To me, this wonderfully moreish snack should not be limited to cinema excursions alone. My parents used to have an air popper machine which made perfect popcorn, but since I don't have one myself I thought I couldn't replicate this at home.
Of course I've bought the prepacked bags that you microwave for several minutes, but have always found them extremely stressful - memories of waiting by the microwave, listening for the slowing pops, trying to time the removal so you get the maximum amount of popped kernels whilst not letting the popped ones burn always put me off buying them. Also, these bags come pre-flavored, usually with loads of butter and salt which makes them incredibly unhealthy.
So when I came across a bag of popping corn in the store a few weeks ago I thought I'd give it a go - and much to my delight it was so easy that I was disappointed I hadn't tried it before. It has never burned and I don't think I've seen one unpopped kernel in the bottom of the empty bowl! You'll need a largish sized pan that has a lid that fits tightly.
Popcorn
makes a very large bowl
100g popping corn
1 teaspoon oil (I use sunflower)
1 teaspoon salt
1/2 teaspoon spices* (I use cayenne pepper and cumin)
Put popping corn, oil and salt in a large saucepan. Put lid on pan and put over medium high heat (I consider this my largest gas ring, turned 3/4 of the way up). Shake the popcorn, oil and salt together over hob. Leave to heat up, shaking occasionally (every 30 seconds or so) to prevent burning. There will be a moment when you think it's not going to pop, but don't worry, it will, and it will be very exciting. Once it gets popping leave it til it slows down noticeably, then turn the heat off and let stand with the lid on for a minute or so to let any remaining kernels pop. Season with chosen spices.
*You can put pretty much whatever you like on the popcorn and there are numerous ideas on the web for some pretty crazy toppings. It will keep in an airtight container for a couple days before it starts to go stale, if it lasts that long!
One of my favorite dishes when I get Chinese is the seriously simple Assorted (or sometimes called Mixed) Vegetables. It's exactly what it sounds like - a mix of different veggies. However, the vegetables are coated in a somewhat opaque mildly flavored sauce, and I have always wondered how it was made.
Recently I had a breakthrough and pretty much replicated this dish and am very excited because now I can make it at home, and bonus, it's very easy! Of course you can use practically any vegetable that you like. The ones I've suggested are the ones that I usually get at a restaurant.
Chinese Assorted Vegetables
serves 1-2 (depending on your appetite!)
veggie ideas
1 small head pak choi - chopped into bitesized pieces
1 large handful sugar snap peas and/or mangetout - sliced on the bias
several button mushrooms - quartered
several baby corn cobs - sliced in half lengthways
1/2 pepper - sliced into thin strips
1 clove garlic - thinly sliced
small handful bamboo shoots
small handful waterchestnuts
small handful beansprouts
3-4 spring onions - sliced into inch pieces
for the sauce
1 tablespoon corn flour
2-3 tablespoons water
1/4 pint vegetable stock*
2 tablespoons light soy sauce
1 tablespoon flavorless oil (ie. sunflower, groundnut)
In a bowl large enough to fit all of the vegetables, mix together the corn flour and water. The mixture should be white but not thick. Coat vegetables in the corn flour mixture. Heat wok or frying pan til smoking then add 1 tablespoon oil. Add veggies and fry for 2 minutes. Add half of the vegetable stock and mix through. You may need to add more stock to make the sauce thicker. Once the sauce is the consistency you like add the soy sauce to taste and serve with rice.
If you wanted to make this for someone who eats meat you could just fry up some sliced chicken breast in a separate pan and mix it in with their portion of veg at the end - then I'm pretty sure you've got the Chinese restaurant style 'Chicken and vegetables'.
*I haven't tried to make this using water instead of stock, but I bet it would work just as well, but you may need more soy sauce to replace the flavor lost from the stock.
NB: When I got around to taking pictures of this dish I didn't have some of the veggies on hand - so in the picture are the ingredients listed above minus the bamboo shoots, bean sprouts and water chestnuts but plus a few finger chillies.
Of course I've bought the prepacked bags that you microwave for several minutes, but have always found them extremely stressful - memories of waiting by the microwave, listening for the slowing pops, trying to time the removal so you get the maximum amount of popped kernels whilst not letting the popped ones burn always put me off buying them. Also, these bags come pre-flavored, usually with loads of butter and salt which makes them incredibly unhealthy.
So when I came across a bag of popping corn in the store a few weeks ago I thought I'd give it a go - and much to my delight it was so easy that I was disappointed I hadn't tried it before. It has never burned and I don't think I've seen one unpopped kernel in the bottom of the empty bowl! You'll need a largish sized pan that has a lid that fits tightly.
