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"