May 24, 2013: The line-up for King Tut’s Summer Nights, which runs in the Glasgow venue from July 15 to August 1, has been revealed. The headliners are The Recovery!, Sunshine Social, TeKlo, Alarm Bells, Taffy, Sienna, So Many Animal Calls, Michael Cassidy, The OK Social Club, SOS, Departures, Fake Major, Prides, Waiting For Go and Arches. Other acts worth checking out include Cherri Fosphate, The Clock, The Youth And Young, Campfires In Winter, Kevin Harper, Discopolis and Father Sculptor. There’s also a Pop Cop DJ set on July 25.
Quickbeam song Grace is available for free download – it’s taken from the band’s self-titled debut album, out on June 3.
Giant Fang has unveiled a video for Aqualung.
May 23, 2013: A Music Open Day is being held at Aberdeen’s Lemon Tree on May 26 with a programme that includes three music industry panels, a soundcheck workshop and live music from Revere, Uniform, Leanne Smith and Marionettes. Free tickets to the evening show will be available to anyone who attends the free seminars during the day.
The Wickerman Festival has added Admiral Fallow, Chic ft Nile Rodgers, Dreadzone, Waylayers and Greg Wilson to its line-up on July 26-27.
Algernon Doll track Anti-them is available for free download – it’s taken from second album Citalo-pop, due for release on June 10.
May 22, 2013: The Basement Coffee House in Ayr has been shortlisted by NME as Scotland’s representative in a public vote to find the best small venue in Britain. The 80-capacity venue opened eight months ago.
Tomorrow’s second instalment of the Dewar House Experimental Batch series sees Edinburgh’s Caves host free live music from Kid Canaveral, The Last Battle and Adam Ross (Randolph’s Leap). There will be 550 tickets available on the door on a first come, first served basis.
May 21, 2013: Camera Obscura song Fifth In Line To The Throne is available for free download in exchange for an email address. It’s taken from the band’s fifth album Desire Lines, out on June 3, and pre-ordering it will get you another track, Do It Again.
Book Group have released their debut EP, Homeward Sound.
Sparrow And The Workshop’s third album Murderopolis, out on May 27, is streaming in full via DIY - one of the songs, The Faster You Spin, is also available for free download.
May 20, 2013: Garden Of Elks’ debut EP, Extended Play, is available to buy and stream.
The Clock have a video for their excellent song Everything’s Eventual, which is released on May 28. They have Glasgow gigs lined up at Broadcast on June 1 and Roxy 171 on June 20.
May 18, 2013: The 16-strong T Break line-up for T in the Park on July 12-14 has been unveiled - Arches, Blindfolds, DARC, Fake Major, Hector Bizerk, Honeyblood, Machines In Heaven, Michael Cassidy, Poor Things, Pronto Mama, Seams, Sunshine Social, The Merrylees, The Velveteen Saints, Vasa, Waiting For Go.
Anna Sweeney has announced she is taking a full break from music and has cancelled her scheduled appearance at Wickerman in July as she relocates to Reading for work in June. Another musician swapping Scotland for England is Plum, who is moving to Brighton in July.
May 17, 2013: The stage times have been released for the 35 acts playing Stag & Dagger across seven Glasgow venues on May 18.
Franz Ferdinand’s fourth album Right Thoughts, Right Words, Right Action will be released on August 26 – check out this brief trailer.
Frightened Rabbit recorded a cover of Best Coast’s The Only Place for Australian radio show Triple J. The band release their Late March, Death March EP on June 2.
The Mouse That Ate The Cat song When I Wake Up is available for free in exchange for your email address.
The title track of Adam Stafford’s forthcoming second album Imaginary Walls Collapse is streaming here.
May 16, 2013: The Discopolis remix of Bwani Junction single Civil War is available to download for free from SoundCloud.
Born To Be Wide’s next seminar at Edinburgh’s Electric Circus on May 30 is on the topic of goNORTH, with a panel featuring broadcaster Vic Galloway, goNORTH duo Amanda Millen and Alex Smith and Chasing Owls frontman Ben Sunderland explaining how musicians and delegates can get the most out of the annual Inverness convention. Tickets are free.
AC/DC have backed a campaign to erect a bronze statue of their former frontman Bon Scott in his hometown of Kirriemuir in Angus. Community music group DD8 Music hope to raise £50,000 via Kickstarter by June 5.
Kite And The Crane’s debut EP, Found In The End, is out on Bandcamp.
May 15, 2013: Biffy Clyro have a video for their new single Opposite.
The View are playing a one-off show at Glasgow’s King Tut’s on June 12 for the Sunday Mail Centenary Fund.
Adam Stafford is launching his second album Imaginary Walls Collapse with a gig at Glasgow’s Glad Cafe on July 5 with support from Siobhan Wilson and Robbie Lesiuk.
May 14, 2013: The Wee Chill will mark its 10th anniversary with a two-stage bill at Glasgow’s SWG3 on June 29 for the West End Festival. The line-up features Malcolm Middleton, James Yorkston with Sparrow & The Workshop (collaborative debut), Aidan Moffat (spoken word), Three Blind Wolves, Roddy Hart & The Lonesome Fire, Miaoux Miaoux, Fake Major.
Tommy Perman, who recently left FOUND, has unveiled his new solo project ComputerScheisse – check out These Beautiful Minds, the title track of his debut EP, out on July 15 through Phuturelabs.
RockNess have announced more acts for the festival on June 7-9 including Fenech-Soler, Fatherson, Public Service Broadcasting, The Boy Who Trapped The Sun, Niteworks and Jemma Tweedie.
Too Many Fireworks Records will donate all profits from sales of Variations Of Chopin, an album of contemporary interpretations of the composer’s music, to the fundraising campaign for drummer Robbie Cooper, whose cancer fight was documented on The Pop Cop.
May 13, 2013: New releases out now include Young Aviators’ debut album Self Help, Eagleowl’s debut album This Silent Year, and Cherri Fosphate’s new Burning Youth EP.
May 10, 2013: The live schedule for goNORTH in Inverness on June 5-6 has been unveiled – it includes a Scottish Bloggers Showcase hosted by The Pop Cop, Peenko and Song, by Toad featuring a four-band bill of Garden Of Elks, Friends In America, The Yawns and Flutes.
May 9, 2013: The documentary Hunting For Remoteness details The Magnetic North’s visit to Orkney – where frontman Erland Cooper is from – for the making of their debut album. It will be released on June 24 alongside a reissue of that record, Orkney: Symphony Of The Magnetic North. You can watch the trailer here.
Alphabetical Order Orchestra are streaming their first song, The Architect. The band is made up of My Latest Novel members Chris Deveney, Gary Deveney and Ryan King.
A Band Called Quinn have launched a crowdfunding campaign to support performances of their multimedia show Biding Time (remix) at the Edinburgh Fringe Festival in August.
May 8, 2013: Three Blind Wolves have released their new album, Sing Hallelujah For The Old Machine.
May 7, 2013: Adam Stafford’s new single Please is streaming online – it’s taken from his second album Imaginary Walls Collapse, out in July.
May 6, 2013: The T in the Park Roadshow is bringing free live music to Scottish towns this month – it stops at Glasgow today for The View at Kelvingrove Park (1pm) and Buchanan Street (3.30pm); Edinburgh on May 10 for Vigo Thieves at Queen Margaret University’s Student Union (noon), Dundee on May 11 for The LaFontaines at Overgate Centre (noon); Aberdeen on May 12 for Sienna at Aberdeen University (noon); and Ayr on May 18 for The Redettes at Ayr Railway Station (noon).
Fake Major have a video for Fiction, a song on their Have Plenty Of Fun EP. Fellow Comets & Cartwheels artist Finn LeMarinel has a new video for Garden, taken from his debut album Violence.
Capitals have released a sampler of all the tracks on their debut album A National Service, out on June 3.
May 3, 2013: Episode 11 of BBC ALBA’s Rapal music TV programme is on iPlayer and features Cara Mitchell, Brown Bear & The Bandits, Three Blind Wolves and Anna Sweeney.
Steve Mason has accused Samsung of plagiarising the video for The Beta Band’s 2004 single Assessment for their new television advert. Both show historical figures running down a beach and helicopters circling overhead.
May 2, 2013: Young Aviators’ debut album Self Help is streaming on Electric Honey’s SoundCloud ahead of its release on May 13.
May 1, 2013: Travis have a video for Where You Stand, the first single and title track of the band’s seventh album, out on August 19.
Fake Major’s debut EP, Have Plenty Of Fun, is available for download.
My Latest Novel have gone on hiatus, with three of the members forming Alphabetical Order Orchestra - look out for music from them next week.
Kobi Onyame has a video for his new single The Real Part 2.
Trapped In Kansas have unveiled new song Collapse Rebuild.
Rob St John’s new AA single Charcoal Black And The Bonny Grey/Shallow Brown is out now.
April 30, 2013: Boards Of Canada will release Tomorrow’s Harvest, their first new album in eight years, on June 10.
Quickbeam song Immersed is available to download for free from DIY – you can also listen to snippets from every track of the band’s self-titled debut album, out on June 3.
Discopolis have unveiled the video for their new song Falling (Committed To Sparkle Motion), out on May 5.
April 29, 2013: The SAY Award will stream each of the 20 longlisted albums for 24 hours through their app, starting today with Miaoux Miaoux’s Light Of The North. You can read The Pop Cop’s feature here.
Panda Su’s new song MAPS is available to buy now on Amazon, while Bwani Junction’s new single Civil War is on iTunes.
The Boy Who Trapped The Sun has a video for new song California ahead of his May tour in Scotland.
The Pastels have a video for Check My Heart, taken from their forthcoming new album Slow Summits, out on May 27.
Frank Turner covered Frightened Rabbit’s The Modern Leper for Jim Gellatly’s In:Demand Uncut session.
April 27, 2013: Episode 10 of BBC ALBA’s Rapal music TV programme is on iPlayer and features two fantastic unreleased songs by Beerjacket as well as The Holy Ghosts, The Merrylees and Ray McCartney.
Travis, Johnny Marr, Hurts, James Skelly, Jack Savoretti, Willy Mason, Foy Vance, Steve Mason, Milo Greene and DIIV have been added to the T in the Park line-up, which has now been separated into day-by-day splits.
Edinburgh venue The Forest Cafe, which has been banned from hosting live music due to council restrictions, are looking for acts to play their new monthly event, the Forest Big Night Out at Old St Paul’s, which launches on May 23. Email firstname.lastname@example.org for details.
April 26, 2013: The Burns an’ a’ that! Festival will feature live music as part of Weekend in the Park at Ayr’s Belleisle Park on May 25-26. Rose Parade, Little Fire, Pronto Mama and The Bluebells are among the free acts; Justin Currie + Rachel Sermanni play a ticketed gig on May 26.
Other newly-announced concerts on sale include Lana Del Rey + Kassidy at Glasgow’s SECC on May 16 (replacing her two dates at the Academy on May 15/16) Bombay Bicycle Club at Edinburgh’s Liquid Room on June 7, Belle & Sebastian at Inverness’ Ironworks on July 1, We Are Scientists at Glasgow’s Oran Mor on July 29, Kid Canaveral + Ballboy at Edinburgh’s Liquid Room on August 10.
Kid Canaveral + The Last Battle + Adam Ross (Randolph’s Leap) also play a free show at Edinburgh’s Caves on May 23 with 300 tickets on the door on a first come, first served basis as part of a Dewar’s event.
April 25, 2013: Seasick Steve, The Pigeon Detectives, Julie Fowlis, Meursault, Washington Irving, PAWS and The LaFontaines have been added to the Belladrum Festival line-up on August 2-3.
Washington Irving have released Palomides Volume 1, the first half of their debut album.
The View are streaming Kill Kyle, one of two new songs on their compilation album Seven Year Setlist, out on June 17.
April 24, 2013: The showcase list of artists picked to play goNORTH in Inverness on June 5-6 has been announced. For the third consecutive year there will be a bloggers’ showcase stage hosted by The Pop Cop, Peenko and Song, by Toad. More details to follow soon.
Kilmarnock’s Dirty Weekender will feature 45 acts over three venues on May 31 to June 2 including Fridge Magnets, Bwani Junction, The Ok Social Club, Ross Leighton (Fatherson) and Chris Helme.
Poor Things’ new single Morgan is free to download – it’s taken from their Hurricane Poor Things EP, out on June 10.
Similarly, Cherri Fosphate are giving away Wool from their Burning Youth EP, out on May 11.
April 23, 2013: Glasvegas will play Aberdeen’s Garage on June 27, Edinburgh’s Liquid Room on June 28 and Glasgow’s ABC on June 29.
Reverieme’s second album With Up So Floating is out now.
Roddy Hart & The Lonesome Fire have announced they will release their self-titled new album through Middle Of Nowhere Records in July.
Herculean have a video for Red Weather, taken from The Falling Thunder EP, out on June 7.
April 22, 2013: Stag & Dagger have added Phosphorescent, Rachel Sermanni, Randolph’s Leap, French Wives, Fake Major, Prides, Chris Devotion & The Expectations and Donald Macdonald & The Islands to the Glasgow festival’s line-up on May 18.
Episode 9 of BBC ALBA’s Rapal music TV programme is on iPlayer and features Brown Bear & The Bandits, Cara Mitchell, The Open Day Rotation and John Wean.
Texas have unveiled a video for The Conversation, the title track from their first album in eight years, out on May 20.
Bronagh & The Boys have released their debut single Green, taken from A Young Heart EP, out on May 19.
April 19, 2013: Kassidy’s Barrie-James O’Neill and his girlfriend Lana Del Rey have recorded a cover of Summer Wine (made famous by Nancy Sinatra and Lee Hazlewood), backed with a video featuring handheld footage of the pair in Los Angeles.
My Bloody Valentine, Trash Talk, Fidlar and The VirginMarys have been added to the T in the Park line-up.
April 18, 2013: Pre-sale tickets are available for Regina Spektor at Glasgow’s Academy on August 20 and Kings Of Leon at the ciry’s Bellahouston Park on August 15, the latter being part of the Glasgow Summer Sessions.
The Mirror Trap have unveiled a video for Westminster Ghost Story, the first track to be taken from their second album Stay Young, due out this autumn.
April 17, 2013: Midnight Lion have changed their name to Prides and expanded to a trio with the addition of Kitty The Lion’s Callum Wiseman on guitar and vocals. To coincide with the announcement, they have unveiled wonderfully addictive new song Out Of The Blue.
T in the Park have added Local Natives, Lucy Rose, Swim Deep, Theme Park, Lewis Watson and Sons & Lovers to the festival on July 12-14.
April 16, 2013: Doune The Rabbit Hole have announced that this year’s festival will take place at the new location of Cardross Estate at Port of Menteith in Stirlingshire on August 22-25. The line-up features Clinic, Meursault, Rachel Sermanni, Alasdair Roberts, Washington Irving, The Pastels, PAWS, Beerjacket, Rick Redbeard, We Are The Physics, Randolph’s Leap, Siobhan Wilson, Panda Su, Shambles Miller, Jo Mango and TeenCanteen. See here for full day-by-day splits.
April 15, 2013: James and Twin Atlantic will headline the Belladrum Tartan Heart Festival on August 2-3. Other acts on the bill include Admiral Fallow, Fatherson, Rick Redbeard, Noisettes, The Horrors and King Charles.
April 13, 2013: Edinburgh’s live music scene has suffered yet another setback with Forest Cafe having its live music licence reviewed, causing the immediate postponement of gigs there, starting with the Solas Showcase scheduled for today.
Newsnight Scotland featured a report on the music industry on April 10, prompted by the Wide Days convention in Edinburgh. Watch the segment on BBC iPlayer, with contributions from Stanley Odd’s Dave Hook, Plum’s Shona Maguire, Chemikal Underground’s Stewart Henderson, Wide Days organiser Olaf Furniss and journalist Nicola Meighan. The interviews were conducted by Galleries drummer Andrew Black.
April 12, 2013: Episode 8 of BBC ALBA’s Rapal music TV programme is on iPlayer and features Niteworks, The Holy Ghosts, Miaoux Miaoux and The Merrylees.
Eagleowl have unveiled Not Over, the first offering from debut album This Silent Year, which will come out through Fence Records on May 13.
Dear Lara, aka David Lan, has released his debut EP Plans as a free download.
April 11, 2013: Capitals’ debut album A National Service will come out on June 3, with those who pre-order it (from just £5) getting an immediate download of any of the record’s 11 tracks, one of which is Reliever.
The View will release singles compilation Seven Year Setlist on June 17 – the album features two new songs, Dirty Magazine and Kill Kyle.
Several Scottish acts have posted tracks from forthcoming new albums – check out Washington Irving – Wandering Wits, United Fruit – Taste I Can’t Give Up and Hector Bizerk – Orchestrated Madness.
April 10, 2013: Promoters Cry Parrot will host their 6th Birthday Party at Glasgow’s Glue Factory on April 26 with a gig featuring Sacred Paws, Hector Bizerk, Tut Vu Vu, Ultimate Thrush, Ela Orleans and Sad City.
Three Blind Wolves are previewing Slow Summer Deer, taken from their Sing Hallelujah For The Old Machine album, released on May 6.
Where We Lay Our Heads single Keanu Leaves is out now.
Great Cop are giving away new song Stop Hiding as a free download.
April 9, 2013: Mogwai guitarist John Cummings uploaded a photo of himself at Glasgow’s George Square yesterday where more than 300 people gathered, inspired by his band’s 2011 song George Square Thatcher Death Party.
Hi-Arts, which promotes arts in the Highlands and Islands, has issued notices of redundancies to all 10 of its staff in the wake of funding cuts.
April 8, 2013: Fridge Magnets will play a ‘silent gig’ at a secret outdoor location in Glasgow on May 15 (6pm) – tickets can be won through organisers Deezer. The band will perform inside a mobile perspex box with the 300-capacity audience able to hear them through headphones.
Kassidy have released new mini-album People Like Me.
April 7, 2013: Song Of Return have launched their Singles Club project on Bandcamp through which they’ll be selling unreleased tracks. Month 1 contains Torn Between The Tides (see video) and Enough.
Cairn String Quartet, who were profiled on The Pop Cop in March, have unveiled their orchestral cover of Kid Canaveral’s Low Winter Sun.
Travis have made new song Another Guy available to download for free through their website. It also has a video.
April 6, 2013: The following 16 HMV and Fopp stores in Scotland will remain open following Hilco’s takeover – HMV: Aberdeen, Ayr, Dundee, East Kilbride, Edinburgh Fort Kinnaird, Edinburgh Ocean Terminal, Edinburgh Princes St, Glasgow Argyle St, Glasgow Buchanan St, Glasgow Fort, Inverness, Livingston, Stirling; Fopp: Edinburgh; Glasgow Union St; Glasgow Byres Rd.
Bwani Junction have a video for new single Civil War, out on April 29.
Rachel Sermanni and Emma’s Imagination are among the acts playing the Kintyre Songwriters Festival in Campbeltown on May 24-26.
Quickbeam will launch their debut album with a gig at the disused Govanhill Baths in Glasgow on May 31. They will be supported by Fake Major whose debut Have Plenty Of Fun EP comes out on May 1.
April 5, 2013: Spotify director Mark Williamson will give the keynote speech at next week’s Wide Days event in Edinburgh as part of a session on the business of streaming. The full running order is here.
Episode 7 of BBC ALBA’s Rapal music TV programme is on iPlayer and features Anna Sweeney, Cara Mitchell, Discopolis and Paul McGranaghan.
Dot JR has uploaded new song Waterfalls to SoundCloud.
April 4, 2013: The Tiree Music Festival will take place in An Talla on July 20-21 with a bill that includes Roddy Hart & The Lonesome Fire, Washington Irving, The Youth And Young and Brown Bear & The Bandits.
Galleries’ fantastic new single Midnight Rush is out now.
Casual Sex have made a video for their debut single Stroh 80. They play Glasgow’s Nice ‘n’ Sleazy on April 5 and Oran Mor on April 7.
April 3, 2013: Comlongon Rocks have added a third day of live music to its line-up at Comlongon Castle in Dumfries & Galloway on May 17-19. The festival’s line-up features Three Blind Wolves, Emma’s Imagination, The OK Social Club and Saint Max.
Chem 19 are offering three days of free recording time to five Scottish acts through their Creative Scotland Demo Fund. To apply, musicians (under-25s only) should email a link to some demos and a bio to email@example.com with the subject Chem19 Demo Fund Enquiry before April 26. Chosen acts will also take part in a live showcase.
Siobhan Wilson + Julia And The Doogans + Jo Mango will play Glasgow’s Roxy 171 on June 26 as part of the Scottish Fiction Presents: Aye Tunes vs Peenko night at the West End Festival.
April 2, 2013: Acts confirmed for The Insider Festival in Aviemore on June 21-23 include Rachel Sermanni, Karine Polwart, Hector Bizerk, Urstan, David Thomas Broughton, Miaoux Miaoux, Pete Roe, Jonnie Common, Adam Holmes And The Embers and Sparrow And The Workshop.
Up-and-coming acts can apply to play the Hebridean Celtic Festival in Stornoway on July 17-20 through their One Step Further competition which is open to musicians aged 18-25. To enter, artists need to email firstname.lastname@example.org with the subject HebCelt New Talent Submissions and include links to three songs, a biog and high-res photo. Closing date is April 12.
April 1, 2013: Quickbeam’s self-titled debut album will be released through Comets & Cartwheels on June 3 – check out the video for lead track Immersed which will be available as a free download on April 29.
We Were Promised Jetpacks will headline the second night of the three-day Solas Festival in Perthshire on June 22.
Minor Delilah will be giving away copies of their new EP, Only Dust Can Hear You, to anyone who attends their launch gig at Glasgow’s Classic Grand on May 3.
Given that a musician’s talent derives from their hands, logic dictates that these special people should be above-average in bed and in the kitchen.
While The Pop Cop’s undercover investigation into our music scene’s top 10 lovers remains ongoing, you will have to content yourself with the Scottish Musicians’ Cookbook.
Scottish musicians and cooking have more in common than you might realise: Joe Quimby of Take A Worm For A Walk Week and Remember Remember fame is best known for his passionate and occasionally unhinged blog Glasgow Mega Burrito which is devoted to the creation and devouring of the burrito in all its forms; And before RM Hubbert signed to Chemikal Underground, he had a “Will Play For Food” policy whereby fans could book him to perform a set in their homes in exchange for dinner.
Following on from this now-established great tradition, 14 musicians have concocted a homemade dish of their choosing for readers of The Pop Cop, complete with a list of ingredients, cooking instructions and photographic evidence (video footage in the case of Wake The President) so that you can replicate them in the kitchen for yourself… while listening to their tunes of course!
MICRO-PROTEIN SUPER-BIOTIC FAKE CHICKEN PIE
by Cat Calton, Aerials Up
Ingredients (serves 7)
1 bag of carrots
2 trays of closed cup mushrooms (by trays I mean the ones sold in Iceland)
2 bags of micro-protein pieces aka Quorn
½ pack of puff pastry (depending on size of pack – basically you need 250g)
A lot of red Bisto (the original but somehow still veggie type)
2 bags of baby potatoes (from Iceland, notice a theme?)
1 sachet of rosemary roast potato mix from B&M
A blob of butter or butter substitute
Dessert spoon of plain flour
Some milk (we used cow & bean)
1. Preheat oven to 200ºC. Dice your carrots and onions. Sauté the onions for a couple of minutes in a big wok, add your carrots for 4mins. In another big frying pan, fry off your sliced mushrooms, Quorn pieces and add a wee dash of water. Now add both mixtures together and add 4 teaspoons of Bisto.
2. In a small pot melt butter, mix in flour to make a paste and quickly add a dash of milk. Oh aye, the burner should be on under the pot on a low heat! As the mixture thickens add another dash of milk, keep stirring well, repeat until you’ve added approx 400ml of milk. Once it’s thick and creamy, season well (we went for black pepper, salt, parsley and garlic) and add to pot of onion mixture. Turn off heat under wok. Roll out pastry on floured surface. Pour mixture into casserole dishes. Lay pastry on top and seal round the edges and trim off extra. Cut a couple of slits into the pastry lid. Leave at the side (away from hungry dogs).
3. Boil potatoes for 5mins and drain. Pour enough oil into another casserole dish and stick in the oven for 5mins. Shake B&M potato powder stuff over potatoes. Bring oil dishes out oven and pour potatoes into them and pop back into the oven. Bake potatoes for 40mins. After 20mins pop your pies in (ooh-errr missus!).
4. Once everything’s nicely browned, serve with lashings of Bisto gravy. Mmmmmmm done!
Aerials Up – I Am
January 28, SECC, Glasgow (supporting Snow Patrol) (tickets)
February 9, Tunnels, Aberdeen (tickets)
February 11, King Tut’s, Glasgow (tickets)
February 12, Doghouse Dundee (tickets)
SPICY OMELETTE (no cats were harmed during the making of this dish)
This is a really simple dish to make (once you’ve mastered the “Final-flick”) – my mother-in-law swears by it!
2 free-range eggs
Carton of semi-skimmed milk
Slither of butter
1 red pepper
Slice of spicy Mexican cheese
Dried chilli flakes
Hot sauce (optional)
1. Make sure you have a decent non-stick frying pan, fapp it on medium-to-high heat and add a knife-slither of butter, melt into the bottom of the pan, rotate until the oil is distributed evenly.
2. Crack your two eggs into a bowl and add only a tiny drop of milk (two tablespoons if you want to measure it out) – if you add any more, the omelette will be watery. Whisk the mixture thoroughly until there are tiny air bubbles and add to the frying butter. Swivel the pan so the omelette mix is evenly distributed and frying well.
3. Chop half of the red pepper and dice it into tiny cubes. After 5mins the omelette mix should be solidifying so add your peppers, chop some cherry tomatoes in half and add them. Sprinkle chilli flakes over the omelette then take a lump of your spicy Mexican cheese (Tesco and Morrisons sell it) and grate it over the omelette. (Spiceheads: add hot sauce at this point for extra spicy potency.)
4. Now for the “Final-flick” – take a fish-slice and gently separate the bottom of the omelette from the pan (you should be doing this throughout) and flick one slide of the omelette over onto the other, like a pancake or a crepe, so the middle of the omelette is sandwiched. The bottom should be golden brown by this point. Reduce heat to low, cook for a further 3-4mins, serve, garnish with some rocket. Bon Appétit!
Adam Stafford – A Temple Of The Holy Ghost
February 25, 13th Note Cafe, Glasgow
March 1, The Tunnels, Aberdeen
March 2, Manna Cafe, Newport-on-Tay
March 4, The Third Door, Edinburgh
HOMEMADE CHICKEN BROTH
Yellow split peas
Green split peas
1 chicken stock cube or 1 vegetable stock cube
Dried mix herb of choice
1. Take the bones and leftovers of a roast chicken and soak them overnight in a pot of water. This will form the stock of the soup and give it all of the flavour. This also usually determines how much soup you are going to have at the end. At the same time you want to start preparing your soup mix. This will form the fibre of the soup and help keep you warm on a cold January day. If you can get pearl barley, yellow split peas, green split peas, marrow peas, red lentils and even adzuki beans then you are doing great. Morrisons have a country soup mix that has all of these ingredients and is in fact the very same pack I am using for my soup. Take a generous helping of each of these, throw them in a large bowl and steep them overnight in cold water.
2. The next day your chicken stock and lentils should be ready for soup-making. Take the bones and all the excess skin out of the chicken stock and start boiling the leftover tasty water. As I do this, I often like to visit facebook.com/michaelcassidymusic and listen to some relaxing acoustic music but this isn’t a vital part of the recipe.
3. Start adding some vegetables to this mix. I like to add in diced onions, parsnips, carrots (loads), celery and potato. Steer clear of tough vegetables like corn because they will ruin your soup and you will end up crying.
4. Add in your lentils, beans etc that have been steeping overnight. At this point you can also add in a chicken or vegetable stock cube. This will add more flavour to your soup and help thicken it. Watch out, though, because certain stock cubes can be heavily salty. You can also add salt and pepper at this point for extra seasoning but, again, watch out that there isn’t too much salt already in your soup.
5. I find it nice to add a dried mix herb at this point for a more pronounced flavour but this is where you can experiment and really make it your own. So let your hair down and try adding something wild to your soup, although all the rockers really should be wearing a hair net.
6. You have everything in place to actually finish the soup. What I like to do now is bring the soup to the boil (should take 5-10mins depending on how much you have made) then reduce it to a simmer and leave it for about 90mins. This lets all the vegetables cook properly and lets the flavours fully infuse.
Michael Cassidy – Everybody’s Scared
January 18, King Tut’s, Glasgow (tickets)
BEEF & CHORIZO CHILLI
by Lauren Mayberry, Blue Sky Archives
500g beef mince
100g diced chorizo
2 red onions
3 red chillis
500ml beef stock
400g kidney beans (rinsed)
400g chopped tomatoes
1 tablespoon tomato purée
1 teaspoon smoked paprika
2 teaspoons ground cumin
5 squares of dark chocolate
1 bottle of dark beer or stout
Handful of chopped coriander
1 tablespoon oil
Salt and pepper
1. Roughly chop the onions and red chillis. Add a little olive oil to a large pan and heat on the hob. Once the oil is hot, add half the mince. Brown the mince at a high temperature, breaking up any lumps as you go. Once it has browned, put aside in a bowl then add the rest of the meat to the pan and repeat the process.
2. Drain the excess liquid from the browned beef. (Don’t pour it down the sink because such behaviour on a continual basis might block up your pipes and you may have to pay £72 for an emergency plumber to come out over the Christmas period when the pipe gives up and there’s water fleeing all over your kitchen floor. Not that that happens to people. Just saying.)
3. Use the same pan you browned the meat in to fry up the other stuff. Add the onions and cook on a gentle heat for 2-3mins until they soften. Add the chorizo, chillis, paprika and cumin and cook for 2mins.
4. Re-add all of the browned beef to the pan then stir in the beef stock, kidney beans, chopped tomatoes and tomato purée. Gently simmer for at least 45 minutes. (The longer you cook it, the more tasty it gets. I would say a maximum of 2-3 hours. Not days or anything. That’s mental.)
5. Whilst it’s simmering, add in the dark chocolate. Season with salt and pepper to taste and slap it on a plate, putting the coriander on top for a fancy edge.
6. Serve with rice, tortillas or nachos with sour cream and guacamole. I didn’t make the guac. I bought it from Tesco. Whatever.
Blue Sky Archives – Cosplay The Hard Way
January 18, Bloc, Glasgow (free)
PAN-FRIED SCOTTISH WHITING WITH CRUSHED POTATOES, SYBOES, SHREDS OF HAM HOUGH AND A BUTTER SAUCE
by David Richards, Fiction Faction
Ham hough and whiting aren’t used enough, almost forgotten these days. They are healthy, Scottish and cheap – this dish cost me just £5 and feeds two handsomely. Also, ask your butcher to saw the hough in half. The supermarket fella will do this too. You don’t want to get home and realise you don’t have a pot large enough.
1 ham hough
2 skinless whiting fillets
10 baby potatoes
Bunch of syboes
Half the juice of one lemon
1. Boil the ham hough slowly for a minimum of three hours. Then allow it to cool and pick the meat off the bone.
2. Boil your baby potatoes until a knife slides through easily, drain and give them a very gentle mash, you don’t want them too broken up. Add the syboes (thinly sliced) along with the picked ham. The residual heat from the potatoes will cook the syboes in minutes. Season the mixture, however ham hough is salty so easy with the salt.
3. Bring a pan to a medium heat. Whiting is quite a delicate fish so just a medium heat for a minute or so a side. Place the fish on top of the potato mixture. To finish, add the butter to the pan the fish was cooked in and allow to brown slightly, then add the lemon, salt and pepper and pour over the completed dish.
Fiction Faction – Malenky Lizards
January 27, The Flying Duck, Glasgow (Pin Up Nights) (tickets)
February 11, The Captain’s Rest, Glasgow (tickets)
April 13, King Tut’s, Glasgow (tickets)
PESTO ALLA GENOVESE (pasta with fresh homemade pesto, green beans and potato)
By Tom Stearn, Kettle of Kites
This is a traditional recipe from Genoa in the region of Liguria in northern Italy. It is the recipe of my girlfriend’s family, who is from Genoa, and when her mum made it for me the first time I stayed with them in Italy it was a revelation! So much better than the jarred or even fresh stuff you can buy here. The word ‘pesto’ in Italian means just a mix of ingredients that are bashed together to make a paste, but the pesto using basil originated from Genoa. In each region of Italy they will make it a slightly different way – omitting some ingredients or changing the quantities – so this is not the only way you can have it. Although traditionally the mix is bashed in a pestle and mortar, you can (and my girlfriend’s mum does) use a food processor to make it. It will just have a slightly different texture.
Ingredients (serves 4):
Around 50 basil leaves
50g pecorino cheese (there are many varieties, they’ll all work)
50g fresh Parmesan cheese
30g pine nuts
1-2 garlic cloves
Extra virgin olive oil
100g fine green beans
3 medium potatoes
500g pasta (linguine, trofie, gnocchi or lasagne sheets are traditional)
1. If using a food processor put in the basil, pine nuts, garlic, pecorino, Parmesan, 2 tbsps of oil and a pinch of sea salt, and blend until it has formed a paste. Add some more oil to loosen the mixture but not too much (around 1-2 tbsps); often the pesto you buy here is swimming in oil which makes the dish really heavy and, well, oily, so just enough that it’s not a solid mixture but is still really thick. If using a pestle and mortar, bash the ingredients into a paste a few things at a time, starting with the garlic, basil, pine nuts and salt, then adding the cheeses a bit at a time and the oil to loosen it.
2. Fill the biggest pan you have with around 2 litres of water and bring to the boil (you need a lot of water to cook the pasta properly). Peel the potatoes and cut to around 2cm cubes. Cut the ends off the beans and throw the potatoes and the beans in the boiling water. Boil them for around 8-10mins depending on how long the type of pasta cooks for and at this point add the salt in with the ingredients to cook the pasta. The salting is very important as in Italy they put a lot more salt in the cooking water than we do. Salt the pasta properly and achieve the right bite (the salt actually affects the way the pasta cooks). A general rule is: for every 1 litre of water you need around 10g of salt. This will seem like a lot but it’s right.
3. Add the pasta in with the potatoes and beans already in the pot and use the cooking time on the packet.
4. While the pasta is cooking, put about 1 tbsp of pesto on each person’s dish and then take a tbsp of the water you’re cooking the pasta in and spoon it over the pesto. If you want, add a little drizzle of oil on, and combine well. Repeat this on all the dishes (this is a really important stage as the pesto will become creamy looking and lighter in colour). Taste the pasta before the time’s up and if it needs the full time or maybe even a bit more that’s fine.
5. Drain everything well and divide up the pasta, potatoes and beans over the pesto. Serve like this if you want and everyone can mix the pesto into the pasta. Some people put Parmesan on top. Buon appetito!
Kettle Of Kites – Mr Pearl
February 16, The Vintage Village Fete, Edinburgh
February 17, Art School, Glasgow
SPICY LENTIL LOVEHEARTS
by Lucy Cathcart Frödén, Tall Tales
1 big cup of red lentils
1-1½ big cups of gram flour
Grated lemon peel
Salt and pepper
1. Rinse the lentils and boil them till they turn soft (probably about 10mins) but don’t let them dissolve into soup, or all is lost. Drain them really well in a colander.
2. Mix them with a generous helping of your favourite spices and add some grated lemon peel and plenty of salt and pepper.
3. Add gram flour, a bit at a time, until you’ve got a rollable dough.
4. Roll out on a floured surface and use a cookie cutter or knife to make your all-time favourite shapes.
5. Shallow fry on a medium heat until golden brown on both sides.
6. Serve with a herby yogurt dip (chopped mint and coriander is nice, or you could go all chivey).
7. Eat them while they’re hot and fresh.
Tall Tales – All The Things You Read To Me
SOUFFLÉ BROCCOLI & ONION OMELETTE
by Clare Simpson, If You Lived Here You’d Be Home By Now
Ingredients (serves 2-3)
1 broccoli head
2 garlic cloves
1 medium onion
80g cheddar cheese
1. Cut the broccoli into small florets, finely chop the onion and purée the garlic. Put your grill on a medium-high heat.
2. Heat a generous knob of butter in a pan and add the broccoli, onions and garlic. Cook on a medium heat until the onions are soft and the broccoli is cooked but still has a reasonable bite to it. Add the milk to the pan and reduce so the vegetables are sticky and not too wet. Now remove from the heat and place in a separate bowl.
3. Separate the egg whites from the yolks and whisk the whites until they resemble stiff peaks. Then gently fold in the yolks and broccoli mixture. Season with pepper.
4. Heat another generous knob of butter in a saucepan on medium heat. Pour in the eggy vegetable mixture and cook for about 4-5mins. Grate the cheese over the omelette and place under grill until golden brown and bubbling.
5. Carefully cut the omelette into quarters and serve with a lovely fresh salad. You can make changes to the cheese if you fancy – Stilton works well.
If You Lived Here, You’d Be Home By Now – My Heart’s In A Mess
VEGGIE BANGERS ‘N’ MASH
by Oli Kass, Homework
Too much meat over Christmas but need a hearty meal in order to stave off putting the heating on? You could do a lot worse than this classic, no-nonsense winter warmer. You could also do a lot better.
Veggie sausages (don’t worry which kind, they won’t taste like meat anyway)
Bisto gravy – a mixture of 50% ‘Favourite’ & 50% ‘Carmalised Onion’ works best
Yorkshire pudding (if you want to push the boat out)
1. Whack the sausages in the oven (180ºC) and get the potatoes on the boil (15-20mins)
2. Get the carrots on the go (usually 10mins)
3. Get the cabbage on the go (usually 5mins)
4. Mash the potatoes with plenty of butter, cream and season to taste.
5. Use the drained potato water to make the gravy. You can add some cooked mushroom and onion if you wanna get fancy like.
6. Take the sausages out of the oven (30mins). If you have Yorkshire puddings add them in for 2-3mins to heat through.
7. Get it served and scoffed before you notice the sausages aren’t meat.
Homework – Why Oh Why
January 20, Voodoo Rooms, Edinburgh (tickets)
CHICKEN PESTO PASTA WITH TOASTED PINE NUTS
by Andrew Lindsay, Coat Hooks
Chicken breast fillets
Some form of pasta (today, I’m using Morrison’s finest “pasta quills”)
1. Dice up your chicken breasts.
2. Boil some salty water and add the required amount of pasta when it’s time.
3. As the pasta boils, put some oil in a pan and start cooking the chicken until it’s nice and pasty.
4. Once the chicken’s ready, it’s probably time to drain the pasta.
5. Leave the chicken in a wee bowl for now and put some pine nuts in another small pan.
6. Put these guys on a medium heat, tossing them every 30-45 seconds until they’re brownish.
7. Merge the chicken and pasta, then add the pesto. Heat it as you smoosh.
8. Get it in a bowl, and throw the pine nuts in. Serve!
Coat Hooks – Popcorn Blues
SPECIAL SKYE FUDGE
by Innes Strachan, Niteworks
Ideal for winning over the mother of any potential girlfriends!
1 tin condensed milk
1lb granulated sugar
2 tablespoons golden syrup
1 cup of milk
1. Over a very low heat (1 or 2 on your hob) melt the butter in a heavy-based saucepan with the condensed milk. Once melted, add the sugar and mix together until a thick, sticky, sugary substance is formed. Add milk and golden syrup and mix in. Keep the hob on a very low heat, stirring the mixture, and bring it to the boil very slowly. This is the key as you need to make sure all the sugar melts so you’re not left with gritty fudge.
2. The fudge mixture will gradually change colour, getting darker as it gets closer to being ready. Before taking the pan off the heat, you want your mixture to be dark brown but be careful you don’t let it burn or stick to the bottom of the pan. A good tip for checking whether the mixture is ready and all sugar is dissolved is to take a teaspoon of your fudge mixture, run under a cold tap and then taste it. If it’s smooth and you can’t feel any sugar granules then take the pan off the heat.
3. With an electric whisk, beat the mixture for a good 5-10mins until you see the consistency of the mixture starting to get thicker and more rigid. Once the mixture has lost its shine, pour into a well-greased baking tray and leave to cool.
4. Once cooled, put the fudge in the fridge for a few hours then cut it up into small squares and serve.
Niteworks – Coisich
by Louise Quinn, A Band Called Quinn
The origins of the Party Pineapple was passed down to me via my older sister, who used to read Jackie magazine. I saw similar things on buffet tables at Lanarkshire weddings made by one of my dad’s nine sisters whilst doing the slosh to Una Paloma Blanca. This is my more exotic take on the classic (someone from the actual era recently informed me that an orange covered in tin foil should in fact be used as the base).
Small pickled onions
1. Cut the pineapple in half and place the spiky end on a plate.
2. Cut the other half into cubes along with the cheese (make sure the cheese doesn’t get soggy from pineapple or onion juice as it makes it really difficult to skewer onto the cocktail sticks).
3. Skewer the cocktail sausages, onions and pineapples onto the cocktail sticks alongside the cheese cubes and stick hedgehog-style into your pineapple.
4. Voilà! You are ready to party with your pineapple!
A Band Called Quinn – Snowblind
January 13, Maggie Mays, Glasgow
WHISKY FRUIT CAKE
2 cups plain flour
1 cup butter
4 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
1 or 2 pints whisky
1 cup dried fruit
1 teaspoon salt
Juice of 1 lemon
¼ cup chopped nuts
1. Sample the whisky to check for good quality. Select a large mixing bowl/cup. Check the whisky again, taking care not to overfill the measuring cup. Pour into a glass, drink quickly.
2. Repeat the last step again.
3. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.
4. Make sure the whisky is still of highest quality.
5. Add two arge leggs, two cups of dried fruit and beat till high. Next, sift three cups of salt or anything, it doesn’t really matter.
6. Sample whisky again, checking for tonsicicity.
7. Sift half the lemon juice, fold in chopped butter and strained nuts. Add one babblespoon of sugar or whatever you can find and mix in well. Grease the oven and turn cake tin 360 degrees. Now pour the whole thing into the oven.
8. Check whisky for a final time and go to bed.
Fiona Soe Paing – Deep Song
by Björn Sandberg, Wake The President
Wake The President – Elaine