Sams Eats

#sponsored Crème Brûlée 🔥 Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧 Made using some of @Waitrose & Partners new lower price ingredients range 🙌🏼 #WaitroseNewLowerPrices #ad Serves 4 Crème Brûlée: 500ml double cream 100ml whole milk 1 vanilla pod, seeds removed 5 cardamom pods, crushed 1 cinnamon stick 100g hazelnuts toasted, finely chopped 7 egg yolks 80g caster sugar Plum Sorbet: 14 ripe plums, stones removed 1 litre water 100ml raspberry grenadine 1 tbsp raspberry grenadine Juice of 1 small lemon 1/2 tsp xanthan gum (optional) 1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist). 2. Preheat an oven to 130 C / 280 F. 3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together. 4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet. 5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet. 6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add

Ox Tongue Tacos 🌮 #food #tacos #beef #summer #cooking #tiktokfood #letsdosomecooking #asmr #fyp

Tarte Tatin 🍎 A sweet tooth’s dream. You just can’t go wrong with caramel coated apples and crispy puff pastry 😮‍💨 Serves 4-6 4-6 large Braeburn apples, enough to cover the caramel 120g golden caster sugar 50ml water 80g unsalted butter 1 sheet (300g) of puff pastry, rolled out 1/8 inch thick, wide enough to cover the pan 1. Peel the apples and cut them into 8ths. Cut off any seeds / core from each slice. 2. Add the sugar and water into a high sided frying pan over a medium-high heat. Bring to a simmer, stir and cook until syrup like. Add the butter whilst continuously mixing with a spatula. Mix until all of the butter has emulsified into the sugar. Note: Adding water helps prevent the sugar from burning, but make sure to evaporate most of it otherwise you will have a very runny caramel. 3. Pre heat an oven to 175 C fan / 345 F fan. 4. Cook the caramel over a medium heat until it is a dark golden brown colour. Remove from the heat, lay the apples onto the caramel and lay the puff pastry over the top of the apples. Trim off any excess pastry, then push the sides down, into the edge of the pan. Place into the oven to cook for 30 minutes. 5. Remove from the oven and leave to sit for a few minutes. Meanwhile, toast some pistachios in a pan then roughly chop. 6. Hold a large plate securely on top of the pan, flip upside down to release, then serve with a scoop of vanilla ice cream and some toasted pistachios. Enjoy! #dessert #dinnerideas #baking #foodtok #cooking #easyrecipe #recipesoftiktok #homecooking #datenight #foodie #tiktokfood #cooktok #homecook #dinnerparty #apples

Spatchcock Chicken 🍗 A chicken and veggie mixed grill packed FULL of flavour. Grilled spatchcock chicken and vegetables served with flatbreads and a spiced yoghurt sauce 🔥 Serves 4-6 Chicken: 1 large chicken (1.8kg) 3 tbsp olive oil 2.5 tsp flaky salt 10 grinds black pepper 2 tsp garlic powder 1/4 tsp ground cinnamon 1 tbsp ground coriander 1 tsp chilli powder 1 tbsp oregano 1 tbsp smoked paprika Vegetables: 4 peppers 2 aubergine, sliced lengthways 6 leeks, cut in half, tough leaves removed 2 bunches asparagus, tough ends removed Sauce: 1.5 cups yoghurt 3 garlic cloves, minced Handful mint leaves, finely chopped Zest & juice of 1 small lemon 1/2 tbsp oregano 1 tsp curry powder 1 tsp Dijon mustard 1 tbsp olive oil 1. Prep the chicken by cutting out the backbone & pressing on the bone in-between chicken breasts until they crack. The chicken should be able to lay out flat. Skewer diagonally to keep it secure. 2. Mix remaining seasonings with oil & rub onto chicken. Leave in fridge to marinade overnight, at least a few hours. Remove from fridge 1 hour before cooking 3. Preheat BBQ to medium. Lay chicken skin side down & cook for 1 hour, flipping every 20 minutes. Place a tray under to catch all the juices. Alternatively, place chicken into roasting tray & cook in 200 C fan oven for 60-75 minutes. Chicken should read internal temp of at least 75 C. 4. Dres vegetables with olive oil & season with salt. Lay them onto cooler side of grill & cook for 20-30 mins until slightly charred. Remove & set aside. Alternatively, roast in 200 C fan oven for 30-40 mins, turning halfway. 5. For the sauce, mix all ingredients in a bowl. 6. Once chicken is ready, remove from grill & leave to rest whilst warming flatbreads. 7. Cut chicken up & lay it out onto a board with thr grilled vegetables. Drizzle sauce over the vegetables, top with roasted pistachios and some sumac & za’atar. Add a splash of boiling water to the tray of juices, mix well & pour over chicken. If

Episode 14 | Date Night Dishes Steak Tartare 🥩 #steak #food #datenight

Steak Sandwich 🥪 #food #steak #sandwich

Episode 16 | Date Night Dishes Tonkatsu 🔥 #food #asmr #katsu #tonkatsu #crispy #fried #cooking #recipe #datenight #fyp #rice

Episode 17 | Date Night Dishes Ragu alla bolognese 🍝 For the sauce: 2 onions (I used a Tropea), diced 2 stalks celery, diced 2 small cqrrots, diced 3 small garlic cloves, minced Bunch of thyme 2 bay leaves Glass of white wine (use splash of vinegar as alternative for alcohol free) 500g beef mince 500g pork mince 2 thick slices pancetta, sliced 1 tbsp tomato paste 1/2 cup milk Rind of Parmesan 1 litre beef stock (and extra for topping up) 1. Fry pancetta until golden, set aside. Then sear the beef and pork mince is in batches until browned, set aside. 2. Into same pan sauté the onion, celery and carrot for 5-10 mins. Add garlic and cook for few more minutes. Add the wine and cook until mostly evaporated. Add the thyme and bay leaves, then stir in the tomato paste. Add the meats back into the pan, top with the stock, add the milk and Parmesan rind then cover and place into 140 C oven for 3-4 hours until reduced and thickened. The flavours will be RICH and delicious. Check every 1 hour and top up with stock if needed. Goes well with fresh pasta 🔥 #food #asmr #cooking #recipe #datenight #pasta #bolognese

First time seeing my book in person and it honestly feels so surreal seeing it all come to life. THANK YOU for the love and support 💛 Link in bio to order 📚🔥 Cookbook recipe videos to come 👀 #reels #recipe #food #cookbook #book #cooking #homecook #letsdosomecooking

French Onion Flatbreads 🔥 Recipe can found inside my BRAND NEW cookbook - link in bio to pre-order 📚 #food #asmr #recipe #letsdosomecooking #cooking #foodtiktok #flatbread

Lobster pasta 🦞 Poached lobster, creamy cherry tomato sauce and homemade bucatini 🔥 #food #asmr #recipe #cooking #foodtiktok #tiktokfood #pasta #comfortfood #datenight #asmrfood #foodtok #cooktok #lobster #seafood #fyp

#sponsored Episode 18 | Date Night Dishes Churros 🍫 Homemade traditional churros covered in cinnamon sugar, served with strawberry & chocolate sauces. The PERFECT date night dessert, made using seasonal strawberries from @Waitrose & Partners 🍓 #SummerAtWaitrose #food #asmr #cooking #datenight #recipe #easyrecipe #tiktokfood #foodtiktok #comfortfood #churros #chocolate #fyp #foodtok #homecooking #foodie