Recipes Around The World

[koolrebel]

Crocodile Fettuccine

Ingredients


500 Grams Of Crocodile Fillet
250 Grams of Mushrooms
1 onions
1 bulb of garlic
250ml of Thickend Cream
20ml of Honey
Table spoon of salt
50g of Lemon Myrtle


Method

• Cut Garlic into thin slices. Put into hot pan with Olive Oil.
  
• Cut Mushrooms and Onions and put into pan also.
  
• Make sure the Onions, Mushrooms and Garlic are sautéed off.
  
• Add Cream, let it simmer for 2-3 minutes.
  
• Chop the crocodile into little cubes and add that to the sauce, let the crocodile gather the moisture from the cream.
  
• Add Honey and Lemon Myrtle and stir.
  
• Let all the ingredients simmer together.
  
• Add Pasta
  
• Bon Appetit
  

 

[koolrebel]

Kangaroo rolled in wattle seed, pickled muntries, coastal greens & sandalwood nuts

Ingredients


2 kangaroo fillets
50g ground wattle seed
1 bunch Warrigal greens
50g Sea blight
50g Saltbush
50g Samphire
50g sandalwood nuts
4 pieces kangaroo jerky
1 slow cooked egg yolk
50g pickled muntries


Method

• In a smoking hot pan, sear the wallaby fillets on all sides and leave to rest for 5 minutes. Once rested, roll the fillets in the ground wattle seed, covering the whole fillet. Roll in cling wrap and tie each side, refrigerate until needed.
  
• To pickle the muntries, combine 150g white wine vinegar, with 100g sugar and 100g water, bring the boil ensuring the ingredients have dissolved, pour over the muntries and leave to cool.
  
• Pick and wash the saltbush, warrigal greens and sea blight, you can substitute these for other salad leaves such as spinach, rocket or baby endive.
  
• Fry the warrigal greens in hot oil until crisp and drain on to paper towel. Toast the sandalwood, peel off the skins and using the side of a knife, crush into pieces.
  
• To slow cook an egg, Place the eggs in a small sauce pan and fill with cold water so that the egg is just covered. Put the lid on the pan and place over the highest heat possible. When the water comes to the boil, remove the pan from the heat and wait for 6 minutes. Remove the egg and allow to chill, crack the egg, separate as much as the white from the yolk, and pass the yolk through a sieve, place in a piping bag until ready to use.
  
• To assemble, pipe or spoon a line of the slow cooked egg on the plate, with the cling wrap still on, thinly slice the kangaroo, removing all the cling wrap once sliced, season with salt and pepper. Place a few slices on top of the egg, layering with the coastal greens and pickled muntries. Finish with the fried warrigal greens, sandalwood nuts and the remaining ground wattle seed.
  

 

[Gregorius]

Bruschetta with Heirloom Tomatoes, Olives and Basil 

 

[koolrebel]

Lemon Myrtle Crusted Crocodile (entree for 4)

Ingredients
500g Crocodile tail
2 Tsp ground Lemon Myrtle  

Serve with a light asian salad or prepare this Radish & Cucumber Salad
Peel then slice half a daikon radish into ‘slightly larger than matchstick’ size pieces.
Cut half a cucumber the same but discard the centre keeping the skin on.
Place in separate bowls and salt them with a generous amount of salt and let sit for 10 minutes to extract the liquid.
Now wash off the salt with some water and marinate the daikon in the 2 tbspns soy sauce and 2 tbspns brown sugar and roast on a tray for approximately 15 minutes at 180 degrees.
Wash the cucumber and toss through the cooked daikon radish.

The Crocodile
Gently roll the crocodile in Lemon Myrtle lightly covering the outside.
Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.

Lemon Myrtle Crocodile Pizza

Ingredients
1 pizza base
6 Tablespoons Bush Tomato Pizza Sauce (see below)
Red onion, finely sliced
150g crocodile tail cut into 2-3mm thick slices, tossed in 1 tablespoon of lemon myrtle and pan fried.
Handful of baby spinach, blanched for 3 minutes
1 teaspoon baby capers
Mozzarella cheese

Spread the pizza base with the Bush Tomato Pizza Sauce.
Add a light covering of spinach
Then a small sprinkle of the red onion.
Place crocodile randomly over the pizza
Sprinkle the capers and top with the cheese.
Bake for 10 minutes at 200ºC.

Great on its own or served with a dollop of sour cream.

Bush Tomato Pizza Sauce

Ingredients
½ brown onion, roughly diced
2 cloves garlic, finely chopped
200ml white wine
1 can tomatoes, roughly chopped
75ml white vinegar
1 teaspoon dried Native Thyme 
2 bay leaves (or lemon myrtle leaves)
3 Tablespoons sugar
3 Tablespoons crushed Bush Tomato Kutjera  
pinch of salt and pepper

Cook onion in a saucepan on low heat with a little oil for 3-5 minutes until soft and little colour.
Add garlic and cook for a further 2 minutes stirring regularly.
Add white wine and cook until wine reduces to a third of original volume.
Add the can of tomatoes, vinegar, sugar, native thyme, bay leaves and bush tomato and cook on low heat for 15-20 minutes until it resembles a chunky sauce. Stir vigorously.
Add salt and pepper to taste and cool before using. Remove bay leaves.

 

[koolrebel]

Campfire Damper

 Serves: 4​

Ingredients


450g self-raising flour
1/4 tsp salt
180mL milk (if too dry, add a bit more)
1 tsp caster sugar
80g chilled butter
Extra flour, if needed


Method


Mix flour salt and sugar together in a bowl. Rub the butter into the flour with your finger tips until it looks like breadcrumbs.

Add milk slowly and mix to form a soft dough.

Knead lightly on a floured board until smooth. Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.

Grease tin foil and dust with flour. Add bread dough and wrap.

Place in the coals of the fire and let it bake for about 30 minutes.

To taste if it’s done, tap the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm, topped with butter, golden syrup or your favourite jam.

You can add a variety of ingredients to damper for a different flavour, such as dessicated coconut, cinnamon, sultanas or extra sugar for a sweeter bread.

 

[koolrebel]

BBQ Mooloolaba King Prawns with Fire Cue Chilli Sauce 

 Serves: 2​

Ingredients


6-10 Mooloolaba King prawns
3 Tbs guacamole (add cumin and jalapeno)
Chives
Extra virgin olive oil
Lime wedge
Salad leaves
30mL vinaigrette
1 avocado
1 lime
1 red onion
2 large handfuls spinach

Fire Cue Chilli Sauce:

8 gaujillo
2 ancho chillies
150mL water
15 cloves garlic – chopped
2 Tbs rosemary – chopped
2 Tbs thyme – chopped
2 Tbs peppercorns – bashed small
2 Tbs sake – flamed
1 Tbs red wine vinegar
3 Tbs agave
2 tsp extra virgin olive oil
1 lime – squeezed
1/2 red onion
1 ripe tomato
1 small chilli
Salt and pepper to taste


Method


Chilli Sauce:

Boil water in a pot and pour over chillies, leaving for an hour. Place chillies and 150mL of chilli water into a blender and blend until smooth. Add all other ingredients and blend.

Smashed Avocado Salad:

Chop avocado into small cubes, finely chop red onion, chilli and tomato, mix all together in a bowl with 1/2 of lime juice. Mix with spinach and place on plates.

Prawns:

Peel prawns and slice 2mm deep along the length of the prawn, with a small knife take out the vein. Wash prawns under salted cold water and pat dry.

Heat the Weber or BBQ until hot. Season prawns with light olive oil and sea salt, cook on both sides for 3-5 minutes until crispy orange. Brush prawns with sauce and cook again until golden. Drizzle with olive oil and sprinkle chives over prawns.

Place prawns on a plate, resting on the guacamole and salad, dressed with vinaigrette and lime wedges.

 

[koolrebel]

Grilled WA Lobster with Sauce Creme and Pauls Micro Herb Salad

 Serves: 2​

Ingredients


1 large lobster

Sauce creme:

1L fish stock
250mL white wine, Cullen
250mL Noilly Pratt (dry Vermouth)
1L double cream
5 eschalots, finely diced
1 bay leaf
5 white peppercorns
Sprig of thyme
Salt to taste

Salad:

Selection of micro herbs
Olive oil
Salt
Pepper
Gruyère cheese


Method


Sauce creme:

Add all ingredients into a heavy-based pan and reduce by 75%, add cream and bring to the boil, season and turn off.

Cover and set aside for 10 minutes, stirring occasionally. Strain and set aside.

When needed, warm up the sauce just before boiling point and use a stick blender to emulsify before using. The sauce can be kept in the fridge for a week.

To serve:

Cook the lobster and slice the tail. Serve with the sauce creme and serve with micro salad.
 

 

[Gregorius]

Rivella cake - (Swiss recipe)

 

[Gregorius]

Hasenpfeffer (Rabbit Stew) Recipe 

 

[Gregorius]

Creamed Spinach Recipe

 

[Gregorius]

Rice Cream Recipe

 

[Gregorius]

Swiss-Onion-Bread-Ring

 

[Gregorius]

Rice Salad (Traditional Recipe)