• music

    Unshaven (album project)

    These are mostly very old songs re-recorded recently under conditions of live performance. Two bonus tracks are included, the No-Go day opus in it’s full version and a gem from the Incredibles. Credits go to Neil Pointon for half the lyrics on Just My Kind, the middle bit of European Cowboy and inspiration for Von Kant. Neil actually rehearsed several of these reworked songs with me before disappearing off again on his bike, just when we were nearly ready to record. I hope he’ll come back down off his Yorkshire Dale one of these days.

    The collection is called Unshaven, because I started growing a beard, and the performance was really without any frills or overdubs. You will be pleased to know that the beard project was short lived.

  • cooking

    Belgian night

    Moules marinières (mussels in creamy sauce)
    Traditional Flemish Carbonnade
    (Marinated beef cooked in Belgian beer)

    Glazed carrots
    (as many fried potatoes as you can eat
    – served with mayonnaise – all home-made)

    Desserts with Belgian chocolate
    and speculos

  • magick

    Forrest Gump quote

    I don’t know if we each have a destiny, or if we’re all just floating around accidental-like on a breeze, but I, I think maybe it’s both. Maybe both is happening at the same time.

  • cooking

    Russian night

    Pirojkis (top right)
    Stuffed with carrots/cabbage
    and mushrooms/anchivies

    Red cabbage salad
    Sour cream
    Beef Stroganoff (bottom right)

    Potato and dill mash
    Mustard sour cream

    Compote of apple and red fruit and Lemon mousse

    Entertainment by aZey the Magician

  • cooking

    Chinese New Year

    – Tofu and black mushroom soup
    – Peking duck with pancakes and Hoisin sauce
    – Sweet and sour pork
    – Chicken with cashew nuts
    – Stir fried vegetables with noodles
    – Rice
    – Coconut flan with lychees and mango syrup
    – Sesamé crackers and fortune cookies
    – Chinese tea, Tsingtao

  • cooking

    Salmon Lasagne

    – use a back of salmon, extract all the bones
    – make a light béchamel sauce using half-milk half-water
    – season the sauce with nutmeg
    – cut the salmon into thin slices crosswise, add a lot of pepper
    – make layers of salmon, fresh spinach leaves, béchamel sauce and lasagne
    – I also add some chopped chives
    – make three of four layers and finish with some grated parmesan
    – bake in a hot oven for 25 minutes

  • cooking

    Polenta, Veal stew with carrots

    I know I promised the blanquette de veau recipe accompanied by mixed roast vegetables but first I must divulge this wonderful polenta invention.

    – cook some polenta
    – mix it (use a fork) with some chopped sun-dried tomatoes, olive oil and spices (cumin, chilli, coriander, cinnamon, etc. etc. – whatever takes your fancy)
    – place in an overproof dish and grill in a hot oven until cooked through and lightly browned on top

    Blanquette de Veau method:
    – fry some chopped onions in a little oil
    – add bite sized chunks of veal and brown
    – add chopped carrots, garlic and a little flour
    – add white wine (or dry cider) and stock to cover, salt, pepper
    – place in a casserole dish and cook in a cool oven (160 degrees) for a couple of hours until the meat is tender and the sauce thick.
    – Serve with slices of grilled polenta (see above)

  • cooking

    Authentic Italian Theme Evening at Bruno Raja’s Restaurant

    Next Theme Evening

    November 30th 2013, 8:30pm

    Gourmet Italian Menu

    • One
    • Two
    • Three
    • Four
    • Four
    • Four
  • cooking

    Mushroom and prawn salad

    Well this is turning into a real Mushroom Month.

    We went for a lovely dinner with our friends Alan Cook (ex-manager of the famous GothRock band “Sauerkraut” as featured elsewhere on this website, click here for more details if you are really interested) and Elisabeth Guinness.

    Elisabeth runs the Guinness Gallery in Dublin and she is an excellent cook.

    The spicy pork stew was fantastic but it was the starter of raw mushrooms and prawns which inspired me for this recipe. I have only slightly modified Elisabeth’s original recipe by adding some spinach leaves and a slightly sweeter dressing to counteract their bitterness.

    – thinly slice some mushrooms
    – place on a bed of baby spinach leaves
    – add some peeled prawns
    – make a dressing with honey, lime juice, olive oil, oregano, salt and mild red paprika powder
    – drizzle dressing on the salad

  • cooking

    Second Theme Evening at Bruno Raja’s Restaurant

    The second of our Special Around The World Cuisine theme evenings

    This month: Texan menu

    – Southern cocktail with nachos and salsa


    – Halloween pumpkin soup
    with cream and smoky bacon


    – Barbecued spare ribs
    Marinated ribs cooked in the wood stove and served with an authentic American barbecue sauce (26 ingredients)

    – Served with potato and sweet potato fries, bean and corn salad and extra barbecue sauce


    – Selection of American desserts
    Lemon cheesecake, brownie, iced carrot cake, blueberry sauce

  • cooking

    Mushroom time again

    It’s that time of year when we have mushrooms in abundance. The “cepe” mushrooms are the most sought after and people can actually be seen fighting in the woods to defend their “patch”.

    A few years ago someone set up a mushroom canning business in a camper van parked in the woods herby. They were actually sterilizing and preserving the ceps in cans and jars on site and then selling them for a fortune in the city. A pitch battle broke out between these “intruders” and a gang of locals and the police had to intervene. Sadly no-one had really broken any laws, so they all got off with the most expensive illegal parking fine the police could conjure up.

    As I have said here in the past, we love the black trompette mushrooms. I made a pizza with them.

    – Make a pizza base, let it rest for a while to make it elastic
    – Roll out the dough very thin
    – Put on some tomato sauce (home-made of course)
    – Put of some mozzarella cheese (buffalo of course)
    – Put on three rashers of bacon (smoky of course)
    – Put on some “trompette” Horn of Plenty mushrooms (fresh of course, if you are using dried ones, which is okay, first let them soak for a while in warm water)
    – Cook in a hot oven until ready

  • cooking

    Theme Evenings at Bruno Raja’s Restaurant

    I’m cooking in Bruno’s Restaurant once a month for Special Around The World Cuisine evenings

    This month: Thai/Indonesian menu:

    – Sweet and Sour Soup with shrimp, lemon grass and coriander


    – Kaeng Khieu Wan Kai (Green Curry)
    Chicken and vegetables cooked in coconut milk with Thai spices, served with basil

    – Satay Babi Manis (Pork Satay)
    Pork fillet marinated in lime and fish sauce served with peanut sauce

    – Gado Gado
    Cucumber and vegetable salad with spicy peanut dressing

    – Fried banana
    – Thai rice
    – Fresh chutneys and hot sauce


    Banana cake, passion fruit ice-cream and mango coulis

  • cooking


    We have a very strange fig tree. It gives bland, tasteless figs in the early summer and delicious fruit in October. Maybe it’s something to do with it growing on top of the filter bed for the septic tank, it must be well fed.

    Anyway, we have figs coming out of our ears.

    Most of them get made into jam but here are some of the other things I have done with them this week:
    – chopped and cooked in the pan with duck breast. Put them in the pan when the duck is nearly cooked, add a little madeira (or similar), and finish cooking until there is a thick sauce.
    – in a tart, with some ground almonds.
    – with a little cheese on toast, see photo with camembert.
    – for breakfast with yoghurt, or even better, fromage blanc made from goats milk.

  • cooking

    Jamie Oliver inspired chicken salad

    All credit has to go to Jamie Oliver for this recipe. It’s not so much Jamies recipes in themselves, but the methods he sometimes uses are inventive and time-saving.
    In this easy recipe, you toss a chicken breast in spices and fry it until it’s dark and crispy on the outside and soft in the centre. For the spice mixture and coating I used ground coriander, chilli powder, turmeric and polenta (for added crispiness). Before frying, toss the chicken in this mixture, cover with greaseproof paper or aluminum foil and bash flat with a rolling pin so that the spices and polenta penetrate the chicken.

    Once cooked, slice the chicken breast and serve on a bed of salad. I use mâche (corn leaf salad, Valerianella locust), Italian red chicory (Trevise), and celery. Served with a wrap or tortilla.
    There are endless variations of this method, use your imagination.

  • cooking

    Stuffed Chicken Rolls

    I have already posted my signature dish of chicken rolls stuffed with black Horn of Plenty mushrooms. You can find the recipe here.
    These little black mushrooms are plentiful in our part of the world in the Autumn and they dry out very easily and can be kept all year. In French we call them “Trompettes de la Mort” which literally translates as “deathly trumpets”
    I usually serve these chicken rolls with a blueberry and Madeira sauce.
    In this photo I have accompanied the chicken with:
    – a stuffed garlic mushroom: fry some chopped bacon and the mushroom stalks, mix with some garlic and parsley, stuff your mushrooms and top with breadcrumbs, bake in a hot oven until browned on top
    – mashed vegetables: the purple colored mash is from our homegrown black potatoes, also shown is yellow turnip mash and carrot/cumin mash.

  • cooking

    Stuffed peppers

    I am surprised I haven’t already posted this recipe here as I make it quite often. The peppers that come from Navarre in Spain, just over the Pyrenees from us, are the best for this dish? Called “Pimiento del piquillo” or Piquillo pepper, they are sometimes quite hot and spicy. You can probably find them ready-peeled in jars or tins available in shops that sell Spanish produce.

    – Soak some salted codfish in water overnight or longer, change the water a few times so that the salt is eliminated.
    – Make some potatoes in a lot of unsalted water (the salty codfish provides enough saltiness)

    – Halfway through cooking the potatoes, add the rinsed cod to the pan (make sure there are no bones in the fish beforehand)
    – Gently boil for another 10 minutes, drain.
    – Mash the potatoes and fish, add some olive oil (quite a lot), a crushed garlic clove and some chopped parsley
    – Stuff the peppers with the potato, codfish mixture (this is a bit messy I’m afraid)
    – Cook in a hot oven for 15 minutes