“Why Did I do Dragons’ Den?” A little push from across the pond didn’t hurt either! I have to say thank you to Rob at Housewares International in USA for actually sending me the application for Dragons’ Den in January and yes this definitely did give me that final push to
Read → August 17, 2011
1 Classic BBQ Soften 1 finely chopped onion with 3-‐crushed garlic cloves, then stir in a 400g can of tomatoes, 85g brown sugar, 3 tbsp cider vinegar and a squeeze of tomato ketchup, and simmer for 20 minutes. Good for ribs. 2 Sticky
Read → August 10, 2011
1 Heat Give your barbeque time to heat up properly. It should take 20–30 minutes for the flames to subside. Don’t start barbequing until they have and the coals are glowing. 2 Soaking Soak wooden and bamboo skewers in water for about half an hour before loading up or they’ll
Read → August 03, 2011When the sun shines well perhaps not today but it was a bright day yesterday it makes you want to tidy and clean things up. Well this has certainly been the situation at Gloven® this week. We have had a flurry of new shops and our existing customers placing orders
Read → February 25, 2011Shrimp – (10 shrimp per person). Marinade: Black Pepper, Juice of 1 lime, olive oil, soy sauce 2 tbsp. chopped parsley 1 tbsp. chopped onion – Liquidise and marinade the shrimp Dip for shrimp: 4tbsp Worcestershire sauce 2 tbsp. lime juice 1/2 tsp. Tabasco sauce 1 clove garlic, crushed Salt
Read → March 19, 2010Something a little different……… Make sure when you buy your mango it is not all green look for yellow skin or green with slight red blush. Do not purchase if it has lots of black spots on it. LAMB AND MANGO KEBABS 1 lb. (450g) lamb, cubed 1/4 cup (60
Read → March 19, 2010
