A estuarine crocodile (Crocodylus porosus), which is quite commonly found in the rivers of the Northern Territory, can easily jump out of the water to grab its prey.
Crocodile with Tasmanian Pepper
As the eleventh labour during his mission in Australia, Hektor Maille had to prepare a crocodile stew in Burdulba Creek. He decided to prepare a recipe with Tasmanian Pepper – perhaps to establish a link with his lemusan home, where this pepper is equally grown since 2006.
In contrast to the European Union, where crocodile meat can easily be found, in Switzerland it is, as far as we know, not sold at all. As a substitute one can use calf ragout. Of course, with respect to the varying cooking times required, other kinds of ragout can be prepared following the same principles and leading to similar aromatic results.
Crocodile Stew «Burdulba Creek» has a rich, slightly hot and, in a rather dark way, flowery taste, and emits the unique aroma of Tasmanian pepper very well. It's best to eat it with good piece of bread.
This recipe gains a lot if it's prepared the day before.
120 g smoked bcacon in cubes or gibs
3 fresh, red chillies, deseeded and flattened
800 g crocodile-ragout
1 big pinch salt
1 tablespoon black pepper
If needed some rape seed oil
4 dl strong chicken broth
3 tomatoes (400 g), peeled and finely chopped
400 g potatoes, peeled, in smaller pieces
1 big onion, finely chopped
0.5 dl red wine vinegar
1 dl red wine
3 TL Tasmanian pepper, slightly squeezed
More about the travel adventure of Secret Agent Hektor Maille:
To cook a crocodile stew in a river bed, as Hektor Maille was asked to do as his eleventh labour, is quite something, even for our secret agent:
First Publication: 1-8-2010
Modifications: 26-1-2011, 19-6-2011, 15-11-2011, 16-12-2011