CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY
Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles.
Provided by KateL
Categories Chicken Breast
Time 36m
Yield 2-6 serving(s)
Number Of Ingredients 15
Steps:
- Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
- Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
- Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
- To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
- Simmer very gently for five minutes.
- Preheat a barbecue, grill or griddle pan until very hot.
- Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
- Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
- Serve the skewers with the hot satay sauce for dipping.
BARBECUED CROCODILE STEAKS WITH ASIAN FLAVORS (OR ALLIGATOR)
Crocodile tastes similar to chicken but with a mild fish flavor. The tail is definitely the best part. This is how Chef Anthony Hendre prepares it in Port Douglas in Far North Queensland, Australia. This recipe will work with gator as well.
Provided by NcMysteryShopper
Categories Wild Game
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a fire in a barbecue and let the coals burn down until they are white.
- Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread out on work surface. Place and equal portion of the carrots, leeks, gingerroot and lemongrass in the center of each square. Top with a crocodile steak. Add a slice of lime and pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. Wrap the foil to seal securely, lace the packets on the barbecue rack and cook for 6 minutes; at this point the crocodile should be tender. Open one package to check that the steak is done.
- Once cooked, slide the steaks out of the foil onto serving plates. Top with coriander, mint and sesame seeds and serve.
BARBEQUE CROCODILE SKEWERS
Not sure how to cook crocodile? This barbeque marinade with mango, lime and ginger should give you the confidence to try it yourself.
Provided by colonelmustardinthekitchen
Time 16m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix the sliced chilli, garlic, ginger, grated lime rind, lime juice and olive oil together in a bowl then cover the chunks of crocodile meat and mango until it is soaked in the marinade
- Allow to marinate for anywhere between an hour and 24 hours in the fridge.
- Thread the meat and mango onto a skewer, about three chunks of each per skewer should make six or seven skewers. If you are using bamboo skewers rather than metal ones make sure to soak them in water first so they don't burn.
- Cook the skewers on the barbeque or, if the weather's not up to it, under the grill for around 4-5 minutes, turning half way through. The skewers are done when the mango is a little blackened on the edges.
BARBECUED PORK SKEWERS
When you're in the mood for barbecued pork you basically have 2 options: ribs or a slowly smoked pork shoulder made into pulled pork. But what if you want something different? In that case, these barbecued pork skewers come highly recommended. And no, we're not just sticking chunks of pork on a stick, this is way more advanced and way more delicious. Garnish with thinly sliced green onion and drizzle with extra barbecue sauce if you like.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
- Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
- Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
- Preheat an charcoal grill for medium-high heat and lightly oil the grate.
- Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
- Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 16.9 g, Cholesterol 89.1 mg, Fat 21.5 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1379.5 mg, Sugar 12 g
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