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Wattleseed Crocodile with Riberry Confit

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Recipe

Crocodile seasoned with Wattleseed and served with Riberry Confit.

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1000 grams -
crocodile tail fillet, bone out and trimmed
*
60 grams -
WattleseedZ*
*
1 x salt
* Camera
1 each -
damp paperbark, appropriately thinned
*
1 x cooking wine
*
80 grams -
Riberry Confit*
*

Ingredients

Amount Measure Ingredient Features
1E+3 grams -
crocodile tail fillet, bone out and trimmed
*
6E+1 grams -
WattleseedZ*
*
1 x salt
* Camera
1 each -
damp paperbark, appropriately thinned
*
1 x cooking wine
*
8E+1 grams -
Riberry Confit*
*

Directions

In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.

Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.

Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking.

Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).

Machine slice the crocodile to 2mm thickness.

Fan out 35 to 40g portions around the plate.

Serve with the Riberry Confit.



* not incl. in nutrient facts Arrow up button

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