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Recipe: Shearer’s Potted Corn and Bacon

A hearty all-in-one meal, perfect for autumn!

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INGREDIENTS

1 tin canned tomatoes

250g bacon rashers

2 onions, sliced

1 clove garlic, minced 4 small potatoes, sliced

4 fresh or frozen cobs of corn

Salt and pepper

Vegetable stock cube dissolved in a cup of hot water

METHOD

  1. Halve the bacon rashers and fry in a camp oven at medium heat, over coals or a gas burner, until lightly browned. Remove the bacon and set aside.
  2. Add the onion and garlic to the camp oven and cook for a few minutes until the onion is soft.
  3. Pour in the undrained tomatoes; then add the potatoes, bacon and salt and pepper to taste. Simmer gently with the lid on for 10 minutes.
  4. Cut the corn cobs into one-inch slices and place them in the tomato and bacon mix, pushing them down so they are covered. Add in a little of the vegetable stock if the mixture gets too thick.
  5. Put the camp oven lid back on and simmer for 15 minutes, or until the corn is cooked.

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