So everyone, meet Oca or New Zealand Yam. I found them on my recent trip to the market and wanted to keep things simple to showcase its natural flavour. The oca was baked in a salt crust and finished on a hibachi grill to pick up that smoky flavour. I've paired it with a simple black garlic and truffle mayonnaise which was just the umami bomb it needed, it was seriously finger-and-plate-licking good. The addition of finger lime pearls was inspired by a dish I had at EnterViaLaundry the first time I dined there, it addd that lovely acidity and freshness that just keeps you going back for more. Don't be disappointed if you don't have access to oca however, I cooked some Jerusalem artichoke the same way and it was equally, if not more amazing.
Difficulty: Medium
Time: 1 hr
Serves: 2
Ingredients
Oca Skewers
- 6 New Zealand yam (oca)
- 1 cup salt
- 1 egg white
- 6 rosemary twigs
- oil
Black Garlic and Truffle Sauce
- 1/2 cup good quality mayonnaise
- 1 tbsp black garlic oil or finely chopped black garlic
- truffle salt to taste
Garnish
- 1 finger lime caviar pearls
Method
1. Pre-heat the hibachi grill so it's ready to use in 20 minutes.
2. Preheat the oven to 180 degrees. Mix the egg white with salt until well combined. Gently coat each oca with the mixture until it's all covered by the salt crust. Bake it in the oven for 18 minutes until it's just cooked through.
3. Make the black garlic mayonnaise by combining mayonnaise, black garlic and truffle salt together. Set aside.
4. Take the salt crusted oca out of the oven, allow it to cool slightly before carefully removing the salt crust. Brush it lightly with oil, then pierce through the centre of the oca with a metal skewer and insert the rosemary twig through the centre.
5. Place the oca on the heated hibachi grill, with the rosemary leaves hanging off the grill so it won't be burning. Gently turn and grill it until the skin is lightly blistered.
6. Serve the grilled oca hot with a generous dollop of black garlic on the side topped with finger lime pearls. Enjoy!
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