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
Directions
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"
Servings: 4 servings
Corn With Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Sauce
The History of Recipes
It is possible to follow the history of written recipes back into the distant past, in fact as far back as ancient Egypt, and possibly even further. In practice though, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Closer to modern times, there are two recipe books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the nobility of those days. During the succeeding few centuries, the powerful families of the West competed to offer the most exotic banquets, and consequentially chefs and their collection of recipes were much in demand. However, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down the recipes of their peers. By the time we get to the twentieth century, recipe books are in great demand, mostly due to better eduction, increased leisure time and having more disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Corn With Barbecue Sauce recipe.
