Lemon Myrtle Crusted Crocodile
Now when we think of crocodilewe think of those fierce creatures lining the coast and creeks of our far north, feeding on anything that gets in their way, and for this reason it might tend to scare some people off trying this wonderful meat.
Crocodile has a unique texture that is available in a variety of cuts, the most popular being the tail, and also croc legs and croc ribs are quite commonly used too. It has a taste that’s quite similar to that of pork or chicken.
Croc meat is very versatile and can be grilled, fried, barbecued, and even stewed. And compared to other meats, crocodile is very healthy being low in fat, low in calories and high in protein, and is also a good source of niacin.
The best way to cook this amazing meat is to keep it quite simple. It should not be over-cooked to prevent it becoming tough and dry and a good guide is to cook it l ike a prawn. It matches well with lemon flavours or even a mild bbq marinade. In this recipe I am going to give the croc a Lemon Myrtle crust which will give it bushy lemon flavour while still leaving room to taste the meat.
Lemon Myrtle is the leaf of the tree that has an exceptional lemon flavour not unlike lemon grass. And the aroma is just magnificent. It sets any dish alight with just the smell.
It can be found in nearly every major supermarket, specialty deli's, you will even find it in the odd corner store and you can buy it in almost any form, crushed, whole, dried, fresh or ground depending on what you are using it for.
Lemon myrtle matches well with fish or chicken and goes well in a dressing or marinade or even tossed through some rice or steamed vegies. It is even great to use for a smoking agent for a nice fish fillet. It is so versatile you can use it on just about anything to freshen up your meal and add a twist to your old favourites.
In this recipe I am going to put a lemon myrtle crust on the crocodile and serve it with a light mayonnaise to balance out the strong flavours of the lemon myrtle and serve it with a small salad. The mayonnaise is a very basic recipe and you can add other flavours to it for different dishes.
500g Crocodile tail 2 Tsp ground Lemon Myrtle 2 egg yolks 2 tsp Dijon mustard 3/4 cup oil
Gently roll the crocodile into the 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. For the mayonnaise, whisk together the egg yolks and mustard then slowly pour in the oil while whisking vigorously. The oil should be moving in a slow steady stream and the mayonnaise will thicken. Add some salt to taste. This will serve 2-4 people and is great for an entree and a perfect alternative to your garlic prawns or smoked salmon.
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