Your favourite snack can now be an ingenious dinner ingredient. Here’s why you’ll want to get in on the pop secret.
As you probably know, popcorn is healthy: A cup of air-popped has just 31 calories, plus ﬁbre and anti oxidants. But the real reason you should start doing creative things with the corn is that it imparts a slightly nutty ﬂavour and adds excellent texture to dishes. Check out three new ways to use your bag of kernels.
Add Crunchy Bite to Soups and Salads
The brainchild of Josh Tomson, executive chef at Tree Restaurant at the Lodge at Woodloch in Hawley, Pennsylvania, the US
Toss popcorn with spices (try nutmeg and cinnamon), then sprinkle on top of a bowl of butternut squash soup or pumpkin chilli. Or crumble it into salads in place of croutons.
The brainchild of Annie Pettry, chef and owner of Decca in Louisville, Kentucky, the US
Blanch popcorn in salted water. Drain, then press through a ﬁne-mesh strainer. Return milled popcorn to pot and bring to a simmer. Whisk in chicken stock or Parmesan stock until mixture has a porridge-like consistency. Fold in a little olive oil right before serving. Top grits with sauteed shrimp, charred corn and shaved celery.
Whiz It Into Gluten-free Breading
The brainchild of Bret Macris, executive chef at Syndicated in Brooklyn, the US
In a food processor, gently process popcorn until loosely ground. Dip chicken or pork into a mix of beaten egg white and chickpea or rice ﬂour, then cover with crushed popcorn. Saute in olive oil over medium-low heat, or bake in the oven at 200 to 230 deg C until it’s cooked through.