The Ancient Town of Rye

Visit Rye

Savoury Popcorn

I don't have a photo of the finished dish here as I scoffed the whole lot before I had a chance to take one! It's bloody good!

The recipe can be found in this book HERE.

Here's what you will need...

4 tablespoons of clarified butter or extra-virgin olive oil
140g popcorn kernels
70g unsalted butter
2 tablespoons Dijon-style mustard
1/2 teaspoon sea salt
1 bunch fresh chives, minced
1 teaspoon fresh thyme leaves

And here's what you will need to do...

Heat the clarified butter / olive oil in a large saucepan. Add the kernels, place the lid on the pan and leave until you're happy all or most of the kernels have popped. Remove from the heat and transfer the popped corn into a large bowl.

In the meantime, melt the unsalted butter over a medium heat until it has browned. Whisk in the mustard and salt.

Pour most of the mustard butter over the popped corn and toss well. Taste, if you want more butter then add some. Toss again.

Sprinkle with the chives and thyme and toss one last time.

Tuck in!

70's tastic pillow cases!

I love my new pillow cases that I got from my housemate for Christmas! Thanks Angela!

Bottling the Perry!

After 2 months of being in the demijohn, the Perry was ready for bottling! We managed to fill 5 bottles! We will now leave them to condition until Spring 2012 when we'll crack them open... Can't wait!!