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.