The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4 as a snack

2tbsp oil with a high smok­ing point, such as rape­seed, ex­tra-vir­gin olive or sun­flower 60g (2¼oz) pop­ping corn 25g (1oz) un­salted but­ter or 2tbsp olive oil 1-2tsp Mar­mite Pour the oil into a large, heavy-based pan on a medium-high heat. Once hot, add the corn and shake so the ker­nels are in 1 layer and coated in oil. Cover and leave on the heat, shak­ing ev­ery 30 sec­onds. It’s ready when the pops are about 2-3 sec­onds apart. Tip into a bowl. Heat the but­ter or oil in a small pan and stir in the Mar­mite un­til you have a glossy liq­uid. Pour over the pop­corn and stir to coat. Spread over a lined bak­ing tray and roast at 150°C/ gas 2 for 3-4 min­utes to crisp up.

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