Popcorn
Photography by Aaron McLean.
Popcorn doesn’t have to be just for kids. Give jars of aromatic spice and chilli mixes along with a bag of corn kernels and a note on how to cook them and friends can whip up their own finger-licking bowls of popped corn.
INGREDIENTS
Popcorn
2 tablespoons vegetable oil
1/3 cup corn kernels
2 tablespoons butter
2-3 teaspoons spice mix
Spiced cinnamon sugar popcorn
4 tablespoons icing sugar, sifted
1 teaspoon each ground cinnamon and cumin
½ teaspoon each ground turmeric and nutmeg
1 teaspoon sea salt
Indian spiced popcorn
4 teaspoons smoked paprika
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon sea salt
METHOD
Popcorn: Put the oil in a large saucepan over a medium heat. When hot, add the corn and put the lid on. Cook until the corn stops popping, shaking the pan occasionally to prevent it catching on the base.
Tip the corn into a large bowl, discarding any un-popped corn. Quickly wipe out the saucepan and add the butter. When melted, pour over the corn and toss to coat then add the spice mix and keep turning until everything is well combined. Transfer to a serving bowl.
Spice mixes: Combine all the ingredients in a bowl then transfer to an airtight jar.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!