Share: Delicious Sharing Boards for Social Dining E-Book

Theo A. Michaels

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Beschreibung

'Theo's book is brilliant. What you would call a delightful sunny Mediterranean day on a plate' Jean-Christophe Novelli Create a brand new dining experience in your own home with 75 recipes from MasterChef UK's Theo Michaels, presented as themed menus on stunning sharing boards. Here you will discover delicious food, presented with maximum visual appeal and designed to be shared by a group of people. Theo has been presenting his creative cooking this way at events of all sizes and styles for some time, his aim to create an interactive and relaxed dining experience that brings people together. Now he brings his unique vision to your home. Downsized to feed six to eight people and easily achievable, these exciting sharing menus are perfect for modern, communal eating. The book opens with a sharing board comprised of bought-in deli-style foods to get you started, with expert pointers on how to create a visually stunning presentation. Next, each of the themed boards is dedicated to one concept and features recipes as well as suggestions for aromatic and edible garnishes to help you create a feast for the eyes, senses and taste buds. Menus include a relaxed brunch, a summer picnic, a harvest celebration, an indulgent feast, treats to satisfy a sweet tooth, plus plenty for vegans, pescatarians and meat-lovers.

Leseprobe

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DELICIOUS BOARDS FOR SOCIAL DINING

THEO A. MICHAELS

Foreword by Jean-Christophe Novelli

Photography by Mowie Kay

DEDICATION

For Anna, Eva, Lex and Luca – love you x

Senior designer Sonya Nathoo

Editorial director Julia Charles

Production controller David Hearn

Art director Leslie Harrington

Publisher Cindy Richards

Food stylist Kathy Kordalis

Prop stylist Olivia Wardle

Indexer Hilary Bird

First published in 2020 by

Ryland Peters & Small

20–21 Jockey’s Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Theo Michaels 2020 Design and photographs copyright © Ryland Peters & Small 2020

eISBN: 978-1-78879-267-7

ISBN: 978-1-78879-211-0

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however, it is important to work with one set of measurements only and not alternate between the two within a recipe.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to elderly, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm, soapy water before using.

• Extra-virgin olive oil is the highest quality oil. It is unrefined, contains antioxidants and anti-inflammatories and has a low smoke point and heightened flavour. It is best used for dressings and drizzles. Refined olive oil is milder in flavour and contains less health benefits but its higher smoke point makes it good for cooking.

CONTENTS

Foreword

Introduction

Simple

Brunch

Meze

Garden

Picnic

Ocean

Barbecue

Harvest

Feast

Sweet

Index

Acknowledgements

FOREWORD BY JEAN-CHRISTOPHE NOVELLI

I first met Theo many years ago, when he came to my cookery school, The Novelli Academy, in my home, for a trial. Before he even had time to turn the pan on I realised, straight away, that he had a lot to offer. The way he presented his very well selected produce and the dexterity with which he handled things, immediately gave me satisfaction and pleasure watching him work; and I was right! Theo’s cuisine is simply delicious.

I love his style and versatility, and the way he brings value to the produce, without any urgency, is just so appetizing. When Theo cooks he has a beautiful rhythm, which naturally exposes his passion and elegance. On top of that, Theo is incredibly amicable and has a very genuine nature, as well as being a dedicated family man. I am delighted to see Theo making a name for himself.

Because I enjoyed Theo’s first book Orexi! so much, I offered to write the foreword for his next book; et voila! Here we are! This wonderful book is a reflection of himself and his origins, which is not about any desire to impress but to express and to share the simplicity and absolute pleasure of eating well.

Theo’s new book is brilliant. What you would call a delightful sunny Mediterranean day – on a plate.

INTRODUCTION

I love a good sharing board. Over the past few years I’ve created hundreds of shared dining experiences, ranging from romantic boards for two, to vast, opulent banqueting tables that can feed 250 people, all varying in theme and style depending on the occasion, location and guests’ preferences. Why do I love the concept so much? For me, it’s an awe-inspiring moment when I see guests approaching a sharing table for the first time; it seems to tap into some long-buried primal hunter-gather instinct. It’s truly interactive: they want to explore, to hunt for their food amongst all the tempting dishes available, take hold of their edible loot – it’s the same reaction I see in my kids when they spot a pick ‘n’ mix!

My signature sharing boards were born at the very first event I worked on as Executive Chef for Elsewhere Events. I was asked to create a new dining experience that delivered great-tasting food in an exciting way, and boards were what I came up with. They’re fun, bring people together and ultimately that is what motivates me and what is at the very heart of all the food I create – a desire to share delicious food with my family and friends, spend quality time together, have a laugh and create experiences and memories that will live on, not just end the minute you leave the dining table. Basically, to put the important stuff in life centre-stage through my cooking.

The sharing boards I’ve developed for you to enjoy are intended to recreate the same experience I literally bring to the table with my chef’s hat on – albeit on a smaller scale. My food is designed to be presented straight onto a surface, keeping the use of serving dishes to a minimum (where practical), so effectively laying out the food as one huge platter, or canvas (if you want to consider yourself something of an artist…). Your guests select what they want and serve themselves straight from the board. Once laid out, my themed menus will generate a buzz of excitement, create a sense of plenty and abundance and, most importantly, bring everyone together around the table to enjoy a sociable, shared dining experience. All the recipes included will also work as stand-alone dishes, so I suggest you pick some you like the sound of and try them out first as quick midweek suppers or more leisurely weekend meals. Then, bring a menu together as one impressive sharer to see how the recipes all come together to create something more than the sum of its parts. Here’s a little summary of what to expect:

SIMPLE Sometimes life is just too short to be stuck in the kitchen while your friends are having a jolly in the room next door… This simple idea is all about making feeding people as easy as possible. Simply buy in what you fancy from the deli counter – charcuterie, cheeses, prepared antipasti dishes, good olives, etc. and add salad stuff, fruit and good bread. Lay it all out to create a tempting grazing board; perfect to serve as a relaxed lunch or an evening gathering where wine and conversation need to flow uninterrupted.

BRUNCH I am a big fan of brunch; mainly because it’s early enough in the day to just eat something light, but late enough to ensure that throwing back an eye-popping Bloody Mary isn’t frowned upon! Win win. My menu offers a delicious selection of hot and cold recipes to cater to everyone’s cravings – whether you are feeding a sleepy head who just wants a zingy fruity yogurt pot to wake them up or those in need of some seriously substantial fuel to get their day started.

MEZE I’m of Greek Cypriot heritage so for me this is, of course, the original and best sharing board. It offers a selection of mouth-watering dishes inspired by traditional recipes cooked across Greece and the Mediterranean. Choose from a variety of moreish dips and souvlaki skewers, hot from the grill, ready to be wrapped in homemade flatbreads and eaten with all the tasty trimmings. The added benefit here is that there are no plates on the board to smash…

GARDEN Veganism is becoming hugely popular and so offering a plant-based board in this book was a no-brainer. My ‘garden’ board is packed with flavour as well as intriguing recipes, designed to stimulate the eye as well as the appetite, from my signature edible flower pots, to banana blossom tempura and ‘no-bird’ chicken pie (with a mystery ingredient…). This is a menu full of gastronomic delights that will keep even the most reluctant part-time vegan satisfied.

PICNIC My way of paying homage to the great British summertime, and one of it’s most enduring traditions. Shake out your plaid blankets and get the wicker hamper packed – we are going on a picnic! Here you’ll find my favourite family-day-out recipes, ranging from shrimp and potted crab, satisfying spinach and feta quiche and a ridiculously refreshing cucumber salad with a Pimm’s dressing. Finish up with a summer berry terrine and chamomile shortbread to dunk into a home-made lemon and thyme curd. The only thing you’re missing is the wasps…

OCEAN This magnificent sharing menu brings together a host of edible treasures from the surf. My recipes take you on a culinary voyage of discovery, from lightly pickled swordfish and Vietnamese squid salad, to baked langoustines with a melting black garlic butter and then, finally, we cruise back home with an East End of London classic from my childhood; prawns/shrimp, cockles and whelks in vinegar. All served with a fennel and green apple salad on the side, as refreshing as a dip in the ocean on a sweltering day.

BARBECUE For me, a barbecue with family and friends is always an informal occasion, so serving everything on a board feels exactly right. Cooking over fire is something primal that I am passionate about, so in the spirit of sharing the love, I’ve brought you a selection of recipes for an outdoor grill, ranging from simple to sophisticated. My Greek-style lamb chops and blackened mackerel with gremolata both celebrate the pared-back elegance of Mediterranean cooking (my main culinary influences growing up), while the lemongrass-marinated steaks, charred Caesar salad and vibrant pico de gallo salsa are all tasty recipes that blew my mind later in life when I first tasted them on my travels around the globe, and share with you now.

HARVEST This board literally screams autumn/fall and celebrates the best of comfort food as the days draw in and the temperature falls. Whole roasted pumpkins and squash are hollowed out and used as ingenious serving vessels for a range of hearty and warming casseroles, from pork and mulled cider to smoky chicken and black bean. Serve with my skillet cornbread studded with Padron peppers and a platter of griddled pears, chicory and melting blue cheese.

FEAST Celebrating a special occasion? Or just in need of a bit of self-indulgence… then this is the board for you. Feast offers up an array of rich, opulent dishes from a side of coffee-glazed salmon and a slow-cooked pork belly with a rich roasted apple ketchup to luxurious roasted vegetables. It’s big and bold and will ensure no one goes hungry and everyone feels loved.

SWEET The ultimate indulgence – an entire sharing board comprised of desserts and sweet treats that boasts an array of colours, flavours and textures to tantalize even the sweetest tooth; a perfect pavlova dripping with syrupy poached plums, a dark chocolate tablet studded with dried cherries and pistachios and spiced with turmeric, a tangy citrus salad, drenched in a rosewater caramel… food for the hedonist in all of us!

SIMPLE

HoW To BuIlD A ShArInG BoArD

You can follow these stages when building any of the boards in this book, and while my Simple share (check out page 17) is all about the convenience of buying in what you need, I couldn’t resist adding a couple of easy but delicious recipes to include (see opposite).

CHOOSE YOUR BOARD Over the years I’ve used a lot of surfaces as boards – I’ve even improvised with doors and floor tiles (new of course!). You can’t beat a wooden chopping board for a small sharer or a piece of plywood for something larger. If you rub olive oil into the wood this helps protect the surface from staining. When you are including oily or juicy food, a non-porous surface like slate, glass or ceramic works best. But as long as what you choose is clean, food-safe and heat-proof, if necessary, you’re good to go!

START BIG Boards work best when they have a few visual ‘anchors’ – big pieces of food that add structure and give definition. These can be larger cuts of meat, sides of fish or wheels of cheese. Depending on the size of the board you are creating, aim for one, three or five centrepieces placed asymmetrically on the board.

CLUSTERS Once the big stuff is in place, you can start to fill the spaces in between with groups of smaller produce, such as a handful of fresh figs or apricots, some mounds of olives, a handful of salad leaves, etc.

COLOURS Consider colours carefully. Use shades that work with your theme (such as my Harvest board). Or, if your board is all one type of food and seems a bit flat, take a step back and see where you could use a bursts of colour to liven it up, then dot clusters of brightly coloured food, usually fresh produce, all around it.

HEIGHT Think about height; it’s good to have some variation; if your board is big enough, slide smaller boards under some things to add height, or stack up wheels of cheese and add a pile of overhanging grapes. If your board is large enough, candlesticks can add drama but avoid dripping wax – faux ones are useful.

FILLERS The board will start to fill at this point, so now is when you move to the smaller pieces; a handful of dates or nuts squeezed in some of the gaps. Arrange lines of layered crackers; these can also act as useful barriers between, say, cheese and cold meats.

FINALE No sharing board is complete without garnishes. I’ve never been a fan of a grazing table where there are bits you’re not sure you can eat. No one wants to start chewing on a eucalyptus leaf… I use sprigs of fresh herbs, halved citrus fruits and pomegranates and edible flowers. Finally, choose something you can drizzle – use it to fill in tiny gaps and add movement and fun to the board. More often than not I use a sticky balsamic glaze or you could try my vibrant coloured syrups on page 156.

MY TOP 5 TIPS

1. Build your board bearing in mind that it will be seen from all sides by your guests.

2. Odd numbers work best for visual displays so arrange smaller things in groups of three, five and so on.

3. Keep wet ingredients away from dry – don’t put your melon next to the crackers!

4. Place condiments and accompaniments conveniently close; so cheese next to chutney, ham next to mustard.

5. Keep all the garnishes edible to avoid confusion, embarrassment and possible food poisoning!

GRIDDLED APRICOTS WITH LAVENDER & BEE POLLEN

I first made a variation of these as a last-minute hors d’oeuvre when working in France and loved the subtle floral note of the lavender alongside the cheese and apricot. Griddling the apricots changes their texture and flavour and adds a slight caramel note to the flesh.

MAKES 10

5 small, ripe fresh apricots

125-g/4 ½-oz. log soft creamy soft goat’s cheese

2 tablespoons clear runny honey

1 tablespoon dried culinary quality lavender

1 tablespoon bee pollen (optional)

Halve the apricots, remove the stone/pit and cut away any dark patches by the stalk. Griddle the apricots cut-side down on a smoking hot griddle pan to create a few charred lines. This only takes a minute; you’re not cooking the apricot, just giving it a little flavour and colour from the griddle pan.

With the apricots sitting skin-side down, spoon 1 heaped teaspoon of goat’s cheese across the centre, neatening it with your fingers, if need be. Drizzle a few fine lines of honey across the top and finish with a small pinch of lavender and bee pollen (if using).

Note: A few larger sprigs of lavender make a nice garnish when arranged around these griddled apricots on your board.

FRESH FIGS WITH GOAT’S CHEESE & HONEY

It goes without saying you want to use figs that are ripe, soft and sweet here. I really enjoy them with goat’s cheese and I am sure you will too.

MAKES 12

3 fresh figs, quartered lengthways

125-g/4½-oz. log soft, creamy goat’s cheese

1 tablespoon clear runny honey

1 tablespoons edible dried flowers (optional)

sea salt flakes and cracked black pepper, to season

Open each fig quarter slightly, then push 1 teaspoonful of the goat’s cheese into the centre. Drizzle with just a few fine lines of honey, add a pinch of flowers (if using) and a light seasoning of salt and pepper.