Recipe - Corn With Barbecue Sauce

2 ounce Onion, chopped
1 Garlic clove, minced
8 ounce Tomatoes, skinned & chopped
4 ounce Green bell pepper, minced
1 ounce Green chilies, minced
One half ounce Ginger, grated
1 ounce Vegetable oil
1 tablespoon Tomato paste
2 teaspoon Malt vinegar
1 teaspoon Worcestershire sauce
One fourth pt Vegetable stock
1 teaspoon Muscovado sugar
One fourth teaspoon Salt
4 md 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.

Elizabeth Brand, "Vegetables"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip