Thursday, 25 December 2014

Handcut Yam Chips and Mackerel Mousse.


500g of Yam peeled and cut length ways into segments
Pinch of salt
1 litre Vegetable oil

Mackerel mousse

500g of smoked Mackerel 
1 teaspoon of grated ginger
1 tablespoon of extra virgin oil
1 teaspoon of freshly ground black peppercorn
Finely diced 30g of spring onions or sweet onions 
2 tablespoon of Yoghurt
1 teaspoon of lime / lemon juice
1 teaspoon of Horseradish 
2 de-seeded green chillies, finely diced
Pinch of salt to taste. 


Pour the oil into a saucepan and place on a medium heat 

Wash your hand cut Yams and discard the water

Sprinkle a pinch of salt on the Yam and mix

Test the oil is hot by adding a slice of Garlic (or anything that can fry and add flavour to the oil). If the garlic sizzles you know you have a hot oil . (Please treat hot oil with utmost care, preferably handle with a glove) 

Add the hand cut Yams to the oil and fry for about 4 minutes. 

After 4 minutes lower the heat under the Yam and add 160ml of water. ( please do this gently and with care) Once the water hits the oil there will be loads of bubbles caused by the reaction of water and hot oil. When the initial bubble has settled down to manageable reaction increase the heat to it's initial 'medium heat'.

Adding water to the Yam, gives the Chip a soft, moist and crumbly inner part with a crunchy exterior. 

Watch as the water disappears from the oil, the chips forming a crispy exterior when touched with a slotted spoon ( this should take about 4 minutes).

Once the water has disappeared , the chips will be crunchy, remove from the oil with a slotted spoon to a clean kitchen napkin or paper to blot off excess oil. 

Make the Mackerel Mousse whilst the Yam is cooking

Take the skin, bones and head off the Mackerel ( if using a whole smoked fish with it's head on) or  better still you can use a pre dressed Mackerel (available in most supermarkets in the UK)

In a seperate bowl add the olive oil, horseradish, yoghurt, black pepper and ginger; mix it together to form a dressing. 

You can blitz your Mackerel in a food processor ( I prefer to use the back of a fork to mash the fish into a rough paste in a bowl) 
I like my mousse to have a crunch and a bite. 

Add the mashed Mackerel to your dressing and stir till well mixed and a fluffy. 

Add your onions, lime/lemon juice and chillies. 

Please taste before adding the salt. I recommend just a pinch as the lime juice and natural yoghurt add a salty taste to the mouse. 

Spoon a portion of mousse into a bowl / plate garnish with strips of red peppers (optional) , drizzle with a little olive oil and serve immediately with your hot 'Handcut Yam chips'. 


All photos are by the author of this blog.