Theo Michaels' summer meals in mugs
Forget spending hours on tonight’s dinner, because Theo Michaels is back in the kitchen with more meals in mugs - ready in the microwave in minutes and perfect for those all-too-familiar hectic weeknights.
This time the former Masterchef contestant is cooking three summer dishes: warm orzo and lemon chicken salad, chilli salmon and spinach salad and, one of his favourites, sea bass with fresh pea puree.
Salmon spinach salad
100g salmon cubed2 tbsp olive oil½ tbsp sesame oil2.5cm ginger, peeled and grated1 clove garlic, grated½ tsp dried chilli flakes½ tbsp light soy saucePinch salt and pepperPinch of sugar1 tbsp coriander, gently ripped20g baby leaf spinach, roughly sliced
Add all the ingredients (except the coriander and spinach) to the mug and microwave covered for 1 minute. Remove from the oven, stir and microwave covered for 1 minute.
Take off the cover and immediately (but gently!) stir through the coriander and spinach.
Warm orzo Ssalad
30g Orzo pasta150ml hot water80g chicken breast sliced into bite size pieces1 clove garlic, sliced50g courgette, diced2 tbsp water3 cherry tomatoes finely diced (approx. 30g)Juice and grated zest of quarter of a lemon1 tbsp extra virgin olive oil1 tbsp fresh parsley, chopped1 tbsp fresh coriander, choppedSalt and pepper
Add the orzo and 150ml of hot water to a mug and cook uncovered for 5 minutes.
Add chicken, garlic, courgette, 2 tbsp water and gently pat down. Microwave covered for 2 minutes, stand for 1 minute before removing cover.
Add tomatoes, lemon juice and zest, olive oil, coriander, parsley and coriander, season again if needed and stir gently to combine.
Seabass and pea puree
1 tbsp petit pois90g marrowfat peas (tinned)2 tbsp water1 tsp butterPinch of smoked paprika1 seabass filletFew sprigs of basil2 or 3 cherry tomatoes, choppedSmall bunch parsley, choppedpinch chopped red chilli2 tbsp vinegardrizzle of olive oilSalt and pepper
Place petit pois in a mug and pour over boiling water and leave.
In a separate mug add the marrowfat peas, 2 tbsp water, butter, seasoning and paprika to a mug, cover with cling film.
De-skin the seabass, season, add some ripped basil, roll, and place inside another mug and cover with cling film.
Microwave both mugs (marrowfat peas and seabass) for 90 seconds.
Mix together the tomatoes, parsley and chilli and dress with vinegar and olive oil.
Mash the peas with the back of a fork (pass through a fine sieve for extra smooth puree) and spread onto a plate. Scatter the petit pois over the puree, place seabass in the middle and tomato salsa on top.