C a b r i t t o A s s with the Bed of Salt + Farofa-IV Options

C a b r i t t o A s s with the Bed of Salt + Farofa-IV Options

See below Nonna's Seasoning
Ingredients:

1 small new kid
Cut in half or in quarters

Spices:

20 grs. Of salt put each kilos of meat (20 grs. Equivalent) 1 tablespoon of salt)
1 bunch of parsley and green chives tied
2 large onions coarsely chopped
1 head of garlic mashed with salt
2 sprigs of rosemary
2 sprigs of basil
1 whole pepper finger, chopped, without seeds
2 tablespoons of oregano
1 tablespoon grated ginger
1 tablespoon of saffron or
½ tablespoon of turmeric and half a tablespoon of paprika
1 teaspoon ground black pepper or hot paprika
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon (ground) bay leaf, or 2 leaves

Other Ingredients:

½ pound of cooking salt
2 glasses of wine vinegar

Way of preparing

After the clean and well-washed goat kid, the bodum is a greasy gland the size of a dark bean grain that lies between the tendon and the bone. Wash again.
Soak with plenty of water and salt, and 2 more glasses of vinegar, put 40 to 60 minutes in the refrigerator.
Then remove the brine with the vinegar and rinse under running water
Put the cabrito with the seasoning inside a bowl of agate or crockery, thick plastic with lid. Store in the refrigerator for 12 hours covered with film or a napkin.
The next day, remove the seasonings, place on a baking sheet, lined with foil or banana leaves, put up strips of bacon or bacon.
Recapping:
Put the cabrito in a baking dish, put the slices of bacon, with 1 cup of the seasoned broth.
Bring to bake in a preheated oven weak for 150 ° C, covered with aluminum foil, drizzle from time to time with the baking dish itself, carefully, not to burn.
If you need to add more sauce (seasoned broth) it should be (hot).

Bake Mode:

Bake for forty minutes, for each pound, or until cooked.
Take off the foil let it brown.
Be careful not to bake the meat too much that dries out.
The kid should be roasted and juicy.

Serve with single or

White rice, with cooked vegetable salad, potatoes, carrots, pods, heart of palm, green olives, broccoli, asparagus.

Heart of palm salad, tomato, black olives, boiled eggs, onion and parsley

Salad of chickpeas with grated onion parsley and chives
Farofa Simple:

1 grated onion
2 tablespoons oil
½ kilo of maize flour or 1/2 kilo of cassava flour or
Half of manioc flour and the other half of maize flour
100 grs. Chopped bacon
100 grs. Of green olives without the stones
2 boiled eggs grated in the thicker drain, or pass through a sieve, can be chopped
1 cup chopped parsley
½ cup (tea) green onions, finely sliced

Way of preparing:

Fry the bacon in the oil, add the onion, the cassava flour, the olives, after ready sprinkle over the grated eggs and the chopped parsley and the chives.

Serve the farofa in a separate dish

II - Option:

You can season the kid only with coarse salt.
Soaked in milk for 24 hours to moisturize well,
Inside the refrigerator covered with a napkin, or paper film.

III- Option: To take the strong smell of the kid, after washing, place
 A liter of rum, let it sit for an hour. If you want you can la-
 Var, and season to your liking.

IV - Option:
With Salt Bed:
Put the goat's shank in a lined pan with one (1) centimeter of coarse salt. Over the shank, cover with coarse salt.

Bring to oven oven 180 º C until the salt turns a hard brick.
Break the salt with a hammer.

Serve on a platter with cooked vegetables, pasted in butter and a large green salad to your liking.

Note:
If you like you can use nonna's seasoning.

Nonna's Seasoning

1 tablespoon (spiced) paprika or black pepper
1 tablespoon (soup) or nutmeg (tea)
1 tablespoon ginger powder
1 teaspoon or ground cinnamon (powder)
1 teaspoon of ground cloves
1 teaspoon ground coffee
Way of preparing:
Mix everything together and store it in a tightly closed screw cap where there is no light and moisture, or place in small, tightly closed flasks.
At first, put only a pinch of that seasoning, until you get used to it.
Go increasing gradually until you reach your palate.

Put in pasta sauces, all meats, chickens, fish, soups etc.