| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
Portugal, Goat, Ceideburg 2 |
2 |
Servings |
INGREDIENTS
| 1 |
|
Leg of kid, about 3 pounds, membrane and and fat removed |
|
|
Wine vinegar |
| 3 |
lg |
Garlic cloves, peeled |
| 1 |
|
Bay leaf, crumbled |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 2 |
|
Ounces pancetta, chopped |
| 3 |
tb |
Olive oil |
|
|
Portuguese-style rice (see recipe) |
|
|
Wipe meat with vinegar and wipe dry. |
INSTRUCTIONS
In a food processor, combine garlic, bay leaf, paprika, salt, pepper,
pancetta and oil oil. Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.
Roast in a preheated 375F oven until internal temperature reaches
165F, about 1 hour, turning meat after 30 minutes. (Kid is best
roasted to the medium stage.) Transfer to platter and let rest for 10
minutes before carving. Serve with rice.
Serves 2 to 4.
PER SERVING (4 servings, without rice): 500 calories, 79 g protein,
2 g carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624
mg sodium, 0 g fiber.
San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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