Corn with barbecue sauce

4 servings

Ingredients

Quantity Ingredient
2 ounces Onion, chopped
1 each Garlic clove, minced
8 ounces Tomatoes, skinned & chopped
4 ounces Green bell pepper, diced
1 ounce Green chilies, diced
½ ounce Ginger, grated
1 ounce Vegetable oil
1 tablespoon Tomato paste
2 teaspoons Malt vinegar
1 teaspoon Worcestershire sauce
¼ pint Vegetable stock
1 teaspoon Muscovado sugar
¼ teaspoon Salt
4 mediums Corn on the cob
2 tablespoons Dry sherry

Directions

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"

Related recipes