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Wednesday, November 30, 2011

ASADO DE CABRITO WITH 13TH C ROAST KID GOAT RECIPE

roast kid. The Hispano-Arabs preferred kid to any other meat. Kids were hung, head down for a couple of days before roasting to facilitate digestion. Anon Andalus claims the best of roasts is an entire side of a kid in a pan, which keeps the moisture and fat in the bottom of the pan. It also gives a recipe for a type of kid meatloaf and fried strips of meat. The Archpriest of Hita indicates that kid was a meat commonly consumed by Jews and Christians and highly thought of with beef and lamb. For large parties, Christians roasted kid whole and sometimes stuffed them as seen in Sent Soví and Nola.  Sent Soví calls for a kid roasted on a spit in its skin. During the second half of roasting time, it is made golden brown by painting the skin with an egg yolk. Villena explains how to remove the stuffing and carve it. [Anón/Grewe. 1982:IIII:55:X:69; Anón/Huici.1966:19:24-25:147:99:250:149-150 etc; Nola. 1989:xiii; Ruíz/Brey. 1965:772b:134:1085a:176:1185ª:187; and Villena/Calero. 2002:36a-36b]


ROAST KID GOAT IN A TAJINE ADAPTED FROM
HUICI’S TRANSLATION IN ANÓN AL ANDALUS, 19 ASADO EN SARTÉN, pp 24-25
For 6-8 persons


As you can see in the picture, the goat had been cleaned.
(It will be cut in half by sliding a wire down the backbone)
Photo from: realfoodfans.com
Ingredients

1 side of a 6 ½-8 ½lb baby goat
1 lb butter
1 c chopped onion
1 tbsp black pepper
1 tsp white pepper
1 tbsp salt
1 c dry white wine
3 tbsp lemon juice
4 garlic cloves

Garnish:
1 tbsp salt
1 tbsp freshly ground pepper
1 tbsp cinnamon

Preparation

Preheat oven to 275º F / 135º C  (a clay oven is recommended)

Roast Kid Leg
Photo from: 
Brendan Plant
Melt butter a saucepan. Add wine, pepper, salt, onion and garlic. Simmer for bout 15 minutes until all the flavors are well blended. Wash the side of the goat in cold water. Pat dry. Put the goat in a tajine or large roasting pan. Baste with ½ - ¾ of the sauce. Cover and roast for 2 hours. Turn the goat over. Baste with the sauce and cook 2 more hours. 

Remove it from the oven and sprinkle it with salt ground with pepper and cinnamon.

The Anon Al-Andalus explains that it is the best way to cook it because the fat and the moisture stay in the bottom of the pan and nothing is lost in the fire as in roasts on a spit.




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