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 ๐Ÿ™‚

Ahhh… the look of affection. I think…
That’s right, I’ll warm up for Raymond Blanc, it’s just how I roll… ๐Ÿ™‚

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!

Twitter HQ – book signing and serving a few of my dishes for lunch.

Theo at Twitter HQ in London

Well, how cool is this! I was honoured to be invited by the cool cats at Twitter HQ in London to sign a few copies of my new book Orexi and the awesome food team (Fooditude) prepared a few recipes from my book to serve the Tweeps for lunch.

Loved it! Here are some pics…

My Seabream and Watermelon Ceviche
My Seabream and Watermelon Ceviche
Susi and Erica the Fooditude team and me, gatecrashing as usual.. ๐Ÿ™‚
Theo book signing Orexi at Twitter HQ
Signing copies of Orexi
Salad of the Soul with Feta Spinach Balls and Roasted chili feta dressing
Salad of the Soul with Feta Spinach Balls and Roasted chili feta dressing

ORZO LEMON CHICKEN TRAY BAKE โ€“ ALOADES OLIVE OIL

Aloades_Chicken_Orzo_Bake_theomichaels

A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like.

Find out more about Aloades Olive Oil

Ingredients

Half onion, diced

2 tbsp oregano

1 tbsp smoked paprika

800g chicken, diced

2 cloves garlic, sliced

1.5 cups orzo pasta

1 cup white wine

1 pint chicken stock

Handful Kalamata olives

1 lemon, juice and zest

Salt and Pepper

Handful fresh coriander, chopped

1 preserved lemon, thinly sliced

Method:

Dust the chicken with salt, pepper, oregano and smoked paprika and fry in olive oil till golden brown all over then remove from the pan. In the same pan, fry the onions till soft, about 10 minutes, then add the garlic, followed by the orzo pasta.

Fry the pasta for a minute before adding a cup of wine and simmer until reduced by at least half then reintroduce the chicken to the pan plus any leftover juices along with the olives and lemon zest.

Pour in the stock and simmer on a low heat, without stirring, for about 12 minutes or until chicken is cooked then turn off the heat. Finish with a drizzle of Aloades Extra Virgin Olive oil, the juice of half a lemon and a scattering of the fresh coriander and preserved lemons. Rest of 10 minutes before serving.

CANNELLINI BEAN DIP WITH PRESERVED LEMONS – ALOADES OLIVE OIL

Bean Dip Preserved Lemons

A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.

Ingredients

1 tin cannellini beans

120ml Aloades extra virgin olive oil

1 tbsp water

1 clove garlic, crushed

Juice ยฝ lemon

ยฝ tsp salt

1 preserved lemon, diced

Generous pinch dried oregano

4 pita breads

ยฝ tsp chili powder

Salt and Pepper

Method:

Pre-heat oven to 200แต’C (400F) Gas 6

Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.

Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.

To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.

Bake in the oven for 10 minutes.