Popcorn with Le Gruyère AOP, green curry and sweet paprika

25' 3'

This bold, flavourful take on popcorn is enhanced with a subtle blend of spices and freshly grated Gruyère AOP. Crunchy, fragrant and slightly smoky, it makes for an original snack that’s light yet full of character – perfect for a surprising aperitif or a delicious nibble.

Lionel Rigolet

Ingredients for

4

Note

Attention changement nombre de personnes

Popcorn

  • 75 g
    popping corn
  • 1 g
    herbes de Provence
  • 25 g
    corn oil

Popcorn spice mix:

  • 1 g
    smoked sweet paprika
  • 1.5 g
    green curry powder
  • 0.5 g
    Espelette chili powder

To serve

  • 60 g
    Gruyère AOP grated
  • 1 pinch
    of salt
  • 20 ml
    hazelnut oil

Preparation

Popcorn

  1. Pour the corn oil into a saucepan with a lid.
  2. Heat the oil over a medium heat and add the corn kernels. Cover and stir well to coat the kernels with the oil.
  3. The popcorn will begin to pop after 2 to 3 minutes. Add the herbes de Provence, stir well, put the lid back on and reduce the heat. Remove from the heat when the popping stops

Popcorn spice mix:

  1. In a small bowl, combine the smoked sweet paprika, green curry powder and Espelette chili powder.
  2. Pour into a salt shaker.

To serve

  1. Spread the popcorn over a baking sheet, sprinkle with the spice mix and mix well to distribute the spices evenly over the entire surface of the popcorn.
  2. Spread the popcorn evenly on the sheet.
  3. Grate the Gruyère AOP cheese over the popcorn using a microplane.
  4. Bake in the oven at 180°C for 5 minutes to melt the Gruyère AOP.
  5. When cooked, pour the popcorn into a bowl, add a little hazelnut oil, season very lightly with celery salt, mix well and serve immediately.
  6. You can also grate a little Gruyère AOP over the top.

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