Ras al Hanut Chicken

[Matt Sergeant]

On 7-Sep-06, at 5:32 PM, John Costello wrote:

>> I also fried some sliced red and yellow peppers in olive oil until  
>> a few
>> had started to blacken slightly.
>
> Note that sliced red peppers can catch fire if the heat is too  
> high.  I'm
> still not certain how that happened, and I haven't wanted to  
> replicate the
> event.

This reminds me - I had wanted to document my recipe for England  
Steaks, which I cooked during the World Cup as my personal way to  
cheer on The Boys [*].

Basically: Cook red peppers on the barbecue until blackened on the  
outside. Set aside to cool. Then cook really good quality steaks on  
the barbecue to your taste (mine being rare). Meanwhile peel the skin  
off the red peppers and slice into 1/2 inch wide strips. When the  
steaks are cooked, place two slices of roasted red pepper over the  
steaks in a cross. Serve.

[*] Which clearly worked right up until the 1st of July.

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