Tips for Cooking Crocodile Meat
Crocodile is a white meat with a nutritional composition comparing favourably with that of more traditional meats, for example chicken. It has a delicate flavour so the use of strong marinades is not recommended. Light tropical fruits compliment crocodile meat well.
Crocodile is low in fat (less than 1%) and high in protein. The best cut of a crocodile is the tail.
Crocodile is easy to prepare and cook. It is best cooked from frozen as during the thawing process most of the moisture runs out decreasing the flavour. It should be cut into small bite size pieces or thinly sliced and cooked for two minutes on either side and then allowed to stand for a few minutes. It is best served just cooked (in red meat terms, medium rare).
Do not use a large number of ingredients (other than herbs or spices) – no more than three is recommended. If frying, always use butter or olive oil as they will not impart a flavour that is unique. Do not use margarine as the hydrogenated fats can emit an unpleasant flavour and prevent you from using other dairy products such as cream in the recipe. Keep it plain and simple.
Crocodile Fillet with Mango & Basil Sauce
Prep & cook time 15 mins – Serves 4
Ingredients:
1kg crocodile meat, cut into very thin slices
100ml peanut oil
1/2 cup basil leaves
1/2 cup parsley
4 garlic cloves, chopped finely
60ml white wine vinegar
600ml olive oil
1 mango, stone removed and peeled, thinly sliced
Salt and pepper to taste
Method:
1: Heat peanut oil in a frying pan, sauté seasoned crocodile pieces for about 4 minutes then set aside and keep warm.
2: Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth, set aside.
3: Place crocodile slices evenly among plates, add mango slices to each plate, drizzle basil sauce around the plate. Serve.
Crocodile Curry
Serves 4
Ingredients
800 gm Fisho crocodile fillets, cut into thin strips*
300 ml coconut milk
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 red chillis, finely sliced
1 lime, juiced
Small lump ginger, grated
1 tsp fish sauce
Couple of sprigs of fresh coriander, leaves picked
Couple of sprigs sweet thai basil, leaves picked
Steamed rice, to serve
Method
1. Heat oil in fry pan over med-low flame. Fry spring onions, garlic, ginger and chillies until they start to soften, then add the crocodile.
2. Fry, stirring constantly, for 5 mins before adding the coconut milk, fish sauce, basil & coriander
3. Bring to the boil then reduce heat & simmer for 3 mins. Squeeze in the lime juice and stir.
4. Serve with rice
* If you don’t want to use crocodile, you can easily substitute it with shark fillets or blue bone fillets!
Squid Ink Risotto with Scallops
Prep & cook time 50 mins – Serves 4
This risotto also goes really well with uncooked peeled deveined prawns
Ingredients:
1 1/2 litres chicken stock
100g golden shallots, finely chopped
2 cups risotto rice
1/4 cup white wine
2 teaspoons squid ink
1/2 lemon, juiced
1/2 bunch chives
1/4 cup flat leafed parsley, chopped
100g unsalted butter or cream
3 tablespoons extra virgin olive oil
Sea salt, pepper, chilli, as hot as you like
1 tablespoon cream or butter to finish
500 grams scallop meat
Method:
1: Bring stock to boil and keep hot.
2: In a large saucepan, heat the olive oil and butter over medium heat. Add the shallots and cook until translucent. Do not allow the shallots to brown.
3: Add the rice and stir for a couple of minutes, coating the grains with the butter, but not allowing to brown. Add the wine and enough chicken stock to just cover the rice. Stir continuously until the rice absorbs the liquid. Repeat, adding a ladle of stock at a time, allowing it to be absorbed, until all stock is used. Cooking time will be about 18-20 minutes.
4: Once the risotto is cooked add the squid ink, lemon juice, chives, parsley and butter or cream to finish. Season with salt and pepper.
5: Place into four plates. Lightly coat the base of a non-stick pan with a little olive oil and bring to high heat. Sear the scallops on both sides, about 1 minute each side, then garnish the risotto with them.
Squid Ink Pasta with Prawns, Chilli & Herbs
Prep & cook time 30 mins – Serves 2
Ingredients:
3 tablespoons of flat leaf parsley
2 spring onions, finely sliced
1 tablespoon mint leaves
1 teaspoon squid ink
1 tablespoon basil
1 tablespoon capers, rinsed
3 tinned anchovies, rinsed
Olive oil
250g fettuccine
300g uncooked peeled deveined prawns
1 small mild fresh chilli, deseeded and finely sliced
Squeeze of lemon juice
Salt & pepper
Method:
1: Bring a large pot of water to a boil.
2: Set aside 1 tbsp flat-leafed parsley and 2 tbsp of the sliced green parts of the spring onion to use when serving.
3: Place the remaining parsley and spring onion in a small food processor or blender bowl. Add the mint, basil, capers, anchovies and blend until the mixture is well combined and finely chopped. Slowly add 2 tablespoons of olive oil to give a sauce consistency. Season to taste (you may not need any salt) and set aside.
4: When the water is boiling, add the pasta and some salt and cook according to the packet instructions or until the pasta is al dente – tender but with some bite.
5: Meanwhile, add olive oil to medium frying pan, cook prawns for approximately 5 minutes, turning halfway or until orange /pink in colour.
6: Drain pasta when cooked, then add squid ink to the pasta.
7: Return the drained squid inked pasta to the pan and add the herb sauce, prawns, chilli, plus lemon juice to taste. Toss well.
8: Transfer to serving dishes. Garnish with the reserved flat-leafed parsley and sliced spring onions. Sprinkle generously with freshly ground black pepper and serve.
