Roast leg of alpaca with chilli miso sauce, diakon and seaweed salad
|Miso sauce||3 sprigs coriander|
|1/2 teaspoon wasabi powder||1 green shallot|
|1 tablespoon hot water||Dressing|
|100g white miso paste||50ml grapeseed oil|
|2 tablespoons sushi vinegar||50ml olive oil|
|1 teaspoon siracha (Korean chilli sauce)||50ml rice wine vinegar|
|1 clove roasted garlic||25ml light soy|
|Diakon and seaweed salad||Pinch castor sugar|
|100g diakon (Chinese white radish)||500g alpaca leg – trimmed|
|50g wakame seaweed|
Combine all ingredients for Miso sauce and puree till smooth.
Take half of the miso sauce and rub it liberally over the alpaca. Cover and marinate for 24 hours.
Combine all ingredients for the dressing and set aside. This dressing will last in a sealed container
for a few weeks.
Pre-heat oven to 260’C.
Peel diakon radish. Cut into quarter’s length ways. Use a peeler to cut thin long strips, toss in a pinch of salt. Slice shallots nice and thin. Pick the leaves from the coriander and break them a little. In a bowl toss all ingredients and combine with the dressing.
Place the marinated Alpaca leg onto a tray lined with baking paper drizzle with a little olive oil. Place in your very hot oven and roast until the bits on the edges go golden brown, about 15 minutes. Remove from oven, cover with foil and rest for 15 minutes.
Slice thin and arrange on a plate, pour over some more warmed miso sauce and place the salad to the side.
As it is a lean meat, Alpaca leg is best served medium rare and benefits from resting after coming
out of the oven.