TIPS ON COOKING CROCODILE MEAT
Crocodile meat is low in fat and high in protein and is best cooked in the same manner as lean pork or chicken. It is a succulent white meat with a delicious and unique flavour. It can be prepared into a variety of dishes using wet and dry cooking methods and is ideal in marinade or sauce.
Crocodile is a white meat with a nutritional composition comparing favourably with that of more traditional meats, for example chicken. It has a delicate flavour so the use of strong marinades is not recommended. Light tropical fruits compliment crocodile meat well. It does tend to have a slightly higher cholesterol level than other meats but is low in fat (less than 1%) and high in protein. The crocodiles are produced in a free range environment and are chemical free, which delivers the best practices possible in animal welfare, conservation management and meat hygiene.
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. It should be cooked for two minutes on either side and then allowed to stand for a few minutes. It is best served just cooked (in red meat terms, medium rare). Remove excess fat after cooking. Do not use large number of ingredients (other than herbs or spices) - no more than three is recommended. If frying, always use butter or olive oil as they will not impart a flavour that is unique. Do not use margarine as the hydrogenated fats can emit an unpleasant flavour and prevent you from using other dairy products such as cream in the recipe. Keep it plain and simple.
Some suggested marinades are: Any citrus (lime, mandarin, organe), Fruit chutneys (esp. mango), rosemary, garlic, basil, ginger, curry, chilli, salt & pepper.
Do not overcook - best to saute in very hot pan to medium.
Allow meat to rest before slicing to prevent moisture loss.
Crocodile with mango & basil sauce300g crocodile meat, cut into thin slices
30g peanut oil
20g basil leaves
20g parsley
5g garlic, chopped
20ml white wine vinegar
200ml olive oil
1 mango, stone removed and peeled
salt & pepper to taste
Heat peanut oil in a frying pan, saute seasoned crocodile pieces for about three minutes then set aside and keep warm. Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth, set aside. Slice mango thinly and arrange on plate. Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs. --
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