Chimichurri popcorn

The herbaceous and punchy Argentinian chimichurri sauce is reimagined as a popcorn seasoning, with dried herbs, lemon and lime zest, plus garlic powder.

Chimichurri popcorn (Argentina) Credit: Brodie Nalywajko

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

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

Chimichurri salt

• 2 tsp dried parsley
• 2 tsp dried oregano
• 1 tsp dried coriander
• ½ tsp garlic powder
• ¼ tsp red pepper flakes
• ½ lemon, grated zest only
• pepper, to taste

Instructions

1. To make the chimichurri salt, place the all ingredients in a small food processor or blender and blend until a fine powder. Combine with pepper, to taste.
2. Heat the 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.
3. 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.
4. Tip half the popcorn in a large bowl and add the salt mix and then tip the remaining popcorn and give it one toss and serve.

 

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.