Barbequed anticucho alpaca backstrap with sweet potato and miso puree and candied orange peel - Quic

Ingredients

• 4 x 200g portions alpaca backstrap, trimmed
• 2 bunches leafy greens like silver beet or beetroot leaves
• crisp fried enoki mushrooms to garnish
• sea salt
• anticucho marinade
• 2 tablespoons red chilli paste
• 1 teaspoon garlic puree
• 1 teaspoon ground cumin
• 1 tablespoon red wine vinegar
• 1 teaspoon malt vinegar
• 1 teaspoon dark soy
• 200ml beer, (pale ale or similar)
• 100ml extra virgin olive oil
• 1 teaspoon ground oregano
• sweet potato and miso puree
• 500g sweet potato, peeled and diced
• 1 medium brown onion, diced
• 2 cloves garlic, diced
• 300ml chicken stock
• 2 tablespoons white miso
• candied orange peel
• peel of 2 oranges, cut into thin strips
• 400g white sugar + extra for coating
• 200ml water