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Oxtail – Spanish-style
View recipe: Oxtail – Spanish-styleMy mother used to make the best oxtail stew and that recipe is already published on the Pigeon Cottage Kitchen website. She would take the meat off the bones and serve the stew with chunks of vegetables and huge fluffy dumplings. In this Spanish version, the oxtail pieces are served whole in an unctuous sauce…
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Oviedo-style beef stew
View recipe: Oviedo-style beef stewRich beef stews are often flavoured with red wine but this version from the Spanish city of Oviedo is cooked with white wine, olive oil and plenty of fresh bay leaves to create a delicious sauce. Serve with buttered noodles, fried or crushed new potatoes, you won’t be disappointed. Ingredients To make… Share, follow, like,…
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Tomato and basil orzotto
View recipe: Tomato and basil orzottoI usually serve this ‘orzotto’ (like a risotto but made with orzo pasta grains not rice) with roast chicken and use the rich roasting juices to add to the chicken stock needed to make it. Add chopped cherry tomatoes and lots of shredded basil just before serving and you’ve got the perfect accompaniment to a…
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About the Author
Janet Davies, author and creator behind Pigeon Cottage Kitchen, is passionate about sharing recipes of wholesome and delicious food. Read full bio.
