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Recipe 8

Crocodile on a bed of risotto with oven dried tomatoes and a creamy
kaffir lime leaf sauce. (Serves 4)

Ingredients 6 Roma Tomatoes	Preparations Heat oven to 140 degrees Celsius. Cut off the end where the tomato was attached to the vine and cut in half lengthwise. Place onto a steel oven proof tray, cut side facing up and season with freshly ground salt and pepper. Place into oven for 120 minutes. Open oven door occasionally to allow steam to escape. Remove tomatoes from oven. and keep warm. The taste is well worth the wait.	Illustrations Roasted Tomatoes
While the tomatoes are slowly cooking prepare the following
450g Crocodile 450g	Trim off any excess fat, and season with freshly ground salt and pepper. Cover and place in fridge.	Crocodile
50g Brown Onion 25g Unsalted Butter 200g Aborio Risotto Rice 650 mls Chicken Stock 50g Shredded Parmesan 20g Unsalted Butter 20g Salt and Pepper to taste	Dice finely into a brunoise Melt in a non-stick pan. Add onion and sauté for 2 minutes with no colour. Add rice and stir for 1 minute continuously. Add 500mls of stock to the rice and stir continuously When the rice starts to look dry add the last 150mls of stock. Cook the rice out. Add to the rice. Add to the rice	Risotto
100g Rocket Lettuce	Wash and separate into 4 portions.	Rocket Lettuce
50g Pine Nuts	The tomatoes should be finish by now Turn on oven grill to high. Lightly brown under the oven grill.	Pine nuts
20 ml Olive Oil	Turn grill plate onto high. Remove crocodile from the refrigerator and brush lightly with olive oil. Place onto the grill plate on each side for 2 minutes. This will mark the flesh with lovely grill stripes for presentation. Switch oven back to baking and turn up to 180 degrees Celsius. Place crocodile on a steel oven proof tray and bake for 3 minutes, until just cooked but not dried out.	Baking Crocodile
	Plating the food Place the risotto in the middle of the plate. Place three tomato pieces beside the rice and lean the crocodile up against the rice. Drizzle a little of the kaffir lime leaf sauce around the plate. Tuck the rocket lettuce into the risotto at the back of the plate. Garnish with the toasted pine nuts. Grind black pepper around the rim of the plate.	Presentation
		The picture shows the finished dish of: Crocodile on a bed of risotto with oven dried tomatoes and a creamy kaffir lime leaf sauce.