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:
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Ingredients:
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What to do:
- Rub corncobs all over with a tea towel to remove any dust.
- Wash & carefully dry the herb sprigs.
- 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.
- Pour half the oil into each saucepan and add herb sprigs to one.
- Heat herbs until the oil simmers for five minutes to infuse the oil. Remove herbs.
- Turn heat up, add half the corn to each saucepan and immediately put lid on.
- Melt the butter with the spices, sugar and half the salt in the smaller saucepan and stir until the sugar has dissolved.
- 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.
- Only lift the lid when all popping has stopped! Then, turn heat off and lift the lid.
- To the herb popcorn: sprinkle the other half of the salt in, give a good stir and pour out into four small bowls.
- 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?
The Bondi Cook 