Davina McCall: Popcorn Recipes

Davina McCall: Popcorn Recipes

  1. List Of Ingredients (6 Servings)
  2. 2 tsp vegetable oil
  3. 100g popping corn
  4. Mediterranean popcorn
  5. 1 tsp sea salt
  6. ½ tsp freshly ground black pepper
  7. 1 tsp herbes de Provence
  8. zest of ½ lemon
  9. Japanese popcorn
  10. 2 sheets of nori seaweed
  11. ¼ tsp cayenne
  12. a dash of light soy sauce or tamari (optional)
  13. salt and black pepper
  14. Sweet popcorn
  15. 2 tbsp maple syrup
  16. zest of ½ lime
  17. ¼ tsp cinnamon
  18. grating of nutmeg
  19. pinch of salt

Method

Heat a large saucepan, preferably one with a glass lid, over a medium heat.

Add the oil and heat it for a minute, then add the popping corn.

Swirl the corn a little so it’s completely coated in oil, then put the lid on the pan and turn the heat down to low.

When you can hear the corn popping, hold the lid in place and wait until the corn stops hitting it – this can take longer than you think.

When there are a few seconds in between each pop, remove the lid.

Discard any unpopped kernels – there shouldn’t be many – and add your chosen flavouring.

Mediterranean Popcorn (75 calories per serving)

Blitz the salt with the pepper, herbs and lemon zest to a fairly fine powder. Sprinkle this over the still warm popcorn and mix thoroughly

Japanese Popcorn (75 calories per serving)

Break up the nori seaweed, then blitz it with the cayenne, a grinding of black pepper and a pinch of salt. Sprinkle this over the popcorn and mix thoroughly, then add a dash of soy sauce if you like.

Sweet Popcorn (92 calories per serving)

Gently heat the maple syrup with the lime zest, spices and a pinch of salt. Pour this over the popcorn and mix thoroughly.