Recipe By Avalon Karatau
Crocodile Rocks
Halloween is coming up fast. So we thought a recipe with one of the moment scarest reptiles in Australia would suit the occasion.
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. in minutes. It is best served just cooked (in red meat terms, Find all our recipes on www,craigmuirlakehouse.com / blog
Prep & cook time 50 mins – Serves 4 This croc 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 1/2 Native lime, juiced 1/2 bunch chives 1/4 cup flat leafed sea parsley, chopped 100g cream 3 tablespoons extra virgin olive oil Salt bush, pepper berries, chilli, as hot as you like 1 tablespoon cream to finish 500 grams croc meat
Method: 1: Bring stock to boil and keep hot.
2: In a large saucepan, heat the olive oil 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 lime juice, chives, sea parsley and cream to finish. Season with salt bush and pepper berries.
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 croc on both sides, about 1 minute each side, then garnish the risotto with them.