Popcorn

, from Issue #51, page 112. September, 2015
Photography Aaron McLean.
    Popcorn

    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.