Our love affair with hot foods seems to grow each year as adventurous consumers continue their search for spice and heat, and our Country Range Crushed Chillies are the perfect solution to help chefs take advantage.
Fantastic quality and designed to add fire, texture and vibrant colour, the Country Range Crushed Chillies are great for all manner of pastes, sauces, stews, curries, sweets and so much more.
1 – No Toil Oil
To elevate and add heat to all manner of dishes, infuse your selected oil with crushed chillies. I enjoy chilli oil drizzled on pan fried seabass with jersey royals and a salsa verde.
2 – Butter Me Up
Chefs are being very creative with butter, whether it’s accompanying a bread board, cheese and crackers or even the popular butter boards that seem to be very on-trend. I like to make a compound whipped butter with the addition of crushed chillies.
3 – Hot Choccy
Chilli and chocolate is a good match and for me there is no better way to the combine the two than in a chocolate pot alongside a tasty mocha coffee.
4 – South American Style
One of my favourite meals to eat is a nice, rare Tomahawk steak that has been cooked over fire and there is no better accompaniment than a classic chimichurri bursting with garlic, onion, parsley, vinegar and some crushed chillies for a special kick.
5 – Just Stew It
For a hit of spice and heat in your favourite stews and soups, I love to use crushed chillies in a butternut squash tagine with chickpeas and served with flatbread.
“Fantastic quality and designed to add fire, texture and vibrant colour… Crushed Chillies are great for all manner of pastes, sauces, stews, curries, sweets and so much more.”Graham Taylor
About Graham Taylor
Head of Culinary Arts Cambridge Regional College, Graham Taylor has been a key part of their success in student cooking competitions – his teams have made the Country Range Student Chef Challenge grand final this year and last. With over 15 years’ experience working in fast-paced fine dining restaurants and hotels across London and the South-east, Graham joined Cambridge Regional College culinary teaching team in 2015. In addition to teaching, Graham also part-owns and runs The White Horse gastro pub in Badwell Ash as well an event catering business.