To prepare quinoa cook it much as you would rice. Just put a cup of the de-coated grain in a saucepan and pour two cups of water over it. Bring the pan to a boil, cover, and turn down the heat to a low simmer. Let it cook for about 15 minutes and then remove from heat. Mix sauteed garlic, onions and add parmesan cheese (Optional).
To cook black rice, cook it as you cook risotto. Do not add parmesan cheese as this rice contains a high amount of starch.
Peel and cut sweet potato into sticks and roast them for 9 minutes in the oven. Dust them with cinnamon powder and salt.
Dry tress tomato in the oven at 100 C for 2 hrs.
Cut asparagus and blanch in salted water then refresh in iced water.
Preheat the grill or grill pan to very hot and cook the alpaca for 2 minutes on each side for medium-rare or medium. Brush chimichurri on sirloin while it’s cooking.
You can mince the ingredients by hand or use a food processor, which is faster and easier.
LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.
LaViande™ has been working with the Australian Government Rural Industries Research and Development Corporation and Ausmeat to create a Carcase and Cuts Specification for Alpaca Meat.
You can now download this brochure from the LaViande™ web site.
Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne