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1kg yams, washed and cut into thirds
2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves)
2 cups fresh coriander, roughly chopped
2 shallots, roughly chopped
2 cloves garlic
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 of 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.
• Alison Lambert, chef at the Otago Farmers Market, will be away from this weekend but will demonstrate this recipe on July 19.