Sam Way

Duck Bao 🔥 • Sous vide duck breast, orange zest, salt & pepper, oil • Freshly made bao (so soft and fluffy) * Sweet and tangy plum sauce to accompany Not a simple dish, but OH MYYYY did it taste nice 🤤🔥 Date Night Dishes S2 returning soon, keep your eyes peeled 👀 #fyp #asmr #food #comfortfood #foodasmr #Recipe #bao #baobuns #buns #duck #datenight #EasyRecipe #cooking #foodtiktok #plums

Episode 1 | Date Night Dishes S2 Marry Me Chicken 🥘 This is the trending name for a creamy tomato based sauce, packed full over flavour, served over chicken. Quite rightly, the name suits this dish as it ALWAYS goes down well. This is my preffered way of doing it, with crispy chicken skin, deep flavours in the sauce and olive oil mash, and has to be one of my favourite versions of this dish out there 🔥 Serves 4 - 4 skin on chicken breasts (thighs would work well too) - Salt - 300ml double (heavy) cream - 225ml chicken stock - Salt & pepper Paste - 3 garlic cloves - 1 bunch basil leaves - 1 red chilli - 110g sun dried tomatoes - 1 tbsp tomato paste - Squeeze of lemon juice - Zest of 1 lemon - 2 tbsp sun-dried tomato oil - 1 tsp smoked paprika - 2 pinches dried oregano - 1 tbsp water - Salt and pepper To serve - Greens or tenderstem - Olive oil mash - replace milk and butter when making your mash some with extra virgin olive oil ,salt and pepper. A game changer and full of flavour. 1. To make the paste, add all the paste ingredients into a blender and blitz until smooth. 2. Season the chicken generously with salt, then sear in a medium-high heat pan with a splash of oil, skin side down, until golden brown and crisp. this will take 5-10 minutes. Flip over and cook for another 2 minutes. Remove from the pan and set aside. 3. In the same saucepan add a splash of oil and fry the paste over a medium heat for a few minutes. 4. Add the cream, chicken stock and season with salt and pepper to taste. Bring to a boil, reduce heat to medium low and cook for 5 minutes. Add the chicken back on top of the sauce (don’t submerge the skin), then place into a fan oven of 160 C / 320 F for around 25 minutes until the chicken has cooked through. 5. Remove from the sauce pan, leave the chicken to rest for 10 minutes (do this whilst finishing the mash and prepping greens) and then slice and serve with the sauce and some tenderstem over an olive oil mash. Enjoy! #datenight #datenightdishes #comfortfood #Recipe #EasyRecipes #cooking #chicken #foodtiktok

Korean Fried Chicken Burger 🍔 #food #asmr #cooking #burger #fyp #Foodie

Episode 4 | Date Night Dishes Cream Pesto Orzo w/ Salmon 🐠  This dish is luxurious and delicious, yet it is so easy to make 🔥 #fyp #pasta #cooking #asmr #food #Foodie #datenight #EasyRecipe #comfortfood

Episode 6 | Date Night Dishes Sweet & Sour Chicken 🍗 #fyp #cooking #asmr #food #Foodie #datenight #EasyRecipe #comfortfood #chicken

DATE NIGHT DISHES SEASON 2 🔥 Welcome to my brand new series of Date Night Dishes. It went down a treat last year, so we’re back with 20 BRAND NEW and delicious recipes that will be perfect for that very special occasion. I will be posting a few of these videos every week for the next couple of months, so keep your eyes peeled 👀 Make sure to follow to get access to each and every dish - all recipes will be written in the descriptions 🔥 #datenight #datenightdishes #comfortfood #Recipe #EasyRecipes #cooking #food #foodtiktok

Beans on Toast 🔥 #fyp #food #asmr #cooking #bbq #foodtiktok

Episode 2 | Date Night Dishes S2 Sausage Ragu 🍝 A rich and fragrant meaty sauce that is PERFECT for pasta. This is really easy to prep yet has so much flavour from the low and slow cook time (yes, this can be made in a slow cooker) - slow cooking allows all the flavours to meld together and intensify 🔥 Use any sausages you can get hold of, but Italian sauces are my favourite here since they are packed full of fennel. This can also be made in advance and stored in fridge overnight! Full recipe below… Serves 4-6 - 700g Italian sausages - 1 tbsp olive oil - 2 medium white onions, finely diced - Half a bulb of fresh fennel, finely diced - 2 carrots, finely diced - 3 garlic cloves, minced - 1 tbsp fennel seeds, crushed in a pestle and mortar - Sprig of thyme - 1 glass white wine - 1.5 tbsp tomato paste - 1 tin peeled plum tomatoes - 1 litre chicken stock - 180ml milk 1. Peel the sausages and then add the meat into a heavy bottomed pan. Turn the heat to medium-high and start to break the meat up with a spatula. Cook for 10-15 minutes until golden brown and lots of fat has rendered out. Remove from the pan and set aside. 2. Add the olive oil, onion, fresh fennel and carrot into the pan with and cook over a medium-high heat until starting to brown and caramelise, roughly 15 minutes. 3. Add the garlic, fennel seeds and thyme, then cook for 3 more minutes until fragrant. 4. Deglaze the pan with the white wine and allow most of it to evaporate. 5. Add the sausage meat back into the pan with the tomato paste, tin of tomatoes, stock and milk. Bring to a simmer, cover with a lid then cook in a fan oven of 150 C / 285 F for 3-4 hours. Check every hour, giving it a stir - top up with some stock if it is looking dry at any point. The longer you can cook this, the richer and more tender the paste will be. The sauce should end up reduced and rich in flavour. Mix in with your coked pasta of choice and enjoy! #food #asmr #cooking #datenight #EasyRecipe #comfortfood #foodtiktok #pasta

Episode 7 | Date Night Dishes Coq Au Vin 🐓  Serves 4 - Olive oil - 160g lardons - 4 chicken legs - 3 cloves garlic - 400g mushrooms, larger ones halved - 220g shallots, halved - 750ml red wine - Bouqet garni - sprig of thyme & rosemary, 2 bay leaves - Salt & pepper to taste - 750ml beef stock, or enough to cover Slurry: - 2 tbsp flour - 4 tbsp cold water - Few tbsp hot liquid from sauce Mash: - 1kg King edward potatoes - 80g butter - Rosemary, parsley & thyme, finely chopped - 2 garlic cloves - 80ml cream - Splash of milk 1. The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight. 2. Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside. 3. Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside. 4. Fry shallot halves, flat side down, until caramelised & brown. Set aside. 5. Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour. 6. For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato) 7. Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt. 8. Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon. 9. Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin. 10. Remove chicken from oven & serve up with the creamy-herby mash potatoes & greens. Enjoy! #fyp #cooking #food #datenight #comfortfood #EasyRecipe #chicken

Sushi 🍣 #food #asmr #comfortfood #foodasmr #Recipe #datenight #EasyRecipe #cooking #foodtiktok #FoodTok #sushi #rice

Episode 9 | Date Night Dishes Crispy Shredded Duck 🦆 This is one of my absolute favourite treat meals. It is so easy to make, requires minimal effort, and tastes 10/10. The perfect date night dish 🔥 Duck: - 1 whole duck - 1 knob of ginger, cut into discs - 3 whole garlic cloves, peeled - 4 spring onions (scallions) - 2-3 tbsp Chinese five spice - Salt Pimped Up Hoisin Sauce: - 3 tbsp hoisin sauce - Grating of fresh ginger (1/2 small knob) - 1 heaped tsp crispy chilli oil - 1 tsp smooth peanut butter - 1 tsp apple cider vinegar - Salt, to taste if needed Other: - Cucumber, julienned - Spring onions (scallions), julienned - Pancakes 1. Pat the duck dry then fill the cavity with the ginger, garlic and spring onions. Season the outside generously with the Chinese five spice and salt, then place into a roastign tray, into the oven at 150 C / 320 F fan for 3 hours, until crisp on the outside and pull-apart tender. Remove the duck from the oven halfway through and baste with the residual fat at the bottom of the tray. 2. Once cooked, remove the duck from the oven and leave to rest for 20 minutes. Meanwhile, prepare the toppings - mix together all of the hoisin sauce ingredients and adjust seasoning to taste. Julienne the cucumbers and spring onions, and steam the pancakes in a steaming basket over boiling water or in a microwave wrapped a damp towel. 3. After resting, shred the duck, pour of some of the residual fat from the pan, mix and serve with the pimped up hoisin, vegetables and pancakes. Enjoy! #cooking #datenight #comfortfood #EasyRecipes #foodtiktok

Episode 3 | Date Night Dishes S2 Crab Cakes with Tartare Sauce 🦀 Crispy, potatoey, crab meaty goodness dipped in a tangy, creamy tartare sauce.. SO tasty! This works well as a starter, or as a main if serving additional greens on the side 🔥 Makes 8 Crab Cakes: 3 maris piper potatoes 1 tsp dijon mustard Large handful parsley leaves, chopped 1/2 tsp garam masala Zest of 2 lemons Juice of 1 lemon 50g brown & 250g white crabmeat (I used pre-picked crabmeat that has already been cooked. You can also use fresh - this would work even better) 1 egg 1/2 cup flour 2 eggs 2 tbsp milk 1-2 cups panko breadcrumbs Vegetable oil Tartare Sauce: 5 heaped tbsp mayo Squeeze of lemon juice Small handful parsley, Small handful dill Large handful tarragon 1 tsp capers 1 large pickle 1. Bake the potatoes in a 200 C / 390 F fan oven for 1 hour. Remove from the oven & leave to cool. 2. Once cooled, scoop the potato into a bowl & mash lightly with a fork. Add mustard, parsley, garam masala, lemon zest & juice, brown crabmeat, egg & season with salt & pepper. Mix together. 3. Add the white crabmeat & mix until combined - don’t break up white meat too much. 4. Roll into 8 then place on a tray. Place into freezer for 1 hour to set - this makes dredging easier. You can freeze them fully at this point, storing for later, but make sure to partially thaw 1-2 hours before dredging - make sure to fry them for a few mins longer to ensure they heat through. 5. Crack eggs into a bowl, add milk then whisk. pars let flour & panko into separate bowls. 6. Preheat vegetable oil to 180 C / 355 F. 7. Roll cakes in flour, shaking off excess. Roll in egg, then roll in panko. Repeat the egg & panko step again. 8. In batches, fry crab cakes in oil for up to 8 minutes until golden brown & hot in the middle. Keep warm on a rack, set over a baking tray, in an oven on low. 9. To make tartare sauce, finely chop herbs, capers & pickle, then mix all ingredients together in a bowl. Season to taste. 10. Serve the crispy hot crab cakes with the tartare sauce. Enjoy! #food #asmr #datenight #EasyRecipe #cooking #comfortfood #foodtiktok #fyp

Episode 8 | Date Night Dishes Roasted Cauliflower with a Rich, Creamy Curry Sauce 🔥 Cauliflower: - 1 whole cauliflower, leaves saved for the sauce - 3 tbsp olive oil - 1 tbsp cumin seeds - Pinch turmeric - 1 tsp smoked paprika - Sand & pepper Cury sauce base: - 2 onions, julienned - 6 tomatoes, halved - 3 large garlic cloves - Leaves from 1 cauliflower - 4 large knobs of butter - 1.5 tbsp ground cumin - Pinch of chilli powder - 1/2 tbsp ground coriander - Pinch of turmeric - 1 tbsp garam masala - Pinch of ground cinnamon - 400ml coconut milk - 1 red chilli (if you want it quite spicy, if not leave it out) - 1 large knob ginger, grated - Salt & pepper Other: - Yoghurt - Toasted flaked almonds - Chopped coriander 1. Add the onion, tomato, garlic & cauliflower leaves to a roasting tray. Drizzle with olive oil, season with salt & mix. Roast in oven 160 C / 320 F for 1 hour until caramelised. 2. Blanch the cauliflower head in a pot of boiling water for 10 minutes, remove & leave to steam dry. Mix the cauliflower spices with the oil and brush half of it over the dried cauliflower., then roast for 1 hour in a 200 C / 392 F oven, basting with remaining spiced oil halfway through. 3. Add 1 knob of butter into a pan with spices & toast over medium heat for a few minutes until fragrant (this is slightly different to the video - I tested this a 2nd time and this method added a nice nuttiness to the sauce) 4. Add roasted vegetables, spiced butter, coconut milk, chilli, ginger, salt & pepper into blender & blitz until smooth. Fry off in some olive oil over medium heat, in the same frying pan previously used, for 15 minutes, covered with a lid. 5. Add sauce back into blender once thickened, add 3 cold knobs of butter & blitz again until smooth & glossy. Season with salt & pepper to taste. 6. Serve the roasted cauliflower on a platter, top with the curry sauce, some yoghurt, toasted almond flakes, coriander and salt. Enjoy! #fyp #cooking #food #datenight #comfortfood #EasyRecipes #asmr #foodtiktok

Crispy Calamari with Marinara Sauce 🦑 #FoodTok #cooking #comfortfood #datenight #asmrfood #EasyRecipes #homecooking #recipesoktiktok #EasyRecipe #calamari

Episode 5 | Date Night Dishes Spicy Tuna Tostadas 🔥 Salsa: - 2 avocados - 1 jalapeno - 1 x large handful of coriander (25g) - 250g tomatillos (can use tinned as a replacement) - Juice of 1 lime - 2 cloves garlic - Large pinch of sea salt Tuna: - 300g sushi grade tuna - 6g sesame seeds, toasted (plus extra for garnish) - 45g sriracha - 1/2 tbsp soy sauce - 1.5 tbsp toasted sesame oil - Pinch of chilli pepper flakes - Salt Tostadas: - Corn tortillas - Vegetable oil Other: - Toasted sesame seeds - Coriander, roughly chopped - White onion, julienned 1. To make the salsa, remove skins from the tomatillos, rinse them, then add all ingredients into a blender and blitz until smooth. Season with salt to taste. 2. To prepare the tostadas, shallow fry the corn tortillas in hot oil, over a medium high heat, until golden brown and crisp. Lift them of out the oil, place onto some paper towel to absorb any excess oil then sprinkle them with a pinch of salt. 3. Dice the tuna into small cubes, then mix in a bowl with the remaining ingredients for the sauce. 4. To serve, layer some salsa on each tostada, add a portion of spicy tuna on top then garnish with toasted sesame seeds, coriander, thinly julienned white onion and a squeeze of lime juice. Serve with an ice cold beer and enjoy! #fyp #cooking #asmr #food #Foodie #datenight #EasyRecipe #comfortfood #tuna