Accompagnements,  Family Kitchen,  Envolées lyriques,  Missives goûteuses,  Plats principaux,  Gluten free,  Meat

Square yam and stew of veal with mint

Alicia et Florian

Les enfants bienheureux

Ont ouvert les yeux

Sur un monde pas toujours vertueux,

But so exciting playground.

Magne and Tagne created a miracle between them.

BN Nath

The 18/04/2016

 

 

 

L’absence ni le temps ne sont rien quand on aime. »

[Poésies nouvelles (1836-1852), Rappelle-toi ]

Citation d’Alfred de Musset

J’espère que vous pensez la même chose, malgré mon silence de près d’un mois. I love you, moi 🙂

 

Cette association est à connaître absolument si l’on veut en savoir un bon rayon sur l’igname.

Qui sommes nous ?

 

 

 

 

Igname
Igname

« Igname : que sait-on de ses origines ?

L’igname appartient au genre botanique Dioscorea and family Dioscoreaceae. Although the origins of yams are still very poorly understood, we now know that :

– Archaeological excavations have to say that a wild yam species was

already consumed it over there 12 000 years, in parts of eastern Asia,

It is 6 000 BCE as yams have been domesticated in Africa

Its introduction by boat in South America is relatively recent, it dates from the sixteenth century. **

The "yam" designation is a term derived from “yum”, which means “manger” in many African languages. In Spain it is called "iname", and Portugal, "yam» (http://jardinage.ooreka.fr/astuce/voir/274359/culture-de-l-igname-varietes-et-origines).

 

The yam is a tuber so that is grown on several continents. It is a commercial and food resources in many African countries are both major producers and consumers (Nigeria, Ghana, Ivory Coast, Benin, Togo, Cameroon ...).

Regions Oceania, (Vanuatu, Solomon Islands, New Caledonia, New Guinea), are also fond of yam, vegetable that local people cultivate for their own consumption.

In metropolitan France, some farms develop in the Loir et Cher example, because the temperate climate that prevails allows its culture. Saint Claude Diray is now the European capital of yam.

Yet this tuber is still poorly known in our hexagon, although yam is increasingly visible on the shelves of our hypermarkets and supermarkets not only in exotic groceries.

The yam is a starchy feeding that can substitute an original way to the potato. It lends itself to many savory recipes often, but also sweet.

The tuber skin is rough but its flesh, yellow or white color when cooked is soft.

I use a lot of yams with white flesh . Suivez nos envolées gourmandes qui vous aideront à cuisiner ce produit de façon originale pour certains ou inédite pour d’autres.

Voici la première recette à base d’igname sur le blog (les autres suivent), des carrés d’igname accompagnés d’un mijoté de veau à la menthe.

Ce mijoté de veau à la menthe, tout droit sorti de mon cerveau toujours en ébullition, est devenu au fil des années, un classique de ma cuisine. Je l’ai réalisé pour la première fois il y a longtemps, très longtemps, 🙂 pendant mes années étudiantes à l’Université de Ngoa Ekellè au Cameroun, mon Afrique en miniature. Dans la recette originale, j’utilisais des graines de courge moulues. During that time, I had 20 years.

 

En ce temps- was, I had 20 ♪ years

During that time, I had 20 years

And unlike Pierre Bachelet

No one took me

for Verlaine

Except myself.

And modest height

Paul Bocuse and Maite also reunited ...

En ce temps- was, I had 20 years

And my humble housing

Never empty.

I remember doing a piece

More kitchen office as a student room.

During that time, I had 20 years

I loved cooking, a lot

Today, I have not 20 years

Since a long time

I always like to cook

As much ?

Even more.

Enjoy your meal…

BN Nath

The 20 and 23/04/2016

** Period of the slave trade

 

 

Square yam and stew of veal with mint

(To get cooking ...)

 

yam square

 

yam square
yam square

 

For 6 to 12 people

Preparation : 10 minutes

Baking : 10 to 15 minutes

 

 

What you need

– 1 piece of yam about 1,2 kg

– 2 glasses and ½ hot water

– Salt

 

Preparation of the recipe

Placer un saladier rempli d’eau à proximité du plan de travail.

Sur une planche, cut quickly enough yam 4 sections (from 4 to 5 centimeters thick) as this tuber quickly oxide

-You can, or ask each flat section and peel vertically, or peel each section as you would an orange, for example,

Couper les tronçons en 4 (in 2 then 2)

– rinse quickly with cold water and place in a saucepan with 2 glasses and 1/2 Hot water.

– Salt, cover and cook over high heat between 10 and 15 minutes

– Prepare and serve

 

Veal Stew with Mint

 

 

Square yam and stew of veal with mint
Square yam and stew of veal with mint
Square yam and stew of veal with mint
Square yam and stew of veal with mint

 

 

 

 

 

 

 

 

For 6 to 12 people

Preparation : 15 minutes

Baking : 25 minutes

 

Square yam and stew of veal with mint
Square yam and stew of veal with mint
Square yam and stew of veal with mint
Square yam and stew of veal with mint

 

 

 

 

 

 

 

 

What you need

– 1,3 kilos of veal low

– 7 tomatoes

– 2 white or yellow onions

– 5 d & rsquo cloves garlic

– 2 cubes of beef broth or veal (house for me )

– 3 tablespoons full of ground almonds or pumpkin seeds

– Rapeseed oil or d & rsquo; peanut

– Ten green mint sprigs

– Salt

– Ground pepper

 

Square yam and stew of veal with mint
Square yam and stew of veal with mint

 

 

Preparation of the recipe

– Cut veal pieces 5 cm, add salt to your liking

– In a large skillet with 3 tablespoons canola oil, sear meat for 7 minutes over high heat, stirring occasionally, will add the garlic very finely detailed

– Season generously with pepper and reserve

– Coarsely crush the robot tomatoes and onions

– In a pot, pour mixture, the two beef or veal broths (house for me) and reduce during 7 minutes, stirring

– Add 3 good tablespoons ground almonds or ground squash seeds

– Simmer 3 more minutes, stirring occasionally

– Arrange previously reserved meat and its juices in the pan

– Allow the whole for 7 minutes. Adjust seasoning if necessary

– emboss 7 of 10 mint stems and put them in the pan with the meat and almond sauce (or seeds couges)

– Stir, mix well and stop the fire

– Cover the pot for 1 minute, time as mint exhales its fragrance !!!

– Dresser, add a little olive oil, the rest of the chopped mint and dig

 

Square yam and stew of veal with mint
Square yam and stew of veal with mint

 

Tips / advice / variants

* The broth is a flavor enhancer easy to use, that adds a rich flavor and pronounced our dishes. You can make your own homemade broth with fish juice, meat and other vegetables (a recipe in this direction will be shared soon)

* You can accompany your simmered veal Sweet potato tasty morsels , rice, pastes or water plantain, recipe which I will give you the secret again

Igname
Igname

 

8 Comments

  • Mélanie

    Nathalie,
    “[your] we speak of a time
    that less than twenty years
    can not know.”
    That blessed time where every night after classes, we meet again
    at each other, more often at home than anyone.
    ” And if the humble furnished
    that served you nest”
    never empty, it is because already at that time , you took an undeniable pleasure to regale our taste buds of your original and tasty culinary creations. Around a hearty dish of yams or any other dish prepared and served with a lot of love, we were chatting until late at night, remaking the world with a lot of witticisms, irrepressible jokes and laughter. We parted reluctantly,
    ” Exhausted but delighted
    Did we have to love each other
    And that we love life.”
    In sum, a life quite similar to that evoked by Charles Aznavour in
    “Bohemian , Bohemian
    That meant
    On a 20 years
    Bohemian , Bohemian
    And we lived with the times.”
    ” Bohemian , Bohemian
    We were young,
    On était fous
    “Bohemian, Bohemian,
    Et nous avions tous du génie.

    • Envolées Gourmandes Nath

      Mélanie,

      Je trouve cette appropriation de “Bohemian” de Charles Aznavour tellement virtuose que je préfère laisser les lecteurs déguster, savourer tes mots
      Ah! J’adore les commentaires de ce blog
      Je te dis une fois de plus merci de tes contributions qui font toujours mouche 🙂

  • Vicky essaka deido alias ngasse

    Vraiment délicieux ce mijoté de veau à la menthe, avec ce blog, désormais je ne me poserais plus de question sur le menu du jour chez moi. Félicitations et à bientôt. Hugs.

    • Envolées Gourmandes Nath

      Vicky, alias Ngassè,

      Je suis contente que tu reviennes sur le blog.
      Cette recette est vraiment délicieuse (avec des amandes ou des graines de courges!!!) et rapidement réalisée.
      By the end of summer, I will suggest menu ideas, which you can if you want (and others too )
      inspire you for a meal with family or friends.
      See you soon…and thank you

  • Virginia

    Hello Nath !

    I confirm, to 20 years ago the kitchen was already competing with letters for the favors of your inventive and abundant spirit! Bring the two together, it is probably nirvana for your neurons and your culinary sensitivity (not to say your ardor, your unbridled passion for “good things”…).

    Alicia et Florian, the little angels… Connaissant leur maman, ils seront vite attablés devant ignames et autres tubercules historiques ! Bravo Magne Cla, bravo Tagne Bruno !

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