Café de Paris butter, made with Dijon mustard, herbs, capers and anchovies, melted over fresh, hot popcorn.
- 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
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.
- For the Café de Paris butter, place all the ingredients in a bowl and stir to combine well.
- 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.
- 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.
• 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.
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Photography by Danielle Abou Karam.