Italian Meatballs                                                                                                            

500g Alpaca Mince                              2 slices white bread, crusts removed and torn
½ cup of milk                                        1 medium onion, grated
1 egg, lightly beaten                            1/3 cup finely chopped basil leaves
1/3 cup finely chopped parsley         1/3 cup fresh grated parmesan cheese
                                                2 tablespoon olive oil                          500g jar tomato pasta sauce

Method
Place bread in a large bowl, add milk and let stand for 5 minutes or until milk is absorbed.
Add mince, onion, egg, basil, parsley, and cheese, season with salt and pepper.
Mix to combine.
Roll level tablespoons of mixture into balls and place on a plate.
Heat oil in in a large frying pan, over a medium heat.
Add meatballs and cook, turning, until brown and cooked through.
Add pasta sauce, bring to boil. Reduce heat to low and simmer for 5 minutes.
Serve with pasta of choice.






Mediterranean Burgers

       400g alpaca mince                                                   1 egg, lightly beaten
       1 cup fresh bread crumbs                                      1 tblsp fresh rosemary, finely chopped
       1 tblsp fresh mint leaves, finely chopped            2 tsp finely grated lemon rind
       1 clove garlic, crushed                                            1 tblsp tomato paste
       1 tsp olive oil

Method:
Combine all ingredients in a ceramic bowl.
Divide into 4, shape into patties and refrigerate for 10 minutes.
Heat a non stick frypan and spray with cooking oil
Cook over a medium heat, until cooked through, turning once.

Serve with salad and bread rolls. 





Moroccan Shanks


                         1.25kg alpaca shanks (2 shanks)                      1 brown onion
                         2 cloves garlic                                                      1 tin diced tomatoes
                         3 cups vegetable stock                                       2 tablespoons Harissa mix
                          Salt and pepper to taste



Preheat oven to 140 degrees C
Slice the silver skin on the shanks (this allows the liquid in)

Cook off the onions, harissa and garlic in a frying pan with butter or olive oil and transfer to casserole dish.

Brown the shanks in the frying pan and transfer to casserole dish.
Deglaze the pan with some stock and add to dish.

Place shanks on top of the onions and garlic then pour in diced tomatoes and stock.

Cover with lid or foil and cook for 2 hours at 140 degrees C.
Reduce temperature to 100 degrees and cook for a further 2 hours, or until meat falls from the bone.
Remove from oven and allow meat to rest for 20 minutes

Serve over polenta or mash potato




Sicilian Alpaca Pot Roast

750g Alpaca shoulder chops, cut each chop in pieces                   1 tsp olive oil
1 brown onion, thinly sliced                                                                2 carrots, sliced
2 celery stalks, chopped                                                                      2 cloves garlic, thinly sliced
½ cup dry white wine                                                                            2 x 400g cans diced tomatoes
                              45g anchovies                                                                                         1 cinnamon stick
                              ½ cup currants                                                                                        ½ cup black olives (pitted)
                              2 tblsp pine nuts                                                                                     Continental parsley for garnish

Season alpaca with salt and pepper.
Brown lightly in a hot pan and place in slow cooker pot.
Using the same pan, add onion, celery, carrot and garlic.  Cook until onion is soft.  Add to the slow cooker pot.
Deglaze pan with wine and add to pot.
Add tomatoes, anchovies, chilli, currants, and cinnamon to pot.

Cook on low for 8-12 hours in the slow cooker.

Top with olives, pine nuts and parsley prior to serving.
Serve with couscous.

Adapted from: Super Food Ideas Magazine Aug 2013