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Burgers 30 mins 190 ° fan oven. Take out and wrap with the cheese and sauce inside, place back in oven for a 5 more minutes.

Cut potatoes to your preference, steam for 10 minutes. Then place in a pan with hot oil of your choice on 200°fan for 50 minutes stir after 25 minutes. Done.

Gavin Webber's Brie cheese recipe

Recipe by Gavin Webber on YouTube

Ingredients: 2 kg pork bones 1 kg femurs, split to expose marrow Note: For a fun twist, roast 1-2 lbs of the bones, and skip blanching them in steps 2-3. Color will be more than fine here. .4 lbs fatback Optional aromatics: ½ onion, 6 garlic cloves Steps: The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance). When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely. Strain the bones from the blanching liquid. Discard the liquid. Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours. Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine). Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour. Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour. Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth. No chunks here, we’re looking for smooth liquid. If using, add aromatics to the now uncovered broth Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot. Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.

Cooked on the bbq on a high heat, steak seasoned with duck fat and salt and pepper

6 tablespoons extra-virgin olive oil, divided 1 red chile (such as Fresno), seeds removed, finely chopped 3 garlic cloves, finely chopped, however I often use 4! Kosher salt 1 medium onion, finely chopped 2 celery stalks, finely chopped, plus celery leaves from 1 bunch 4 cups low-sodium chicken stock or broth 1 15.5-ounce can chickpeas, rinsed, drained ½ cup whole-milk Greek yogurt, room temperature 1 cup cilantro leaves with tender stems 1 lemon, halved Preparation Step 1 Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside. Step 2 Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes. Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt. Step 3 Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat. Step 4 Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.

The chicken carcass is used to make the stock along with celary, carrot, garlic and ginger. Hearts, liver and chicken are boiled in the stock. After 30 mins add some diced potato that break up in water, to give substance to the stock and add texture, in Peru yellow potatoes are often used. Near the end of the cooking process potatoes that you wish to have are added along wih the right amount of salt. Spaghetti is added and once cooked, turn off the pot and add Oregano. serve with a boiled egg.

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