Asian style Coca cola braised Crocodile paw , Hawaiian sweet potato puree , Cola broth reduction , Water hyssop (Brahmi herb) , Ginger mint and Wild spinach flower.
To begin I started by defrosting, washing and cutting the croc hock to the portion sized paw, this was then boiled rapidly in water for 2-3 minutes before removing, discarding the water and washing the pot to start the broth, this process removes any unwanted impurities before braising. Into the pot I put the croc foot with one part coke to two parts water enough to cover the paw. Adding to this a quarter part of each soy sauce, dry sherry and panela (evaporated sugar cane juice) along with red chilli, ginger, star anise and cinnamon stick this was brought to the boil before reducing to a simmer for around 45-50 minutes covered and turning the paw twice each side during this process, this was removed from the heat and set aside. During the braising process I peeled some Hawaiian sweet potato cutting into equal pieces I placed them into a pot of cold water which I brought to the boil until the starch was tender of which I then drained and placed into a blender with a little seasoning and some milk and blended to a rough puree. To make the sauce I simply poured some of the strained cooking liquid into a small saucepan adding a little more panela and some xantham gum I simmered the sauce until thick and reduced.
to plate I spooned some of the reduction onto the plate dragging the paw through the sauce I then spooned some puree topped with water hyssop opposite the sauce placing the croc paw on top of the puree and finishing the dish with a little ginger mint and a wild spinach flower.