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Paperbark smoked crocodile entree with wattleseed beetroot puree
Introduce
Chef :
Chris WilmotPaperbark smoked crocodile entree with wattleseed beetroot puree
The restaraunt I'm currently head chef at is focused on bush foods and I like to incorporate all of this type of ingredients in my cooking. Here is a unique and super simple tasty entree, the flavours take you back to the caveman days cooking with fire but elegant.
Ingredient
Food ration :
4 servingsCooking time :
30 mins
250 g
crocodile body
60 g
paperbark dried
30 g
wattleseed
50 ml
aioli
Cooking instructions
* Step 1
Preheat oven to 180c
* Step 2
Place paperbark on a tray and on another tray place crocodile, making sure to flatten out to similar sizes.
* Step 3
Wash and slice beetroot into smaller sizes and place onto tray, oil and seasoning.
* Step 4
Place paperbark in oven and crocodile, set fire to paperbark and shut oven.
* Step 5
After 15 mins pull out paperbark and crocodile (check the croc is cooked through if not get back in for another 5mins) and let cool.
Discard paperbark.
After further 10 mins check the beetroots.
* Step 6
Once soft and roasted, place into robocoupe and blitz adding half wattleseed and splash oil and seasoning. Stop once smooth.
Slice croc.
* Step 7
Place onto plate, place dots of aioli,splashes of beetroot puree and wattleseed and garnish with raw spring onion and micro herb.
Note: if there is a photo you can click to enlarge it
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