| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Snacks, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | oz | Onion, chopped |
| 1 | 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 | tb | Tomato paste |
| 2 | ts | Malt vinegar |
| 1 | ts | Worcestershire sauce |
| 1/4 | pt | Vegetable stock |
| 1 | ts | Muscovado sugar |
| 1/4 | ts | Salt |
| 4 | md | Corn on the cob |
| 2 | tb | 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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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