Chef profile – Stuart Laws - Alpaca Tataki
Title: Chef profile – Stuart Laws
Broadcast: June 18 2017
Presenter: Stuart Laws
500gm Alpaca sirloin
80gm Garlic cloves
80gm Young ginger
50ml Sesame oi
125ml Soy sauce
125ml Rice wine vinegar
4each Spring onions
1tsp Sesame seeds
- To make the Tataki dressing, it is important to have all ingredients prepared and ready to go.
- Peel the garlic and slice thinly using a Japanese mandolin.
- Peel the young ginger, shave thinly using a Japanese mandolin and then slice into thin matchsticks.
- Slice the spring onion thinly on a 45-degree angle.
- In a small saucepan, heat the sesame oil until smoking and add the ginger and garlic, stirring continuously to prevent burning, cook for approx. 1 minute.
- Add the rice wine vinegar and soy sauce and remove from the heat.
- When cooled slightly add the sliced spring onions.
- Cut the alpaca across the grain into four even pieces; pieces must be even to ensure an even seal.
- Heat a heavy based frying pan with a little peanut oil until very hot, season the alpaca with a little salt and sear each side for about 20-30 seconds.
- Remove from the heat and allow to rest for 3 minutes on absorbent kitchen paper.
- Prepare four plates and thinly slice the alpaca, the thinner the better.
- Arrange the alpaca on the plate in a nice line down the middle.
- Strain the sauce using a sieve, make sure to keep both the ingredients and the sauce.
- Divide the ginger garlic and spring onion into 4 and spread over the alpaca meat.
- Pour the dressing over and garnish with toasted sesame seeds.