Sam Wayy

Brown Sugar Milk Boba 🧋 A classic, with a little coffee twist, topped with a cheese foam 🔥

Episode 10 | Date Night Dishes Tonkotsu Ramen 🍜 A creamy, umami packed bowl of amazing-ness. For accessibility & ease I’ve stuck to the base flavours; water & bones for the broth, and basic seasoning for the pork, using the chashu sauce throughout for both the eggs and tare (a sauce that is typically used to season the broth) 🔥 Broth: 2kg pork bones Water 1 onion Small handful of dried porcini Pork: 1 kg pork belly 2.5 cups water 1.5 cups light soy sauce 3/4 cup mirin 1/3 cup rice wine vinegar 4 garlic cloves Large k**b of ginger 5 spring (green) onions 2 squares of kombu Small handful of dried porcini Other: Eggs High quality ramen noodles 1. Place bones into large pan of cold water & bring to a simmer. Cook for 15 mins until scum rises. Strain, rinse under water & place back into the pan. 2. Cover again with water, add onion & mushrooms, bring to a boil. Turn heat to medium-low & keep at a rolling boil for 10-12 hours. Frequently check broth & top up with extra water when needed. Start in the morning, so it is ready for the evening, or prep in advance & store in the fridge / freezer. 3. Once cooked, strain broth & set aside. 4. For chashu, roll pork & tie with some string. Sear in a heavy based pan until brown. Set aside. Preheat oven to 150 C / 300 F fan. 5. Into same pan, add remaining chashu ingredients & bring to a boil. Add back in the pork (half submerged), cover with lid & place into oven. Cook for 2.5 hours, turning every 45 mins. Once cooked, remove from oven, leave to cool, then refrigerate pork until ready to eat - cold pork makes it easier to cut thin slices. To reheat, pan fry the slices on both sides. 6. Add room temp eggs into boiling water & cook for 5 mins. Remove from water, place into cold water to cool, then peel. Add peeled eggs into bowl & cover with the cooled chashu sauce. 7. To serve, add a few tbsp of chashu sauce into a bowl & small pinch of MSG (if you have it). Pour over some hot broth, add the cooked noodles, top with pork, eggs & spring onion. Enjoy!

Steak & Eggs 🥩 A wonderfully simple way to cook an absolute classic 🔥

Episode 16 | Date Night Dishes Tonkatsu 🔥

Steak Sandwich 🥪

Episode 14 | Date Night Dishes Steak Tartare 🥩

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 runny, reduce in a pan for few mins. Serve with warm

Lobster pasta 🦞 Poached lobster, creamy cherry tomato sauce and homemade bucatini 🔥

French Onion Flatbreads 🔥 Recipe can found inside my BRAND NEW cookbook

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 💛📚🔥 Cookbook recipe videos to come 👀

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 🔥