The film is chosen by popular vote but the nominations are provided by a different member of the club each month. So far they have watched Casablanca (my all-time favourite film - I cry from the moment Ingrid Bergman appears on screen) and The Italian Job. It is a great way to facilitate team bonding and has more imagination than a trip to the pub.
Although I have been invited I have not yet attended one of these evenings but I have provided snacks in the form of chilli popcorn. These are more interesting to the taste buds than salty popcorn and have gone down very well with the film club - I hope you enjoy them too.
Note: Although I haven't met him, my favourite is Bhargava because the last time I sent a cake for the team he told Steve that if I stood for prime minister he would vote for me. This man clearly has good taste.
- 1 tablespoon vegetable oil
- 100 grams popcorn maize
- 10 grams ghee - melted (you can substitute ghee for butter if you prefer)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 teaspoon chilli powder
- Heat the vegetable oil in a large pan.
- Add the popcorn maize and place a lid on the pan. Turn the heat to medium high and let the maize heat. Shake the pan vigorously every minute or so to prevent it from burning. After a few minutes, you should start to hear the corn popping. Continue to occasionally shake the pan.
- When the popping subsides switch off the heat.
- Place the popped corn into a large mixing bowl. Remove any unpopped kernels.
- Now drizzle a little of the melted ghee over the popcorn and using a spatula quickly (but gently) fold it into the popcorn to coat each kernel. Repeat until all of the ghee has been used.
- In a small bowl mix the salt, garlic salt and chilli powder. Add a little of the spice mix to the popcorn bowl and gently mix into the popcorn using the spatula. Repeat until all of the mix has been used.
- You can either serve this immediately or let it cool and store for up to 3 days in an airtight container.