Popping corn with two flavours

 

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We made this recipe in my first lesson back in 2011, and just recently grew another crop of the little hard cobs.

Fresh from the garden: dried popcorn cob, rosemary, thyme
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • 2 tea towels
  • A large sieve
  • 2 large saucepans with lids
  • A small saucepan
  • Tongs
  • Large spoon
  • 8 small serving bowls

 

 

Ingredients:

  • 6 tablespoons Rice Bran oil
  • 3 cobs popping corn
  • A few sprigs rosemary
  • A few sprigs thyme
  • 50g butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon table salt
  • 1 teaspoon sugar

What to do:

  1. Rub corncobs all over with a tea towel to remove any dust.
  2. Wash & carefully dry the herb sprigs.
  3. Pick off each corn kernel from the husk and place in the sieve. Once all removed, shake the sieve a little to dislodge the crispy end bits.
  4. Pour half the oil into each saucepan and add herb sprigs to one.
  5. Heat herbs until the oil simmers for five minutes to infuse the oil. Remove herbs.
  6. Turn heat up, add half the corn to each saucepan and immediately put lid on.
  7. Melt the butter with the spices, sugar and half the salt in the smaller saucepan and stir until the sugar has dissolved.
  8. After a minute the corn should start popping, turn heat down and wait until the noise almost stops. Then shake the saucepan while holding lid down to dislodge any tricky pieces.
  9. Only lift the lid when all popping has stopped! Then, turn heat off and lift the lid.
  10. To the herb popcorn: sprinkle the other half of the salt in, give a good stir and pour out into four small bowls.
  11. To the plain popcorn: pour over the spiced butter, stir well and pour into remaining four bowls.

Notes: What is the difference between popping corn and sweetcorn? What does savoury mean? Do you think popcorn is an old food or a modern food?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

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