Post by sidney33 on Aug 28, 2009 12:33:20 GMT
Crocodile Hunter Steve Irwin may have played games with wild creatures but we all know what happened to him in the end.
The point to remember is we don’t encourage close encounters with crocodiles. They musn’t eat us, but we eat them. With lime juice and rich rosemary sauce.
If you ever wonder where those packets of crocodile that turn up in your supermarket freezer come from, or just how you’re supposed to cook them, read on …..The crocodile fillet you buy in a packet from your supermarket is not from a wild croc, but from a breeding farm. We have several of these farms in Australia, for both skin and meat production, and all exports are subject to strict conditions. It’s good meat.
What does it taste like? Like not much at all really. Chicken breast with a slight touch of lobster. Delicate. A little bland for me, that’s why I always use a sauce. A sauce with some zing to it. You cook it the same as skinless chicken fillets too - not for long.
A Few Facts : The white meat of the Crocodile is slightly higher in cholesterol than other meats, but is low in fat and high in protein. Trimmed Crocodile is considered a good source of niacin and vitamin B12.
Ingredients
*4 x 200 g crocodile fillets
*20 ml lime juice
*2 spring onions
*20 g butter
*bunch of fresh rosemary leaves, 10g or more
*40 ml dry vermouth (I use cider)
*120 ml fish stock
*60 ml cream
*salt and pepper to taste
Method
*Season crocodile fillets with salt and pepper
*Toss around the fillets on a BBQ or non-stick frypan for about 2 minutes each side
*Sprinkle with lime juice and set aside.
*To make the sauce, heat butter in a frying pan, add spring onions and toss to fry for about 1 minute.
*Add rosemary, dry vermouth (or cider) and reduce until almost dry.
*Add fish stock and reduce by half
*Add cream and reheat until just about at boiling point. Be careful!
*Adjust seasoning with salt and pepper and pour sauce through a strainer.
*Grab the plate - drop on a large dollop of sauce , place the crocodile fillet and serve with some nice steamed vegetables, whatever is in season
*Stand back and be admired
Published by Susanna Duffy Cheers Sidney
The point to remember is we don’t encourage close encounters with crocodiles. They musn’t eat us, but we eat them. With lime juice and rich rosemary sauce.
If you ever wonder where those packets of crocodile that turn up in your supermarket freezer come from, or just how you’re supposed to cook them, read on …..The crocodile fillet you buy in a packet from your supermarket is not from a wild croc, but from a breeding farm. We have several of these farms in Australia, for both skin and meat production, and all exports are subject to strict conditions. It’s good meat.
What does it taste like? Like not much at all really. Chicken breast with a slight touch of lobster. Delicate. A little bland for me, that’s why I always use a sauce. A sauce with some zing to it. You cook it the same as skinless chicken fillets too - not for long.
A Few Facts : The white meat of the Crocodile is slightly higher in cholesterol than other meats, but is low in fat and high in protein. Trimmed Crocodile is considered a good source of niacin and vitamin B12.
Ingredients
*4 x 200 g crocodile fillets
*20 ml lime juice
*2 spring onions
*20 g butter
*bunch of fresh rosemary leaves, 10g or more
*40 ml dry vermouth (I use cider)
*120 ml fish stock
*60 ml cream
*salt and pepper to taste
Method
*Season crocodile fillets with salt and pepper
*Toss around the fillets on a BBQ or non-stick frypan for about 2 minutes each side
*Sprinkle with lime juice and set aside.
*To make the sauce, heat butter in a frying pan, add spring onions and toss to fry for about 1 minute.
*Add rosemary, dry vermouth (or cider) and reduce until almost dry.
*Add fish stock and reduce by half
*Add cream and reheat until just about at boiling point. Be careful!
*Adjust seasoning with salt and pepper and pour sauce through a strainer.
*Grab the plate - drop on a large dollop of sauce , place the crocodile fillet and serve with some nice steamed vegetables, whatever is in season
*Stand back and be admired
Published by Susanna Duffy Cheers Sidney
