Category Archives: Isle of Man

Out of the Window

If you’ve followed this blog, you’ll be aware that I mix personal interest with purely food and culinary content. One of my hobbies is writing and my fourth book called ‘Out of the Window‘ has just been released. Here’s a bit about it.

Out of the Window ‘The Island Connection 2’

Out of the WindowIn ‘Under the Rock‘, the first book of The Island Connection series, we met a couple of young girls whose actions helped save the day when the island was under threat. In ‘Out of the Window’, we meet the same two girls again, two years later. Still a bit crazy, but growing up fast. They make a new friend whose life is in danger. But what can they do against battle-hardened thugs?

And what really happened in Amy’s bedroom the night her father went out of the window?

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Out of the Window – OPENING PAGES

Amy’s teeth chattered as the glacial drizzle showed no signs of letting up. It was one of those cold, miserable, penetrating, grey, non-stop drizzles that soaks through meagre clothing and slowly annihilates a person’s confidence. With no signs of any customers, the harbour-side hot food kiosk had closed early and Amy had taken the opportunity to rifle through their bins, where she found some stale burger buns that would keep her going until tomorrow. Head bent low, she tore strips off the first bun and chewed ravenously while she huddled and shuffled her way past the lifeboat station. She looked up as a large seagull squawked and dived towards her, trying to take the bun from her hands. The damn things were like Exocet missiles over here but Amy was too fast because her need was too great to allow a bird to take her only meal of the day. She whipped the bread inside her saturated fleece and walked faster with the harbour on her left and the castle walls on her right.

One hundred metres further, she reached the granite stairs that gave access to Peel castle. The steep stone steps leading up to the entry portal were sheltered by overhead slabs of grey granite. She was still buffeted by the wind, but at least it was dry and Amy looked up with tired liquid-green eyes, grateful just for a small amount of respite. In a few more minutes, she would be a little drier and a little warmer and, eventually, the shivering would stop, but she still had to force her aching legs to mount every step. It was going to be another wretched night on a hard tiled floor, but what other choice did she have? At least the rain disguised her tears of anger and frustration.

She hauled her tired body up the wide stone steps until she reached the locked gate at the top. Peel castle, on the Isle of Man, was not scaled like a simple Norman castle with a keep and a moat round the outside. Peel castle sat on an islet attached to the main island by a one hundred metre long causeway. It had high granite walls and stretched for almost twenty acres. For summer visitors it represented a way to pass a pleasant afternoon in a gentle ramble, poking their heads into the various nooks and crannies. But the castle remained closed for five months in the winter. And, on a wet early December afternoon, it was the perfect hideaway for somebody who didn’t want to be found. She squeezed through the narrow gap between the unforgiving granite wall and the full height steel gate that stayed locked all winter. Luckily she was a slightly-built girl because otherwise she would never have made it through.

High inside the castle grounds, the summer visitors enjoyed a splendid view of the rolling hills to the east. But, today, there was nothing other than a dirty grey sky and more freezing rain. Amy pressed on as fast as her tired legs and wet jeans would take her until she arrived at the ladies’ washrooms. As she had discovered a few days earlier, the outer door had no lock, so she let herself in, pushed open the door to the nearest stall, and sat on the toilet. Her whole body shook with cold and she knew she needed food and warmth. She could do something about both, but not much. She pulled the burger buns from inside her wet fleece and tore at them before pushing wads of bread into her mouth. It tasted of tea leaves and cigarette ash from the inside of the bins, but ignored it as she filled her belly for the first time today. After several bites, she put her head down to the hand basin and drank water from the tap to wash down the dry bread.

Fortunately, on her first visit, Amy had found the main fuse for the washrooms and had turned on the electricity. She hit the button on the electric hand drier, grateful for the stream of warm air. Then she flicked on the light and closed the outer door. In the mirror over the hand basin, her image was etched with fatigue. She ran her hands through her wet hair to drag it away from her face.

Amy had come to the Isle of Man to try and sort things out with her aunt but had found herself the victim of a vicious verbal attack on the doorstep, with no chance of explaining her thoughts. And the verbal attack included a specific threat of a physical follow-up which, in her aunt’s own words, meant only one thing. Amy knew what her aunt was capable of and fled, in fear for her life. The fact that she was her niece would have no effect on her aunt. The only outcome that would satisfy her was Amy’s death.

4 star review An easy read that will make you smile and cry in equal measure
By mousyb on 21 Aug. 2016
Amy’s on the run from her crazy aunt. She has no money and nowhere to run to. But her luck is in when she bumps into two local teenagers who decide to ‘adopt’ her. In the space of just a few days, she discovers how different life in a small community is from the one she was used to in Liverpool. But Amy is hiding a secret that Liverpool gang leaders are willing to kill for and suddenly she is a target for more than just her vindictive aunt.
‘Out of the window’ is Amy’s story. It compares the lives of good people who simply know how to get on, with hateful people whose only pleasure is in destroying and controlling others. It’s a stand-alone story, but some of ‘The Manx Connection’ characters from earlier books help move the story along at a good pace.
There were times in the story where I laughed aloud and times in the story where I choked up. It’s just one of those books that will grip you right to the last page.

Book cover design by Bruno Cavellec, Copyright © Bruno Cavellec 2016.
Image used and published according to the licence granted by the artist

Under the Rock

Under the Rock – ‘The Island Connection 1’

Under the RockThe first book I wrote, Chasing Paper, was originally written during 1999 and 2000 (with some updates in 2015). My second book, Walking on Water, though written shortly after Chasing Paper, was not finished and published until 2016 – a case of the manuscript collecting dust until circumstances dictated that I should do something with it.

Under the Rock was virtually written by the characters themselves. I’d become quite attached to some of them and they made it easy for me because they were already fully formed. With the addition of three or four new arrivals, it was easy to get a story from my friends who had occcupied the first two books in the series.

By now, you have probably already gathered that “home” for me is the Isle of Man, a little independent Crown Dependency in the middle of the Irish Sea. Much though I love being in France for six months of the year, I also revel in the the beauty and tranquillity of the Isle of Man for the other six months. It is an island full of myths and legends, gorse and heather, calm beauty gently stroking the glens and raging storms beating on the granite cliffs. Turn a corner and you’ll always discover something new to entice and amuse.

The concept of a small country that is British but not part of the United Kingdom, that has its own wholly independent parliament yet no passport controls to mainland UK, may seem a little strange to many, but those are the facts about this Crown Dependency and they make for all sorts of tantalising possibilities and opportunities if you are up to no good – and some of the new characters in Under the Rock are definitely up to no good!

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UNDER THE ROCK – OPENING PAGES

Sean Legg was not used to being told what to do. Normally, it was the big Irishman who did the telling. Sean was built on a grand scale, like a Russian war memorial, with a personality that equalled his stature and, ten years ago, he might have been tempted to have a go, but at the age of fifty-five Sean knew his limits and knew he was no match for four armed thugs. Discretion being the better part of valour, he allowed himself to be manhandled into the back of the delivery van and blindfolded. His wrists were then bound with plastic ties.

“You keep quiet and speak when I tell you,” said the foreign-looking man who had been holding the gun.

Sean had no plans to speak; he was busy listening and sensing as the engine came to life. On an island that was just 35 miles long and 12 miles wide, he was pretty sure he could pick out their route by instinct, using the vehicle’s movements, speed, braking and gear changes. It helped, of course, that he had lived on the island for the best part of thirty years and new its roads and lanes as well as anyone else, and better than most.

He concentrated hard as the van left the government building service bay and took a right and a left, accessing one of the main roads in Douglas. Another right, another left and then a long sweep down to the traffic lights. Easy enough, so far. Bending right at the lights, the road suddenly became smoother. Peel Road had just been resurfaced, so that was a no-brainer. A while later, the double roundabouts at Quarter Bridge, then they were heading west on the road from Douglas to Peel.

Sean relaxed. Now it was easy to follow every twist, turn and movement of the road, like he was reading a map in his head. They were, after all, taking the road he took home every evening.

Twenty minutes later, the van stopped and, in one swift movement, somebody cut off the plastic ties that had been holding his wrists. After a moment, the side door opened and Sean was helped out. Despite the blindfold, he knew exactly where he was and the strong smell of seaweed helped confirm it. There had been a storm the day before and Fenella Beach was always a seaweed trap during westerly gales. Sean also had a pretty good idea why he was captive, though he couldn’t puzzle out why he’d been brought to this particular place late on a windy evening.

With a man holding each elbow, he was led down the stone ramp from the small car park onto the pebbled beach. Then they crossed the beach until they reached the cliff face less than one hundred metres away. The man who had been waving the gun cursed as he stumbled over a rocky protrusion. “I swear by Allah that accursed rock gets me every time.”

They moved forward a few paces and Sean had the feeling that he was in a partially enclosed space. He stretched his arms as if relieving the discomfort of having had his wrists bound. There was rough granite on each side and he sensed the same just above his head – confirmed when a drop of water landed on the thinning patch that Sandy teased him about. If it was the shallow cave in the cliffs where kids played in the summer, it was a strange place to be taken to unless, of course, these guys intended to dispose of him there.

But Sean didn’t think that they intended him any permanent harm; after all, he was of much more use to them alive than dead. Anyway, it was his birthday and you don’t go killing the government’s Chief Minister on his birthday – it’s just not sporting.

5 star review Descriptions are very good and it really could be any island around the …
By Nadine Sgouraditis on 14 April 2016
3rd in the Manx Connection series. You really don’t need to know anything about the Island it is set on. Descriptions are very good and it really could be any island around the British Isles. Some characters from the previous books we get to know a little better and a few new ones, make this an interesting addition to the series. Don’t be fooled by the beautiful tranquil cover picture this is a thriller that keeps you on your toes.

5 star review Another good story in the Manx Connection but this time all …
By Amazon Customer on 29 Aug 2016
Another good story in the Manx Connection but this time all based on the lovely Isle of Man. I related strongly to a couple of the characters and was kept in suspense throughout. However I almost felt disappointed in how a couple of nasty characters exited the story.

Book cover design by Bruno Cavellec, Copyright © Bruno Cavellec 2016.
Image used and published according to the licence granted by the artist


Two triggers launched the plot – a friend who wanted to start an unusual business and a real, genuine, little cave on a beach near to where we live. When you read the book, you may find these photos helpful.

Peel Castle from the air
Peel Castle from the air
Fenella Beach in Peel
Fenella Beach in Peel

Christmas on The Isle of Man

Having arrived back on The Isle of Man in mid December it was time to consider the Christmas festivities. Though we were on British territory, we opted to continue French tradition and hold a réveillon. A réveillon is a long dinner, and possibly a party, held on the evenings preceding Christmas Day or New Year’s Day. The name of the dinner is based on the word réveil (meaning “waking”), because participation involves staying awake until midnight and beyond. In the United States, the réveillon tradition is still observed in New Orleans due to the city’s strong French heritage, with a number of the city’s restaurants offering special réveillon menus on Christmas Eve.

Christmas Eveve TableSo, a couple of days before, armed with a a lump of wood and some parcel tape, I prepared the dining table for seven. This took a modicum of engineering skill since we don’t have a large dining room and the table was designed to only seat six! However, it seemed to work OK, because on 24th Marie-Danielle prepared a beautiful table for us while I was locked away in the kitchen!

Our guests were Penny and Sarah who had met us in Paris at Le Procop, Penny’s husband Steve, and Jill and Bruno who are, like us, a French-British couple only the other way round (Bruno is French and Jill is British). We weren’t sure if Christmas Eve in PeelBruno was going to make it since he had been unwell for some days. However, he made a huge effort and spent the evening with a “cockerel hat” perched on his head (as opposed to Steve, who wore a “reindeer hat”) – yes, it was one of those nights! We are certainly blessed with some wonderful friends.

So, the menu!
First off, since it was Christmas, as part of the apperitifs, we constructed a “Christmas wreath” out of little cocktail sausages and that buttery, flaky, Vienna-style pastry used to make croissants. The bow itself was a red pepper that underwent M-D’s surgical skills and the bowl in the middle held Dijon mustard for dipping. Christmas WreathAlong with quails eggs, olives, “appericubes” (baby cheese cubes from France), cocktail biscuits and a couple of bottles of chilled Cremant d’Alsace, we passed a pleasant half-hour awaiting the main event. Or should I say that “they” passed a pleasant half-hour awaiting the main event, since I was locked away in the kitchen having all sorts of fun on my own!

As a starter, we had decided on Salade des Gourmets, that wonderful salad with lots of added extras like foie gras, smoked salmon, magret de canard, small cherry tomatoes, fresh scallops and prawns. It makes me salivate just thinking about it!

And then came the awkward bit!!!

Beef WellingtonWe decided to do a Beef Wellington which normally (for a decent size fillet of beef) takes about 35-40 minutes to cook. However, I knew that most of our guests would prefer their meat more cooked than M-D and I normally eat it, so I had to allow extra cooking time. To be sure, I used a cook’s thermometer and aimed to get to 60ºC (140ºF), where normally we go to about 54ºC (130ºF), I had estimated an additional 10 minutes but it took nearer 20 minutes extra. Normally that wouldn’t be too critical since everybody just chats and the time passes. However, Penny had committed to ringing the bells at the cathedral for the midnight service, so had to leave the house at about 11:40pm. Fortunately, we just scraped in and she was able to finish her plate of Beef Wellington, Champ and mixed vegetables before having to leave.

Jill, meanwhile, is not a meat eater (if the beast had more than 2 legs while it was alive) but she does enjoy Confit de Canard, so I made her a “Confit Parmentier” which is sort of French for shepherds pie using duck instead of lamb!! I simply heated and shredded a duck confit, placed it in a ramekin along with a little chicken stock then covered it with mashed potato (which I was making anyway for the champ!).

While Penny rang her bells (which we could hear since the cathedral is only a couple of hundred yards away) we all finished our main course and took a breather. Well, a sort of breather! In fact we had a “Trou Normand” (literally, a Norman hole) which, traditionally, is Eau-de-vie, especially calvados, served as a middle course in a large meal in the traditional belief it restores appetite. The first time I came across this was a hotel in Normandy where we styayed for a New Year once. In the middle of the meal, the waiter served us all an apple sorbet and then arrived with a teapot!! Tea it was not! Calvados it most certainly was. So, sure enough, we served a sorbet with calvados then sat with contented smiles on our faces waiting for Penny’s return.

Xmas CakeUpon Penny’s return, just before midnight, we all exchanged presents (I did warn you we were doing things French style!). After which, cheese was served, followed by M-D’s famous Chocolate and Walnut Gateau (dutifully decorated with Santa and a snowman!)

And what, you might ask, did we drink with this meal? Well, it may surprise you to know that we stayed with Bordeaux Origami from start right through till finish. It’s made by Famille Capdevielle and is 80% Merlot and 20% Cabernet Franc so is quite light for a red. For this reason it worked through all four courses. All said, a very pleasant evening with some valued friends. Now we have New Year’s Eve to look forward to!!

Back to The Rock and meeting up with old friends

Removing a false wallI headed back to the Isle of Man on my own towards the end of June because I had some work to do in our bedroom, so it was easier having the place to myself and not disrupting Marie-Danielle too. When we bought the house on the island, the builder who had renovated it had generally done a good job but, on a couple of things, he had taken shortcuts. One of these shortcuts was that there was water penetration on the top storey and damp was coming through the walls into our bedroom. The builder had tried to hide this by adding a couple of false stud walls with a 4″ (100mm) gap to the outside wall. Naturally, this was just a short-term cover-up and, In August last year (2013) we had scaffolding erected and roofers arrived to resolve the situation. So now it was time to rip out the false wall and let the original wall breathe.

Don't block the access!DIY tip #153
Before storing your furniture under the loft access while you do repair work to the bedroom, be sure to get the sander (stored in the attic) that you will need to finish the work !!!

A week of work and the place was as good as new (or better!). Then, when M-D arrived, she came with her sister, Christine, who lives in Lille in Northern France. Christine has been over to the island before and she enjoys it’s beauty and tranquility. So, while she was here, we invited our friends Bruno and Jill to join us for an evening meal. Bruno is also French and I think he enjoyed an opportunity to relax and hold a conversation in his native language.

When I travelled over, I had brought with me several duck breasts (Magre de Canard) which are taken from the ducks that are used to produce foie gras so are really plump and succulent. These seemed to be well appreciated so, a few weeks later, we asked two sets of our near neighbours over and repeated the excercise. Such was the success that Julie (our actual next-door neighbour) asked us to bring her back some Magre when we plan to return in December with the car.

Christine and M-D up in the hillsWhile Christine was over, we did a few walks and a bit of casual sightseeing. The location in the photo on the left is in the south of the island and, on that day, we could clearly see Scotland, England, Wales and Ireland from that spot. It makes you realise how central The Isle of Man is in the British Isles and Ireland.

We also visited a few of the local restaurants (as you do!). Christine loves the food at The Majestic Restaurant on Onchan Head, overlooking Douglas Bay and, indeed, it is an excellent Chinese restaurant. We also like The Boat Yard on the quayside in Peel, so naturally, we went there too! Oh, and let’s not forget The Swiss House at Glen Helen who do an awesome “surf and turf”!

Mireille Champseix-LeonardThen, in August, we housed a couple of French visitors for a week. Twice a year, the Isle of Man becomes home to bikers from all over the world. In June, they come for the Isle of Man TT and in August they come for the Isle of Man Festival of Motorcycling (used to be called The Manx Grand Prix). During thoise times, the population of the island doubles so, local people help out by offering rooms to bikers at a sensible price. It’s fun and it helps the island economy.

Serge LeonardWe got to meet and greet Mimie Champseix-Léonard and her husband, Serge. A real nice couple from Tarnac in the Limousin region of France. Though they seemed to enjoy exploring the various watering holes on the island, I think they were quite pleased when we asked them to have dinner with us on their final night before heading back to France!

So that’s another summer gone! I don’t know how we stand the pace, sometimes. Oh well, back to France and see what’s going on over there!

Between a rock and a hard place!

So this is our final week on “The Rock” before heading back to France. It’s been a short stay this time and the weather has been dreadful with rain most days. Hope it’s not an omen for the summer! Last year we had a thoroughly splendid summer and we went walking almost every day. Unless something changes soon, this summer could be a washout, just like 2012.

Monk Fish in bacon with parsley cream sauceBy way of marking our return to France, we invited our friends and neighbours, Terry, Julie, Dominic and Kate to dinner last night. We kicked off in normal style with a glass or two of Kir, using a rather nice Chardonny that had travelled back with us in January. When we settled at the table, we started with Monk Fish in Bacon with Parsley Cream which we haven’t done for a little while, but never fails to please. It’s light, tasty and visually pleasing, so it easily meets all the right criteria. We served the same Duc de Morny 2012 Picpoul de Pinet that we have served a couple of times recently. It’s light and fresh and it’s a wine that won the Medaille d’Or in the 2013 Agricultural and Food show in Paris.

Confit de CanardAfter which, we resorted to one of our regular favourites, Confit de Canard and although it may seem that we are “over-relying” on this, having eaten it a few weeks ago, we are conscious that it is simply not available in provincial Britain so, while we may be used to it, our guests always seem pleased to have it placed in front of them. As usual, we served it in traditional French style, simply with a potato/mushroom mix. For this, we prepare Sautée Potatoes but we add cepes and/or porcino mushrooms (same family – Boletus edulis, commonly known as penny bun). The secret is to gently cook the mushrooms on their own first, to remove the water and then mix them into the potatoes at the last moment.

One of the joys of this main course is that just about everything can be prepared beforehand and then quickly warmed just before serving. I leave the stove on very low beneath the potatoes and the confit while we eat our starter. Then, I return to the kitchen turn up the heat, flip the confit so it is skin-side down (important to get that skin nice and crispy!) and it’s ready to serve in just a few minutes. We served it with a Gaillac – a Chateau d’Escabes 2008. This lovely ruby-coloured red wine from just north of Toulouse has an intense ‘nose’ of red fruits, spices and vanilla while remaining silky in the mouth. It worked well both during the main course and the cheese that followed.

Orange SlicesOur dessert was a chocolate and nut gateau that M-D had made using walnuts from her daughter’s garden in The Loire region of France. We served this with orange slices sprinked with orange zest that had been cooked in cinnamon sugar and, just to give a contrast, we mixed normal oranges and blood oranges as we arranged them on the plate. Naturally, there being plenty of chocolate in the cake, we served Mas Amiel with its dense and concentrated inky black Grenache grapes and its complex nose of tobacco and garden herbs.

Coffee and chocolates took us into the wee hours until we finally crashed and left the washing up until today – lovely getting up to a mess, isn’t it! What was lovely, however, was spending a few hours in good company. We all know each other well enough now to simply be ourselves and not worry about being politically correct or having to choose our words with care. So an evening of good food, good company and good conversation seems like the ideal way to once again leave The Rock and head back to La Belle France.

We’ll be back!

 

That good old Confit de Canard

Last Saturday evening we enjoyed the company of Steve and Penny who live about 100 metres down the road, along with Steve and Jeanette (my brother and sis-in-law). Penny is a pharmacist at the local hospital and was on call, so had to curtail her alcohol intake to virtually zero. Unfortunately, Steve (not brother) is a pilot, so he’s away quite a lot and last Saturday was the only time their diaries and ours coincided!

We started with our current favourite, Julie’s Salmon & Prawn with Lime. It really is so simple but so delicious. It’s one of those recipes made in heaven! We’re always aware that Jeanette, my sister-in-law, is alergic to crustaceans, so make sure that the salmon and prawns never touch during the preparation. It also means, of course that her salad is missing one of the ingredients, but it’s wonderfully delicious nonetheless! We served this great starter with a Duc de Morny 2012 Picpoul de Pinet which is a wine that won the Medaille d’Or in the 2013 Agricultural and Food show in Paris (a rare accolade).

confit de canard duckFor the main course, we took an easy option (for us) and served Confit de Canard with a mixture of Sautée Potatoes and Cepes (penny bun or porcino mushrooms). It’s easy for us because we bring from France big tins of Confit and also tins of Cepes. So peeling and cooking a few potatoes is no hardship. However, for our friends who would not normally get to eat confit, it’s something different and fun – particularly when served with a bottle or two of Château La Caze Bellevue, a smooth, velvety 2010 Saint Emilion!

Orange CarpaccioAfter a selection of cheeses (with a little more St Emilion!), dessert was a Gâteau Creusois and a Carpaccio d’Oranges à la Cannelle (Orange slices with cinnamon). Together, a nice simple, refreshing and tasty way to finish the meal (particularly since it took a new bottle of Saint Emilion to help it go down!).

Damage on Douglas PromenadeMeanwhile, a combination of storms and high tides has given The Island a real pounding with many of the sea walls damaged, some shops and homes flooded and everybody huddled indoors waiting for summer! Fortunately, the island is hilly, so we don’t get many places where water lays on the land for long periods such as they are experiencing in Somerset.

castletown2robinwootton_500x333However, all’s well that ends well because Penny is coming round tomorrow night to help us finish the raclette ingredients that we had with Terry and Julie last week! We have just enough for three people, Steve’s away and Penny’s not on call, so it sounds like a good excuse to dig into the wine cellar and see what’s available – I love it when a plan comes together! Who cares about the weather?

From The Rock to the Land of Wine

Back again in France after an eventful last few weeks on The Island. We’re spoilt brats, getting the best of both worlds again. Having enjoyed a fabulous summer of sun and blue skies on The Isle of Man, we are now enjoying a late summer here in France (while UK is suffering heavy rain and high winds!).

But, before we left, it was the forthcoming winter we were afraid of because we had a leak somewhere on the roof or in the gutters that had percolated into the bedrooms and left a trail of water and mould (don’t you just love old houses!). Our neighbours, Terry and Julie had the same problem so we shared the costs and had a scaffold erected across both houses and called in the roofing guys. And, since the scaffold was already up, we decided it was an ideal time to paint the fronts of the houses too! Now, with rain and high winds on The Island, we shall see if our leaks have been cured (or not!).

pork cracklingBefore leaving the island, Terry and Julie invited us to theirs for a splendid roast dinner. Never has so much good grub been served to so few without collapsing the table! It was delicious and, for me, brought back great memories of pork crackling and roast spuds and parsnips and oh so much more. I suspect we also did some considerable damage to Terry’s stock of wine. There seemed to be a lot of empty bottles rattling round at the end! (Reminder to myself: I need to get Julie’s recipe for the starter… a lovely little salad with a vinaigrette that was as light as fairy wings and as tasty as … well, anything you can possibly imagine!)

Postscript: Got it!!!!…. Julie’s Salmon & Prawn with Lime

tajineAlso, before leaving the island, Bruno and Jill invited us to theirs for a dinner. Bruno had prepared a great tajine for us. A tagine is a dish from North Africa that is named after the special earthenware pot in which it is cooked. The traditional pot is formed entirely of a heavy clay and consists of two parts: a base unit that is flat and circular with low sides and a large cone-shaped cover that sits on the base during cooking. The cover is designed to return all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Typically, a tagine is a rich stew of meat, which can include beef, chicken, fish, or lamb, and most often also includes vegetables or fruit. Bruno’s was a chicken tajine and darn tasty it was too!

The only disagreeable part of the evening was that I had taken round a summer pudding and, since it was the first I had made from our home on The Isle of Man, had used a plain stainless steel dish that I wasn’t used to (as opposed to the fluted Tupperware dish we have used for summer puddings when in France). So the summer pudding looked like a splodge of red mud instead of a nicely-shaped invitation to taste its inner delights! I’m not in competition with Bruno to beat the unbelievable apple flan he brought when they came to ours, but it would have been nice to have come up with something halfway presentable! Ah well – better luck next time, Graham!

Haggis Neeps and TattiesAlso before leaving, we had a pleasant evening with my brother Steve and my sister-in-law, Jeanette. They’re great at keeping an eye on the house while we are away, not to mention forwarding the mail, looking after my car and much more. For some reason, however, the whole summer had passed by without the four of us having a quiet evening together. So, since Steve and Jeanette had been to Scotland earlier in the year and had brought us back a haggis, I decided to do my famous Haggis, Neeps and Tatties as a starter, followed by Rich Gravy Lamb and finished with a nice Fresh Fruit Salad. All very simple but wallowing in taste!

Our trip back to France was not without its unwanted “highlights”! At Charles de Gaulle airport our suitcases didn’t appear on the baggage carousel and we were obliged to seek the help of the lost luggage office. It eventually transpired that someone down below (turning the cogs of the baggage handling machinery) had switched off whatever brain cells he might have had and had decided that our cases (and a few others) should be sent back to Manchester (our transit airport). Fortunately he was stopped in time and ‘requested’ (rather firmly) to engage brain and send the cases up!

One hour later, the lady in the lost luggage office got a big hug and we got our cases back… only to find that the railway line between the airport and Paris was being repaired so we had to get a bus into central Paris and then a train out to Acheres where we live. We eventually walked through the door just a few minutes short of midnight. However, fortune smiled on us just a little bit because I had envisaged a possible delay and had made a couple of baguette sandwiches before leaving The Island, just in case we were too late to get to the restaurant … Any port in a storm!

sashimiSince being back, we have, of course, been to our “local” – Happy Sushi – where we were greeted with kisses and big smiles (makes a pleasant change from the surly faces in the airport restaurant at Manchester!). Their maki sushi (for me) and sashimi (for M-D) with sushi rice is a feast for the eyes as well as the stomach! Though we are always happy to be on The Isle of Man, we’re always glad to be back in France so we can make the occasional foray into Japanese cuisine in relaxed surroundings. (In fact, we went again a few days ago with M-D’s sister, Christine).

Mind you, it also works in reverse; while we are in France we dream of getting an “Indian fix” at The Royal India, our favourite Indian restaurant on The Isle of Man where the owner, Jose Verananickal, is both friendly and professional and the food is perfectly balanced.

Like I said at the beginning, we’re spoilt brats, getting the best of both worlds!

 

Duck, duck and the best apple flan I’ve ever eaten!

A couple of months ago, we enjoyed looking round various locations in the local “WOSAT” (Western Open Studio Art Trail) at 10 open studios featuring 46 local artists in 8 venues here on the Isle of Man. We saw some lovely work in different styles, using different techniques and materials and, during our travels, we bumped into a very talented artist called Bruno Cavellec (whose website can be seen at http://www.brunocavellec.com/ )

Walking the Dogs by Bruno CavellecFirst of all, the name Cavellec is typically Breton (from Brittany on France’s Atlantic coast). Secondly, Bruno was a really approachable guy with an easy-going manner and a contageous smile. Third, being French, he and Marie-Danielle could stop talking English for a few minutes and relax into their own language. And fourth, I fell in love with (and bought a copy of) his giclée print “Walking the Dogs” that shows Peel beach at sunset. This one is going back to France with us at the end of August and I know exactly where I shall hang it once it’s been framed.

Quite by chance, we bumped into Bruno a couple of times whilst out walking and enjoying the exceptionally sunny weather. So we thought it would be nice to get to know him better and get to meet his English wife, Jill… sounds like a perfect recipe for a “French” evening (food, wine, good conversation, more food, more wine – yawn, “Good grief is that really the time?”). So yesterday evening we shared a truly pleasant few hours together until we got to the “Good grief is that really the time?” moment!

To begin, we did what every couple of “mixed nationality” do, and swapped stories about how we met our partners. It’s not being nosey – it’s just what we do, because there’s nearly always a nice story there somewhere! Naturally, as we did that, we quaffed a few glasses of chilled Prosecco that Jill and Bruno had kindly brought with them. It’s a beautiful, light and dry Italian sparkling wine that uninitiated people like me can very easily mistake for champagne!

Bruno had told us that Jill liked duck, so what could be more natural than to start the meal with foie gras accompanied by an onion compote. Bruno was happy – he thought he was back in France! Jill was happy because it was duck! M-D was happy because she loves foie gras! And I was happy because all I had to do was open the jar!

Confit de CanardAnd, if it’s worth doing, it’s worth overdoing, so we carried on with the duck theme and served Confit de Canard for the main course. Confit is difficult to get wrong but, for reasons still unknown, the skin of the duck didn’t brown as it should (it’s normally lovely and crisp). While it tasted just as it should, I was disappointed with the presentation. So, when in doubt, what do you do? Why, you pour another glass of wine! We managed to see off a couple of bottles of 2009 Chateau Lamothe-Vincente which lessened the blow a little!

After the cheese, we arrived at the moment of dessert and Bruno had made a gateau aux pommes – apple flan – that was truly brilliant. I asked him for the recipe which he told me was top secret, so I tied him to the chair and poured wine down his throat until he relented and you can read it here…“Double Take” Apple Flan.

I’m not usually a huge apple fan but this was honestly the best apple flan I have ever eaten. It was light, tasty, sumptuous and I immediately voted it the dessert most likely to brighten your day. Truly a masterpiece – much like Bruno’s paintings.

A pleasant evening in good company and the best apple flan I’ve ever eaten! – Can’t be all bad!

An evening with a Spanish twist

In my last post, a month ago, I mentioned that we had invited our neighbours, Terry and Julie, to join us for a meal. Well we repeated the happy experience only this time including their two children (Esme, who is 11 and Merlin, who is 7). So what do you cook when you are having what is, essentially, a family meal, and yet make it just a little bit out of the ordinary?

paellaWe decided on a paella. It’s easy and, as a diner, if you dig around a bit you can soon exclude any bits that don’t please your particular palate. And, having decided on a paella, it was natural we should think about some sort of tapas mixture as a “starter” and a nice fruity sangria to wash it all down with.

For the tapas, we simply used packs of mixed olives and peppers from the local store. We served slices of French saucisson and Spanish chorizo, also from the local supermarket. M-D made her famous tapenade which we spread on thin slices of fresh baguette and we produced two different verrines. (A verrine is a “taster” that can be can be either sweet or savoury, made by layering ingredients in a small glass.)

verrineThe verrines we made were stupidly simple. The first was tomato with fresh goat’s cheese. We placed two 400g tins of chopped tomatoes into a pan, crushed in a garlic clove and a bit of salt and freshly ground pepper, then brought it to a gentle rolling boil until all the juice had evaporated and only the pulp was left. This, we left to chill. Once cold, we placed about two teaspoons of the tomato pulp into the bottom of each glass. On top of that we crumbled about 1-1½ teaspoons of fresh goat’s cheese which we had broken up with a fork. Drizzle a tiny bit of olive oil over each and dress with chopped fresh basil – and yummy … lovely as an apperitif or, as we did, with a tapas selection.

The second verrine was crab and soft cheese. We used 2 x 170g tins of White Crab Meat and 150g Boursin Full Fat Soft Cheese with Garlic & Herbs. We drained the crab and placed the meat in a bowl, then we added a tablespoon of finely chopped onion, a tablespoon of chopped chives and a few twists of black pepper. Mix it all together then, as with the tomato, we placed about two teaspoons of the crab into the bottom of each glass. On top of that we crumbled about 1-1½ teaspoons of Boursin which we had broken up with a fork (any full fat soft cheese will work).

In total, with those ingredients, we made about 20 verrines (10 of each) so, along with the other tapas tasters, we had a good mixture to begin. (Incidentally, we cheat when we make verrines! We don’t have 20 small glasses but we sometimes buy Panna Cotta from Marks & Spencer and then wash the clear plastic containers. They are about 3″ tall and 2″ in diameter, so are perfect for this purpose!)

sangriaAll of this, of course, was washed down with several decent-sized glasses of sangria which M-D had made three days earlier (it tastes better when it’s prepared in advance). Depending on your guests’ ability to quaff the fruit of the vine, you can change these quantities to suit yourself. This time, there were just four adults but I know that both Terry and I can manage our way to the bottom of the glass without too much difficulty! So we used 3 x 750ml bottles of 14.5% red wine (a rather palitable Bordeaux – 2010 Coteaux du Languedoc called L’Ame des Schistes). The actual recipe is as follows (ingredients below are for 1 litre of red wine. For 4 people, use at least 2 bottles, i.e. 1.5 litre – quantities of fruit etc. can then be adapted accordingly). Since the fruits in particular are going to water down the sangria, the wine used should be at least 13% volume. Never use the so-called “sangria mixes” to do this recipe, since they are already watered down.

Per 1 litre of wine use…
3 oranges – the juice of one and the other two sliced and cut into wedges
2 lemons – the juice of one and the other one sliced and cut into wedges
2 tablespoons caster sugar
100ml (1 glass) sparkling water
100ml Martini Rosso

Simply pour the wine, the sparkling water, the fruit juices and the Martini into a punch bowl. Add the sugar and slices of fruit. Give it a stir, cover with cling film and store in a cool place. Stir once or twice every day. Taste before serving and add 1 or 2 tablespoons of sugar if necessary (Sangria, however, is used as table wine, so mustn’t be too sweet).

And, yes, we did manage to see our way to the bottom of the punch bowl (all except for a couple of glasses which M-D and I forced ourselves to dispose of the following day!). As if all that alcohol wasn’t enough, for desert we had ice cream with Rumtopf (which has been sitting patiently for 12 months, just waiting for this opportunity!).

All in all, a very pleasant evening!

Back on “The Rock” and Jumbo Prawn Stir Fry beckons!

We got back on “The Rock” (The Isle of Man) three weeks ago (mid April) and will stay here now until mid-August. We’ve been lucky so far, since the weather has been kind and we’ve enjoyed regular walks along the sea front, around Peel castle and onto the harbour to watch the seals steal the fish off the lines of the fishermen!Peel Isle of Man

We enjoyed the company of M-D’s grandchildren (Clémence and Eléonore) for ten days and later M-D’s daughter (Muriel) came over for a few days and then took them back to France. Naturally, we did all the tourist stuff with them (Steam Train etc) but we also took them to one of our favourite local restaurants, The Royal India Restaurant. In fact, we took the girls twice (by unanimous demand!)

It might sound a bit strange to choose a small (about 30 covers) Indian restaurant for a holiday treat but the food is so good and tasty that it’s difficult to resist. In fact, I just got back from there about two hours ago after another visit with just Marie-Danielle and myself (Dingri Methi for me and Cafrial for M-D… yummmm!). Our French guests loved the food because, while there are many arabic restaurants in France, there are very few true Indian restaurants so, for them, it was a voyage of discovery and having really first class Indian cuisine so easily available (it’s only about 250 metres from where we live) is an added bonus. Eléonore (aged 10) voted the Chicken Biryani her favourite, giving it 21 out of 20! I had a fiery Madras curry that should have carried a government health warning (or at least been served with an optional fire extinguisher)!

We also visited Jade Harbour, a Chinese restaurant that has always been most pleasant. Sadly, our regular waiter and waitress weren’t there and the service was not up to standard. Whilst the food was good, the slow and erratic service somewhat spoiled the evening.

Isle of Man RailwayHowever, one place that never fails to please is Station Hotel in Port Erin. Yes, it’s just a pub, but their food is hot and fresh and served with a big smile. It’s mighty convenient if you arrive in Port Erin by train since it is just across the road from the little railway station (often described as the most beautiful building in the village) where the famous Manx Steam Train terminates.

There’s nothing wrong with pub grub as long as it’s good pub grub! If it’s plentiful, freshly cooked, tasty, hot and served by people who appear to be happy that you are there, then a meal in a pub with a nice glass of beer can be one of the great pleasures of life, just as much as an intimate evening in a top class restaurant.

Basking SharkAs we were out walking the other day, we met one of the local “characters” – a lady by the name of Pauline who, it turns out, is involved in the monitoring of Basking Sharks, which are often found in the plankton-rich waters around the Isle of Man. The Basking Shark is the second biggest fish in the world (second only to the Whale Shark) but it is truly an endangered species. It is a slow moving filter feeder that has a greatly enlarged mouth and highly developed gill rakers. These enormous fish have been measured up to 12.27 metres (40.3 ft), and weighing an estimated 19 tonnes, yet these gentle giants are not aggressive and are harmless to people.

Anyway, to cut a long story short, Pauline encouraged us to go see a film that was being shown yesterday evening at the local “Centenary Centre” which revolved around the Basking Shark, but also covered lots of other wildlife on this curious island. Why do I say curious? Because, amongst other things, we discovered that The Isle of Man has the largest Wallaby poulation outside of Australia! Since they have no natural preditors here and do no damage to crops or hedges, the wallabies thrive in the hills yet it seems that very few people even know they are there (including me until last night!).

I started off writing this post with the intention of mentioning a stir fry that we often do (and did while the grandchildren were here)… but I seem to have sidetracked myself! So – Jumbo Prawn Stir Fry… this is a recipe that is very, very simple and doesn’t take much looking after. I know that, traditionally, stir-fries are cooked quickly over a very high heat but this one is much slower over a low heat! It’s a mixture of vegetables and King Prawn, with a good splash of Vegetarian Stir-Fry Sauce. You can mix-and-match the vegetables to suit yourself but I personally use two onions, a very small cabbage (or half of a larger one), two carrots, a handful of fresh peas, a handful of mushrooms, a tin of beansprouts and a tin of bamboo shoots. But the recipe is very versatile because you can add small pieces of broccoli, water chestnuts, miniature sweetcorns, sliced bell peppers, spring onions, mange tout (snow peas)… almost anything you fancy, in fact!

Peel and slice the onions, chuck them in the wok with a tablespoon of goose fat and cook them very gently to soften. Meanwhile, cut the thick stems out of the cabbage, leaving just the leaves, roughly tear these and add them to the work. It may seem that you have a lot but they shrink and reduce quite drastically. Peel the carrots and Julienne them (cut into long thin strips, similar to matchsticks) then toss those into the wok. Add a good splash (4-5 tablespoons) of Vegetarian Stir-Fry Sauce (I use one called Lee Kum Kee, but it can be any stir-fry sauce that takes your fancy). I often add a splash of light Soy Sauce as well – but that’s just a personal preference. Cook this mixture, stirring frequently, over a low heat for about 15 minutes to soften the vegetables.

Check the seasoning and adjust if necessary. Thinly slice the mushrooms and add to the mix. Drain the beansprouts and bamboo shoots and add these to the wok, along with the peas. Stir and cook for a further five minutes. Now add your Jumbo King Pawns and increase the heat. Turn the mixture regularly and watch as the prawns change colour from translucent grey to whitish-pink. These should be cooked for about 4-5 minutes (no more), then serve your stir-fry and enjoy! It’s a recipe that’s simple and VERY tasty and it has the advantage that you can choose your own preferred vegetables and even your own preferred seafood (we’ve done this recipe using Queen Scallops before now, and very tasty it is too!). Serve with a nice, crisp white or rosé wine and you’ll think you’re in heaven!