3 rashers of wild boar back bacon
80 grams popcorn kernels
2 tablespoons sunflower oil
1 teaspoon of lemon thyme, chopped
Preheat the grill, lay the bacon on a baking tray and grill the bacon until very crispy, turn it a couple of times during the cooking process to ensure the bacon is completely dry and crispy without it being burnt.
Let the bacon cool on a cooling rack, this will allow it to crisp up, pat dry with kitchen paper.
One the bacon is cold break it into even size pieces. Turn the thermomix on with the blades running at speed 10, drop the bacon all at once onto the running blades and place the measuring cup in place, grind for 10 seconds. Add the freshly chopped lemon thyme and a generous amount of Maldon sea salt to the powdered bacon.
Heat a large saucepan with the sunflower oil and add the bacon dripping to the pan, add the popcorn and place the lid on top, shake the pan a couple of times and once the popcorn starts to pop turn the heat off and leave the saucepan on the cooker until you cannot hear the corn popping any longer.
Remove the lid and add the powdered bacon to the warm popcorn and mix well, serve immediately.
bacon recipe courtesy of: Madalene, The British Larder, October 9, 2009