In this exciting follow-up to SHARE, Theo Michaels’ new book provides everything you could possibly need to delight a crowd with beautiful boards and platters. Designed for effortless entertaining, this book contains the perfect combination of how-to instructions, shopping lists, and recipes to create sharers for unforgettable snacks, meals and social events.
The cheese board is often the most anticipated delight of any festivity, and here the concept is taken to the next level, with recipes to suit all tastes and occasions. These beautiful boards are both aesthetically pleasing and easy to put together; picture an “Indian Thali Board”, with chutneys, curries, and sundries on a banana leaf, or “Summer Garden” treats of crudités, dips, and edible flowers brightening up any outdoor get-together.
Casually entertain in style with recipes from Movie Night Boards to Bagel Boards, plus classic boards for cheeses “Wine Bites”. Chapters include Brunch Boards, Everyday “Big Night In” Boards, Globetrotting Boards, Seasonal Celebrations and Sweet Treats Boards. Whimsical, tasty and visually enticing, these stunning centrepieces will ensure that you are the life of any party!
All-Day Brunch Sheet Pan
There’s a reason this is called an all-day brunch—you can have it any time of the day! I’ve included things I love, but feel free to add or remove elements to suit your own tastes. For instance, you can omit the sausages and bacon and add slices of pan-fried halloumi for a veggie version. If you don’t have a waffle maker simply substitute store-bought toasting waffles. Do however always serve with freshly squeezed OJ and hot coffee.
8–12 chipolata sausages
6–8 Portobello mushrooms
2 on-the-vine cherry tomato stems (about 16 tomatoes)
a little olive oil
8 rashers/slices smoked streaky bacon
12 fresh asparagus spears
400-g/14-oz. can baked beans
a pinch of smoked paprika
a splash of vegetable oil
4–6 eggs (any size), depending on appetite
1 avocado, peeled, stoned/ pitted and sliced
maple syrup, to drizzle
300 ml/1¼ cups whole/full-fat milk
1 tsp malt vinegar
200 g/1½ cups plain all-purpose flour
1 tbsp baking powder
1 tbsp caster/superfine sugar a pinch of salt
1 medium egg
25 g/¼ stick butter, melted
a large-rimmed sheet pan is ideal, but a clean one!
Preheat the oven to 190°C fan/210°C/410°F/Gas 6.
For the waffle batter, pour the milk into a jug/pitcher and add the vinegar; it will curdle slightly, but that’s fine. Combine the flour, baking powder, sugar and salt in a large mixing bowl (no need to sift the flour). Pour the milk and vinegar mixture into the flour, add the egg and whisk together. Once combined, whisk in the melted butter, a few lumps
is okay. You want a thick consistency, so add more flour or milk as needed. Leave to rest for 15 minutes to let the baking powder aerate the batter.
Arrange the sausages, mushrooms and tomatoes on a baking sheet. Drizzle with a little olive oil and season. Cook in the preheated oven for a total of 20 minutes. After the first 10 minutes of the cooking time, add the bacon then after 15 minutes, add the asparagus. Remove the sheet from the oven and cover in foil to keep everything warm.
Meanwhile, warm the baked beans in a saucepan, transfer to a serving bowl or pan (as pictured) and dust with smoked paprika. Fry the eggs in a frying pan/skillet with a little oil on a high heat so they crisp around the edges. Remove from the pan and drain on paper towels.
Preheat your waffle maker following the manufacturer’s instructions. Lightly oil the plates using a brush and when ready to use, ladle in just enough batter to cover the plates; close the lid, turn it over and leave to cook to the set time (usually about 6–8 minutes). Keep the waffles on a plate, cover with kitchen foil and keep warm. Continue until all the batter is used up.
HOW TO ASSEMBLE
Arrange all the cooked items in distinct groups on the clean sheet pan. Add the avocado slices and a small bowl of maple syrup. Place the hot waffles on the sheet last and serve immediately with freshly brewed coffee and orange juice or even a few bubbles if it’s gone noon…
Recipe reprinted with permission from Ryland Peters & Small.