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Crocodile! Where?! On a table!!!

So today we will talk about how to catchprepare a crocodile! Not just any crocodile, but very delicious, prettyruddy and fatfancy one! The idea of ​​catchingpreparing the crocodile have been noticed long time ago in the vastness of Kuking (only in Russian).
And like you might have guessed
already, today in the menu we have:

Crocodile Pie.
п÷п╦я─п╬пЁ


So the first
thing you will need to catch the crocodile in the Wild Lands
is a very brave and strong hunterpirate!
Um....?
 
Not um, but arrrr!


Ok-ok, so to catch a crocodile you will need a pirate!

Reisner and crocodile
Of course very handsome, strong
, brave, ....
Yo!

Reisner-oji-san
what are you doing here with our pie?
Reisner, Hina-chan and crocodile
??
Hina-chan, shhhh.... don't give away a maritime secret!
Reisner, Hina-chan and crocodile
And it's my debut!
Ah, I see, sorry,
then I'll hide for a while
....   
(laughter from a side)

Reisner and crocodile
What so funny?!
Oh no-no..., you look gorgeous with it! It's just we are hungry already, so take it and let's go to taste the main character of the post and let Ksusha tell what needs to be done so that others can get one caughtmade too.
Aye, let's go Hina-chan.
(moving away voices)
By the way why did you need the crocodile for your debut? You are a legend already!
Heh, but it still was cool, wasn't it? ;)
Ha-ha,
absolutely yes! ....

Ahem..., we probably will return to the preparation of the crocodile.
I usually make meat
filling but you can make any other to your taste. If you have your favorite and well tasted dough you can use it. I usually make the dough based on recipe from Milasha from the same vastness of Kuking.

Ingredients:

For the filling:
1.1 pounds (500g) pork meat
1 medium onion
2 Tbs. margarine
2 Tbs. adjika
Table salt, ground black pepper and other herbs to taste

For the dough:
1 packet (11g) rapid rise yeast
1 tsp. table salt
2 Tbs. sugar
1 egg
250 ml (8,5 oz.) warm milk
6 Tbs. extra-virgin olive oil
1.1 pounds (500 g) flour

4 olives
Lightly beaten egg for brushing

Directions:

For the dough:
1. In a large bowl, combine lightly beaten egg, salt, sugar, milk and olive oil. Add the yeast and gradually add the flour while kneading the dough. Knead the dough well with your hands on a floured work surface. The dough should look smooth and elastic, it can be a little sticky but that's okay! Lightly spray large clean bowl with olive oil cooking spray then form a dough ball and put it in the bowl and lightly spray surface of dough. Cover with kitchen towel or plastic wrap and let it stand in a warm place until the dough doubles in volume. Or you can also offload the kneading to a bread machine if you have one.
Make a filling while the dough is resting. But you can make it beforehand.
For the filling:
2. Cut meat into small pieces, and mince the onion or coarsely chop it as you prefer. In a large skillet on medium high heat put the meat with salt and pepper and evaporate excess water. As soon as water evaporated add the margarine, onion, adjika and herbs to your taste. Fry, stirring, until the onion is soft then remove from the heat, cover and set aside.
For the pie:
3. Powder the work surface with flour and move the dough there once ready. Knead a little bit and form a ball of dough again. Then roll out the dough into a large oval. Using a fluted pastry wheel cut a little bit only long edges of the oval and set aside (from this we will make legs and eyebrows later).
4. Put the filling in the center, closer to the top, tail will be there. Remaining piece of the dough at the bottom must be bigger than the top because head will be there.
Put the filling
5. Make cross-cuts on both sides along filling.
6. Then start to fold the resulting strips of dough in overlapping manner from head to tail. Twist the tail at the top and fold the dough to a triangle at the bottom and form a head.
Making body and head
7. Also push two olives into a nose to make nostrils.
8. Cover baking sheet bottom with parchment paper and transfer the result to it. The rest is done on a pan.
9. Make 5 balls from the trimmings of dough. Next, do the eyebrows. Roll one ball into a long rope and make tuck in the middle. Put the rope on the head near the filling and hide ends below the head. Push another two olives under the eyebrows to make the eyes.
Making legs
10. From the remaining four balls make legs. Flatten each ball with the palm of your hand. Using the fluted pastry wheel make three cuts on each and attach to the body.
11. Next we make teeth and crocodile leather. For this we will need scissors.
Making teeth
To make teeth, hold the scissors vertically sharps ends down and press them into the dough and close the scissors a little bit simultaneously thereby making a small incisions on the dough but do not cut through completely.
Making crocodile leather
Make crocodile leather in the same manner, only smaller incisions and over entire body.
12. Brushing the resulting crocodile with lightly beaten egg and transport it into preheated to 350°F(180°C) oven to upper-middle rack position. And keep it there until it becomes ruddy.
It's good to serve it with a fresh vegetable salad.

Enjoy your
crocodile-dinner!

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