Recipe Detail Corn with Barbecue Sauce

Corn with Barbecue Sauce

2 oz Onions, chopped
1 ea Garlic clove, minced 8 oz Tomatoes, skinned & chopped
4 oz Green bell pepper, diced
1 oz Green chilies, diced
1/2 oz Ginger, grated 1 oz Vegetable oil 1 tb Tomato paste
2 ts Malt vinegar 1 ts Worcestershire sauce 1/4 pt Vegetable stock 1 ts Muscovado sugar 1/4 ts Salt
4 md Corn on the cob 2 tb Dry sherry Heat oil. Add the onion & garlic & fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar & salt. Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly & then puree by forcing through a sieve. Slice stalks from the corn cobs. Remove the leaves & the silk threads. Place in a pan of boiling, salted water & simmer, covered, for 20 minutes, or until tender (Mark's note: this seems too long for cooking corn, but the British do like overcooking vegetables!) Drain. Meanwhile, return the sauce pan, bring back to a boil, add sherry & simmer for a couple of minutes. Pour over cobs & serve. Elizabeth Brand, "Vegetables"


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