Simple gourmet suppers (from scratch!): Sam Way’s mouthwatering recipes have made him a TikTok sensation – and these scrumptious dishes from his new book will have you in raptures too
- Sam Way’s recipes have become a TikTok sensation – and now he has a new book
- Read more: Bake Off star Crystelle Pereira’s unique sweet and savoury recipes
HERBY BREADCRUMB SALMON TRAYBAKE
Serves 4
- 2 x 400g tins of butterbeans, drained and rinsed (490g/1lb 1oz total drained weight)
- 750g (1lb 10oz) cherry tomatoes
- 1tbsp olive oil
- 3tsp dried oregano
- Sea salt and freshly ground black pepper
- 4 x 125g (4½oz) salmon fillets
- 4tsp Dijon mustard
- A squeeze of lemon juice
For the topping
- 40g (1½oz) fresh breadcrumbs
- 30g (1oz) pistachios
- 1tbsp roughly chopped dill
- 1tbsp roughly chopped flat-leaf parsley
- Grated zest of 1 lemon
- 1tbsp olive oil
Preheat the oven to 180°C/fan 160°C/ gas 4. Spread the butterbeans out in a roasting tray with the cherry tomatoes, olive oil and oregano, and season. Roast in the oven for 10 minutes.
Meanwhile, add all the topping ingredients to a blender and blitz together for a few minutes until combined.
Pat the salmon fillets dry, place skin-side down and brush 1tsp mustard over the top of each. Divide the breadcrumb topping between the tops of each salmon fillet, pressing down so that it sticks in place.
Remove the tomato tray from the oven, lay the salmon fillets on top, then roast for 15 minutes until the salmon is cooked through and flaky, the tomatoes are slightly charred and the butterbeans are softened.
Flint Vineyard Bacchus 2022 (11%) £18.99, flintvineyard.com
Mix the tomatoes and butterbeans together, mashing a few butterbeans and tomatoes together to make a thick, chunky sauce.
Serve the butterbeantomato sauce on plates, then lay the salmon fillets on the top and dress with a squeeze of lemon juice
Sam says: Salmon can be rich, but the acidity of tomatoes and the herby breadcrumbs give you a balance of flavours.
Olly Smith’s wine pairing: Fabulous with fish
Flint Vineyard Bacchus 2022 (11%) £18.99, flintvineyard.com
With a whirl of lime, elderflower and lychee, this is one of the best British whites. It’s a zingy treat with Sam’s Salmon Traybake recipe.
HERBY POTATO & CAVOLONERO GRATIN
SERVES 4-6
- A large knob of butter (about 2tbsp)
- 1 leek, cut into 5mm (¼in) rounds
- 2 sprigs of rosemary, needles finely chopped
- 5-6 sprigs of thyme, leaves only
- 2 garlic cloves, crushed
- Sea salt
- 100g (3½oz) cavolo nero, centre stalks removed, leaves shredded
- 250ml (9fl oz) whole milk
- 300ml (10fl oz) double cream
- 1 bay leaf
- 100g (3½oz) Gruyère cheese, grated
- 3 large potatoes (750g/ 1lb 10oz)
Melt the butter in a frying pan over a medium heat. Add the leek, rosemary, thyme and garlic, season with sea salt and cook for 5 minutes, until softened, stirring frequently. Add the shredded cavolo nero and cook for 2-3 minutes until wilted.
Pour the milk and cream into the pan and add the bay leaf. Bring up to a gentle simmer and cook for 2 minutes, making sure it doesn’t boil over.
Take off the heat, stir in half the Gruyère, then cover and leave to sit for 5 minutes to infuse. Remove the bay leaf.
Preheat the oven to 180°C/fan 160°C/gas 4.
Vista Castelli Trebbiano d’Abruzzo 2022 (11.5%) £4.75, Tesco
Peel the potatoes and slice into rounds 1-2mm thick. If you have one, use a mandolin. Place a single overlapping layer of potatoes in the base of a 24cm diameter baking dish, or a rectangular one that is 18cm x 24cm.
Season with a good pinch of sea salt then spoon over some of the cavolo nero and leek mixture. Repeat the layers until all the potatoes and leeks have been used, then pour over any remaining liquid.
Sprinkle with the remaining Gruyère and bake in the oven for 35 minutes until golden brown on top.
Leave to cool for a few minutes before serving.
Olly’s wine pairing: Gorgeous with gratin
Vista Castelli Trebbiano d’Abruzzo 2022 (11.5%) £4.75, Tesco
A great-value white with citrus flair, this is ideal with the Herby Potato & Cavolo Nero Gratin. It’s as vibrant as a bell, so give it a ring!
PORK CHOPS WITH CHIMICHURRI
SERVES 4
- 4 pork chops, 2.5cm (1in) thick
- Sea salt and freshly ground black pepper
- 4tbsp peanut or vegetable oil
- 4 knobs of butter (about 8tbsp)
- 4 small bunches of tarragon
- For the chimichurri
- 2 small bunches of flat-leaf parsley, leaves finely chopped
- 1 red chilli, finely chopped
- 1 large garlic clove, grated
- 6tbsp olive oil
- 1tbsp red wine vinegar
- ½tbsp dried oregano
Score the fat on the chops to prevent them from curling up in the pan. Season both sides.
Heat half the oil in a pan on a medium-high heat. Lay 2 chops in the pan fat-side down, turn the heat down to medium and cook for a few minutes to render the fat.
Saumur-Champigny Tradition Clos des Cordeliers, Domaine Ratron 2019 (13%)
Lay the chops flat-side down and cook for 2 minutes, then flip. Add half the butter and tarragon to the pan and cook for 3 minutes on the second side, basting. Remove from the pan and leave while you cook the other chops.
To make the chimichurri, mix all the ingredients and season with salt to taste. Drizzle the chimichurri over the chops and serve with roast potatoes.
Sam says: The most important step to this recipe is rendering the pork fat – it means every bite will melt in your mouth.
Olly’s wine pairing: Perfect with pork
Saumur-Champigny Tradition Clos des Cordeliers, Domaine Ratron 2019 (13%)
£12.95, thewinesociety.com This red is on the lighter side, so fabulous with the Pork Chops. As fruity as a blueberry, it’s great served lightly chilled.
RASPBERRY SOUFFLÉ
MAKES 6
- Butter, for greasing
- Icing sugar, for dusting
- 4 large egg whites (about 160g/5¾oz)
- 1tsp lemon juice
- 60g (2¼oz) caster sugar
- For the raspberry purée
- 700g (1lb 8oz) frozen raspberries
- 150g (5½oz) caster sugar
- 1tbsp lemon juice
- A pinch of flaky salt
- 4tbsp cornflour
- 4tbsp water
To make the raspberry purée, place the raspberries, sugar, lemon juice and salt in a pan over a medium heat, and cook for 10 minutes. Remove from the heat and, using a hand-held blender, blitz for 15 seconds (no longer or the seeds will start to break up).
Strain the raspberries through a fine mesh sieve to remove the seeds and place the smooth purée back in the pan.
Mix the cornflour with the water then add to the pan and mix. Cook over a medium-low heat for 5 minutes, until thickened and paste-like. Remove from the heat and leave to cool.
Meanwhile, preheat the oven to 160°C/fan 140°C/gas 3. Butter the insides of 6 ramekins and lightly dust with icing sugar.
Place the egg whites and lemon juice into a large bowl and whisk on low speed until the eggs start to turn foamy with lots of miniature bubbles.
Rosé Prosecco (11%) £6.99, Lidl
Gradually add the sugar, whisking on medium speed until all the sugar has been incorporated. Continue to whisk on a medium-high speed until stiff peaks form.
Add the cooled raspberry purée and one-third of the whisked meringue to a clean, large bowl and fold the egg whites into the purée to incorporate. Add half the remaining meringue and fold again. Finally, fold in the remaining meringue. The mixture should be smooth and airy.
Scoop the soufflé mixture into the ramekins, then shake gently to distribute the mixture evenly. Using a spatula, wipe across the top to leave the mixture flush with the top of the ramekin.
Using your thumb, wipe around the inside edges of the ramekin to make a lip – this helps with an even rise of the final soufflé. Place the ramekins on a baking tray and bake for 19-20 minutes.
Remove from the oven, dust with icing sugar and eat straight away.
Sam says: Save the egg yolks to make custard, homemade mayonnaise or add them to scrambled eggs.
Olly’s wine pairing: Super with souffle
Rosé Prosecco (11%) £6.99, Lidl
Though it says ‘Extra Dry’ on the label, this actually indicates more fruitiness than ‘Brut’. That makes this fun fizz – which is almost like a bubbly fruit sorbet – a great match for the Raspberry Soufflé.
- Sam’s Eats: Let’s Do Some Cooking by Sam Way is published on 14 September 2023 by Seven Dials, priced £22 in hardback. © Sam Way 2023. To order a copy for £19.80 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25. Promotional price valid until 23/09/2023
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