ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

4 Thick Cut Rib Eye Steaks 
650g Baby Roosters 
4 Tablespoons Vegetable Oil 
25g Butter 
1 Red Pepper, Halved & Deseeded 
1 Garlic Clove, Crushed 
12 Black Olives 
1 Tablespoon Chopped Parsley Salt & Pepper

METHOD

Cook the whole unpeeled Rooster in boiling slated water until almost cooked. Drain and leave to cool. Cut the potatoes into 1cm wide slices. Brush the Skin side of the pepper with oil, place onto a tray and put under a hot grill until the skin blisters and blackens, peal off the skin and cut into strips. Heat a large frying pan with vegetable oil, place the potatoes evenly into the hot oil and fry until golden brown, turn the potatoes and again fry the other side. Add the butter to the potatoes, when the butter is foaming add the peppers, garlic, olives and seasoning ñ toss together.Serve with grilled steak & garnish with chopped parsley.