Wattleseed Crocodile with Riberry Confit

Wattleseed Crocodile with Riberry Confit


2 people made this

Australian-style Crocodile served with Australian Riberry Confit

VicCherikoff New South Wales, Australia

Serves: 4 

  • 1kg Crocodile tail fillet (bone out and trimmed)
  • 60g Wattleseed
  • A dash of salt
  • 1 piece of damp Paperbark
  • Some string or cooking twine
  • 80g Riberry Confit

Preparation:20min  ›  Cook:10min  ›  Extra time:1day chilling  ›  Ready in:1day30min 

  1. In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.
  2. Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.
  3. Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking.
  4. Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).
  5. Machine slice the crocodile to 2mm thickness.

Serving suggestion

Fan out 35 to 40g portions around the plate. Serve with the Riberry Confit garnish.

See it on my blog

Recipe provided by Cherikoff Rare Spices

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