serves
2-3
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2-3
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
To finish
- 50 g quince paste, chopped into cubes
- 60 g queso colonia (or mozzarella or provolone), finely grated
Instructions
- Heat oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
- Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60–90 seconds with a lid slightly ajar to minimise popping kernels escaping from your pot. Set aside.
- Heat a little water in a small saucepan and melt down your quince block into a smooth syrup. Gently toss your popped corn through until coated and add your finely grated cheese until combined.
- Place on a lined tray and shake to separate and cool and then add it to a large bowl.
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
