I’d mentioned in a blog post that Sunday morning http://eatingforireland.com/2018/10/07/sunday-morning-the-song-of-the-early-riser/ that an occasion such as the new Doctor Who starting on the telly in required popcorn and drinkies..
Fair enough, but of course ordinary popcorn wouldn’t do me; it would have to be a little bit special. So off I went, on a dull Sunday afternoon in a rainy Belfast, to check out what my cookery books and the Internet had to say on the topic.
As always, I’ve done the experimenting, so you don’t have to. I know, I’m a saint.. 😉
At home, we cook our popcorn without added oil, in the microwave. My Dad (huge fan of popcorn) always made it with vegetable oil in our biggest pot – the one Mum used for steaming the Christmas puddings – because we didn’t have microwaves in the 70’s! #thedarkages 😉
Fat-free probably doesn’t taste quite as good initially, but we’re completely used to it now. Of course it’s way better for us, especially when you consider the quantities I can put away..
Here we go ..
- A large deep bowl, suitable for use in the microwave.
- A loose-fitting, vented lid, or some microwavable clingfilm, stabbed a few times – the steam needs to be able to escape..
- A microwave oven (duh)
- A pair of oven gloves
- Popcorn kernels – I buy mine in Sainsbury’s
- SAVOURY: A pinch (you can always add more to taste) of your choice of the following – Ground Cumin, mild Curry powder, salt or melted butter – feel free to try out different combinations
- SWEET: Again, your choice of: a teaspoon of icing sugar, a pinch of Cinnamon, a tablespoon of melted butter, a couple of tablespoons of maple syrup..
- Put 50g popcorn kernels into the bowl, cover, making sure that steam can escape easily.
- Stick it into the microwave, put the timer on for 4-5 minutes, and cook on the highest setting until the popping stops or slows down significantly (timing will depend on the wattage of your oven) See NOTES for my experience..
- Take it out carefully, using oven gloves – there will be steam, and it can burn you!
- Remove the unpopped kernels from the bottom of the bowl (there will always be some) before adding flavourings – they’re like flavour magnets, stealing it away from the popped corn.
- Add the flavourings and stir in well, turning the popcorn over to make everything is well distributed.
- Taste, and adjust flavouring as required.
- Sit back, relax, enjoy the show!
- It’s important that you stand over the microwave for this recipe – especially when you’re making this for the first time.
- Your microwave will have a different setting to mine, so the timing will be different for virtually everyone making this recipe.
- Don’t panic (I nearly did) when nothing happens for the first minute – it takes that long for the popping to start.
- Put the timer on for longer than you think you’ll need (I put mine on for 6 minutes, and it took about 5 minutes 40 to get maximum popped corn). Stopping and starting doesn’t work with popcorn.
- Don’t leave the microwave unattended.
- Do be careful of the steam when you’re removing the bowl from the oven
- Our favoured pairings today were: Maple syrup and Maldon salt, and Melted Butter with ground Cumin. I know you’ll have lots of fun finding your favourites!