Creamy Sweet Corn and Peppers
|Oil||60 Milliliter (4 tbsp)|
|Butter||1 Ounce (30 g)|
|Onions||2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Green pepper||1 Medium, cut into small dice|
|Tomatoes||6 , skinned, seeded and diced|
|Frozen corn kernels||8 Ounce (225 g)|
|Chicken stock/Vegetable stock||1⁄2 Pint (280 ml)|
|Double cream||60 Milliliter (4 tbsp)|
1. Heat the oil in a large casserole and add the butter. When foaming, add the onions and garlic and cook, stirring frequently, for about 5 minutes or until both are soft and transparent but not browned.
2. Add the green pepper, tomatoes, corn and stock. Bring to the boil over high heat.
3. Reduce the heat, partially cover the casserole and allow to cook slowly for about 10 minutes, or until the corn is tender. Add salt and stir in the cream. Heat through, sprinkle with paprika and serve immediately.