Dill and caper popcorn

For lovers of the classic flavour combination of dill and caper, this popcorn hits those notes. First, you'll make seasoned butter with fresh dill, lemon zest and juice and then you'll mix this through popcorn with crisp fried capers.

Dill and caper popcorn (Denmark) Credit: Brodie Nalywajko

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

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

Lemon and dill butter with fried capers

• 125 g butter, room temperature
• 1 small lemon, finely chopped zest only
• 1 tbsp lemon juice
• 1 tbsp fresh dill, finely chopped
• 4 tbsp capers, drained and dried
• vegetable or olive oil
• salt, to taste

Refrigeration time: 1 hour

Instructions

1. In a bowl, combine softened butter with lemon zest, juice and finely chopped dill. Mix until well combined. Wrap it into a log with clingfilm and place it back in the fridge to set.
2. In a small saucepan, heat some vegetable or olive oil. Add capers to the hot oil (be careful in case they splatter) and fry until they turn golden brown, about 3-4 minutes. Fry in batches, place on a paper towel and sprinkle some salt, to taste.
3. 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.
4. 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.
5. Pour half your popcorn into a large bowl and toss a tablespoon of lemon dill butter then repeat with the remaining. Finish in fried capers and enjoy!

 

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.