5 persons
- 225g butter
- 4 cloves garlic, crushed
- 3 fillets bison or springbok
- 3 fillets rattle snake (or python, whichever is available)
- 3 fillets wild boar
For the ranch dip
- 150g blue cheese, chopped
- 150ml soured cream
- Finely chopped chives
For the cool sweet chilli dip
- 4 tbsp sweet chilli sauce
- 4 heaped tbsp mayonnaise
For the Calamity Jane corn fritters
- 200g can sweetcorn
- 6 spring onions, chopped
- 2 red peppers, diced
- 2 jalapeno peppers, diced
- Handful of chopped coriander
- 2 beaten eggs
- 2 cloves garlic, crushed
- Plain flour
To serve
- Hot rocks for cooking on
- Texan wedges
- Barbecue sauce
- Preheat the oven to maximum temperature and place the rocks in the oven for 2 hours.
- Meanwhile mix the garlic and softened butter and refrigerate until ready to use.
- For the sweet chilli dip, mix all the ingredients together.
- For the corn fritters, in a bowl mix the sweetcorn, spring onion, red pepper, jalapeno pepper and coriander. Stir in the beaten eggs, garlic and salt and pepper, then just enough flour to make a thick batter holding all the ingredients together.
- Heat some oil in a fryer or deep-heavy bottomed frying pan until sizzling hot. Drop spoonfuls of the batter into the oil and cook until golden brown. Lift out and drain on kitchen paper.
- For the ranch dip, in a microwaveable bowl mix all the ingredients together the microwave on full power for 1 minute to melt the cheese.
- Once the rocks have been heated remove from the oven and take to the table on heatproof plates. Add a teaspoon of garlic butter to rocks and cook the meats to diners’ liking. Add more garlic butter to the rocks as required.
- Serve with the sweet chilli dip, warm ranch dip, corn fritters, Texan wedges and barbecue sauce.
Source: http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-11/hot-rock-exotic-meat-rodeo-recipe