Heat a frying pan over a excessive heat and cook the roti for 15 seconds on all sides, one at a time. The recipe makes 6 roti, but you’ll only need 3 – save the remainder for lunch tomorrow. To make the brown butter sauce, add the butter to a saucepan and cook over a medium warmth until golden.

While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough produced from green plantains, and so they shallow-fry them in a pan of oil set over a bed of sizzling coals. From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose firm Do or Dine Catering focuses on Mediterranean farm-to-table feasts cooked with a stay hearth.

You need solely a small amount of oil or cooking …