Recipe number 18044 is

Corn With Barbecue Sauce

The ingredients are:
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

The recipe yield is:
4 Servings

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"

Appetizers; Snacks; Vegetarian

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