Corn With Barbecue Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Onion, chopped
1 each: Garlic clove, minced
8 ounce: Tomatoes, skinned & chopped
4 ounce: Green bell pepper, diced
1 ounce: Green chilies, diced
1/2 ounce: Ginger, grated
1 ounce: 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 medium: Corn on the cob,
2 tbsp: 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 (Marks 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"
Source from luhu.jp
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 (Marks 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"
Source from luhu.jp