MEAT RECIPE

Gator Tail

Ingredients

For the Gator Tail:
1 lb (450 g) gator tail, cut into bite-sized cubes
1/3 cup grapeseed oil, plus extra for cooking if needed
2 teaspoons smoked paprika
1/3 cup coconut sugar
1/2 bird’s eye chilli, finely chopped
1 teaspoon grated ginger
1 teaspoon finely chopped oregano leaves
1 teaspoon finely chopped flat-leaf parsley leaves|
ghee, for cooking
lemon wedges, to serve

For the Garlic Aioli:
1 garlic bulb
1/2 cup mayonnaise
zest of 1 lemon plus1 teaspoon lemon juice
salt, to taste

Equipment:
Breeo fire pit
Bree Outpost™ Grill

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat.

2. Meanwhile, place all of the ingredients except the ghee and lemon wedges in a large bowl and mix well with your hands to coat the gator tail. Set aside to marinate for 1 hour.

3. To make the garlic aioli, wrap the garlic bulb in foil and place it in the coals of the fire. Cook for about 1 hour, until soft, then remove from the coals and allow to cool.

4. Place the mayonnaise in a small bowl, then squeeze the barbecued garlic bulb over the mayonnaise to release the soft garlic cloves inside. Add the lemon zest and juice and salt to taste, and stir to combine. Set aside.

5. Melt a little ghee on the sear plate or drizzle with grapeseed oil. If you don’t have a sear plate you can place a grill grate about 30 cm (12 in) above the coals and use a cast-iron frying pan. Add the gator meat along with the marinade and cook, turning every minute or when the underside of the gator tail turns brown, for 5 minutes or until opaque in the middle and cooked through.

6. Serve with the garlic aioli on the side and lemon wedges.

Recipe created in collaboration with Breeo.