Corn With Barbecue Sauce

Recipe Ingredients

2 oz	56g	Onion - chopped
1		Garlic clove - minced
8 oz	227g	Tomatoes - skinned and chopped
4 oz	113g	Green bell pepper - diced
1 oz	28g	Green chilies - diced
1/2 oz	14g	Ginger - grated
1 oz	28g	Vegetable oil
1 tablespoon	15ml	Tomato paste
2 teaspoons	10ml	Malt vinegar
1 teaspoon	5ml	Worcestershire sauce
1/4		Vegetable stock
1 teaspoon	5ml	Muscovado sugar
1/4 teaspoon	1.3ml	Salt
4 teaspoons	20ml	Corn on the cob (medium)
2 tablespoons	30ml	Dry sherry

Recipe Instructions

Heat oil. Add the onion and garlic and fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt. Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly and then puree by forcing through a sieve.

Slice stalks from the corn cobs. Remove the leaves and the silk threads. Place in a pan of boiling, salted water and 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 and simmer for a couple of minutes. Pour over cobs and serve.

Elizabeth Brand, "Vegetables"

Source:
John-Boy

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