{"id":463,"date":"2011-04-20T13:47:00","date_gmt":"2011-04-20T12:47:00","guid":{"rendered":"http:\/\/philonfood.com\/?p=463"},"modified":"2023-03-13T17:15:47","modified_gmt":"2023-03-13T17:15:47","slug":"corcodile-and-other-obscure-meats","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2011\/04\/20\/corcodile-and-other-obscure-meats\/","title":{"rendered":"Crocodile and other obscure meats"},"content":{"rendered":"<p><a href=\"http:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/crocodile.jpg\"><img loading=\"lazy\" class=\"size-thumbnail wp-image-464 alignleft\" title=\"crocodile medallions\" src=\"http:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/crocodile.jpg?w=150\" alt=\"\" width=\"150\" height=\"114\" srcset=\"https:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/crocodile.jpg 1024w, https:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/crocodile-300x230.jpg 300w, https:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/crocodile-768x589.jpg 768w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>It was my mum&#8217;s birthday yesterday, so a good excuse to invite my parents over for a meal. But being out all day my prep time was a little limited, so rather than doing something requiring hours of prep I thought I&#8217;d opt for interesting ingredients cooked simply (and quickly!) So the other day, I did a little Googling, looking for obscure meats &#8211; and within a minute I&#8217;d found a supplier in Bristol that sells amongst other things crocodile, ostrich, kangaroo, springbok, zebra and camel. So last night my parents sampled a mixed grill of ostrich and kangaroo (with wild garlic mash and early season asparagus) which I&#8217;m glad to say they seemed to enjoy.<\/p>\n<p>For the starter however I had crocodile to work with, and for most of yesterday I didn&#8217;t have any idea of what to do with it. Fortunately, yesterday was a day of inspiration. Having the day off of work, I met up with my brother and gate-crashed whilst he was directing the wine shoot for this week&#8217;s Saturday Kitchen. The lovely <a href=\"http:\/\/www.susyatkins.co.uk\/\" target=\"_blank\" rel=\"noopener\">Susy Atkins<\/a> was selecting the wines this week, and although I won&#8217;t tell you what her wine recommendations are (you&#8217;ll have to catch it Saturday at 10am on BBC1), I will say that her selection inspired me. So I picked up the ingredients based on the wine and improvised a little mango salsa (with red chilli, spring onion, coriander, lemon juice and olive oil) to go with the crocodile. There was the risk that it could have been a little powerful for the gently pan-fried crocodile goujons, but I think it worked perfectly. And the wine could not have been better with it!<\/p>\n<p><a href=\"http:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/2011-04-19.jpg\"><img loading=\"lazy\" class=\"alignright size-thumbnail wp-image-465\" title=\"Day filming in Dorset\" src=\"http:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/2011-04-19.jpg?w=150\" alt=\"\" width=\"150\" height=\"89\" srcset=\"https:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/2011-04-19.jpg 1024w, https:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/2011-04-19-300x180.jpg 300w, https:\/\/philonfood.com\/wp-content\/uploads\/2011\/04\/2011-04-19-768x460.jpg 768w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>So thanks Andy for letting me tag along, and Susy for the recommendations. Oh, and Dean for letting me geek-out over the camera and Sarah for looking after me! And of course, Katharine for the chocolate orange pudding.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It was my mum&#8217;s birthday yesterday, so a good excuse to invite my parents over for a meal. But being out all day my prep time was a little limited, so rather than doing something requiring hours of prep I thought I&#8217;d opt for interesting ingredients cooked simply (and quickly!) So the other day, I [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[8,12,18],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/463"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=463"}],"version-history":[{"count":1,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/463\/revisions"}],"predecessor-version":[{"id":553,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/463\/revisions\/553"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}