Café de Paris popcorn

Ingredients

• 60 ml (¼ cup) canola oil
• 115 g (½ cup) popping corn kernels
• 15 g unsalted butter
• salt, to season
• extra parsley and chives, to garnish

Café de Paris butter

• 150 g unsalted butter, softened
• 2 tbsp finely chopped chives
• 2 tbsp finely chopped parsley
• 2 tsp Dijon mustard
• 2 garlic cloves, crushed
• 1 tbsp capers, finely chopped
• 2 anchovies, finely chopped
• ½ lemon, rind grated
• ½ tsp smoked paprika
• ½ tsp Keen’s curry powder

Instructions

1. For the Café de Paris butter, place all the ingredients in a bowl and stir to combine well.  
2. Heat a large saucepan over medium heat and add the oil and popping corn. Cover with a lid but leave the lid slightly ajar and cook for about 3 minutes, shaking occasionally until the kernels are mostly popped. Remove from the heat.
3. Melt the plain butter with an equal volume of Café de Paris butter in a small saucepan (or in a bowl in the microwave). Pour over the popcorn and season with salt. Scatter with extra parsley and chives if you like.

Note

• This makes more Café de Paris butter than you will need for this recipe, but you can roll the excess into a log, wrap in baking paper and freeze for up to 3 months.

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.