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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Dreaming of Boxing Day!
Published on October 21, 2009
Here at Coriander House, we are decking the halls, dusting off the tinsel and generally getting very, very excited about Christmas.
This week our entire seasonal range went on sale at Ocado.com, avaialble to pre order to make your Christmas a gourmet treat. www.ocado.com/webshop/getSearchProducts.do. Have a look and let me know what you think. This year we have gone further than ever, as along with our canapes and stuffings, we have launched stocks, gravies and even a traditionally made bread sauce! So Christmas this year should be very special.
One other reason Christmas will be special is because following the chutney extravaganza on Friday night, we have decided to let the hot and spicy tomato chutney, we created, mature until Boxing Day. I think the combination, of home grown toms, white wine vinegar, chilli (with seeds), onion, pickling spices and a pinch of sugar will be amazing with left over turkey! It feels like a long wait so let's hope it doesn't disappoint.
Until then we'll have to make do with the green tomato chutney and the kashmiri relish . . . looks like I'm in for some great packed lunches . . . not that finding things to eat at work is ever a problem.
Let me kow if you have some good chutney recipes at guy@bighams.com
Something for the weekend?
Published on October 16, 2009
With the first frosts forecast for the London area tonight, Jules and I were out late last night raiding the last treasures from the green house. As you can see it was quite a haul.
I have no idea what species these tomatoes are, but Madalene, our Executive Head Chef gave me some seeds back in February and they have certainly not disappointed, we have been deluged!
The garden has been particularly bountiful this year and not an evening has gone by since late May without us enjoying, either beans , lettuce, tomatoes or chillis. Sadly, and much to Madalene's amusement the courgettes have been a disaster. ( Madalene has regularly been bringing 10 inch whoppers in to the Bighams kitchens !!)
So tonight it is a bottle (or two) of good quality vino and a mammoth chutney spree.
I'll update you next week on how we got on . . . . .
If you have some piccies of your veggie patch harvest this year send them to me at guy@bighams.com and I'll stick them on the web
We're trying to butter you up
Published on September 8, 2009
Although we are incredibly proud of our food here at Bighams we don't often use this blog to talk about it. This is mostly because we get so excited about restaurants we have visited or recipes we have tried that we don't find the time.
However once in a while we are very indulgent and we do mention recipes of which we are particularly proud and our new Chicken Makhani Masala is certainly one of those.
We only launched this dish last week, in Waitrose and it has not even hit Ocado yet, but already we have caused quite a stir. A number of you have emailed either Charlie or myself to find out more about it so I thought I'd spend a moment to tell you what it is all about.
The Chicken Makhani Masala is based on a recipe we have been selling our top secret restaurant customers for a little while now. Because, to make a good curry it is essential to gently cook out the spices , we simmer the masala sauce for up to two hours, carefully adding in cinnamon, turmeric, chillies and paprika oil.
We then bag this up so at home all you have to do is pan fry off the hand marinated chicken, the green pepper, courgette and red onion, before adding the sauce that we have cooked in advance. This means that unlike other curries you find in the supermarket with ours the chicken is incredible succulent and the veg retains all of its crunch because it is not pre cooked. Of course the curry still has loads of flavour because the chefs here at Bighams have gently simmered the sauce to perfection!
I hope it means that this means that you get all the fun of cooking a curry without the inconvenience of making the sauce! I hope it works for you, let me know if you've tried it 0n 0208 453 9898 or at Guy@bighams.com
Chorizo kebabs
Published on August 16, 2009
It's that time of year when here in the Bighams kitchens we are pretty busy making loads of kebabs. Of course they are not hard to make at home but they do always seem to be that bit more fiddly than you anticipate: once you've diced the meat, marinated it and threaded it onto skewers it all takes quite a while. I certainly let the kitchen team take the strain every now and again - the chicken, chorizo & red pepper skewers above being a firm family favourite.