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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

fancy popcorn

Fancy poshing up your popcorn? Melt some butter with garlic and rosemary and pour it all over your movie-time treat.

fancy garlic and rosemary popcorn_MG_1203 

Whip up a batch of this fancy popcorn (we’ve taken to calling it “artisanal popcorn”) and imagine you’re at the ultimate hipster ballgame in Brooklyn.


100g Popcorn kernels

Sunflower oil

About 50g of butter

1 clove of garlic

1 sprig of rosemary

Sea Salt

1. Cook the popcorn according to the packet’s instructions.

2. Meanwhile, melt the butter in a small frying pan over a gentle heat.

3. Finely slice the garlic and add to the butter, gently cooking it for around 5 minutes, being careful not to let it burn.

4. Pick the leaves from the sprig of rosemary and add to the hot butter. Cook in the hot butter for 1 minute before turning off the heat while you wait for your popcorn to be ready.

5. Transfer your cooked popcorn to a serving bowl. Drizzle the garlic and rosemary butter all over the popcorn. Sprinkle with salt to taste and serve.

This recipe first appeared in Insider Magazine in The Irish Independent on October 23rd

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