x

Recipe : ***** Wattleseed crocodile with riberry confit

Wattleseed crocodile with riberry confit
  •  
  •  
  •  
  •  
Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes

Recipe's Ingredients

Recipe for 4 people
  • 1 kg crocodile tail fillet (bone out and trimmed)
  • 60g Wattleseed*
  • Salt
  • 1 piece damp paperbark, appropriately thinned
  • string or cooking twine
  • 80g Riberry Confit*
  • ( *Can be found at: www.dining-downunder.com/shop )

  • Recipe preparation steps

  • 1
    In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.
  • 2
    Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.
  • 3
    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.
  • 4
    Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).
  • 5
    Machine slice the crocodile to 2mm thickness.
  • 6
    Styling: Fan out 35 to 40g portions around the plate. Serve with the Riberry Confit garnish.
  • Ready !



 

Similar recipes

See all related recipes