Tataki of Alpaca Sirloin with spicy miso, yellow chilli and truffle powder
Ingredients (10 portions)
|500g Alpaca back strap25g garlic puree|
50g yellow chilli puree (bulls horn chilli or yellow capsicum)
50ml extra virgin olive oil
50ml lemon juice
50g white miso
10g roasted garlic
|15g sriracha15ml mirin15ml sakePinch sugar|
50g tapioca multidextrin
25ml truffle oil
1 punnet micro watercress
Trim alpaca backstrap of all sinew. Rub with garlic puree, season with salt. Roll and tie with twine. Quickly seal on hot grill. Wrap in plastic and freeze. Allow 12 hours. Slice thinly on a meat slicer and lay straight onto plates.
Yellow chilli sauce
Whisk together yellow chilli puree, olive oil and lemon juice. Adjust seasoning
Heat sake and mirin and flame to burn off alcohol, add miso and combine with a whisk. Add pureed garlic, sriracha and sugar and whisk to combine.
In a large bowl, add tapioca multi dextrin. While whisking multi dextrin, slowly drizzle in the truffle oil. Cover when finished
Drizzle miso sauce and yellow chilli dressing over sliced alpaca.
Season meat with a little salt
Place a pinch of micro watercress in 3 piles around the plate.