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Milk Fed Roasted Kid |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 16 December 2012 at 03:16 |
Good Morning, Buon Giorno,
In the Mediterranean countries, it is quite common to celebrate the Christmas Holidays with a milk fed baby Kid, or Lamb or Suckling Pig and prepare it in wood ovens or over fire or charcoal. This recipe comes from Don Emerito, a Pilgrim´s Hostelry in the heart of Santo Domingo de Sil, Burgos, Castilla León, renowned for its Gregorian Chants, however, it can be prepared worldwide, in a conventional oven.
All you need is:
1 milk fed kid ( 7 to 9 pounds ) quartered roughly with sea salt crystals or Kosher salt
fresh squeezed lemon juice
fresh pork lard or goose fat or Olive Oil for rubbing interior and exterior for crisp skin
1) preheat oven to 400 degrees farenheit
2) arrange each quarter in its own individual earthenware baking dish
3) sprinkle meat with salt and a few drops of lemon juice after you have rubbed with lard
4) put in oven and roast for 1 1/2 hours
5) during this period, pour a little white wine, brandy or beef broth and let cook
6) keep an eye so it does not burn, and baste
7) re-lard the pieces with a brush and let cook another 1/2 hour
Serve immediately with its own juices and chunks of crusty country bread of choice and baked potato.
Enjoy with a good oak aged red wine, and some Gregorian Chants.
Margi Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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