Give curries a Whirl this winter
31st October 2017
Bring an extra level of flavour to curries this winter by giving them a Whirl!
Whirl, the liquid butter alternative, is a perfect swap for ghee in a huge variety of southeast Asian recipes. It’s lower in saturated fat than ghee or butter, but brings an indulgent buttery flavour to any dish.
Whirl is also the most cost-effective way to give your food a buttery touch. It’s a fraction of the cost of butter, and can be used in so many ways in the kitchen – baking, grilling, shallow frying, glazing, in fact almost any way you’d use butter.
As it’s a vegetable oil, Whirl has a high smoke point so it withstands all kinds of cooking. It’s perfect for curries, from slowly cooking the onions, to deliciously binding together the flavours of the dish in a rich and fragrant sauce.
Would you like to try it yourself? Contact us and give it a Whirl!
