Green and gold lend themselves to some very tasty flavours: parmesan, mustard and sage. We're calling this popcorn the unofficial* snack of the Australian soccer team (and it kinda looks like wattle, to boot!). Cheer on the Socceroos during #Russia2018. #WeAllSpeakFootball

Serves
4

Preparation

5min

Cooking

10min

Skill level

Easy
By
9
Average: 4.4 (4 votes)
Yum

Ingredients

  • canola or vegetable oil
  • 1 cup sage leaves
  • 110 g (½ cup) popcorn kernels

Gold seasoning

  • 3 tsp mild mustard powder
  • 2 tsp table salt
  • 1 tsp ground turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 40 g parmesan or other hard cheese, finely grated (see Note)

Cook's notes

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.

Instructions

To make the gold seasoning, combine all the ingredients in a small bowl and stir well.

Fill a 3 or 4-litre saucepan with 1 cm of oil and heat over medium heat. When hot, fry the sage leaves for about 15 seconds or until crisp but not too coloured. Remove with a slotted spoon and drain on paper towel.

Remove all but 3 tbsp (¼ cup) of oil in the saucepan and heat over medium-high heat until just before it smokes. 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, swirl to cover the kernels with the oil, cover with a tight-fitting 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, add the sage and immediately toss with half of the seasoning until all the popcorn is well coated, then add the remaining seasoning and toss again.

 

Note

• Make the effort to freshly grate parmesan rather than using pre-grated stuff as it’s fluffier and will do a much better job of sticking to your popcorn.

• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking, then return to the heat.

 

* Totally made up.

 

Photography by Amanda McLauchlan, styling by Aimee Jones.

 

View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.