NitroXAdministrator
(.700 member)
19/07/18 01:32 AM
Re: Some Crocodile recipes

http://www.australiancrocodile.com.au/Meats#recipes

Crocodile


Char Grilled Crocodile Tail Fillet with Salad

Crocodile has become a very popular meat both in Australia and overseas and is part of a developing cuisine that is uniquely Australian. It is a succulent white meat with a delicious and unique flavour. With a wider range of products and cuts, crocodile is now available to suit all culinary needs.

Crocodile meat is low in fat and high in protein and is best cooked in the same manner as lean pork or chicken. It can be prepared into a variety of dishes using wet and dry cooking methods and is ideal in marinade or sauce. The meat is supplied trimmed of fat, vacuum packed on freezer trays and frozen. On average the gross weight per carton is 15kg.

As leaders in the crocodile industry, Australian Crocodile Traders employs state of the art processing with the most technically advanced crocodile abattoir facilities in the world, resulting in the highest quality available. This is assisted by rigorous quality assurance procedures (HACCP), Food Processing Accreditation (FPA) and code of practice. These high standards are regulated by Australian Quarantine and Inspection Service (AQIS), Australian Fisheries Forestry Australia (AFFA) and Safe Food (QSAFE) resulting in the best quality controlled product available for export and domestic use.



Protein (g/100g)
Fat (g/100g)
Energy (kj/100g)

Crocodile
21.1
1.9
436

Chicken Breast
20.2
10.2
720

Beef Sirloin
19.3
16
921

Lamb Legs
22.8
22
469

Australian Saltwater Crocodile (C.porosus) is farmed and managed in Australia in accordance with the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) which was ratified in 1974 in Washington DC. The sustainable use of crocodiles has been an overwhelming success and is a model for other threatened and endangered species. Australia with its large land area and small population for a country continent provides an ideal clean environment for crocodiles to grow. The crocodiles are produced in a free-range environment and are chemical free, which delivers the best practices possible in animal welfare, conservation management and meat hygiene.

Recipes

Crocodile with Mango and Basil Sauce
4 entree portions

Ingredients:

300 g crocodile meat - cut into thins slices, 30 g peanut oil, 20 g basil leaves, 20 g parsley, 5 g garlic - chopped, 20 ml white wine vinegar, 200ml olive oil, 1 Bowen mango - stone removed and pealed, salt and pepper to taste.

Method:

Heat peanut oil in fryingpan, sauté seasoned crocodile pieces for about 3 minutes, then set aside and keep warm.
Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth, set aside. Slice mango thinly and arrange on plate.
Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs.



Skewered Crocodile with Lime and Ginger Sauce
4 entree portions

Ingredients:

400 g crocodile meat - cut into 2 cm cubes, 40 ml lime juice, 200 ml chicken stock, 30 ml honey, 30g brown sugar, 5 g ginger - finely diced, 30 ml oil, 10 g corn flour, salt and pepper to taste, 8 bamboo skewers.

Method:

Thread crocodile meat onto bamboo skewers, place in flat dish, season with salt and pepper, pour lime juice over it and place in fridge for about 1 hour.
Remove skewers, saving residual lime juice for the sauce.
Heat oil in a fryingpan and sauté crocodile for about 5 minutes, set aside and keep warm.
Combine lime juice, honey, brown sugar, ginger, chicken stock, and corn flour in a saucepan.
Bring to boil, reduce heat and simmer for 2 minutes.
Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.



Crocodile Curry
4 entree portions

Ingredients:

500g crocodile meat - sliced, 50 g onions - diced, 20 g garlic - crushed, 5 g ginger - finely diced, 200 g tomatoes - chopped, 1 clove - crushes, 2 cardamom pods - crushed, one 3 cm cinnamon stick, 1 spring curry leaves, 10 g lemon grass stick, 3 g chilli powder, 10 g paprika, 3 g fenugreek seeds, 3 g turmeric, 200 ml coconut milk, 10 ml lime juice, 50 ml oil, salt to taste.

Method:

Heat oil in a stewpot.
Add curry leaves, lemon grass, onion, garlic and ginger and fry about 2 minutes.
Add tomatoes, chilli powder, paprika, cinnamon stick, fenugreek, turmeric and salt.
Add crocodile meat and cook for about 5 minutes.
Pour in coconut milk and simmer on low heat for about 20 minutes.
Serve heated plates with lime juice sprinkled over the top accompanied by steamed rice.
Garnish with fresh curry leaves.



Crocodile with Basil and Coconut Cream
4 entree portions

Ingredients:

500 g crocodile meat - cut into strips, 40 ml oil, 100 g onions - finely chopped, 150 ml coconut cream, 10 g brown sugar, 5 g coriander root chopped, 40 ml fish sauce, 30 g basil leaves - sliced, 3 red chillies - finely sliced.

Method:

Heat oil in a stewpot, add onions and chillies.
Fry gently until soft, add crocodile and sauté for about 5 minutes. Add fish sauce, coriander root, sugar and basil and cook for about 1 minute.
Pour in coconut cream, bring to boil and remove from heat.
Serve garnish with fresh basil.



Crocodile Fillets with Rosemary Sauce
4 main course portions

Ingredients:

4x200 g crocodile fillets, 20 ml lime juice, 2 spring onions, 30 g butter, 10 g fresh rosemary leaves, 40 ml dry vermouth, 120 ml fish stock, 60 ml cream, slat and pepper to taste.

Method:

Season crocodile fillets with salt and pepper.
Dry fry the fillets on a BBQ or non-stick fryingpan for about 2 minutes on each side, sprinkle with lime juice and set aside.
To make the sauce heat butter in a fryingpan, add spring onions and fry for about 1 minute.
Add rosemary, dry vermouth and reduce until almost dry.
Add fish stock and reduce by half.
Add cream and reheat until just about at boiling point.
Adjust seasoning with salt and pepper and pour sauce through a strainer. Place spoonfuls of sauce on serving plate, place crocodile fillet on it and serve with vegetables in season.


Crocodile Medallions with Sambuca Sabayon
4 main course portions

Ingredients:

8x100g crocodile medallions, 200 ml olive oil, 20 g fennel seeds - crushed, 5 g black pepper, 2 egg yolks, 20 ml sambuca, 60 ml white wine (Chablis), salt to taste.

Method:

Combine olive oil, fennel and black pepper in a mixing bowl, place crocodile medallions in mixture and set aside for at least 1 hour.
Then heat oil in a fryingpan, seal medallions on both sides and finish in an oven at about 180C for some 10 minutes.
To make the sabayon combine egg yolks, sambuca and white wine in a mixing bowl.
Whisk mixture over hot water until light and frothy. Adjust seasoning by adding salt if required. Serve medallions with spoonfuls of sauce.
Garnish with sprigs of fresh herbs.



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