Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Crocodile Brochettes  HT  MC  15mins plus marinating

  

 

Serves  4      Hot    Game    Main Course  kebabs  barbecues  bbq  Gluten Wheat Dairy Free  Eggless

  

Ingredients:

400g/14oz  Crocodile or Alligator meat, cut into 2.5cm/1 inch cubes

3 tbsp Lime Juice

2 tbsp Honey

25g/1oz Brown Sugar

Salt and Black Pepper

1 teasp freshly grated Ginger

2 tbsp Vegetable Oil

210ml/7fl.oz. Fresh Chicken Stock

2 teasp Cornflour

Salt and Black Pepper

  

Instructions

  

1. Thread Crocodile meat onto short bamboo skewers, place in shallow dish, together with the lime juice honey, brown sugar, salt, pepper and ginger. Mix well, cover and leave to marinate for at least 30 minutes.

  

2. Remove the skewers from the dish, reserving the marinade.

  

3. Heat  the oil in a large frying pan add the crocodile skewers and sauté for about 5 minutes, turning occasionally.

 

4. Meanwhile, in a small bowl,  mix the cornflour with a little of the chicken stock and blend well then place the marinade, chicken stock and corn flour paste in a saucepan.

 

5. Bring to the boil stirring constantly, then reduce the heat and simmer for 2 minutes until thickened. Adjust the seasoning if necessary.

 

6. To serve - transfer the kebabs to a warmed serving platter and  spoon the sauce over meat . Serve immediately.

 

 

Can also be cooked on the barbecue over hot coals for  about the same length of time.

 

 

More Kebab Recipes  More Crocodile  Recipes Summer Recipes 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.  Click here to go to the chart. Why not print it off for future reference. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

 

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk