Rattlesnake on the Grill


For the smoked chilli jelly• 7 large red chillies• 1 tbsp tomato purée• 1.5 litres water• 500g Sugar• 7 leaves gelatineFor the black eye bean salad• 225g cooked black-eyed beans• 1/2 red pepper, very finely diced• 1/2 yellow pepper, very finely diced• 1 Shallots, very finely diced• 1/4 Cucumber, very finely diced• 2 tbsp Olive oil• 1 tbsp lemon juiceFor the lime crème fraîche• 200ml Crème fraîche• 1 lime, juice and zest• Sugar, to tasteFor the snake• 1 rattlesnake• 25g plain flour• 1 pinch ground Cumin• 1 pinch sweet Paprika• vegetable oil, for brushing• 1/2 Lemon, cut into wedgesTo serve• salad cress• Chives


1. For the smoked chilli jelly: smoke the chillies in their skins for 30 minutes. Cool, then take off the tops. Remove the seeds from 4 of the chillies and finely chop them all.

2. Put the tomato puree in a pan and stir over the heat for a minute. Add the water, sugar and chopped chillies and bring to the boil. Turn the heat down and simmer for 5-10 minutes.

3. Soak 7 leaves of gelatine in cold water. When soft, squeeze out any excess water and whisk into the chilli mix. Remove from the heat and cool in the fridge for 6-12 hours, until set. Use a fork to roughly mash up the mix every so often as it cools.

4. For the black eye bean salad: mix all of the ingredients together and season with salt and black pepper.

5. For the lime crème fraîche: mix the crème fraîche, lime zest and juice and sugar to taste.

6. For the snake: remove the rattlesnake fillet and cut into 5-6 pieces. Dust with a mixture of the flour, cumin and paprika. Brush with a little oil and cook on a very hot grill for 30-45 seconds.

7. Squeeze a little lemon juice over the snake fillets and serve with the bean salad, lime crème fraîche and chilli jelly. Garnish with salad cress and chives.

Pulled from Good Food Channel no Author noted