Saltwater Crocodile Attacks

Saltwater Crocodile Attacks !
A backpacker in Australia got the fright of his life when a massive crocodile he was "teasing" suddenly exploded from the water and nearly sank its teeth into him.

Crocodile Recipes

In northern Australia (which includes the top ends of the Northern Territory, Western Australia and Queensland) the Saltwater Crocodile is thriving, particularly in the multiple river systems near Darwin (such as the Adelaide, Mary and Daly Rivers, along with their adjacent billabongs and estuaries) where exceptionally large (6 meter +) individuals are not uncommon. A rough estimate states that the Australian Saltwater Crocodile population stands somewhere between 100,000 and 200,000 adults.

Crocodile meat is a succulent white meat, akin to fish in both appearance and texture, but the taste of chicken and therefore best cooked in the same manner as chicken or lean pork.

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 a 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.

Crocodile kebabs

100 gm crocodile boneless tail per serve

1/4 pawpaw

60 ml white wine

Olive oil

Bananas

Slice crocodile tail fillet into 3/8-1/2 inch (10-15 mm) medallions across the grain.

Thread medallions onto wet bamboo kebab sticks. Crush pawpaw into a flat

casserole dish, adding wine and a splash of olive oil. Add the kebabs making sure

they are completely covered and refrigerate for 30 minutes.

To cook, pre-heat chargrill-style BBQ, eg an open grill using rocks/coal, not a

plate. Place kebabs over coals and cook until just browned. Do not overcook. Place

on a plate in a warm place for the same amount of time it took to cook the

kebabs.

To cook bananas, allow 1 banana per serve. Use firm, just off bright yellow

bananas. Do not peel, cut lengthways and sprinkle brown sugar and nutmeg or

ginger over the sliced surface and BBQ without turning. The coating will melt and

the soft banana can be served whole. Prepare a platter with barbecued bananas

placed around a dish, place kebabs in the centre of the platter and serve

immediately with a cold cucumber and yoghurt salad with some crusty fresh bread.

Crocodile larrikin-style

100 gm crocodile boneless tail fillet per serve

15 gm butter per serve

20-30 ml lemon juice

100 ml 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 10 mm 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 the butter from burning. If

the medallions are frozen, cook a little longer. Do not turn more than once. When

cooked, place the meat in a 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 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. Alternatively, serve with BBQ bananas. It is

recommended that salad dressing not be used as it may clash with the sauce.

Skewered crocodile with lime and ginger sauce

Makes 4 entree portions

400 g crocodile meat, cut into 2 cm cubes

40 ml lime juice

200 ml chicken stock

30 ml honey

30 g brown sugar

5 g ginger, finely diced

30 ml olive oil

10 g cornflour

Salt and pepper to taste

8 bamboo skewers

Thread crocodile meat onto bamboo skewers, place in a flat dish, season with salt

and pepper, pour lime juice over and place in fridge for about 1 hour. Remove

skewers from refrigeration, saving residual lime juice for the sauce. Heat olive oil

in a frying pan and sauté crocodile for about 5 minutes, set aside and keep

warm. Combine lime juice, honey, brown sugar, ginger, chicken stock and

cornflour in a saucepan. Bring to the boil, reduce heat and simmer for 2 minutes.

Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.