Sweetcorn ‘Braai”

BARBECUE
This recipe was served to me while we where in South Africa.
Ingredients
4 sweetcorn cobs in their husks
salt and pepper
2 ozs 50 gms vegan margarine
Method
Pull back the husks and remove the hairs from the sweetcorn. Spread the cob with margarine and sprinkle on salt and pepper. Refold the husks leaves carefully around the cob, skewer and roast over the barbecue fire, turning frequently until the husks are charred.
Remove the husks to serve.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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