Level of Difficulty:
2/5
Chef tip: Alpaca neck can be substituted for lamb neck.
Alpaca Braise
Ingredients
- 4 large alpaca neck rosettas (about 1kg)
- 1 red onion
- 4 cloves garlic
- 1/2 bunch oregano
- 200g Jerusalem artichokes
- 150g Australian Prunes
- 375ml beer
- 1lt chicken stock
Method
- Heat a tajine base or a cast iron pot with a little vegetable oil.
- Place in Alpaca and brown on both sides.
- Roughly chop onion and garlic and add to tajine.
- Add chicken stock and beer to the pot and place the lid on.
- Place in the oven at 160°C for 2 hours.
- Remove from the oven and add prunes, artichokes and oregano leaves and return to the oven for 30 mins.
- Adjust seasoning as needed.
- Add back to cast iron pan and serve with quinoa salad
Quinoa Salad
Ingredients
- 150g red quinoa
- 100g Australian Prunes
- 50g dates
- 30g shelled pistachios
- 2 green shallots
- 1 preserved lemon
- 100ml extra virgin olive oil
- 1 juice of a lemon
- a good handful of fresh roquette
- salt
Method
- Boil quinoa in water till tender, approx 10 mins. Stain and cool.
- Chop prunes, dates and shallots and add to quinoa with pistachios.
- To make the dressing - remove the pulp and white pith from the lemon and discard.
- Chop the zest finely and combine with lemon juice and olive oil and toss through the quinoa.
- 1. In a medium saucepan, mix sugar and water together and cook on medium heat.
- 2. Strain prunes keeping water. Set aside.
- 3. Cook sugar in a saucepan until it starts to become golden brown around edges. Carefully swirl pan and add in diced butter then cream. Whisk carefully until boiled and smooth.
- 4. Add prune liquid and then prunes and bring to boil.
- 5. Remove from heat and allow to cool for 5 mins before blending until smooth, adding salt to taste.
DID YOU KNOW?
Prunes contain antioxidants which reduce the risk of heart disease and certain cancers.
