PYNE’S OF SOMERSET RECIPES FEBRUARY 2020 February it might be but we’re not out of the woods yet. March - if you check the records – has a nasty habit of turning very cold and unpleasant. So it’s premature to put the winter cookbook to one side when we might all still be glad of some comfort food between now and April. For which we can look no further than oxtail, that great but much-neglected ingredient which has been providing us with rib-sticking stews and ragouts for years. Thanks to the new generation of chefs oxtail is very much on the way back up to its rightful place in the British cookery repertoire but for all that remains very good value indeed. And we are not the only nation that appreciates it: this month’s recipes come from France, Africa and the Caribbean. One of the criticisms often levelled at oxtail is that it can be fatty. Perhaps so, but the fat is where all the flavour comes from. In all three cases, however, the dish can be prepared a day in advance and then chilled overnight so the fat can be conveniently removed from the top (leaving its flavour behind) before reheating and serving.
RECIPES OF THE MONTH
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We’ll see you soon… Malcolm & Julie Pyne
FEBRUARY 2020
VIEW ALL  RECIPES AFRICAN STYLE OXTAIL SPICED OXTAIL SOUP OXTAIL IN RED WINE