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Some Crocodile recipes
      #318231 - 19/07/18 01:08 AM

Two record sized saltwater crocodiles, Lolong and Dominator.





https://ourplnt.com/worlds-5-largest-crocodiles-ever-recorded/

No. 2: Dominator (6.1 meters/20 feet)
Dominator, the saltwater giant

Dominator has never been officially measured but it is estimated that he measures up to 20 feet (6.1 meters) and weighs over a ton. He shares the same territory with another saltwater giant Brutus (Adelaide River, Northern Territory, Australia).

Current status: alive

No. 1: Lolong (6.17 meters/20 feet 3 in) – the largest crocodile ever measured
Lolong (crocodile)
Lolong

Measured at 20 ft 3 in (6.17 m), and weighed 2,370 lbs (1,075 kg), Lolong was the largest crocodile in captivity. He was also the biggest crocodile ever measured from snout-to-tail.

Lolong was an Indo-Pacific or saltwater crocodile (Crocodylus porosus). Australian crocodile expert Dr. Adam BrittonNotes 1 sedated and measured Lolong in his enclosure in November 2011, and confirmed him as the world’s longest crocodile ever caught and placed in captivity.

He was caught in a Bunawan creek in the province of Agusan del Sur in the Philippines on 13 September 2011. He was captured with the joint cooperation of the local government unit, residents, and crocodile hunters of Palawan. The giant crocodile was hunted over a period of three weeks; once it was found, it took around 100 people to bring him onto land. He became aggressive at several points during the capture and twice broke restraining ropes before eventually being properly secured. He was estimated to be at least 50 years old.

Lolong was suspected of eating a fisherman who went missing in the town of Bunawan, and also of consuming a 12-year-old girl whose head was discovered two years earlier. He was also the primary suspect in the disappearance of seahorses in the area. In the examination of the stomach contents after his capture, remnants of water buffaloes reported missing before Lolong’s capture were found, but no human remains.

The crocodile was named after Ernesto “Lolong” Goloran Cañete, one of the veteran crocodile hunters from the Palawan Crocodile and Wildlife Reservation Center, who led the hunt. After weeks of stalking, the hunt for Lolong took its toll on Cañete’s health. He died of a heart attack several days before the crocodile was captured.

Despite his initial aggressiveness, Lolong was remarkably gentle in his enclosure. Dr. Britton writes “This shouldn’t come as a surprise to anyone familiar with the effects of capturing large crocodiles from the wild. It’s a phenomenon called “capture myopathy”; the shock of being caught, poked and prodded, and introduced to a completely new and alien environment is a stressful experience, particularly for an animal as large as Lolong who has been master of his domain for decades. It might seem unusual to think of crocodiles as being susceptible to stress, but they’re just like any other vertebrate in that respect and something that anyone who maintains captive crocodiles should be aware of.”

The nongovernmental organization activist Animal Kingdom Foundation Inc., with the cooperation of People for the Ethical Treatment of Animals, had urged the local government of Bunawan to return Lolong to the creek of barangay Nueva Era, where the giant reptile was captured. But, in an ongoing debate, Bunawan mayor Edwin “Cox” Elorde and residents of the barangay opposed the crocodile’s release, arguing that he would threaten individuals living in the vicinity of the creek.

Lolong died in captivity just 18 months later he was captured, at around 8 pm on 10 February 2013. His necropsyNotes 2 revealed that he died from congestive heart failure compounded by fungal pneumonia, lipidosis of the liver and kidney failure. Here is a video which was shot when Lolong was alive:

According to Dr. Adam Britton, Lolong’s enclosure might not look pretty, but, in fact, crocodiles in the wild call muddy holes as “home”, they just look for any kind of shelter and the basic necessities for survival. So, Lolong was provided with those basic necessities. Crocodiles do not eat if they’re too stressed, but in Lolong’s case, he was eating and seemed to settle down into his new surroundings and behaving normally.

Britton also says “Anyone who actually met his caretakers would have realized he was well-loved. You might say they adored him.” He adds: “…there were also financial incentives to keep Lolong alive; he was popular, brought much money into the community, and generated a lot of national and international attention.”

So, despite his conditions look terrible to an unfamiliar eye, he was well-cared.

Britton concludes: “It would have been ideal to leave Lolong in the wild, but does such specious thinking have a place in our overcrowded world? A conflict between humans and wildlife can have major repercussions for conservation (not to mention human safety, which any level-headed human regards as being of prime importance). Yet at the same time, we can’t simply remove all wild animals simply because it makes us feel better, or safer. There has to be a compromise, and unfortunately for Lolong he was that compromise at that particular time and place. Perhaps his death can be a lesson for us.” (I recommend you to read Dr. Britton’s great article titled “What really killed Lolong?” on his blog.)

Lolong was officially certified by the Guinness Book of World Records as the “world’s biggest crocodile in captivity” at 20.25 ft (6.17 m).

Current status: dead

--------------------
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Re: Some Crocodile recipes [Re: NitroX]
      #318232 - 19/07/18 01:19 AM

Butchering a crocodile

http://www.abc.net.au/site-archive/rural/content/2008/s2555101.htm


Cutting up saltwater crocodiles

By Carl Curtain from Darwin , NT

Tuesday, 28/04/2009

The crocodile meat and skin industry in the Northern Territory is still in a fledgling stage.

Crocodylus Park in Darwin has an abattoir which processes dozens of saltwater crocodiles every week.

Butcher Greg Graveson says the majority of crocodiles killed are around two-and-a-half metres long.

"This crocodile was killed last night so he's got a chance to bleed and hung up in the chiller. He'd be about four or five years old.

"We take the back-strap off so it's ready to be skinned. The rest of the body skin, under the belly, is the main bit of skin."

Offsider Dave says there's not much of the crocodile that isn't used in some way.

"We take the body meat off, which is usually the second-rate meat and then the tail, we'll bone that out and pack it into bags.

"We take the back claws off, take the heads off and we cut open the gut and take the fat out for making soap."


The back-strap of the crocodile is removed first.


Abattoir workers Dave and Greg hang a crocodile


The tail of the crocodile is seen as having the best meat.


The entire skin is removed from a crocodile with an air knife.

***



--------------------
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Re: Some Crocodile recipes [Re: NitroX]
      #318233 - 19/07/18 01:26 AM

http://tasteaustralia.biz/bushfood/native-meats-seafood/crocodile-recipes/


Crocodile Recipes

You can usually order crocodile from your butcher.

Lemon Myrtle Crusted Crocodile (entree for 4)

Ingredients
500g Crocodile tail
2 Tsp groundLemon Myrtle

Serve with a light asian salad or prepare this Radish & Cucumber Salad
Peel then slice half a daikon radish into ‘slightly larger than matchstick’ size pieces.
Cut half a cucumber the same but discard the centre keeping the skin on.
Place in separate bowls and salt them with a generous amount of salt and let sit for 10 minutes to extract the liquid.
Now wash off the salt with some water and marinate the daikon in the 2 tbspns soy sauce and 2 tbspns brown sugar and roast on a tray for approximately 15 minutes at 180 degrees.
Wash the cucumber and toss through the cooked daikon radish.

The Crocodile
Gently roll the crocodile in Lemon Myrtle lightly covering the outside.
Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.

Lemon Myrtle Crocodile Pizza

Ingredients
1 pizza base
6 Tablespoons Bush Tomato Pizza Sauce (see below)
Red onion, finely sliced
150g crocodile tail cut into 2-3mm thick slices, tossed in 1 tablespoon of lemon myrtle and pan fried.
Handful of baby spinach, blanched for 3 minutes
1 teaspoon baby capers
Mozzarella cheese

Spread the pizza base with the Bush Tomato Pizza Sauce.
Add a light covering of spinach
Then a small sprinkle of the red onion.
Place crocodile randomly over the pizza
Sprinkle the capers and top with the cheese.
Bake for 10 minutes at 200ºC.

Great on its own or served with a dollop of sour cream.

Bush Tomato Pizza Sauce

Ingredients
½ brown onion, roughly diced
2 cloves garlic, finely chopped
200ml white wine
1 can tomatoes, roughly chopped
75ml white vinegar
1 teaspoon dried Native Thyme
2 bay leaves (or lemon myrtle leaves)
3 Tablespoons sugar
3 Tablespoons crushed Bush Tomato (Kutjera)
pinch of salt and pepper

Cook onion in a saucepan on low heat with a little oil for 3-5 minutes until soft and little colour.
Add garlic and cook for a further 2 minutes stirring regularly.
Add white wine and cook until wine reduces to a third of original volume.
Add the can of tomatoes, vinegar, sugar, native thyme, bay leaves and bush tomato and cook on low heat for 15-20 minutes until it resembles a chunky sauce. Stir vigorously.
Add salt and pepper to taste and cool before using. Remove bay leaves.

--------------------
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Re: Some Crocodile recipes [Re: NitroX]
      #318234 - 19/07/18 01:32 AM

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.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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Re: Some Crocodile recipes [Re: NitroX]
      #318235 - 19/07/18 01:34 AM

http://www.orgran.com/recipes/recipe/crocodile-kebabs-with-lime-ginger-sauce/

Crocodile Kebabs with Lime & Ginger Sauce - Orgran

Prep Time: 15m
Cook Time: 12m

Serves: 4

http://www.orgran.com/wp-content/uploads/2016/07/329141.jpg


Ingredients

400 grams
crocodile meat, cut into 2cm ¾\'\' cubes
(In Australia crocodile can be purchased from most butcher shops, but you may have to order it ahead of time.)
8 bamboo kebab skewers
salt and pepper, as desired
30 milliliters
lime juice
30 milliliters
olive oil
1 tablespoon ORGRAN All Purpose Plain Flour
250 milliliters
chicken stock
30 milliliters
honey
30 grams
brown sugar
1 tablespoon finely diced fresh ginger
fresh herbs as desired for garnish

Method

1. Thread crocodile meat onto bamboo skewers. Season with salt and pepper.
2. Pour lime juice over kebabs and place in fridge for about 1 hour.
3. Drain and reserve residual lime juice for sauce.
4. Pour olive oil in a frying pan. Heat over a medium heat.
5. Place kebabs into frying pan.
6. Fry kebabs for about 5 minutes. Turn and fry for a further 5 minutes. Do not overcook or crocodile may toughen. Set aside to keep warm.
7. Place ORGRAN flour into frying pan. Gradually add chicken stock and blend well. Add reserved lime juice, honey, brown sugar and ginger.
8. Bring to the boil, reduce heat and simmer for 2 minutes.
9. Place kebabs onto serving plates.
10. Pour sauce over kebabs.
11. Garnish with fresh herbs.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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Re: Some Crocodile recipes [Re: NitroX]
      #318236 - 19/07/18 01:38 AM

https://www.sbs.com.au/food/recipes/prawn-and-crocodile-laksa

Prawn and crocodile laksa

Video: https://www.sbs.com.au/food/recipes/prawn-and-crocodile-laksa



Coconut laksa is a favourite around Thailand, Malaysia and Singapore, as well as here in Australia. The Asian influences within the cuisine of Australia’s Top End make for some fascinating foods. I made this laksa with a fillet of Australian saltwater crocodile. Don’t cut the crocodile meat too thick or overcook it, as it can be very tough.
Serves
4
Preparation
30min
Cooking
40min
Skill level
Mid
By
Adam Liaw

Ingredients

80 ml
(⅓ cup) peanut oil
1 kg
large green prawns, peeled, deveined, tails intact, heads and shells reserved
2 tsp
sea salt flakes
500 ml
(2 cups) water
500 ml
(2 cups) chicken stock
400 ml
coconut milk
8
fried tofu puffs, halved diagonally
200 g
crocodile fillet or chicken breast, thinly sliced
80 g
dried vermicelli rice noodles
450 g
fresh Hokkien noodles
125 g
bean sprouts, blanched
Vietnamese mint, coriander sprigs and lime wedges, to serve

Laksa paste

2
long red chillies, coarsely chopped
10
dried chillies, soaked in hot water for 20 minutes
50 g
dried shrimp, soaked in hot water for 20 minutes
1 tbsp
belacan (shrimp paste)
6
French or red eschalots, coarsely chopped
4
garlic cloves, coarsely chopped
5 cm
piece fresh ginger, sliced
5 cm
piece fresh turmeric, sliced
3
lemongrass stalks, white part only, thinly sliced
2 tbsp
ground coriander
6
macadamia nuts, coarsely chopped
2 tbsp
peanut oil



Instructions

To make the prawn stock, heat 1 tbsp of the oil in a large saucepan over high heat. Add the reserved prawn heads, shells and salt. Cook for 5 minutes, crushing the heads and shells with a wooden spoon until they turn vibrant orange. Add the water and bring to the boil, then reduce heat to a simmer. Simmer for 10 minutes, then strain through a fine sieve, discarding the solids and reserving the stock. Set aside until needed.

To make the laksa paste, process the ingredients to a smooth paste in a food processor.

Heat the remaining ¼ cup of oil in a wok over medium-high heat. Cook half of the paste (see Note) for 10-15 minutes until fragrant and the oil separates, stirring regularly. Add the prawn and chicken stocks, along with the coconut milk, and bring to the boil. Simmer for 5 minutes or until the oil separates from the coconut milk. Add the prawns and tofu puffs. Cook for 3 minutes, then add the crocodile meat and cook for a further 30 seconds. Turn off the heat.

Meanwhile, place the vermicelli and Hokkien noodles into two separate bowls. Pour over hot water and set aside until softened. Drain.

Divide the noodles and bean sprouts among bowls. Ladle in the stock and scatter with Vietnamese mint and coriander sprigs. Serve with lime wedges.



Note
• The remaining laksa paste can be kept in an airtight container in the fridge for up to 1 month.



Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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Re: Some Crocodile recipes [Re: NitroX]
      #318237 - 19/07/18 01:47 AM

http://www.abc.net.au/radio/recipes/crocodile-stir-fry/8929378

Crocodile stir fry

By Darren Raymond (DemMob Catering)
Wednesday 18 May 2005 11:00am

PREP TIME
0:00

COOK TIME
0:10

DIFFICULTY
Low


Ingredients

Stir fry
500 gm Crocodile meat (diced)
1 Zucchini (julienne)
A handful of snow peas
1 Red capsicum (julienne)
1 Green capsicum (julienne)
1 Brown onion (sliced)
1 Carrot (julienne)

Marinade
2 Cloves of garlic (crushed)
1 Knob of ginger (grated)
Sweet chilli sauce
Soy sauce
Oyster Sauce
Cooking oil
Salt and Pepper to taste


Method

Cooking method: Frying

Marinate the crocodile meat in a mixture of equal parts sweet chilli sauce, soy sauce and oyster sauce, add the garlic and ginger and allow to marinate.

Heat the oil in a large wok and wait until the oil starts to smoke (this indicates that the wok is hot enough to cook on).

Add the vegetables (except garlic and ginger) to the wok and stir fry until cooked and then set aside.

Reheat the wok and then add the crocodile meat and stir fry until almost cooked.

Return the vegetables to the wok and continue to stir-fry until meat is cooked and vegetables are reheated.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
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Re: Some Crocodile recipes [Re: NitroX]
      #318238 - 19/07/18 01:51 AM

http://www.somethingwild.com.au/recipes#Crocodile

http://www.somethingwild.com.au/recipes/crocodile-skewers-with-lemon-myrtle-sweet-chilli-sauce

Crocodile Skewers with Lemon Myrtle Sweet Chilli Sauce

http://www.somethingwild.com.au/_cache/assets/img/blog/580x300f-Crocodile%20Skewers%20(1).jpg


Ingredients

500g crocodile fillet
Juice from 1 lime
2 tbs olive oil
Bamboo skewers
1 tspn ginger, grated
1 garlic clove, crushed
2 small red chillies, deseeded and sliced
1 tsp ground lemon myrtle
1/2 cup lemon myrtle sweet chilli sauce

Method

Cut the crocodile fillet in to 2 cm cubes, mix with olive oil, ginger, garlic, chilli, ground lemon myrtle and half amount of sweet chilli sauce, marinate for minimum of 1 hour, ideally 2-3 hours if time permits.

Soak bamboo skewers in cold water for at least 20 minutes.

Thread cubes of meat on to skewers. BBQ or pan fry on medium to high heat, until browned on the outside and just cooked through, do not over cook.

Serve skewers with extra Lemon Myrtle sweet chilli sauce and wedges of lime.


http://www.somethingwild.com.au/recipes/crocodilewithtropicalfruitsauce

Crocodile with Tropical Fruit Sauce

http://www.somethingwild.com.au/_cache/a...uit%20Sauce.jpg


Serves 1

Ingredients

1 crocodile tail fillet (around 180g)
2 egg whites
1 tbsp cornflour
2 tsp five spice
Vegetable oil for deep frying
Tropical fruit sauce:
1 large mango diced
1 pawpaw (papaya) diced
3 tbsp brown sugar
3 tbsp butter
3 tbsp chopped macadamia nuts
15 ml rum (dark rum is best)
1 cup water

Method

About an hour before cooking, whisk the eggs, flour and five spice together with a wire whisk until the mixture is smooth. Chill in the fridge until it is needed.
Melt butter in saucepan and heat macadamias. Add brown sugar and stir for 2 minutes. Add mango and pawpaw, mash. Add water and stir occasionally until mixture boils. Stir in rum, reduce heat and simmer for 15 minutes
Meanwhile, cut the crocodile tail fillet in half widthways and then cut each half into inch wide strips.
Dust each crocodile strip with flour and then dip in the egg mixture.
Deep fry the crocodile strips until they are golden brown.
Drain on kitchen paper, set aside and keep warm.
Take the mango pulp and put it in a blender. Blend until smooth and return to the pan.
Add the cinnamon, honey, soy and ginger and mix well. Simmer gently until the sauce is thick. Taste and adjust seasoning.
Serve the crocodile with the sauce poured over coriander noodles

[image]http://nitroexpress.info/ezine/Recipes/Crocodile/[/image]

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
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Reged: 25/12/02
Posts: 28019
Loc: Barossa Valley, South Australi...
Re: Some Crocodile recipes [Re: NitroX]
      #318241 - 19/07/18 02:19 AM

http://www.abc.net.au/radio/recipes/red-curry-crocodile-with-black-rice/8909456

Red Curry Crocodile with Black Rice

By Glen Barrett

PREP TIME
0:00
COOK TIME
0:40
DIFFICULTY
Medium
SERVES
4

Red Curry Crocodile with Black Rice


Ingredients

500g crocodile meat cut into strips
1/2 cup red curry paste (see related recipes)
2 tablespoons tomato paste
2 cups diced tomato
1 tin coconut cream
2 medium Spanish onions cut into wedges
2 cups diced sweet potato
1 small eggplant cut into wedges
1 long red chilli, seeds removed and sliced
4 kaffir lime leaves
8 lemon myrtle leaves
12 curry leaves
1/4 cup mint leaves
1/2 cup coriander leaf and stem chopped
1 cup Thai basil leaves
Juice of 1 lime
Salt to season
Oil
Banana leaf lightly oiled and cut to fit plate, optional


Method

Heat a tablespoon of oil in a medium sized pot and gently fry red curry paste until fragrant.

Stir in tomato paste and diced tomato and bring to boil. Add coconut cream and reduce to a gentle simmer.

On a moderate grill cook Spanish onion, sweet potato and eggplant until colored.

Add to curry sauce along with remaining ingredients, with the exception of the crocodile and reserving some of the mint, coriander and basil leaf for garnish.

Heat grill to hot and lightly oil. Sear crocodile being careful not to dry it out. Add to curry allowing residual heat to finish cooking crocodile through.

To serve, place banana leaf on plate, black rice on one side of leaf and crocodile curry beside rice. Garnish with mint, coriander and basil leaves.

An Australian twist on a classic thai curry.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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Ripp
.500 member


Reged: 19/02/07
Posts: 10472
Loc: Montana, USA
Re: Some Crocodile recipes [Re: NitroX]
      #318275 - 19/07/18 09:41 PM

Thinking of trying some of these with other types of meat...made my mouth water reading them..

But have been dieting a bit, so right now, bugs are starting to look good..

Ripp

--------------------
ALL MEN DIE, BUT FEW MEN TRULY LIVE..


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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 28019
Loc: Barossa Valley, South Australi...
Re: Some Crocodile recipes [Re: Ripp]
      #318309 - 20/07/18 08:49 PM

Quote:

Thinking of trying some of these with other types of meat...made my mouth water reading them..

But have been dieting a bit, so right now, bugs are starting to look good..

Ripp




Not sure what type of meat is like crocodile? Perhaps snake? Never had snake.

Some of the croc recipes look good. I like the curry one. Except curry would swamp the croc flavour I think. I will try the curry for sure though.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 28019
Loc: Barossa Valley, South Australi...
Re: Some Crocodile recipes [Re: NitroX]
      #318310 - 20/07/18 08:52 PM

The stir fry, laksa, scewers/kebags, etc yum.

I think I will try the frying fillets first to get the maximum flavour effect without distraction.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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