When it comes to creating the perfect meal, it’s all about what’s inside. The best flavors comes from the finest ingredients, which, at least in Chef Jack Yoss’s many kitchens at W Bali- Seminyak, means hand picking the freshest produce straight from the local farmers.
Yoss has traveled the world as an award winning chef, creating unique dishes from sustainable food providers so that each bite is actually as good as it looks. Create your own farm fresh dinner menu right at home with these three recipes straight from Yoss’s menu at FIRE. There’s no better way to impress your friends than with a sustainable, healthy meal that will make you dream of nights in Bali.
All you need is local tomatoes, fresh basil, and a Bali twist for this extra healthy island inspired salad.
8 Heirloom tomatoes
12 Cherry tomatoes
12 tbs Truffle ponzu (see below)
12 pcs Soft tofu, cut in rectangles
4 tbs Shallot pickles
12 pcs Thai basil
12 slices Shaved radish
4 tbsp Pickled radish
Cracked black pepper
Sea salt
1. Wash and clean tomatoes, then cut into cubes with same size as tofu
2. Pick all micro herbs and thai basil, sprinkle to tomatoes, then toast with truffle ponzu and seasoning
3. Next arrange tofu on plate, add tomatoes, garnish with thai basil, shaved radish and pickles
25 ml Sake
50 ml Mirin
125 ml Japanese soy sauce : 125 ml
125 ml Yuzu juice : 125 ml
200 ml Japanese rice vinegar : 200 ml
25 ml Truffle oil : 25 ml
1. Mix all ingredients well
2. Last, pour truffle ponzu on top of salad
For a vibrant taste of coast and sea throw together a creamy squash soup, highlighting the flavors with fresh seared squid.
1 Pumpkin medium size
5 pcs Green Apple
5 pcs Onion
150 gr Butter
1 ltr Cream
3 ltr Water
150 gr White miso paste
Salt and pepper to taste
1. Cut pumpkin in half, take out seeds then roast skin side up until soft
2. Peel apple, remove seeds and slice, hold in ice water to prevent discoloration
3. In soup pot, heat butter slowly and sweat the onion until soft, then add apple. Cook until soft, then add water and cream
4. Let it boil, then simmer it to infuse the flavor
5. Take the pumpkin flesh and discard skin and seeds
6. Using a blender, add pumpkin, stock and miso paste. Blend until smooth and season with salt and pepper. (This process may be repeated several times depending on quantity made)
7. Cool it down, keep in the chiller or vacuum seal
70gr Squash base
2pcs Sear squid
1tsp Curry oil
2 pinches Leek ash
2 tbsp Roasted pine nut
2 slices Shaved raw beet
1/2 Shaved green apple
1. Heat up squash base on a pot
2. Sear marinated squid until nice marking and tender
3. Prepare soup bowl, plate squid first, garnish with pine nut, leek ash, and shaved beet and green apple
4. Last, drop curry oil into soup
Protein rich and indulgently flavorful, this local duck and veggie combo brings those fresh farm ingredients to life.
1/2 Smoked duck breast
2tbs Cauliflower puree
1pc Roasted baby vegetables
Baby vegetable pickles
2 tbsp Duck jus
2 pcs Nasturtium
3 pcs Kale chips (dried in oven)
Pinch Black olive powder
1. Sear duck until skin is crispy, keep on side for resting (medium rare) then glaze with honey butter
2. Heat up the cauliflower puree
3. Start plating with cauliflower puree first, followed by the duck breast, roasted baby vegetables, then pickles
4. Garnish with duck jus, nasturtium, kale chips and black olive powder
