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
- 2 tea towels
- A large sieve
- 2 large saucepans with lids
- A small saucepan
- Large spoon
- 8 small serving bowls
- 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:
- 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?
First kitchen news of the year and it’s already week 5, ooh la la!
Talking of which, we celebrated le jour de crepes on Tuesday here in the cottage with 5/6P & flipped up a revolution with spinach & goats’ cheese pancakes with ratatouille and pikelets with lemongrass syrup and vanilla mascarpone – served up with our ever-morphing salad, now with green beans, bush tomatoes, nasturtiums & tarragon vinaigrette…
I’m also continuing my introductory talks with the children, recapping on safety issues and expectations of being in the kitchen and what I can promise for the year… those classes have been heavy on discussion (with plenty of arms raise for comment!) but we’ve managed to fit in some fun cooking at the end too – pounding loads of basil to make pesto; rolling out rosemary flatbreads to cook off in the pan; infusing vegetable oil with garden herbs to pop corn in (and exploding out like a never-ending volcano in Ms Hamblin’s class 3E!); squeezing garlic & juicing lemons to wilt with spinach… lots of great cooking noises & ending in delicious dishes that we’ve all loved!
And I must say huge congratulations to all the students in classes 3E & 3H for gaining their Knife Licences! Each student demonstrated how to pick up & hold a big Santoku knife & show how to do the ‘Bear Paw’ (raaaahhhhh) and then pick and up and hold a small Paring knife and slice gently through a (very squashy) bush tomato without all the seeds oozing out. They all passed with flying colours with each student being awarded their own named licence – and will able to experience even more with each recipe from now on.
So all in all, lovely work these last weeks, and with the dappled sun shining through the trees and the birds singing their song, and the beautiful new deck and landscaping looking like they’ve always been here, life down here in the cottage is good! A big thanks to all the huge amounts of volunteers that have turned out to support the kitchen & garden classes so far in 2012 – we are so impressed and hope that you enjoy your time here!
Bon appétit! And don’t forget to check out the recipes on bondikitchengarden.com
Categories: Kitchen Garden
Tags: Bondi Public School, bush tomatoes, children, Knife Licence, lemongrass, mascarpone, nasturtiums, Pancake Day, popcorn, ratatouille, Shrove Tuesday