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Rustic crocodile skewers on bed of warrigal greens

Ingredients

250 g crocodile neck / upper body meat
3 squash
1 zucchini
200g fresh lemon myrtle leaf
100g native peppercorns
Sea salt to taste
Butter, for cooking
250g warrigal greens or baby spinach leaves
2 to 3 skewers

Recipe Steps

Lightly season the crocodile meat with sea salt, native pepper and lemon myrtle leaf that has been crushed using a mortar and pestle.

Thread skewer by alternating rough cuts of croc meat, zucchini, squash, and lemon myrtle leaf.
Cooking time in a pan or on a char grill is no more that 10 minutes.

Sautee the warrigal greens (or baby spinach leaves) in butter for a couple of minutes until soft and place on plate. Place a couple of skewers on top.

Sprinkle with a light dressing made from lemon myrtle leaf and olive oil.

http://www.abc.net.au/tv/beatthechef/txt/s1464431.htm

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