Sunday Corn

Sunday Corn

The concept for this dish comes from a very, very  mediocre dish from my boarding school days.  While the dish served up at boarding school only had a hint of bacon and the sauce was quite watery, two of my sisters and I later developed our own version of “Sunday Corn”.

Most of our family dishes start with a samfaina which is a stock standard base for many meals : olive oil, onions, garlic, capsicums, tomatoes, bacon, chicken stock. From this base, you can launch out and add meat, vegetables, rice… the options are limited only by your imagination.

Sunday Corn

Ingredients

2 teaspoons olive oil

1 tablespoon butter

1/2 large onion, finely diced

1/2 red capsicum, diced

2 rashers bacon, finely diced

2 clove garlic, finely chopped

1  tablespoons tomato paste

1 can tomatoes diced

1 tablespoon sherry

1 teaspoon chicken stock powder

1 can corn, drained

Salt and pepper to season

 

Method

Heat olive oil and butter in a medium frying pan.

Add onion and bacon and fry until onion softens.

Add capsicum and garlic and fry for 2 – 3 minutes.

Add tomatoes, tomato paste, stock powder and a tablespoon sherry.

Stir and simmer for 10 – 15 minutes until sauce is reduced.

Add corn simmer for 5 – 10 minutes.

 

Serve on toast or as a side to a meal.