Tyrrells Chips Australia – Product, Event + Recipe Post
For quite sometime our supermarket potato chip shelves have been dominated with Smiths, Red Rock Deli, Kettle Chips etc.
Now, Tyrrell’s Crisps are England’s largest makers of top-end chips are appearing on Coles chip shelves . Late last year (2014) Coles won the contract of being the exclusive supplier for these delicious hand cooked chips (they call it crisps over in the UK apparently) in Australia.
More about the chips
- Tyrrell’s Chips are made from local potatoes from local farmers in Herefordshire, UK. They currently manufacture their chips on farms in Stretford Bridge and exports them.
- They use Lady Rosetta & Lady Claire potato variety for their chips. You can find the potato variety on the packet.
- They cook the chips by hand in small batches and they leave the skin on.
- No artificial seasoning.
- They currently have 5 different flavours in Australia:
Lightly Salted, Sea Salt & Cider Vinegar, Sea Salt + Cracked Black Pepper, Mature Cheddar and Sweet Chilli & Red Pepper.
See the range here
*Cough* Back in August 2014 (yeah – serious backlog happening), I attended the launch of the Tyrrell’s Chips that was held at Backlot Studios in Southbank for a British night in, where we were pampered with massages (Shoulder or feet massage), ate chips and watched a classic English film – Bridget Jones Diary. Gotta love a classic chick flick with Renée Zellweger, Hugh Grant and Colin Firth.
Photos from the evening:
Cauliflower Mac & Cheese with Tyrrel’s Chips crumb
I really wanted to include a recipe using Tyrrell’s Chips for this blog post, and finally I came across a healthy version of Cauliflower Mac & Cheese in September 2014 Taste Magazine. The recipe calls for wholemeal breadcrumbs, which I didn’t have in my pantry. Quite often when I’m baking or cooking something, I would buy an ingredient for single use only and find it quite wasteful. So rather than buying breadcrumbs for the recipe, I thought – hey why not use chips instead? I was given quite a number of Tyrrell’s chips packet and I thought it would be interesting to incorporate chips into the recipe.
Cauliflower Mac n Cheese with Tyrrell Chip Crumb Recipe
Original Recipe: Taste Magazine – September 2014 issue
Serves 4 | Prep 20 min | Cooking 45min
200g (1⅓ cups) wholegrain macaroni pasta
400g cauliflower – cut into florets
2tbs extra virgin olive oil
2 tbs plain flour
500ml (2 cups) skinny milk
40g (½ cup) finely grated parmesan cheese (reserve 1 tbs for crumb)
35g (⅓ cup) coarsely grated low-fat vintage cheddar
80g (½ cup) frozen peas
2 tsp wholegrain or dijon mustard
2 small garlic cloves, crushed
2 Handful of Tyrrell Chips
1/ Preheat oven to 180°C/160°C Fan Forced. Cook the pasta in saucepan of boiling salted water, following packet directions. In the last 4 minutes of cooking time add the cauliflower. Cook pasta until al dente. Drain and place in large bowl.
2/ Heat 1½ tbs of the oil in a saucepan over low heat. Add flour. Cook for 1-2 minutes or until the mixture starts to bubbles. Make sure you stir the mixture. Once the mixture bubbles, gradually stir in the milk, whisking constantly until smooth. Add parmesan cheese (remember to reserve 1tbs for crumb) into mixture. Stir in cheddar, peas, mustard and garlic. Season with cracked pepper.
3/ Stir sauce through pasta & cauliflower. Spoon mixture into ovenproof dish.
4/ Place the chips in a plastic bag and bash the chips until they are small pieces.
5/ Combine chips, parmesan cheese and remaining oil in a bowl and then scatter over the top of the pasta mixture.
6/ Bake for 15-20 minutes or until the chips become golden.
Disclaimer: I attended the Tyrrell’s Chips event as a guest of Tyrrell’s Chips and ID Collective. All opinions and views on www.peach-water.com are honest and purely based on my own experiences and how I feel about the product