Ras al Hanut Chicken

[Matt Sergeant]

On Sat, 9 Sep 2006, Simon Wistow wrote:

> 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.

They were fine before July 1st.

> 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.

Never had any trouble peeling them. A factor of cooking them on the 
barbcue instead of in an oven?

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