LIVE cookalong – #KidsCookWithTheo

Theo started doing LIVE cookalongs at the very start of the UK lockdown to help give kids (and parents!) something to do during the Corona Virus isolation period.

View all previous and upcoming episodes here.

Theo says ‘it’s just me, my kids, in my kitchen making a mess, cooking easy simple dinners and trying to have an hour of normality during these, frankly surreal times. Hopefully the kids watching will have some fun, learn a thing or two and maybe, just maybe, the parents will get dinner at the end! This won’t be pretty…’

#KidsCookWithTheo is live every Monday, Wednesday and Friday at 4pm (GMT) with the ingredients needed for each session announced the week before.

It is live streamed on Theo’s YouTube channel and his instagram

My new cookbook ‘SHARE’ out today

Share Cookbook by Theo Michaels

I’m so proud to announce that SHARE is now out and available!

Click here to order a signed copy!

The philosophy behind SHARE is all about creating an interactive and exciting dining experience to be ‘shared’ amongst friends and family. SHARE was inspired by the work I do at events where I’ve been creating sharing boards and grazing tables for 10 people to twenty foot long grazing tables for 300 guests.

SHARE is my fourth cookbook, it’s published by Ryland Peters & Small and the extremely talented Mowie Kay did the photography, and my good friend Jean-Cristophe Novelli kindly wrote my foreward.

SHARE is broken down into 10 chapters ranging from Meze, Feast, Ocean, BBQ, Vegan, Sweet and many more; there is literally something for everyone with over 80 recipes and detailed step-by-step guidelines on how to build your own grazing table.

Here’s a few sneaky peaks from the book..

Click here to order a signed copy!

Theo Michaels SHARE cookbook - ocean chapter
Theo Michaels SHARE cookbook – ocean chapter
Theo Michaels SHARE cookbook - brunch chapter
Theo Michaels SHARE cookbook – brunch chapter
Theo Michaels SHARE cookbook - garden chapter
Theo Michaels SHARE cookbook – garden chapter

Click here to order a signed copy!

Check out my other books including last years best seller, ‘Orexi! Feasting at the modern Greek table’

Orexi Theo Michaels
Orexi Theo Michaels – click here to order a signed copy.

#27 Cod Kiev – a new classic!

cod-kiev-recipe

This beautiful, simple recipe brings new life to the classic dish of chicken kiev, in this instance we’re using a gorgeous piece of cod loin, stuffed with garlic butter, rolled in breadcrumbs and then roasted in the oven.

The secret is to freeze the butter for an hour so it just melts enough to ooze out by the time the fish is cooked. Enjoy at your peril – this will become a favourite!

Full recipe on David Lloyd Blog.

#26 Leftover Turkey Curry

Turkey-curry-1

OK, this was developed as a great way to use up all that festive food on Boxing day after gorging yourselves on Turkey over Christmas. However, this is a great quick meal at anytime of the year when you have some leftover chicken or turkey from a roast.. enjoy!

Get the full recipe on the David Lloyd Blog.

#25 Seabass Tray Bake Recipe

sea-bass-traybake

This delicious, healthy recipe is a great dish to have in your repertoire; tons of fresh vibrant greens with lashings of wine, olive oil and a touch of butter topped with lean perfectly cooked seabass – all done in one tray!

Visit David Lloyd Blog for the full recipe.

Speaking at National Geographic Food Festival

Theo National Geographic Food Festival

I was honoured to be invited by National Geographic to speak at their first festival in London and finish with a book signing.

I was also lucky enough to be interviewed by the lovely Katrina Ridley, who I’ve met a couple of times, in the National Geographic Speakers Corner – great day and managed to flog a few books as well 🙂

Ahhh… the look of affection. I think…
That’s right, I’ll warm up for Raymond Blanc, it’s just how I roll… 🙂

New recipe video series with Cyprus BBQ

I’ve had a Cyprus BBQ (and every other Greek I know) for as long as I can remember. As such, I am chuffed to have developed a host of new recipes as part of a video series using the exceptional Cyprus BBQ – it’s all about the rotisserie!

Check out our new video series here.



Curried Beefburgers with Indian Mayo – BigK

Indian Burgers BigK Theo Michaels

These delicious homemade beefburgers are flavoured with Indian spices, lots of herbs, chili and taste blooming fantastic. Dressed in a super quick curry mayo this makes a great alternative to your usual BBQ burger.

Cooked on Au Naturale Compressed Applewood briquettes.

Visit BigK website for the full recipe – in the meantime; here’s the video…

Slow baked baby aubergines – preserved and served!

This recipe is really about those baby aubergines and the delicious olive oil that is infused with all the aromatics. This dish makes for the perfect brunch, with the added benefit the aubergines will last a couple of weeks submerged in the oil to use on anything else you want!

Ingredients

12 baby aubergines

Handful sea salt

1 bulb garlic

3 strips lemon rind

3 bay leaves

Pinch chilli flakes

Few sprigs of thyme or rosemary

Pinch pink peppercorns

750ml Aloades extra virgin olive oil 

Tahini dressing Ingredients:

1 tbsp tahini

1 tbsp yogurt

1 tbsp water

Few drops lemon juice

1 tsp honey

Garnish Ingredients:

250g Halloumi cheese

Pinch toasted almond flakes

Few basil leaves

4 sundried tomatoes

Method:

Preheated oven 160c FAN

Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour. 

Shake off the salt, place the aubergines on a kitchen towel and dry. 

Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.

Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar. 

Mix all the tahini dressing ingredients together and reserve.

Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.

To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.

Delicious Magazine podcast – Interviewed by Gilly Smith on Greek food, my family and…

Have a listen to my first ever podcast with the lovely Gilly Smith for one of Delicious Magazines ‘How to cook like…’ series.

Listen to the sizzle and spits of me cooking two recipes from my new book Orexi and chatting all things Greek, family and few laughs for good measure…

Heirloom Tomatoes with white balsamic and pomegranate dressing
Heirloom Tomatoes with white balsamic and pomegranate dressing
Stuffed seabass wrapped in vineleaves
Stuffed seabass wrapped in vineleaves
Gilly Smith, Theo Michaels and gorgeous friend!
Gilly Smith, Theo Michaels and gorgeous friend!