Yam with winter truffles, penja and ehuru sauce
These yam croquettes from Ayo Adeyemi are paired with a rich truffle, penja and ehuru sauce, and served with a generous topping of fresh truffle and pickled mushrooms.
Ingredients
Metric
Imperial
Pickled king oyster mushroom
- 200g of king oyster mushroom, stems only
- 300ml of champagne vinegar
- 100ml of water
- 200g of caster sugar
- 1 pinch of fine salt
- 3 sprigs of thyme
Yam binder sauce
- 100g of grapeseed oil
- 300g of medium onion
- 85g of caster sugar
- 5g of freshly ground black pepper
- 10g of fine salt
- 14g of Scotch bonnet paste
- 250ml of vegetable stock
Yam croquettes
- 1kg white yam, washed and peeled (Starch can stick onto fingers you might want to wear gloves)
- 50g of extra virgin olive oil
- 200g of Panko breadcrumbs
- 15g of cep powder, mixed with black trumpet mushroom powder
- 100g of plain flour
- 200g of whole egg, beaten
- oil, for deep-frying
Penja ehuru sauce
- 100g of grapeseed oil
- 100g of banana shallot
- 2 tbsp of garlic paste
- 250g of button mushrooms, finely sliced
- 250g of king oyster mushroom, heads only, finely sliced
- 3/4 tsp Penja pepper, ground, or ground white pepper
- 10g of ehuru, ground
- 500ml of vegetable stock
- 50g of truffle juice, or trimmings
- salt
Garnish
Method
Slice mushroom stems on a mandolin into thin discs
- 200g of king oyster mushroom, stems only
Cut into even discs with a ring cutter
Pour warm pickle brine over the sliced mushrooms in a bowl and leave to cool down and marinade until chilled or up to overnight
Sweat the onions, sugar, salt and pepper in the oil until soft but not coloured
- 100g of grapeseed oil
- 300g of medium onion
- 85g of caster sugar
- 10g of fine salt
- 5g of freshly ground black pepper
Add the Scotch bonnet paste and vegetable stock and simmer for 15 minutes. Blend in a high speed blender until smooth, and pass through a fine sieve
- 14g of Scotch bonnet paste
- 250ml of vegetable stock
Cut yam into small cubes and rinse to wash off excess starch. Steam at 100°C for 30–40 minutes
- 1kg white yam, washed and peeled (Starch can stick onto fingers you might want to wear gloves)
Place warm cooked yam into an asanka and mash until soft. It’s important to mash it while it’s warm. If you don’t have an asanka you can mash it in a bowl
Place the mashed yam into a bowl and gradually work in 300g of the yam binder sauce with olive oil until thoroughly and evenly mixed through. It should have the consistency of a wet dough
- 50g of extra virgin olive oil
Roll into individual balls approx. 20g size
Combine the panko breadcrumbs with the mushroom powder
- 200g of Panko breadcrumbs
- 15g of cep powder, mixed with black trumpet mushroom powder
Pané the balls in flour, egg wash and then the panko breadcrumbs until coated evenly
- 100g of plain flour
- 200g of whole egg, beaten
- 200g of Panko breadcrumbs
Heat a few centimetres of oil in a deep, wide saucepan to 200°C. Cook the croquettes for 2–3 minutes, or until golden brown and warmed through
- oil, for deep-frying
In a large pot, sweat down the shallots and garlic in the oil until fragrant
- 100g of grapeseed oil
- 100g of banana shallot
- 2 tbsp of garlic paste
Add the mushroom and spices and cook until water evaporates
- 250g of button mushrooms, finely sliced
- 250g of king oyster mushroom, heads only, finely sliced
- 3/4 tsp Penja pepper, ground, or ground white pepper
- 10g of ehuru, ground
Add the stock and allow to simmer for 10 minutes
- 500ml of vegetable stock
Finish with the truffle juice and season to taste
- 50g of truffle juice, or trimmings
- salt
Blend in high speed blender until smooth, and pass through fine sieve
Pipe penja ehuru sauce onto the plate
Top with the yam croquettes, a slice of pickled mushroom and more penja ehuru sauce
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