Ras al Hanut Chicken

[Simon Wistow]

On Fri, Sep 08, 2006 at 09:33:10PM -0400, Matt Sergeant said:
> 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.

Do they look good on paper but then disapoint when you sit down to eat 
them?

Cos then they'd truly be England Steaks.

Quick tip for peeling scorched peppers - stick them inside a sealed 
plastic bag for a bit - the steam helps loosen the skin and then when 
you open the bag and peel them in it it keeps the mess contained.