Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Onion, chopped 2 ts Malt vinegar
1 ea Garlic clove, minced 1 ts Worcestershire sauce
8 oz Tomatoes, skinned chopped 1/4 pt Vegetable stock
4 oz Green bell pepper, diced 1 ts Muscovado sugar
1 oz Green chilies, diced 1/4 ts Salt
1/2 oz Ginger, grated 4 md Corn on the cob
1 oz Vegetable oil 2 tb Dry sherry
1 tb Tomato paste

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"

Browse by categories