Tuesday, 26 July 2011

Crocodile with Mango and Basil sauce

Crocodile with Mango and Basil Sauce
300gm crocodile tail or body fillet, cut into thin slices
30gm peanut oil
20gm basil leaves
20gm parsley
5gm chopped garlic
20ml white wine vinegar
200ml olive oil
1 mango, stone removed
Salt and pepper

Heat peanut oil in a frying pan, saute seasoned crocodile pieces for about 3 minutes then set aside and keep warm.
Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth
Slice mango thinly and arrange on a plate. Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs