The Cook and the Chef

Crocs + Honey (3x2)

Fecha de emisión: Feb 20, 2008

Salt & pepper Crocodile is on the menu this week as Simon tests the Northern Territory’s claim that they produce some of the best meat available. Succulent fresh figs are in season and Maggie can’t resist the temptation to combine them with braised chicken and locally produced honey, an irresistible combination. Stunning sweet sensations wrap up this weeks Summer fare, with Simon’s Rosewater Baklava and Maggies Honeycomb Pikelets. To check out the Northern Territory’s claim that they produce the best crocodile meat, Simon visits a farm near Darwin and talks to zoologist Adam Britton who explains why it’s not just the skins of these extraordinary creatures that we should be looking at. Hot & quick is the trick with croc meat, so back in the kitchen Simon fires up the wok and serves some up. Salt & pepper style with steamed Jasmine rice is just the thing for a deliciously quick and simple meal. Maggie visits a couple in the Barossa who are well and truly living their own version of “the Good Life.” Brian Linke and Sally Fennessy live just out of the small Barossa town of Angaston, and in their pursuit of a simple life and good food they have become almost self sufficient. One of their products is a beautiful honey which Maggie combines with some fresh figs and braised chicken, an irresistible combination. With a touch of Rosewater, Simon demystifies Baklava, bringing this sweet sensation to within every ones grasp. Continuing her fig and honey theme, Maggie serves her mouth watering Honeycomb pikelets with fresh figs & crème fraîche, a fitting end to this weeks sweet summer fare. Recipes: - Chicken Braised with Figs, Honey & Vinegar - Honeycomb & Crème Fraîche Pikelets served with Fresh Figs, Honey and Mint - Salt and Pepper Crocodile - Rosewater Baklava