Wild Boar and Lemon Thyme Popcorn
Wild Boar and Lemon Thyme Popcorn

Wild Boar and Lemon Thyme Popcorn

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    Serves 6–8 as a snack
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How much fun could you expect to have making popcorn? Well, in this case, a lot! This recipe might be slightly challenging but, hey, life is boring enough, so why not take a chance and have some fun? If you cannot find wild boar bacon, then I suggest using smoked pork bacon instead. The wild boar I use comes from a local Suffolk producer. Thyme is one of my favourite herbs and I like growing all the different types, because not only do they make pretty plants for the garden, but they are compatible with lots of different ingredients. For this recipe, I use lemon thyme, but if you cannot find this particular type, then ordinary thyme will do.

Make this recipe for a picnic or your local summer fete, or try serving it at a drinks party. It’s perhaps a bit sophisticated for the little ones, but the grown-ups will love it.photo of Wild Boar and Lemon Thyme Popcornphoto of Wild Boar and Lemon Thyme Popcorn

Ingredients & Method

  • 3 rashers wild boar back bacon
  • 2 tablespoons chopped fresh lemon thyme
  • 2 tablespoons sunflower oil
  • 80g popcorn kernels sea salt, to taste

Preheat the grill to medium. Place the bacon rashers on a baking tray (or on a rack in a grill pan) and grill for 7–9 minutes or until dry and very crisp, turning once or twice and checking the bacon regularly so that it does not burn. Remove from the grill, transfer the bacon to a wire rack and pat dry with kitchen paper, then leave to cool. Reserve the bacon dripping.

Once the bacon is cold, break it up into even-sized pieces. Using a food processor or blender, blend the cooled crisp bacon with the lemon thyme to make a fine crumb mixture. Set aside.

Heat the sunflower oil and reserved bacon dripping in a large saucepan over a medium heat, then add the popcorn kernels and place the lid on the pan. Shake the pan a couple of times and then once the popcorn starts to pop after about 7–9 minutes, turn the heat off and leave the saucepan on the hob, undisturbed, until you can no longer hear the corn popping.

Remove the lid, add the finely crumbed bacon mixture to the warm popcorn and mix well. Taste and add a little salt, if needed. Serve warm or cold.

Cook’s Notes

This bacon-flavoured popcorn should be eaten on the same day it is made and kept in an airtight container once cool. I do not recommend that you keep it for any longer.

Use any bacon of your choice, but if you are going to use streaky bacon it would be best to double the number of rashers.