Corn With Barbecue Sauce Recipe
Recipe Ingredients
2 oz onion, chopped
1 each 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 tbsp tomato paste
2 tsp malt vinegar
1 tsp worcestershire sauce
1/4 pt vegetable stock
1 tsp muscovado sugar
1/4 tsp salt
4 medium corn on the cob
2 tbsp dry sherry
Recipe Preparation
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 to the pan, bring back to a boil, add
sherry & simmer for a couple of minutes. Pour over cobs & serve.
Elizabeth Brand, "Vegetables"
Servings: 4
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Corn With Barbecue Sauce Recipe - more haute cuisine from Recipes 4u
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