Shiso, chicory, turmeric, green olive, morilla, and Boeren Goudse cheese


Shiso Leaves:

  • 4 Shiso Leaves Green (Koppert Cress)
  • 30g parsley powder
  • 10g vinegar powder
  • 3g salt

Beer dough:

  • 525g rice flour
  • 195g flour
  • 30g trisol
  • 48g baking powder
  • 500g white beer
  • 2g salt

Pickled morel:

  • 15g small dried morel
  • 150g Shiso vinegar
  • 1.1g xanthan
  • 15g butter

Chicory, turmeric butter:

  • 125g goat butter
  • 15g grated turmeric
  • 4 chicory

Yogurt cream:

  • 300g of Greek yogurt
  • 1g of citric acid
  • 10g olive oil
  • 2g of salt
  • 2g garlic

Smoked Boeren Goudse:

  • 500g of Boeren Goudse cheese
  • Juniper moth

Sweet-sour Gordal Green Olives:

  • 10l of natural vinegar
  • 6.6 liters of water
  • 3kg. sugar
  • 5 bay leaves
  • 10g of black pepper in grains
  • 10 large jars of pitted Gordal olives


  • sliced fresh Shiso Green
  • fresh chervil
  • fresh parsley
  • Shiso Green
  • Shiso Purple


Dough with Shiso Leaves and beer:

  • Mix all ingredients together and leave for 1 day.
  • Dip Shiso leaves in beer batter and deep fry at 160°C until golden.
  • Then season them with parsley powder, salt and vinegar powder.
  • Pickled morels:
  • Soak morels for 1 night in Shiso vinegar.
  • Drain all the liquid from the morel.
  • Bind the liquid with xanthan.
  • Morel stew in vinegar and butter until a nice glassy mass is obtained.

Chicory, turmeric butter:

  • Mash turmeric into goat butter and set aside in a warm place for 5 hours.
  • Cut off the base of the chicory and cut it into nice spikes.
  • Separate the turmeric from the goat butter and cook the chicory at low heat in the goat butter.

Yogurt cream:

  • Mix all the ingredients and add the grated garlic to the finished mass.

Smoked Boeren Goudse:

  • Cut the cheese Boeren Goudse into small cubes and smoke it cold for about 10 minutes.

Sweet and Sour Gordal Green Olives:

  • Add all ingredients to a saucepan and heat until sugar dissolves, then cool.
  • Cut Gordal olives into pieces and leave to marinate in a sweet and sour marinade for 48 hours.

Recipe: Sidney Schutte - restaurant Spectrum - Amsterdam
Magazine: BCBG Magazine
Photography: LVFfood

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