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| Home -> [Appetizers, Barbecue, Cereals, Corn, Snacks, Vegetables, Vegetarian] -> [Corn with barbecue sauce Recipe] |
Corn with barbecue sauce
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Barbecue, Cereals, Corn, Snacks, Vegetables, Vegetarian |
Rating: |
0 |
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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
| pint | Vegetable stock | | 1
| tsp | Muscovado sugar | | 1/4
| tsp | Salt | | 4
| med | Corn on the cob | | 2
| tbsp | Dry sherry |
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Procedures:
| 1 | Heat oil. | | 2 | Add the onion & garlic & fry for 2 to 3 minutes. | | 3 | Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, worcestershire sauce, stock, sugar & salt. | | 4 | Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. | | 5 | Cool slightly & then puree by forcing through a sieve. | | 6 | Slice stalks from the corn cobs. | | 7 | Remove the leaves & the silk threads. | | 8 | 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. | | 9 | Meanwhile, return the sauce to the pan, bring back to a boil, add sherry & simmer for a couple of minutes. | | 10 | Pour over cobs & serve. | | 11 | Elizabeth brand, "vegetables |
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