Recipe

Wattleseed Crocodile With Riberry Confit Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 8 months, 2 weeks ago This recipe is by Vic Cherikoff If your wondering what crocodile tastes like well think chicken/fishy. http://www.sgapqld.org.au/bushtucker17.html http://en.wikipedia.org/wiki/Wattleseed http://www.davidmcminn.com/ngc/pages/riberry.htm Prep:7m Cook:10m Servings:4	Aussie_meat
	easy australian

Does this look good? Yeah! / Nope

Fans

karlyn255

raelene195

Ingredients

1 kg crocodile tail fillet (bone out and trimmed)

60g Wattleseed

Outback Salt

1 piece damp paperbark, appropriately thinned

string or cooking twine

80g 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

Styling**********

Fan out 35 to 40g portions around the plate. Serve with the Riberry Confit garnish.

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Comments

raelene1951 8 months, 2 weeks ago said:
I've tasted aligator before and I know exactly what you mean chicken/fishy. Good though!
Thanks for the post:0

karlyn255 8 months, 2 weeks ago said:
I love alligator never had croc. But should love this. So what is Wattleseed?

quaziefly 8 months, 2 weeks ago said:
Is paper bark the same as Melaleuca? Wattleseed as in Australian Acacia seed? Riberry Confit as in preserved Luehmannii? What do these flavors come close to compared to what we know? I am most curious.

I can not imagine the flavors. (Wish that I could) I am still keeping this one on my files. I have to give you a "5". You have added a whole new perspective to my thought of cooking. Thank you!

aussie_meat_pie 8 months, 2 weeks ago said:
No problem I will pass on some websites to help you and I will add them to the recipe to help others like yourself because most of these ingredients are very native like Riberry is originally an Aboriginal food. But I am glad to be able to open you up to new things.

cherikoff 8 months, 1 week ago said:
This recipe was lifted from on e of my sites as I created it years ago needing a was to stretch a little crocodile meat a long way.
Btw, you can get the Wattleseed and Riberry confit you need for this dish from my on-line store at www.cherikoff.net/shop.

aussie_meat_pie 8 months, 1 week ago said:
Yes I know - I created a group for Australian cooking and your recipe can't get anymore Australian

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