2018-11-01_The_Simple_Things

Popcorn two ways

Serves 10+
Popping corn kernels
Sunflower oil
FOR THE PAPRIKA FLAVOUR
Sweet smoked paprika
Salt and pepper
FOR THE SPICED SUGAR
400g caster sugar
1 tbsp ground cinnamon
1 tbsp ground nutmeg
4 cloves
2 cardamom pods
3 bay leaves

1 To make the popcorn, take a large
saucepan with a lid and place 3 or 4
corn kernels in the bottom. Pour in
enough sunflower oil so it nearly
covers the kernels.
2 Add more kernels to the pan –
enough to cover the base with a
single layer. Put the pan over a high
heat and place the lid on. Give the pan
a little shake every now and then.
3 When you hear the corn begin to
pop a lot, shake the pan continuously
while still keeping it on the heat. The
oil may spit out of the pan a little, so
do make sure your hands and arms

SMOKY WITH PAPRIKA

OR SWEETLY SPICED:

WHY NOT BOTH?

are covered. Keep shaking the pan

until the popping has slowed right

down. Remove from the heat.

4 Using a large spoon, transfer the

popcorn to a large bowl – don’t be

tempted to tip the popcorn into the

bowl as any excess oil from the

bottom of the pan will end up in your

popcorn bowl and make everything

too greasy. Now your popcorn is

ready to flavour while it’s still warm.

5 Sprinkle with smoked paprika and

pepper, toss through and repeat

sprinkling until popcorn is evenly

coated. Add enough salt to draw out

Freshly popped and

dusted with paprika,

this popcorn makes an

ideal fireside snack

the flavour of the paprika – taste as

you season and stop when happy.

To make sweet popcorn:

1 Before you pop your popcorn,

make the spiced sugar. Place all the

ingredients into a food processor and

blend until a fine powder is achieved.

Pour the sugar through a sieve into a

bowl, before transferring to a storage

jar. (This sugar is also great on

buttered toast or pancakes.)

2 Sprinkle the spiced sugar over

freshly made popcorn that’s still

warm, tasting as you go, until desired

sweetness is achieved.

MENU*

Popcorn, sweet or savoury

Coriander pesto & corn

salsa (for hot dogs)

Sausage & bean

casserole

Red cabbage & apple salad

Glazed pumpkin scones

Hot choc chai

• Looking for our cover-star salted caramel toffee apples? Look no more. They’re on page 18.