After the horsemeat scandal broke, butchers and exotic meat retailers reported selling out of all horsemeat products within hours. But if you are done with horse and fancy trying something with a little more bite (we apologise in advance for any further bad food puns) - this snappy crocodile recipe is tasty and healthy.
Low in fat and high in protein, you can treat croc meat in the same manner as lean pork or chicken. As with all meats, ensure it is coming from a sustainable source.
Chilli crocodile goujons with hummus
For the hummus:
100g (3½oz) canned chickpeas, rinsed and drained
1 tablespoon sesame seeds
Juice of ½lemon
1 garlic clove, crushed
2 tablespoons olive oil
For the goujons:
1 tablespoon olive oil
85g (3oz) crocodile fillet, cut into strips
½ teaspoon dried red chilli flakes
Handful of shredded Iceberg lettuce
1 lime, cut into wedges
2 white mini pitta breads, toasted and left whole or cut into bite-sized pieces
To make the hummus, put all of the hummus ingredients in a food processor, and blend until smooth. Set aside.
For the chilli crocodile goujons, heat the oil in a pan until smoking, and sauté the crocodile strips with the chilli flakes for 4-5 minutes until the crocodile is golden brown and cooked through. Crocodile does contain a certain amount of fat, which when crispy-fried is absolutely delicious and oddly like pork in taste.
To serve, pile the shredded Iceberg lettuce onto a plate, and arrange the crocodile goujons on top.
Spoon the hummus onto the side or serve in a small bowl, and garnish with the lime wedges and a drizzle of tomato ketchup around the edge of the plate. Serve with the pitta bread.
Recipe extract taken from The Exotic Meat Cookbook: From Antelope to Zebra, by Jeanette Edgar and Rachel Godwin, £12.80 (hardback), amazon.co.uk
Have you tried crocodile? Let us know what you thought...
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