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.
Veggie Halloumi Souvlaki with Harissa
Here’s a delicious meat-free souvlaki for when you need one. The secret to cooking halloumi is, ironically, to treat it like a steak: bring it to room temperature before cooking, sear it under a high heat and stop cooking as soon as the outside has a nice crisp edge. Cooking halloumi over a low heat just dries it out, and there’s no pleasure at all to be had in eating that… The vegetables I’ve chosen here are just my preference, so feel free to improvise and use whatever you like or happen to have.
MAKES 4 SKEWERS
4 tablespoons good-quality harissa paste
4 tablespoons olive oil, plus extra for drizzling
400 g/14 oz. halloumi, cut into bite-sized chunks (about 12-16 pieces)
1 red (bell) pepper, deseeded and cut into chunks
1 red onion, cut into thick strips
16 button mushrooms
6 asparagus spears, cut into thirds salt, to taste
a handful of chopped mint, to garnish
a generous pinch of dried oregano, to garnish
4 wooden skewers, pre-soaked in water
Preheat the grill/broiler to really hot.
In a mixing bowl, whisk together the harissa and olive oil. Add the halloumi hunks to the bowl and toss them until coated with the harissa glaze.
Thread the halloumi and vegetables onto the prepared skewers, alternating between different ingredients (1 skewer the asparagus in groups of three). Drizzle over a little olive oil, season with a pinch of salt and cook under the preheated grill/broiler until the halloumi has started to char, then turn once to cook the other side, removing from the heat as soon as the halloumi is golden
Stack the vegetable skewers together on your board and scatter over the chopped mint and pinch of dried oregano to garnish. Serve with accompaniments of your choice.
Excerpted from Share: Delicious Sharing Boards for Social Dining by Theo A. Michaels, published by Ryland Peters & Small (CAN $27.95). Photography by Mowie Kay © Ryland Peters & Small. Used with permission from the publisher.