serves
4-6
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
Chimichurri salt
- 2 tsp dried parsley
- 2 tsp dried oregano
- 1 tsp dried coriander
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- ½ lemon, grated zest only
- pepper, to taste
Instructions
- To make the chimichurri salt, place the all ingredients in a small food processor or blender and blend until a fine powder. Combine with pepper, to taste.
- Heat the 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 your pot. Set aside.
- Tip half the popcorn in a large bowl and add the salt mix and then tip the remaining popcorn and give it one toss and serve.
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.
