Canary-style Roast Kid

Chef Rafael del Rosario prefers to use regional ingredients. Kid from Tenerife's mountains, tomatoes from Gran Canaria and apples from the garden. But of course, ingredients from the local supermarket would do just as well.

Recipe for 2 to 4 people

For the roast:
Saddle of kid weighing about 1 kilo for 4 people

1 large tomato
1 large onion
1 red bell pepper

Suggested side dish: fried potatoes
5 or 6 large boiled potatoes.
1 large onion

5 to 10 garlic cloves
Olive oil
Salt
Parsley to garnish
1 cored apple

Method:
Heat the oven to between 200 and 250 Celsius.

Take the saddle of kid and sprinkle some salt over it. Put it into a dish greased with olive oil with the meat at the bottom and the ribs sticking up. Cover the ribs with aluminium foil to prevent them from burning.

Add a whole tomato, a coarsely chopped onion, a pepper without the seeds and a cored apple. Add some whole garlic gloves according to taste.

Roast the kid on the middle shelf for about 25 minutes until the meat is crisp outside and still juicy inside.

Slice the roast into serving portions and decorate with the apple, onion, pepper and tomato.

Chef Rafael del Rosario suggests serving the roast with fried potatoes and onions.

Cut the potatoes into thin slices and add the coarsely chopped onion. Fry in a pan with olive oil for about 10 minutes until golden brown.