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

Garnish:

• 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