serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
Lemon and dill butter with fried capers
- 125 g butter, room temperature
- 1 small lemon, finely chopped zest only
- 1 tbsp lemon juice
- 1 tbsp fresh dill, finely chopped
- 4 tbsp capers, drained and dried
- vegetable or olive oil
- salt, to taste
Refrigeration time: 1 hour
Instructions
- In a bowl, combine softened butter with lemon zest, juice and finely chopped dill. Mix until well combined. Wrap it into a log with clingfilm and place it back in the fridge to set.
- In a small saucepan, heat some vegetable or olive oil. Add capers to the hot oil (be careful in case they splatter) and fry until they turn golden brown, about 3-4 minutes. Fry in batches, place on a paper towel and sprinkle some salt, to taste.
- Heat oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
- Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60-90 seconds with a lid slightly ajar to minimise popping kernels escaping your pot. Set aside.
- Pour half your popcorn into a large bowl and toss a tablespoon of lemon dill butter then repeat with the remaining. Finish in fried capers and enjoy!
Styling and photography by Brodie Nalywajko @pierogistudio.
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.
