You can usually order crocodile from your butcher.
Lemon Myrtle Crusted Crocodile (entree for 4)
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.
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
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
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
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.
For tips and recipes go >>HERE>>