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  Recipe Home » Appetizers » Corn With Barbecue Sauce
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  Corn With Barbecue Sauce
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
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 pt Vegetable stock
1 tsp Muscovado sugar
1/4 tsp Salt
4 medium Corn on the cob
2 tbsp Dry sherry
Instructions:
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"
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