Barbeque Crocodile Skewers Recipes
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.
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.
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- First prepare your marinade by combining the chopped red chilli, light soy sauce, chopped garlic, grated ginger, cayenne, salt and pepper, and mixing well.
- Now cut your meat in to generous cube chunks and drop them in to the mixture making sure they receive a good coating. Leave in the fridge to marinate for at least 2 hours, preferably longer if you have time.
- 10 minutes before you're ready to take the meat out of the fridge, soak your bamboo skewer sticks in water to prevent them from burning.
- For the most authentic flavour prepare a barbecue, but if you don't have a barbecue then a grill will work fine.
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