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BASHBITES

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  • DISCOVER YOUR NEW ADDICTION

    CHILLI CRUNCH

    An every day indulgence

  • stir it good... stir it real good

    stir it, drizzle it, and keep it going longer by topping up with rapeseed oil

    INSPIRATION ON HOW TO ENJOY OUR SAUCE

     

    This is a guide on our favorite ways to eat the sauce. The possibilities are endless, so get creative. We dare you not to eat it by the spoonful straight out of the jar!

     

    Please also remember to tag @bashbites on all your chili crunch culinary adventures.

    ALL ABOUT THE SAUCE 

     

    After going through extensive allergy tests that found I am unable to digest ultra processed foods and many nasties found in most of our favorite mass produced sauces, I made it my mission to create a sauce that punched on flavor using natural ingredients and no preservatives.

     

    Chilli Crunch, is a love child between the ever popular Mexican salsa macha and a classic Chinese Chilli Crisp / Rayu.

    This sauce is a labor of love; the process takes over 48 hours of slowly layering flavors into the most moorish blend of “yo no se que”.

    After much experimenting and batches and batches of taste tests with friends; the best version of this medly of flavours is ready for you to indulge in.

    The sauce draws inspiration from my hometown of Mexico City and also uses many Asian flavors I learned to love and cook with while spending over a decade living in Hong Kong. The sauce blends tastes from two corners of the world, and is lovingly handcrafted in a quaint kitchen in the Cotswolds.

    While the crunch is spicy, it is not overpoweringly hot. This is not a special occasion sauce, but a daily indulgence that you will want to eat at every meal.

     

    I hope you love it as much as I do!

     

    Besos,

    Ashton

    Breakfast

     

    Eggs eggs eggs. The sauce is brilliant at breakfast, so go crazy any time you cook an egg. These are our favorite ways.

     

    Crisp fried eggs

    Heat some chili crisp oil in a hot pan, crack an egg and fry until the edges begin to crisp up. Serve on a warm tortilla and spoon crisp on the egg. Brilliant with a side of refried beans.

     

    Soft boiled eggs with avocado and sourdough

    Everyone's favorite avocado toast gets an upgrade with the addition of soft boiled eggs. We like to cut them open and top the yolks with a very well stirred spoonful of crisp.

     

    Turkish Eggs

    Start by grating a clove of garlic into some greek yoghurt with a little olive oil. Spread in a thin layer on a flat plate. Next poach two eggs in bubbling water, and once done carefully place on the yogurt mix. Top with a generous portion of chili crunch, some sliced tomatoes and a hunk of fresh sourdough.

     

    Our everyday breakfast is…

     

    Seed bread with peanut butter, banana and crisp

    Our daily breakfast has to be this. We are obsessed with seed bread. You can make it at home using this recipe https://food52.com/recipes/28886-my-new-roots-life-changing-loaf-of-bread

    or Ocado and Waitrose sell the brilliant heart of nature range.

    Top a very well toasted slice of bread with a good spread of your favorite nut butter. Top with sliced bananas (or very thinly sliced apples) and finish off with our crisp. If you’re feeling indulgent, a drizzle of honey is always a good idea.

     

    Lunch and Dinner

     

    PIZZA!

    The best addition to any slice. Go on, you know you want to try it!!

     

    Seared Steak and lentils with arugula and chili crisp

    Sear your favorite cut of steak, and serve alongside rocket and lentils. Drizzle the oil and sauce through the sliced beef.

     

    Parchment paper cod

    Lay a piece of fresh cod filet on lemon slices atop parchment paper, add a few tenderstem broccoli stems, and a handful of roughly chopped olives. Top with chilli crisp and a good spoonful of its oil. Tightly close the parchment paper, and airfry for 7 minutes until flakey but still moist.

     

    Red pasta sauce

    Saute a diced onion and four minced garlic cloves until warm golden. Add a chopped up red pepper and continue to cook until soft. Optionally add a couple handfuls of chopped mushrooms and cook further until golden brown. Add a tin of high quality triturated tomatoes, a squirt of tomato puree and a knob of butter. Cook on low heat for an hour stirring once in a while. Add half a cup of chopped fresh basil leaves. Season with salt and pepper and add a heaping tablespoon of chilli crunch. Use it with your favorite pasta shapes, and add some crunch to finish off the dish.

     

    Egg fried rice

    Perfect for leftover rice. We love to cook up a huge amount of ginger and garlic in the oil from our crisp in a very hot wok. When it's soft and golden, add diced carrots, courgettes, celery, shallots, asparagus or any other veggie you’ve got lurking at the back of the fridge. Meanwhile whisk two eggs move the veggies to the side of the wok and scramble in some more oil in the same wok. Mix the eggs and veggies together, and add the cold cooked rice. Stir until everything is combined; and add equal parts soy sauce, lemon juice, and oyster sauce. Stir again, serve in bowls with a dousing of chiili crunch on top.

     

    Baked brie with chili crisp and honey

    Place a whole brie ( which you have scored with a knife) in a heatproof ramekin a similar size of the cheese, top with chili crisp and honey and bake until bubbling. Enjoy with crusty sourdough and apple slices.

     

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