Mama DVees is in town… she has already informed us that we need to learn how to make Ukodo with unripe plantain…. So look out for our DVees Green Plantain Peppersoup post in the Mama DVees series coming soon. 🙂
DVees Yam Salad Recipe (Serves 2)
You will need:
Yam (6 slices of yam) – cubed
16 cooked & peeled King Prawns
1 onions –diced
1 scotch bonnet pepper – finely sliced. Use more or less depending on how much you can handle
1 green bell peppers – finely sliced
1 red bell peppers – finely sliced
I clove of garlic – crushed
2 tablespoons of sunflower oil
1 teaspoon of all-purpose seasoning
2 tablespoons of mayonnaise
Boil yams in a pot with a pinch of salt and a cup of water for 20mins
Heat oil in a pan, add all the ingredients and fry for 10mins
Strain the cooked yams and add to a mixing bowl, add prawn & vegetable mixture, add mayonnaise and mix.
Serve and enjoy.
Interesting fact about yams: Although the tuber is grown throughout Africa, Nigeria is the world’s largest producer and exporter of yam, accounting for over 70 percent of the world total output.