Halford Yams are delicious and in-season now!
We’ve listed 5 yummy yam recipes for you to try; including an exclusive recipe from our friend Ali Leonard!
Honey Roasted Yams
500g of Halfords yams (about 16)
2 tablespoons of Manuka Honey
Spray olive/cooking oil
1. Preheat oven to 200°C
2. Wash and dry the yams. Spread in a roasting dish and spray with oil.
3. Toss to coat.
4. Drizzle honey over the yams.
5. Roast for 30-40mins or until yams are slightly caramelised. (take the tray out and toss the yams once or twice during cooking).
Bacon Wrapped Yam with Thyme
12 Halfords yams
2 cups chicken stock
A few sprigs of fresh thyme
6 streaky bacon rashers, cut in half width ways. (makes 12 strips)
1 tablespoon extra virgin olive oil
1. Heat the oven to 200 degrees Celsius and line an oven tray with baking paper. Set aside.
2. Put the chicken stock in a large pot and bring to the boil. Add the yams – add a little water to make sure they are just covered with liquid – then cover and cook for about 15 minutes, until they are just cooked through.
3. Drain and set aside until cool enough to handle.
4. Place a sprig of thyme on top of each yam, then wrap with a strip of streaky bacon and place on the prepared oven tray. Repeat until all the yams are wrapped.
5. Drizzle over the olive oil, sprinkle generously with salt and pepper and bake for 15-20 minutes, until the bacon is crisp. Transfer to a warmed waiting plate to serve.
Chilli Roasted Yams with Pesto
500g of Halfords yams (well scrubbed)
1 teaspoon rapeseed oil
1/2 teaspoon chilli flakes
Pinch of sea salt
Basil Pesto to garnish
1. Mix the oil, chilli flakes and salt together in a bowl then add the yams and stir until all are coated.
2. Roast the yams in the oven at 180℃ for 15-18 minutes, depending on size. You may need a little longer if using a conventional oven. They should be soft all the way through when pierced with a knife.
3. Spoon a little of the pesto over the yams and enjoy with some greens on the side.
Yam, Kumara and Ginger Soup
1 tablespoon olive oil
2 onions, finely dice
1 rib sliced celery
1 1/2 tablespoons finely grated ginger
500g Halfords Yams, roughly chopped
500g orange kumara, diced
2 1/2 cups chicken or vegetable stock
Finely grated zest and juice of 1 lemon
2 tablespoons finely chopped parsley
1. Heat the oil in a large pot. Add the onions, celery, ginger and a generous pinch of salt. Cook for five minutes, stirring occasionally.
2. Add the yams and kumara and cook for another five minutes, then add the chicken stock. Bring to a boil and then simmer gently for 20-25 minutes, until the yams and kumara are soft.
3. Remove from the heat and puree with a stick blender (or push through a sieve with a wooden spoon). Return to the pot and squeeze in the lemon juice. Stir, then taste for seasoning – add more salt and pepper if desired. Sprinkle the lemon zest and parsley on top before serving.
Ali’s Yam Jam
1kg of yams finely diced or grated
150gms of crystallised ginger
1 tablespoon finely grated fresh ginger
900 gms of raw sugar
Juice of one orange and the grated zest
Juice of one lemon and the grated zest
1. Put all the ingredients in a container and let it sit in the fridge overnight.
2. The next day, heat everything in a pan to the boil and then reduce to a simmer. Watch the pan till the jam thickens.
3. Pop it in your warm jars and seal.
This content was sponsored by Halford Yams - delicious and in-season now!