Crocodile with Mango and Basil Sauce

300gr crocodile meat, cut into thin slices

30gr peanut oil

20gr basil leaves

20gr parsley

1 clove garlic, chopped

20gr white wine vinegar

200ml olive oil

1 mango

Salt and pepper

• Heat peanut oil in a fry pan, sauté seasoned crocodile pieces for about 2 minutes then set aside.

• Blend basil, parsley, garlic and olive oil and white wine vinegar in a food processor until smooth, set aside.

• Slice mango thinly and arrange on a plate.

• Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs.

Crocodile Fillets with Rosemary Sauce

2 x 200gr crocodile fillets

20ml lime juice

2 spring onions

30gr butter

Fresh rosemary leaves

40ml dry vermouth

120ml fish stock

60ml cream

Salt and pepper

• Season crocodile fillets with salt and pepper.

• Dry fry the crocodile fillets on a barbecue or non stick frying pan for about 2 minutes each side.

• Sprinkle with lime juice and set aside.

Sauce:

• Heat butter in a frying pan, add spring onions and fry for about 1 minute.

• Add rosemary leaves and dry vermouth and reduce until almost dry, add fish stock, and reduce by half.

• Add cream and reheat until just about boiling point.

• Season to taste.

• Pour sauce through strainer.

• Place spoonfuls of sauce on a plate and place crocodile fillet on it.

• Serve with steamed vegetables.

Crocodile Skewers with Lime and Ginger Sauce

400gr crocodile meat cut in 2cm cubes

40ml lime juice

200ml chicken stock

30ml honey

30gr brown sugar

5gr fresh ginger, finely chopped

30ml olive oil

10gr corn flour

Salt and pepper

8 bamboo skewers, soaked in water for 30 minutes

• Thread crocodile meat onto bamboo skewers, place in a flat dish.

• Season with salt and pepper, pour lime juice over and place in refrigerator for 1 hour, turning occasionally.

• Remove skewered crocodile and save residue for the sauce.

• Heat oil in frying pan and sauté crocodile for about 2 minutes, set aside and keep warm.

• Combine saved lime juice, honey, brown sugar, chicken stock and corn flour in a saucepan.

• Bring to the boil, reduce heat and simmer for 2 minutes.

• Place skewers on a plate, spoon sauce over meat and garnish with fresh herbs.

Crocodile Curry

500gr crocodile meat, sliced

50gr onions, diced

20gr garlic, crushed

5gr ginger, finely chopped

200gr tomatoes, chopped

1 clove, crushed

2 cardamom pods, crushed

3cm cinnamon stick

1 sprig curry leaves

10gr lemon grass

3gr chilli powder

10gr paprika

3gr fenugreek seeds

3gr turmeric

200ml coconut milk

10ml lime juice

50ml oil

Salt, to taste

• Heat oil in a stew pot.

• Add curry leaves, lemon grass, onion, garlic and ginger and fry for about 2 minutes.

• Add tomatoes, chilli powder, paprika, cinnamon stick, fenugreek, turmeric and salt.

• Add crocodile meat and cook for about 5 minutes.

• Pour in coconut milk and simmer for about 20 minutes.

• Serve on heated plates.

• Sprinkle with lime juice and serve with rice.

Savoury Crocodile Pieces

500gr crocodile tail

¼ cup olive oil

2 tbsp. lemon juice

2 tsp. fresh herbs

1 egg

1 tbsp. water

2 cups bread crumbs

2 tbsp. sesame seeds

Extra oil

• Cut crocodile into bite size pieces or strips.

• Prepare marinade with oil, lemon juice, fresh herbs, salt and pepper.

• Place pieces in marinade for 1-2 hours, turning occasionally.

• Remove and drain.

• Dip pieces in beaten egg and water mixture.

• Roll in breadcrumbs mixed with sesame seeds.

• Chill 1 hour.

• Fry in hot oil until golden brown.

• Serve on toothpicks.

Crocodile with Basil and Coconut Cream

500gr crocodile meat, cut into strips

40ml oil

100gr onion, finely chopped

40ml fish sauce

150ml coconut cream

10gr brown sugar

5gr coriander root, chopped

30gr basil leaves, sliced

3 red chillies, finely sliced

• Heat the oil in a stewpot, add onion and chillies.

• Fry gently until soft, add crocodile and sauté for about 5 minutes.

• Add fish sauce, coriander root, sugar and basil and cook for about 1 minute.

• Pour in coconut cream, bring to the boil and remove from heat.

• Serve garnished with fresh basil.

Crocodile Puff with Kaffir Lime Sauce

50ml oil

100gr onion, chopped

500gr crocodile meat, diced

500gr potato, cooked and diced

375ml curry sauce

1kg puff pastry

500ml Kaffir lime butter sauce

Egg wash

Kaffir Lime Butter Sauce:

80gr onion, chopped

30ml Kaffir lime juice

1 Kaffir lime leaf, shredded

150ml white wine

2 bay leaves

100ml water

200gr butter

300ml cream

Salt and pepper, to taste

• Season crocodile with salt and pepper.

• Heat oil in a pan, sauté first diced onion and the crocodile.

• Add cooked diced potato, curry sauce and simmer for 5 minutes and allow to cool.

• Roll out puff pastry to a rectangular shape to 3mm thickness and cut 2 large diamond shapes, one bigger than the other.

• Place crocodile mixture in the centre of the smaller piece, brush the sides with egg wash and cover with the other pastry piece.

• Trim to the shape of a crocodile. Using the back of a knife decorate and brush with egg wash. Cut 2 long strips of pastry with a pastry roller and place on the back of the crocodile to look like scales.

• Allow to rest before baking in a moderate oven (180 C-200 C) for about 20 minutes.

• Serve with Kaffir Lime Butter Sauce and decorate with green colored Kaffir lime sauce.

Kaffir Lime Butter Sauce:

• Place onion, lime juice, lime leaf, white wine, bay leaf and water in a pot, bring to the boil and simmer to reduce to one third.

• Strain into another pot, add cream and reduce by half.

• Remove from heat and mix in butter bit by bit.

• Correct seasoning and use as required.

Crocodile Larrikin-Style

100gr crocodile boneless tail fillet per serve

15gr butter per serve

20-30ml lemon juice

100ml thickened cream per serve

Pinch of crushed garlic per serve

• Cutting across the grain, slice the tail fillet into medallions and if necessary, cut into short lengths of even dimension. Each medallion should be approximately 3/8 inch or 10mm thick. (This stage can be pre-done and the resulting medallions laid out separately on a suitable tray and frozen for subsequent use).

• Add medallions to the just browning butter and reduce heat to prevent butter from burning. If medallions are frozen, cook a little longer.

• Do not turn more than once.

• When cooked, place the meat in bowl in a warm place or oven.

• De-glaze pan with lemon or lime juice (a bottled variety is suitable) and immediately add cream.

• Swirl and add garlic and bring to the boil.

• Simmer till reduced, so that the sauce will coat the spoon.

• Place meat on platter, add juices in bowl to sauce, stir and pour sauce over medallions.

• Serve immediately, accompanied with a fresh, cold, crisp salad as a starter.