| 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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