Crocodile kebabs with native Australian flavours

Another year over and another just begun…which means our next holiday is just around the corner!  As Australia Day approaches I started thinking about uniquely Australian cooking and what that means.

To be honest I don’t think you can really truly define what real Australian food is because it is something different to every Australian.  So where did this line of thought take me?  Back to the foundation of meals – the ingredients. I went on the hunt for something tasty and easy using some truly Australian ingredients.

I did some experimenting with native Australian ingredients and am pleased to bring you this fabulous recipe, the style of which I am naming “Modern Bush Tucker”.

It combines Pepperberry and Leatherwood honey (which are both native to Tasmania) and macadamias (native to Northern NSW) into a fresh summer dish.  The original recipe which I used for my inspiration called for crocodile- a truly native ingredient! However you can absolutely use chicken instead.

If you are able to source some crocodile meat I encourage you to give it a whirl.  For those who do manage to obtain a fillet of croc, I did some home based research and can tell you with certainty that the perfect wine match for this dish is a Pinot Noir!

Michelle x

Ingredients:

400 Crocodile meat (or chicken) – cut into 2 cm cubes
40 ml Orange Juice
200 ml Chicken Stock
30 ml Honey
5 gm Ginger – grated
30 ml Macadamia Nut oil
10 gm corn flour
Salt and Pepperberry to taste
Method:

Thread  meat onto bamboo skewers, place in flat dish, season with salt and pepperberry, pour orange juice over it and allow to marinate in the fridge for an hour.

Heat oil in a frying pan and sauté chicken (crocodile) until cooked through, set aside and keep warm.

Combine residual orange juice, honey, ginger, chicken stock, and corn flour in a saucepan.

Bring to boil, reduce heat and simmer for 2 minutes.

Place skewers on plates and spoon sauce over.

Serves 4 as an Entree

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