Notes: Anticucho is a Peruvian street food marinade which is based on beer. Wharf Rd uses a local and sustainable alpaca from Illawarra Prime Alpaca in Berry. If you can’t get alpaca then try lamb or veal backstrap. This dish will work best if you marinate the alpaca overnight.
To marinate the alpaca – place all the ingredients into a bowl and stir to combine. Rub the marinade onto the alpaca meat and place covered in the fridge to overnight.
To make the candied orange peel – heat the sugar with the water in a small saucepan until dissolved. While its simmering, add the orange peel. After 20 seconds remove the orange peel with a slotted spoon and place on some baking paper to cool. Pour off any excess liquid then toss through the extra sugar. Leave out overnight to dry.
For the puree – Place all the ingredients into a saucepan over a medium heat and gently simmer for about 20 minutes or until the potato is cooked. Remove from the heat and puree in a blender until smooth. Season well with salt.
To finish – preheat a barbeque on high. Place the alpaca steaks on the grill and cook for 6 minutes on the first side, turn and cook for a further 2 minutes. The alpaca should be cooked medium rare. Remove from the heat and place somewhere warm to rest. While the meat is resting, toss the greens with some olive oil and salt and cook on the barbeque.
To serve – smear some of the warm puree onto each plate and top with some of the greens. Slice each alpaca steak into pieces and arrange over of the greens. Finish with some candied orange peel and the fried enoki mushrooms.
4 x 200g portions alpaca backstrap, trimmed
2 bunches leafy greens like silver beet or beetroot leaves
crisp fried enoki mushrooms to garnish
2 tablespoons red chilli paste
1 teaspoon garlic puree
1 teaspoon ground cumin
1 tablespoon red wine vinegar
1 teaspoon malt vinegar
1 teaspoon dark soy
200ml beer, (pale ale or similar)
100ml extra virgin olive oil
1 teaspoon ground oregano
sweet potato and miso puree
500g sweet potato, peeled and diced
1 medium brown onion, diced
2 cloves garlic, diced
300ml chicken stock
2 tablespoons white miso
candied orange peel
peel of 2 oranges, cut into thin strips
400g white sugar + extra for coating