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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.