Theo A. Michaels - Share: Delicious Sharing Boards for Social Dining

SHARE

SHARE

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

2021 Jockeys 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 authors 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 manufacturers 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

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! Theos 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 Theos 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.

Theos new book is brilliant. What you would call a delightful sunny Mediterranean day on a plate.

I love a good sharing board. Over the past few years Ive 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, its 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. Its truly interactive: they want to explore, to hunt for their food amongst all the tempting dishes available, take hold of their edible loot its 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. Theyre 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 Ive developed for you to enjoy are intended to recreate the same experience I literally bring to the table with my chefs 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. Heres 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 its early enough in the day to just eat something light, but late enough to ensure that throwing back an eye-popping Bloody Mary isnt frowned upon! Win win. My menu offers a delicious selection of hot and cold recipes to cater to everyones 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.