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Crocodile Kebabs with Native Pepperleaf Mustard

Chef: Jayne MacLean
Muddies at Illawong

Degree of difficulty: Medium

You need:
500 grams Crocodile tail Fillet
2-3 Kiwi Fruit
1 cup of wholeseed mustard
1/4 cup of Honey
2-3 desertspoons of dried Native Pepperleaf (infused in warm white vinegar)

Method:
To prepare the mustard, combine roughly chopped Kiwis, purchased mustard, honey and Pepperleaf in a food processor until kiwis are pureed.
Cut crocodile tail into strips and thread onto bamboo skewers.
Cover with mustard mix and put in fridge to marinate for at least 3-4 hours (or overnight if possible)

To Serve, preheat a frying pan, or the barbie, and cook kebabs for about 2 minutes on each side and serve ona salad of mixed greens, slow roasted tomato and warm char grilled eggplant and zucchini

Serving Suggestion: To serve, pre-heat pan, or the barbie, and cook kebabs for about 2 minutes on each side and serve on a salad of mixed greens, slow roasted tomato and warm char grilled eggplant and zucchini.

This recipe featured by Margaret El-Chami

http://www.abc.net.au/tropic/stories/s351062.htm

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