Ras al Hanut Chicken
simon at thegestalt.org
Sat Sep 9 17:09:23 BST 2006
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
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.
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