Salted caramel popcorn recipe

popcorn

Here’s an easy recipe to make when you get the mid-afternoon munchies. The caramel sauce lifts ordinary popcorn into the I-could-easily-eat-all-of-this realm. It’s good to test your oil with one corn kernel first to tell when you have the right temperature.

Nom, nom.

Salted caramel popcorn recipe

1/3 cup brown sugar
1 Tbsp golden syrup
1 Tbsp butter
1 tsp vanilla extract
1 tsp water
1/4 cup unpopped popcorn
olive oil
sea salt

  1. Stir all ingredients except the oil, popcorn and salt together in a small saucepan over low heat, until the sugar is dissolved and the butter has melted.
  2. Increase the heat and bring to the boil for a few minutes.
  3. Remove from the heat and set aside.
  4. Cook the popcorn according to the instructions on the packet.
  5. Pour the caramel sauce over the popped corn, season with sea salt and mix well.

Serves 3.

Best recipe: Sirloin steak with Cafe de Paris sauce

sirloin steak

Cafe de Paris butter sauce was originally created way back in 1941 by Freddy Dumont for the restaurant of the same name, in Geneva. The original recipe remains a secret, so this is rumoured to be a close version. If you don’t have all the exact 25 ingredients, don’t worry just use what you have and the result will still be delicious. Although it is better to make the butter in large quantities, this recipe is cut down as much as possible. Use the butter on steak, baked potatoes, or under the skin of roast chicken.

The butter sauce will keep for about a week in the refrigerator or for several months in the freezer (wrapped in plastic).

Sirloin steak with Cafe de Paris sauce recipe

250g unsalted butter
3/4 Tbsp tomato sauce
1 1/2 tsp Dijon mustard
1 tsp capers, well rinsed
30 g shallots, peeled and finely chopped
1 Tbsp of parsley, chopped
1 Tbsp of chives, chopped
3/4 tsp dried marjoram
3/4 tsp dried dill
1/2 tsp fresh thyme leaves
3 fresh tarragon leaves
a pinch of ground dried rosemary
1/2 to 1 small clove of garlic
2 anchovy fillets, rinsed
1 tsp good brandy
1 tsp Madeira
1/4 tsp Worcestershire sauce
a pinch of sweet paprika
a pinch of curry powder
a pinch of cayenne pepper
The zest of 1/8 a lemon
The zest of 1/8 orange
The juice of 1/4 lemon
Season with salt
1 sirloin steak per person 

  1. Leave the butter out so that it is at room temperature.
  2. Mix all of the ingredients together in a small bowl, pressing them together with the back of a fork or beat on low with an electric mixer. 
  3. Transfer the butter to a sheet of grease proof paper and roll into a sausage shape.
  4. Refrigerate and cut into discs as required.
  5. Preheat a frying pan or grill to high.
  6. Season steaks with salt and pepper. Spray with oil.
  7. Cook for 3 to 5 minutes each side for medium-rare or until cooked to your liking.
  8. Transfer to a serving plate. Cover with foil and set aside for 2 minutes to rest.
  9. Slice butter and place a disc on top of each steak.

Many servings.

 

100 recipes: Sirloin steak

Best recipe
Sirloin steak with Cafe de Paris sauce – Gustoso

About

Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).

The authentic version of the sauce has 25 ingredients and best made in bulk.

Variations

About | 100 Recipes | Outtakes

Berry coulis with chocolate cake

As this blog is supposed to be about fruit and vegetables try to ignore the chocolate cake for a moment.

How easy is coulis to make? Absolutely lick-out-the-container-delicious and dead easy. You don’t even really need a recipe. Well, you won’t after the first time.

Raspberry Coulis

¼ cup of raspberries blitzed in the blender
add juice from half a lime (or quarter of a lemon) and 3 teaspoons of sugar to taste

You can try other fruits to make coulis (French for uncooked fruit sauces), such as strawberries, blueberries, mangoes, and kiwi fruits.  If you are  pedantic, you may like to  strain out the seeds. Drizzle over chocolate cake or dessert of choice.

Chocolate Cake

For this gorgeous gluten free chocolate cake I used Cocoa Farm chocolate to give it a hint of fruity shiraz. It’s great to see an all Australian company coming up with innovative products. I can’t wait to try their Orange Organic Dark Chocolate.

150g chocolate
100g butter
100g brown sugar
150g almond meal
3 eggs, organic and free range

  1. Pre-heat oven to 170°C
  2. Melt together butter and chocolate in a bowl over a pot of simmering water. (Or use microwave on low if you are game).
  3. Separate eggs and set whites aside.
  4. Cream together yolks and sugar until pale and doubled in size. Add melted chocolate to egg mixture and beat on slow speed until combined. Fold in almond meal with a spatula.
  5. Whisk egg whites to stiff peaks.
  6. Fold whites through cake mixture.
  7. Transfer mixture to a greased cake tin.
  8. Bake for 25 to 40 minutes.
  9. Cake should be springy in the middle and skewer should come out clean. Remove from oven and transfer to cooling rack.

B.T.W. Try to avoid blitzing frozen raspberries near clean washing up. It was hard to mop up and hide the evidence of all the red segments flicked all over the place. Blend in the sink people.

Chicken in garlic sauce (Spanish) recipe

Chicken in Garlic Sauce

Chicken in garlic sauce (Spanish) recipe

4 organic chicken thighs
1 tsp sweet paprika (pimenton)
2 tbsp olive oil
5 garlic cloves, unpeeled
60ml dry sherry
100ml chicken stock
1 bay leaf
2 tbsp chopped flat-leaf parsley
1tsp salt

  1. Trim any excess fat from the chicken and cut into large pieces. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
  2. Heat the oil in a large frying pan over high heat and cook the garlic cloves for 1-2 minutes, or until brown. Remove from the pan.
  3. Cook the chicken in batches for 5 minutes, or until brown all over. Return all the chicken to the pan, add the sherry, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat and simmer, covered, over low heat for 10 minutes.
  4. Meanwhile, squeeze the garlic pulp into a mortar and pestle or small bowl. Add the parsley and salt and pound or mix with a fork to form a paste. Stir into the chicken, then cover and cook for 10 minutes, or until tender.
  5. Serve the chicken onto a plate, turn heat to high to thicken the sauce for 2 minutes. Pour the sauce onto the chicken.

Serve with baked potatoes.

Serves 4.

Tapas (Spanish)

lamb

Cooked for the Spain entry in the Euro Cup and Plate challenge.

Cordero al limon – Lamb with Lemon

250g lean lamb, chunks
225g canned pineapple slices
10 cloves
1 lemon, halved
5 garlic cloves
2 tbsp olive oil
a sprig of rosemary
½ small onion, finely chopped
sweet smoked Spanish paprika, pinch

  1. Cut the lamb into 2cm cubes, put in a bowl, cover with the pineapple slices and let marinate overnight, covered, in the refrigerator.
  2. Preheat the oven to 150°C.
  3. Stick the cloves into the lemon and put it in a roasting dish. Add the garlic, oil and rosemary. Remove the lamb from the pineapple and rub in the onion and paprika.
  4. Add the lamb to a roasting dish and cook for 15 minutes.
  5. Remove the dish from the oven, cover with foil and set aside for 10 minutes.

Patatas bravas – Potatoes in Tomato Sauce

3 tbsp olive oil
600g potatoes, cut into 2 cm cubes
1 small onion, grated
3 garlic cloves, crushed
2 tbsp sherry
125g canned chopped tomatoes
½ tsp freshly grated orange zest
1 tsp sugar
1 tbsp freshly chopped flat leaf parsley

  1. Heat 2 tbsp of the oil in a frying pan, add the potatoes and mix well. Cook in batches for 8 minutes until golden brown.
  2. Add in batches the potato back to the pan for another 5 minutes.
  3. Meanwhile, heat the remaining oil in another frying pan, add the onion, and cook gently for 5 minutes. Add the garlic and sherry, then simmer for 1 minute to burn off the alcohol. Reduce the heat and add the tomatoes, orange zest, sugar, parsley and bay leaf.
  4. Cook for 10 minutes. If required, add some water to stop the mixture thickening too much.
  5. Transfer the cooked potatoes to a serving bowl, pour over the tomato sauce and mix well.

VARIATION – Add ½ tsp dried chili flakes to add more heat to the dish.

TIP – This dish can be made a day in advance and reheated before serving.

Pisto manchego – Courgette, Tomato and Capsicum Stew

2 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, crushed
1 courgette, chopped
2 tomatoes, skinned, deseeded and chopped
1 red capsicum, deseeded and chopped
1 tbsp chopped fresh oregano leaves
sweet Spanish paprika, pinch
salt and pepper

  1. Heat the oil in a frying pan, add the onion and cook over low heat for 5 minutes. Add the garlic, courgette, tomatoes, capsicum, oregano and paprika.
  2. Simmer over low heat for 15 minutes. Season with salt and pepper, and serve.

VARIATION – Add 50g jamon serrano, finely chopped and cook with the onion.

TIP – This dish can be made a day in advance and reheated before serving.

All dishes serve 2.