Health & Recipes

Black Olive aka Mark Olive whips up in his Croc

Degree of difficulty: Medium
Preparation time: 1 hour
Cooking time: About 20 minutes.

Polenta Paddy
1 cup of water
10 X Riberries
10 X Munthary berries
1 teaspoon of butter
1 teaspoon of honey
4-5 dessert spoons Polenta
Oil and pepper

Sauce
Natural Yoghurt
10 X Munthary Berries (granny smith flavour)
10 X Riberries (clove and cinnamon flavour)

Croc and Marinade
250g Croc Meat
4 leaves of Lemon Myrtle
1 bush lime
2 teaspoons of butter

Polenta Paddy
In a saucepan place a cup of water and bring to the boil. Turn down heat to a simmer and place in butter, honey, and berries. Stir until honey is dissolved. Slowly pour polenta into the mixture, stirring all the time. Polenta swells, and when the mixture has become a porridge consistency the mixture is finished. Crush some of the berries to release the flavours. Once consistency is right place a couple of spoonfuls onto a plate and make a paddy. (Makes 4 paddies). Place into the fridge to firm for ½-1 hour.

Once Paddy is firm place oil and pepper in a pan and fry paddy for a minute on each side or until slightly browned.
NOTE: Make sure you move the paddy around as polenta often sticks to the side of the pan.

Sauce
Mix berries into yoghurt and crush with back of the spoon to release flavours. Place in fridge to chill.

Croc and Marinade
Cut croc into small slithers and spread on a plate
Chop up leaves and bush lime.
Heat up a pan, place butter, myrtle leaves and bush limes in pan, cook for a few minutes until limes are soft and butter is fully melted. Let it cool for a few minutes, then place the marinade over the croc and mix the sauce around so that it covers all the croc. Place into the fridge for 10-15 minutes.

Heat a pan and place croc in pan. Stir Croc around and cook for 1-2 minutes. Don’t overcook croc meat as it become tough and rubbery.
NOTE: Like calamari and prawns or any other seafood the meat needs to be cooked only for a few minutes.