Dare to be different!
Are you a recent graduate who is wondering if following the herd in to the personality free zone of big business is for you? If so, we may just be able to help. At Bighams we run a rather unconventional graduate scheme (it is unconventional because we are small enough for you to actually learn how a business works). The scheme is ideal for those who have a passion for food and want to make a real and immediate difference in a small and dynamic company.
PS We also do 3 month placements...
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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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A sticky delight
Published on May 8, 2009
Well summer may not be here with a vengeance yet but that's no excuse to stay away from the barbecue. And what better for the barbecue than some delicious ribs? They are a particular favourite with my family and couldn't be easier to make.
Your local butcher should be able to provide you with a selection of pork ribs cut to size. Then you can make up your own marinade - I think a sticky barbecue concoction always works well (key ingredients are honey, soy sauce, molasses, tomato purée or ketchup, some fresh ginger and a few spices). Best to marinate overnight and then I always pre-cook the ribs in the oven for 30 mins before I finish them off over some nice hot coals.
(If all of the above sounds like hard work then you could always have a look at our barbecue range - we're making some lovely baby back marinated ribs this year as well as doing some sachets of our very own extra special barbecue sauce/marinade).
One for the weekend
Published on May 1, 2009
Of course a good barbecue is not just about meat - in fact I think the secret of a really great outdoor summer feast that goes with a zing is to have an amazing selection of salads.
We've been playing around with a few ideas here in the Bighams kitchens and this is one of our favourites. Very simple to make: cracked wheat, chunks of haloumi, lots of fresh parsley, some lovely jewel like beads of fresh pomegranate, a generous squeeze or two of fresh lemon juice and a liberal dose of some nice olive oil. Give it a go and let me know what you think!
There are burgers and there are burgers...
Published on April 26, 2009
I guess not surprisingly burgers get a pretty bad press - and in many ways rightly so. However, it would be a crying shame if we lumped all burgers into a category of processed, unhealthy food as I think that a great burger can be hard to surpass. I am a particular fan of lamb burgers - it's a wonderful way to cook lamb and offers lots of opportunities for mixing up some tasty flavours. These ones are a blend of minced lamb, couscous, haloumi, smoked paprika and fresh herbs. Fantastic!
Spice magic
Published on April 23, 2009
Here's a little barbecue beauty to whet your appetite.
This is a sneak preview of our very tasty Keralan Deboned Chicken - a whole deboned chicken, rubbed in aromatic spices and skewered onto some rather smart bamboo sticks along with some green peppers and nice spicy whole chillies. You can't see it here but then the whole thing is topped off with a wonderful creamy coconut sauce. The combination of flavours is absolutely fantastic – in fact so good that when I nipped into our kitchen the other day, after I'd already had a healthy lunch, when we were doing some final fine tuning of the recipe it was so good I ate nearly the whole chicken myself.
We'll have it on sale very soon as summer is not far away. Book in those weekend parties now as surely the sun will shine just a little this summer?