Recipe for Corn With Barbecue Sauce


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 tablespoon tomato paste
2 teaspoon malt vinegar
1 teaspoon worcestershire sauce
1/4 pint vegetable stock
1 teaspoon muscovado sugar
1/4 teaspoon salt
4 medium corn on the cob
2 tablespoon dry sherry


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.

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