Food · Life

Yam Bruschetta recipe by Mick Elysee

January, the time for resolutions, the time to turn over a new leaf, new year, new you… sound familiar? and dieting is one of the big resolutions people choose to start at the beginning of the New Year. Well, I can’t pretend I’m one for dieting, in fact, I’m far more a fan of exercise and all things in moderation. So when I was contacted about Mick Elysee’s new book, Not Guilty, I was intrigued how this healthy recipe book would be any different from the thousands of others on the market.

Firstly, Mick’s story is pretty cool in itself, growing up in the Congo, having to move to France at 14, as a refugee and going onto working with prestigious chefs in some of the most hottest London restaurants!

Mick has developed his own signature Afro-fusion style of cooking, which is quite apparent through fresh, fun and vibrant recipes! After reading a taster, if you will, with recipes I had never considered and some ingredients I had not heard of I was quite keem to give it a try!

I was particularly taken by the yam burschetta recipe, which I’m about to share with you all. Delicious, fun, great as a starter and caters to most allergies, intolerance’s and can be adapted quite easily for any dietary preferences. A great one to have in the cooking arsenal when entertaining!

Yam Bruschetta

To serve four

You’ll need:

1 Yam (large sweet potato)

160g tomatos

160g salt fish or white fish

4 tablespoons of olive oil

1 red onion

1 deseeded chilli

3 peppers, one red, one yellow, one green

2 garlic cloves

3 thyme stems

1 pinch black pepper

If you’ve got salt fish, boil the fish from cold water for 30 minutes. Drain, pass in cold water and set aside.

Slice the sweet potato into 2 cm pieces and boil for 4 minutes. Drain and set aside.

Shread the fish and dice all the veg.

Heat a frying pan with the olive oil. Fry the sweet potato first, until golden brown and flip. Once golden brown on both sides, set aside. In the same frying pan cook the vegetables and fish together on a low heat for 5 minutes to heat through.

Place the sweet potato on the plates and garnish with fish and vegetable mix & you’re done!

The meal itself is delicious, bright, colourful, salty & fresh, plus, it’s super quick and easy to make! It works equally well with salt fish, as it does any white fish.

Also, this could easily make a delicious light summer lunch, grilling the sweet potato over a BBQ would be a divine smokey addition! It’s surprisingly filling, so one sweet potato wedge would be enough for a starter.

I even had the left overs for lunch and when left to marinade itself, it is fantastic and even more flavourful! I am really excited to work my way through his recipes, learning new techniques and discovering ingredients that I have never heard of.

*The recipe book, Not Guilty, was gifted to me, and the recipe is an extract
but as usual all thoughts and photographs are my own.


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