Inspired by the flavours of Portugal’s piri piri charcoal-roasted chicken.
- 3 tbsp (¼ cup) canola or vegetable oil
- 110 g (½ cup) popcorn kernels
Firebird spice mix
- 1½ tsp coriander seeds
- 1½ tsp cumin seeds
- 1½ tsp chilli flakes
- 3 tsp sea salt
- 1½ tsp smoked paprika
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ¾ tsp chicken 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.
Makes 10 cups
To make the firebird spice mix, place the coriander seeds, chilli flakes and salt in a small frying pan over medium heat and toast for 2 minutes or until fragrant, the salt and chilli begin to darken slightly and the coriander and cumin are lightly toasted. Frequently shake the pan so that you do not burn the spices.
Roughly crush the spice mix using a mortar and pestle. Combine with the paprika, and garlic, onion and chicken powders.
Heat the oil in a 3 or 4-litre saucepan with a tight-fitting lid over medium-high heat. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Note). Add all the popcorn kernels, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped.
Tip the popcorn into a large wide bowl and immediately toss with half of the spice mix until all the popcorn is well coated, then add the remaining spice mix and toss again.
• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking.
Photography by Amanda McLauchlan, styling by Aimee Jones
View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.