Recipefiesta

This is a slightly sweet, slightly salty Butter Popcorn that has real butter flavour you will never be able to buy in bags! I’m also going to share the simple secret to prevent popcorn getting soggy and to keep popcorn crispy for days and days….

Butter Popcorn – slightly salty & lightly sweet

You know how popcorn goes soggy within 10 minutes when you douse with melted butter? That’s because butter contains 15% water. Yes, water is what is making your popcorn soggy!

So if you’re wondering how to keep popcorn from going soggy, the answer is clarified butter instead of normal butter.

What you need

Here’s what you need: popcorn kernels, salt, icing sugar/powdered sugar and clarified butter (just simmered normal butter! Read on…).

Clarified butter (or ghee)

• Why you need it – for intense buttery flavour while keeping your popcorn crispy instead of going soggy like normal butter does
• How to make it (or buy it!) – melt butter then simmer for 10 minutes to evaporate the water content. See separate recipe for full directions – How to make Clarified Butter and Ghee.

Note: Ghee is a purer form of clarified butter that is used in Indian cooking. It tastes the same as Clarified Butter which is associated with European cooking (like Swiss Potato Rosti!)

Popcorn Salt

• Why you need it – because normal salt grains are too large to stick to popcorn. It all ends up at the bottom of the bowl!
• How to make it – just grind ordinary salt into a fine powder using your chosen method (mortar and pestle, spice grinder). It takes seconds.
• How much to use – I only use 1/2 teaspoon for 13 cups of popcorn (which is 2/3 cup of kernels). This does not sound like much, but it’s actually double in volume before being ground down into a fine powder and also this popcorn is deliberately made to be only slightly salty because it also gets flavour from a touch of sweet, If it was just salt, I’d probably add a touch more.

Icing sugar / powdered sugar

• Why you need it – for a light dusting of sweet on the popcorn. Normal sugar won’t stick to popcorn – unless you use lots and melt it, like with Caramel Popcorn!
• How to do it – use a small sieve to sprinkle it over the popcorn, for even coverage and to remove lumps.
• How much to use – I only use 2 tablespoons which makes it lightly sweet. Because the whole point of this popcorn is that it’s slightly sweet and slightly salt, an addictive can’t-stop-nibbling combination that won’t have you guzzling down a gallon of water!

Storing – keeping popcorn crispy for days!

Using clarified butter instead of normal butter means the popcorn will stay crispy – not just for the duration of your movie, but for days! Super handy snack stash, school lunches, and making ahead for big gatherings.

As soon as it’s fully cool, transfer to an airtight container then store it in the pantry. Here are a few tips:

• Goes stale! Popcorn does go stale quite quickly, being the fragile little things they are, so don’t leave them lying around for ages if you want to preserve freshness for another day;
• Fully cool – Make sure it’s fully cool before putting the lid on. Impatience will result in condensation inside the container which will make your popcorn soggy;
• Bake to perk – If your popcorn needs a perk up, just pour it into a baking pan (up to about 5cm/2″ deep is fine) then bake in a low 110°C/230°F oven for 30 minutes to dry it out. Note: there will be slight shrinkage.

So now you know the secret to stay-crispy ultra-buttery homemade popcorn! Well actually, those of you who are familiar with my Yellow Movie Popcorn recipe already know these tricks. We’re just bringing everyone else up to speed!

And in case you need a reason to get on the Popcorn Train, here’s 5 reasons why you should should try homemade popcorn:

1. really butter flavour your can’t buy!
2. easy to make in large volumes;
3. healthier than most snacks – see my tips above for Diet Butter Popcorn;
4. it’s versatile (eg sweet Caramel Corn or savoury Movie Popcorn);
5. it’s cheap; and
6. it has fun factor that appeals to kids and grown ups alike!

Movie night tonight?? – Nagi x

---

Watch how to make it

Life of Dozer

I huff and puff and express exasperation that he squishes his way into my already crowded shoot area…. but you and I both know that I secretly love that he’s always around!

The post Slightly Sweet & Lightly Salty Butter Popcorn (stays crispy!) appeared first on RecipeTin Eats.

I love Sweet and Sour anything, so it was one of the first things I adapted for the Low Fodmap diet! Today, after perfecting my recipe, I am very happy to share with you these Low Fodmap Sweet and Sour Pork Meatballs! To make this dish suitable for the Low Fodmap diet, you need to...

Read More »

The post Low Fodmap Sweet and Sour Pork Meatballs appeared first on Manu’s Menu.

---

Low Fodmap Sweet and Sour Pork Meatballs was first posted on November 12, 2020 at 8:34 pm.
©2018 "Manu’s Menu". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at pankarita_78@hotmail.com

submitted by /u/LuckyBdx4 [link] [comments]

Rhiannon Druce, family-owned since 1918, from Junee Licorice and Chocolate Factory can give some amazing insights into the processes used to make organic chocolate and confectionary and talk about it being the go to comfort food for many with sales spiking since covid.. some chocolate lovers are buying up to 12kg of chocolates at a time […]

The post Organic chocolate treats are the perfect gift for friends and family this Christmas first appeared on Australian Food News.

Orlando are bringing back memories and creating new ones with the relaunch of this classic Australian wine brand. To mark the occasion, Orlando has teamed up with internationally renowned Australian chef, Guy Turland to honour the quintessential Australian home dinner party – Orlando presents Australiana Nostalgia. Leading Australia’s winemaking excellence in the 1950s and 60s, Orlando was a household […]

The post Aus Food News X Iconic wine brand, Orlando, relaunches by reimagining Australia's most legendary dishes first appeared on Australian Food News.

The Director of DE Group (Definitive Events Group), Rod Lockwood, is calling for more answers and a detailed roadmap from the Government to reopen the events industry, amidst Victoria’s recent reopening of several other industries. Lockwood, whose group owns several major events companies including GTR Events, GoFish Nagambie, Equine Productions and the Geelong Outdoor Living […]

The post Group Director calls for vital roadmap for events industry amidst reopening of Victoria first appeared on Australian Food News.

Coles has partnered with Victorian recycling organisations RED Group and Replas to pioneer and install a concrete slab carpark made partly out of recycled soft plastics. Under installation at Coles Horsham, the carpark is the first commercial construction project in Australia to make use of Polyrok – a sustainable alternative to aggregate minerals used in […]

The post Coles cements Australian-first soft plastics recycling technology first appeared on Australian Food News.

A special Roy Morgan survey into Victoria’s COVID-19 restrictions shows two-thirds of Victorians (66%) say office workers should be able to return to work in a COVID-safe office now like those people working in restaurants, cafes and other retail outlets compared to only 34% who say no. Support for returning to the office is highest […]

The post Two-thirds of Victorians say office workers should be able to return to work in a COVID-safe office now, Roy Morgan Survey first appeared on Australian Food News.

Forget the customary carrot sticks and cucumber slices for summer entertaining and use hommus to create surprising dishes that will delight at any get together. All without forking out for expensive ingredients. As we break into the warmer months and with the entertaining season fast approaching, the traditional picnic dip can be found in many […]

The post Hommus hacks to impress guests this summer first appeared on Australian Food News.

Summer is upon us, and after a long winter of closed borders and lockdowns, Australians everywhere are looking forward to reuniting with family and friends and soaking up some time in the sun, over meals and drinks a-plenty. But while we’re still experiencing certain levels of lockdown measures across the country, the idea of travel […]

The post Opihr Gin the secret to the spice route this summer first appeared on Australian Food News.

Odyssey Bar Restaurant in Leichhardt has been hit with a $10,000 fine for COVID safety breaches after CCTV footage showed large groups of patrons mingling and dancing in multiple locations around the venue. The fine comes as a team of 30 inspectors from the NSW Department of Customer Service returns today to south-west Sydney for […]

The post Dancing patrons spark ,000 covid breach fine for Leichhardt venue first appeared on Australian Food News.

Coles is opening its most innovative and tailor-made supermarket yet, inspiring customers with Australian-first sustainability features and a product range personalised to meet the needs of the Chatswood community.  Opening today, the store is part of an expansion of the popular Coles Local format in Sydney, following the successful launch of the concept in Rose […]

The post Coles unveils innovative Local supermarket in Sydney first appeared on Australian Food News.

There may be no such thing as a free lunch but Deliveroo is offering the closest thing to it with its $1 meals! No queues, no competition, no questions asked – simply log on and you’ll be able to order one of the thousands of $1 meals across Australia on Deliveroo this week.  The deal […]

The post Deliveroo Introduces Meals with local favourites Gelato Messina, Royal Stacks & Tadka Hut first appeared on Australian Food News.

This Creamy Lemon Herb Baked Risotto recipe uses an entirely hands off method of cooking risotto in the oven. Unlike usual risotto recipes, there’s no need to stir, you don’t even need to sauté onion!

It’s incredibly luscious yet also fresh from the herbs and lemon. Pairs especially well with fish, prawns and chicken.

Effortless creamy Baked Risotto recipe

There will always be a place for risotto made the traditional way, stirring leisurely on the stove for a good 25 minutes.

This no-stir no-saute “dump and bake” risotto recipe is for all the other times. It is:

• incredibly creamy;
• perfectly cooked “al dente” rice;
• requires no stirring during cooking – not even once; and
• does not even require sautéing of onion or garlic beforehand – it “self sautés” in butter in the oven because it floats.

I tell people it is 98.5% as good as the traditional way made on the stove where hot stock is gradually ladled in, and you have to stir constantly for 25 minutes. But truthfully, most ordinary folk would not be able to tell the difference. Hand on heart, it is that good!

What you need for creamy baked risotto

Here’s what you need to make this entirely hands off creamy risotto in the oven. The base recipe is a creamy Parmesan Risotto which is delicious just as it is, but I’ve also added a Lemon Herb flavouring option which is insanely good!

• Risotto rice – to make risotto, you need to use risotto rice which is called Arborio rice, it’s different to ordinary white rice because it’s got a higher level of starch on the surface which thickens the cooking liquid used and makes the risotto beautifully creamy without the need for cream;
• Chicken stock/broth – we use a whole carton in this recipe (4 cups / 1 litre). Nice and handy because no measuring is required! Be sure to use low sodium (ie low salt) otherwise the end result will be a touch on the salty side after the parmesan is added;
• Parmesan – for a umami flavour punch, to compensate for not sautéing the garlic and onion nor deglazing the pot using white wine like I do with all my stovetop risottos like my favourite Mushroom Risotto;
• Garlic and onion – finely chopped and minced, just like normal;
• Butter – some for the cooking part, some to stir in at the end. You can cut down on the butter at the end if you insist, but don’t skimp on the butter for the cooking part because the onion and garlic “self-sautes” in the butter. If you cut the butter down, the onion will just boil!

This is what the plain Creamy Parmesan Risotto looks like. I call it “plain” – but there’s certainly nothing plain about how it tastes!!

Lemon Herb flavouring option

To make the Lemon Herb flavour, all you need is one lemon, and any herbs of choice – I used parsley, chives and dill.

• Lemon – we use the lemon rind for lemon flavour, as well as the juice for freshness; and
• Herbs  – I’ve used a 1-2-3 combination of parsley (1 tbsp), chives (2 tbsp) and dill (3 tbsp). Using a ratio like that is a good way to find a good balance with a herb flavour (dill, in this case) with complimentary flavours (parsley and chives in this case, both of which are more subtle). You can use any herbs you want and it’s easy to figure out how much to add because we just add the herbs in right at the end so just keep adding to your taste!

---

How to make Creamy Baked Risotto

Recipes don’t get any easier than this – put it all in a dish, cover and bake! (OK OK, there is stirring required at the end, but I still stand that it’s a “dump and bake” recipe!)

1. Heat stock using whatever means you want – stove, microwave. Just until hot and steamy, doesn’t need to boil. This ensure the rice cooks evenly. Can’t be bothered? That’s fine too. Just add 10 – 12 minutes to the bake time, to factor in the time it takes for the stock to heat up in the oven;
2. Put everything in casserole dish – the rice, stock, butter, onion and garlic;
3. Bake 35 minutes – cover then bake for 35 minutes, or until the rice is just cooked. Not all ovens are created equal so it may take a bit longer in yours;
4. Liquidy – yes it will look watery when you take it out and it won’t look creamy or appetising at all. But have faith! It will become creamy in the next step…
5. Stir vigorously – Add the parmesan and extra butter, then stir the risotto vigorously until you see the liquid starting to thicken and turn white. By stirring the risotto, you are activating the starch in the risotto which reacts with fat (butter in this case) and thickens the liquid to make it creamy!
6. Thick and creamy, not dry and stodgy! The risotto should be thick and creamy, and ooze rather than be stodgy and dry. Nobody likes stodgy risotto!
7. Lemon and herbs last, if using – lastly, add the lemon and fresh herbs. We do this right at the end to preserve the fresh flavour; and
8. Plate up quickly while it’s still oozy and creamy! If it gets too thick, just add 1 tbsp of boiling water at a time and stir it in well to loosen it up.

Reheating Risotto – this one reheats well!

Ordinarily you will read in recipes that risotto does not keep well and that leftovers are just good for making Arancini balls. And there’s no denying that risotto is at its best when freshly made!

However, if you cook the risotto rice so it is just tender (rather than mushy and soft) and the risotto is creamy enough (like pictured) it actually reheats very very well. Nice and creamy, and 100% delicious!

What to serve with risotto

Risotto is a wonderful side dish that’s somehow both comforting and rustic and can also be plated up very elegantly. I think of it as a side dish / sauce – because it’s so creamy, and ideal for mopping up with each bite of steak or chops, prawns or fish.

The Lemon Herb Risotto is particular excellent with fish, being that fish loves lemon, and the soft texture of the risotto isn’t too harsh against tender fish flesh.

In fact, I’m sharing this risotto recipe today by popular demand after I showed the Lemon Herb Risotto as the side dish for a Crispy Skin Salmon I shared on Monday! That is why the risotto is heavy on the dill – because dill and salmon is a natural pairing! – Nagi x

---

Watch how to make it

Life of Dozer

That time he tried to plead innocence over the big wet patch on my newly mopped floors….

The post Creamy Lemon Herb Baked Risotto (no-stir, no-sauté) appeared first on RecipeTin Eats.

submitted by /u/LuckyBdx4 [link] [comments]

Aloo Gobi is one of the most iconic dishes originating from Punjab in Northern India.  A dry curry of potatoes cauliflower and spices, this simple peasant dish has grown in popularity not only throughout India and Pakistan but globally as well. Naturally vegan, there are as many variations of this dish as the regions who adapt and cook it, but today I will show you how to cook the easiest, most authentic, traditional Aloo Gobi.

Without realizing, we have been cooking a lot of Indian Vegetarian recipes and tucking into those on most weeknights. In fact, with Diwali just around the corner, my cute menu board features mainly delicious Indian recipes. Doesn’t it look amazing resting on this glorious concrete benchtop in my freshly renovated kitchen corner? All our meals have a dry curry and I have made Aloo Gobi twice this week (and probably hundreds of times in my lifetime), so I thought I would share this cherished family recipe.

The Role Of A Dry Curry (Or Sabji) In Indian Cuisine

A simple homecooked meal in India on any given day consists of five main components. The first one is Sabji (meaning vegetables) and this is a dry curry or a stir-fry made up of seasonal vegetables. The next one is Dal (meaning lentils) which forms the wet component of the plate. Then there is a chopped raw salad, Roti (flatbread) and Rice. I grew up with this style of eating, my plate usually full of these five fresh, home-cooked components.

Typically if you were too busy to cook all five, you would either make Sabji and Roti or Dal and Rice. This combination makes it evident that a Sabji is for scooping up with Roti (flatbread) and Dal is meant to be eaten with Rice. In a plate, the Sabji takes precedence over everything as it is considered the healthiest element in the plate and a great way to incorporate seasonal vegetables in your diet on a daily basis.

 

A Traditional Punjabi Aloo Gobi

Aloo (potato) is used to make Sabjis all over India. It is cheap as chips, filling and easy to cook. It is usually always paired with another main vegetable. And its pairing with Gobi (cauliflower) is probably the most famous and delicious. A Sabji is usually dry and is cooked using a stir-fry/searing technique followed by a slow cook with a bit of moisture (either water or by adding water-laden vegetables like tomatoes).

I usually cook Aloo Gobi by feel, rather than adhering to strict times. A Sabji is probably easy to make because you cook and you check and you cook and check some more. And when it’s done, it’s done. It can’t get any simpler than that. The only thing to remember is that you need to cook ingredients in a certain order (to ensure that harder vegetables are cooked longer) and you have to resist the urge to add extra water as that can result in a mush at the end.

 

Taking Vegan Aloo Gobi further

The Guardian has an excellent article about the different versions of Aloo Gobi made by famous food writers and chefs and how they differ from each other. My version is as close to the Aloo Gobi I have had at hundreds of traditional Indian restaurants and roadside eateries in over two decades of living there. It is very close to my dad’s famous Aloo Gobi recipe as well. If done right, Aloo Gobi is a joy to eat. It is perfectly cooked pieces of cauliflower with caramelized edges, tender but firm potatoes – both dry enough to just eat with your hands. And a variety of spices teasing all your senses as you squeeze some lemon and tuck in with gusto.

 

Once you cook this delightful Aloo Gobi, you can make A Sabji Wrap by slathering some cashew cheese in a large flatbread and layering it with salad leaves, hot sauce and Aloo Gobi. You can also make Spicy Aloo Gobi Toasties by sandwiching this dry curry between two pieces of bread and cooking it in your jaffle maker. This Aloo Gobi also makes a mean base for a Veg Biryani. And finally, it also works really well in tacos!

 

 

 

Print

The post Vegan Aloo Gobi – Potato Cauliflower Curry appeared first on Cook Republic.