Crocodile Kebabs with Lime & Ginger Sauce - Orgran

Method

• 1. Thread crocodile meat onto bamboo skewers. Season with salt and pepper.
• 2. Pour lime juice over kebabs and place in fridge for about 1 hour.
• 3. Drain and reserve residual lime juice for sauce.
• 4. Pour olive oil in a frying pan. Heat over a medium heat.
• 5. Place kebabs into frying pan.
• 6. Fry kebabs for about 5 minutes. Turn and fry for a further 5 minutes. Do not overcook or crocodile may toughen. Set aside to keep warm.
• 7. Place ORGRAN flour into frying pan. Gradually add chicken stock and blend well. Add reserved lime juice, honey, brown sugar and ginger.
• 8. Bring to the boil, reduce heat and simmer for 2 minutes.
• 9. Place kebabs onto serving plates.
• 10. Pour sauce over kebabs.
• 11. Garnish with fresh herbs.