Cheese and quince popcorn

Like a cheese platter, but a popcorn version! Quince paste – known in Uruguay as dulce de membrillo – and grated cheese bring a glorious balance of sweetness, saltiness and creaminess.

Quince and cheese popcorn Credit: Brodie Nalywajko

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 60 ml (¼ cup) vegetable oil
• 110 g (½ cup) popcorn kernels

To finish

• 50 g quince paste, chopped into cubes
• 60 g queso colonia (or mozzarella or provolone), finely grated

Instructions

1. 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.
2. 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 from your pot. Set aside.
3. Heat a little water in a small saucepan and melt down your quince block into a smooth syrup. Gently toss your popped corn through until coated and add your finely grated cheese until combined.
4. Place on a lined tray and shake to separate and cool and then add it to a large bowl.

 

Styling and photography by Brodie Nalywajko @pierogistudio.

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

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.