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.
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
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.