Search

Search Amazon Here

News Links
Local

Food

 

Friday
Sep112009

Football Popcorn with Flavor

This is a very speedy, almost too easy, football party-eat that is also, obligingly, rather cheap to make. It's really quite tangy and packed with flavor and might alarm any passing child expecting more regular popcorn. Make a big batch.

Servings: 4 bowls

Ingredients

2 tablespoons wok oil
1 cup (un-popped) popcorn
1/2 stick butter
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground paprika
4 teaspoons table salt
4 teaspoons sugar

Preparation

Put the wok oil into the biggest pan you have with a lid over high heat, add the popcorn and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it but don't be tempted to look, unless you want to get shot at, and once it has stopped popping - a couple of minutes or so - take it off the heat.

Melt the butter with the spices in another pan and then pour it over the popcorn and put everything into a large paper bag. Shake, shake and shake the bag again to mix the popcorn and get it thoroughly coated in the spicy butter.

Arrange in several party bowls. 

Tuesday
Aug252009

Nigella Lawson's Zuchinni Fritters

Ingredients

  • 4 zucchini (approx. 1½ pounds)
  • 5–6 scallions, finely chopped
  • 9 ounces feta cheese
  • small bunch fresh parsley, chopped
  • small bunch fresh mint, chopped, plus extra to sprinkle over at the end
  • 1 tablespoon dried mint
  • 1 teaspoon paprika
  • scant 1 cup all-purpose flour
  • salt and pepper
  • 3 eggs, beaten
  • olive oil for frying
  • 3–4 limes

Directions

Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.

Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.

Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.

Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go

© 2003 Nigella Lawson, used with permission

Page 1 ... 8 9 10 11 12