Leftover lard popcorn

Leftover lard popcorn

How to use leftover lard to make popcorn

It’s half term here in the UK and that means hungry kids who want something to eat *now*. Healthy-ish snacks that don’t rinse your bank account, are cheap and easy to smuggle into a cinema or pack into a picnic are what we all need. Using the leftover lard as the fat to make a bowl of home-made popcorn is a delicious and super cheap for you, me, EVERYBODY (sorry, went a bit ‘Blues Brothers’ there).

An ex’s mum taught me how to make popcorn. The transformation from hard yellow seeds to soft and puffy creamy things *still* excites me. My ex would buy those pre-made tubs that you microwave yourself. “WHAT IS WRONG WITH YOU?! ALL THAT FAKE BUTTER? WHAT A WASTE OF MONEY!” and there would definitely be a tut, and there would possibly be a cuff around the ear. So, she taught me how. One kernel first, to make sure that the oil is at the correct heat.

If you have a big, Asian/African supermarket near you, then you should be able to get a kilo for around £2.35; my 100g then costs me 24p.  A supermarket 50g is around a quid so, not as good value but still masses better than anything ready-made.

A tablespoon of fat, 100 grams of popping corn and cheap snacks are yours. I often make a batch during the week to add a small pot to my daughter’s packed lunch, which costs me all of 2p.

Make sure that you’re ready to make your popcorn, with everything to hand, as it can burn ever so quickly. And it stinks.

If you’re vegan or veggie, of course you can use a plant-based oil like ground nut or sunflower; olive oil will burn too quickly and, I think, isn’t the right flavour for popcorn. If you’re an omnivore then scoop out pennies worth of lard. Get a movie, snuggle under a blanket with the kiddos and enjoy the umami flavour that using leftover lard or schmaltz and bring to a lovely big bowl of salty popcorn.

 

 

Home made popcorn using leftover lard

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Snack
Keyword: eating on a budget, family recipies
Servings: 2

Ingredients

  • 1 tablespoon leftover lard you can use plant based oils
  • 100 grams popping corn
  • 1/2 tablespoon sugar & salt optional!
  • 25 grams unsalted butter

Tools

  • 1 saucepan with lid
  • 1 scales
  • 1 knife
  • measuring spoons/teaspoon & tablespoon
  • 1 large bowl for eating!

Instructions

  • Turn heat to medium and add the lard (or oil) to the saucepan
    Place ONE kernel of popping corn into the fat and keep an eye on it; after about 3-5 minutes the corn will pop
    Only once the first kernel has popped, add the rest of the popping corn to the pan and immediately place the lid on the pan
    Listen to the popping; it should rumble happily away. As soon as the popping is only every couple of seconds, remove from the heat
    Pour the corn into a waiting bowl
    Take the butter and swirl it around the hot popcorn pan; pour all over the popcorn, sprinkle with salt and butter and enjoy!

Storage

  • Popcorn is best eaten fresh but it will keep for up to 3 days in a lidded, airtight storage container

Notes

Me

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover chocolate ripple cheesecake

Leftover chocolate ripple cheesecake

Leftover chocolate recipe
Got some leftover chocolate hanging around?
Don’t know what to do with it (apart from eat it all or waste it)?
Stop! Let’s spread the wealth with this recipe. Invite some friends or family round for lunch, and give them this leftover chocolate ripple cheesecake.

Leftover chocolate seems hilarious but good god. I work from home, so a house of leftover chocolate is NOT a good thing. I’m no clean eater but I also have a pair of vintage Lee jeans that did fit – and a houseful of chocolate isn’t going to help.

Before you think about binning that chocolate, have you ever wondered about how it is grown? For the food loving geeks out there, check out the work of Simran Sethi. She has investigated the chocolate supply chain, and why it matters. Cacao growers receive a tiny amount of the packet price of our Dairy Milk buttons and Lindor bunnies – so FFS don’t waste it without a thought. Re-use it, donate it, upload Olio onto your phone but DO NOT THROW IT AWAY!

This chocolate cheesecake ripples your chocolate sauce through the cheesecake and folds the chopped up chocolate in. Got a couple of bananas going soft? They would be great in this, too. And you can pretend – no, screw it – not every recipe needs to be ‘healthy’. Just balance it out and enjoy your waste busting chocolate ripple cheesecake.

Chocolate ripple cheesecake with apologies to Ottolenghi

Level
'Involved' - not too tricky but you'll need to pay attention
Prep Time1 min
Cook Time2 mins
Cooling time4 mins
Course: Dessert
Keyword: cheap recipies, eating on a budget, empty the fridge, family recipies, Leftover busting recipie, leftover recipe, no food waste
Servings: 10 people

Ingredients

Ingredients

    For the base:

    • 2 tablespoons cocoa
    • 50 grams sugar
    • 100 grams unsalted butter & more for greasing

    For the filling:

    • 375 grams cream cheese
    • 220 grams soured cream
    • 3 large eggs
    • around 350 grams chocolate

    Tools

      Essential

      • Scales
      • Sharp knife
      • Whisk/fork
      • 8 inch cake tin
      • 2 mixing bowls
      • Saucepan
      • Rolling pin
      • Skewer

      Optional

      • Food processor

      Instructions

      Prep

      • Place the biscuits in a food processor and grind until powdery OR put in a big bowl and crush the end of a rolling pin/bottom of a glass
      • Make chocolate sauce by chopping up the chocolate and melting it slowly over a low heat with a little milk, or in the microwave
      • Line the cake tin with greaseproof paper
      • Chop up the chocolate
      • Melt butter for the base

      Method

      • Turn the oven to 170C
      • Mix the melted butter, cocoa, sugar and ground biscuits together
      • Put the biscuit mixture into the tin and press into the case, levelling off with the bottom of a glass
      • Place in the fridge for at least half an hour
      • Put the cream cheese and sour cream into a mixing bowl and beat together until smooth
      • Add in each egg at a time, beating until fully mixed in, and then the vanilla
      • Get the chopped chocolate and stir it through the cream cheese
      • Take the biscuity base from the fridge
      • Pour the cream cheese mixture onto the base
      • Take the chocolate sauce and drizzle it over the cake and use a skewer or the point of a knife to ripple the sauce through
      • Gently place the cake in the oven and bake for 60-70 minutes, until the outside of the cheesecake is set but the centre still slightly soft to the touch
      • Then turn the oven off and leave the cheesecake in the oven for another hour
      • Remove from the oven and set aside to cool and then put in the fridge for at least 4 hours before eating

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com