Recipe: Parmesan and chilli popcorn
*Disclaimer: this is a bit of a grumpy post. Normal service will return after the weekend.
Some things that I have learnt in the last few days:
My coffee addiction has reached new heights, despite seeking advice on alternatives. Opening a new jar one day and finding it empty 3 days later is not A Good Thing.
I don’t handle caffeine withdrawal well, especially the second time around. It turns me into a snappy, headachy, grumpy person who rages against the world and people who can happily moderate their coffee intake.
I don’t like fruit tea. In any form. I like tea but not when that’s my only real option at the moment. I am however reacquainting myself with chai latte, which is nice. But it’s not coffee.
Caffeine withdrawal is not really an option when half term and a poorly small person happen at the same time.
A few days of lovely sun and slightly warmer temperatures makes the return of cold and grey rather miserable.
Trying to strike a happy heat medium is impossible. “Too spikey” for Izzy translates as “What chilli?” to Rich. The solution is to make it mild and provide extra chilli flakes for hot heads.
I’m no good at figuring out serving size. If I make a large bowl of popcorn and we eat it all in one go are we being greedy or normal?
Making popcorn is always fun and a good way to distract people from their grumpy mother and wife.
We love to snack on popcorn and it’s really easy to tailor to what you fancy at the time. This version gives a cheesy tasty handful with a hint of spice from the chilli. Of course you can make it easier too by using either a bag of ready popped corn or the type that you pop in the microwave.
- 75g corn kernels
- 1 tbsp oil
- 30g parmesan grated
- 1 heaped teaspoon chilli flakes, increase or decrease this as you want
- 20g butter (the real stuff), melted
- Pour the oil in to a very large saucepan that has a lid and place over a medium high heat. Throw in a couple of corn kernels, put the lid on and wait for them to pop.
- Meanwhile melt your butter and mix the parmesan and chilli flakes together in a small bowl.
- Once they have popped, pour in the rest of the kernels, put the lid back on and shake the pan on a regular basis from side to side. This stops the corn from burning.
- Once the popping has subsided, tip the popcorn into a large bowl and pour over the butter. Mix well ensuring that it is distributed evenly. Scatter over the parmesan and chilli, mixing again.