- 90g Alpaca tenderloin
- 70g Thinly-sliced Avocado
- 7g Julienne Spanish Onions
- 5g Molle (Peruvian Pepper)
- 6g Shaved Parmesan Cheese
- 12ml Orange Juice Mayonnaise
- 2ml Olive Oil
- 2g Organic Herbs
- 2 Whole Star Anise
- 1 tsp chopped Cinnamon Quill
- 20g Dark Brown Sugar
- 25g Rock Salt
- Clean and trim tenderloin of any sinew or fat.
- With a heavy-based pan and little oil, very quickly seal the alpaca, then cool.
- To prepare the curing mix, place molle peppercorns along with star anise and cinnamon quill in a pan on high heat. When aromatic flavors start pluming, take off heat and either in a mortar or food processor blend to powder form.
- To cure, place some clingwrap on bench, sprinkle curing mix in middle to accommodate the alpaca,
- then sprinkle cure mix on top and around the alpaca, roll cling wrap around alpaca as to make a cylinder, do this twice then one layer of aluminum foil.
- Place in freezer for a total of 12 hours.
- Remove from freezer, slice carpaccio thin, then assemble with small ¼ of avocados, julienne Spanish onions, orange juice mayonnaise, olive oil and organic herbs.
Source: http://www.laviande.com.au/content/recipes/carpaccio_of_alpaca_with_avocado_and_orange_juice_mayonnaise.shtml
