Scab Aid – Let It Be 7″ EP

Scab Aid

Artist: Scab Aid (Chumbawamba)
Title: Let It Be
Source: Vinyl 7″ EP
Bitrate: FLAC
Running time (h:m:s): 00:09:50
Size (mb): 53.5
Label: None
Cat. No: SCAB1
Year: 1987

Never ones to shy away from tackling the issues of the moment head-on, Chumbawamba released this single just after a bunch of has-been popstars collaborated with capitalist scumbag Rupert Murdoch and his shitrag tabloid The Sun, to release a ‘charity’ EP for victims of a tragedy that saw almost 200 people drown when a passenger ferry, the Herald Of Free Enterprise (no prizes for guessing the political affiliations of the owners), sank just outside the Belgian port of Zebrugge. Many of the dead were daytrippers who had taken advantage of a discounted offer in The Scum to stock up on cheap booze and fags.

The previous year, Murdoch, in collaboration with the Tory government, the cops and their own trade union bosses, had destroyed the union presence at his Wapping printing plant in a bitter dispute. 12 months of protest, sabotage and riot by a small but committed band of strikers and supporters were no match for the combined might of capital, reformist union leaders and the state (although it was fun while it lasted).

The cynicism of Murdoch and his chums in the music biz as they capitalised on the tragedy was only too apparent to those of us who had watched him destroy the lives of decent, hard-working people only months before. This EP gave a voice to our disgust, a feeling that remains to this day.

OP’s opinion: Five

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If you are the copyright owner and want us to take down your music, just click here and let us know. We’re really not trying to piss anyone off, we just want to share rare and out-of-print music with people who want to hear it.

Requested by Phil of the rather excellent Canuck politico-punkers Humanifesto, who also happens to have a severe case of Chumbawambitis.

Red Lentil, Coconut & Lime Dhal

This is my own adaptation of one of my favourite comfort foods, the humble lentil dhal, made more sexy and substantial with the addition of a load of lovely veg. It goes great with plain basmati rice, a good leafy salad and maybe a chapati too. Don’t be put off by the long list of ingredients either, it’s only a few steps to actually pull it all together.

Serves 4-6.

  • 1 tbs oil for frying
  • 1 large onion, finely chopped
  • 200g carrot, diced
  • 200g potato, diced
  • 2 sticks celery, finely chopped
  • 200g red lentils
  • 4 cloves garlic, crushed
  • 3cm knob fresh ginger, shredded / finely chopped
  • 2 tbs coriander seed
  • 2 tsp cumin seed
  • 1 tsp brown mustard seed
  • 1 tsp onion seed
  • 1/2 – 1 tsp chili flakes
  • 2 tsp ground turmeric
  • 250g fresh tomatoes blitzed in 200ml water
  • 600ml water
  • 400ml coconut milk
  • Juice of 2 limes
  • A big handful of fresh coriander, chopped
  • Salt to taste

Heat the oil over a medium-low heat and add the onion, carrot and celery. Fry for a few minutes, stirring regularly, then add the spuds and continue to fry for a few minutes more until the veg is just starting to soften. While it’s cooking, dry roast the coriander seeds in a pan then crush them in a pestle and mortar or spice mill.

Add the garlic, ginger, crushed coriander seed, cumin seed, mustard seed, onion seed, chili flakes and turmeric powder to the veg mix and stirfry for another couple of minutes. Pour in the tomatoes and water, mix in the lentils and bring to the boil. Reduce heat, cover and gently boil for 10 minutes.

Add the coconut milk, cover again and then simmer for another 30 minutes until the lentils are soft (if it all starts getting a bit thick, just add a bit more water). Stir in the lime juice, coriander and salt to taste and you’re good to go.

Dhal

Bender – Lost City Of Dalston LP

Artist: Bender
Title: Lost City Of Dalston
Source: Vinyl 12″ LP
Bitrate: FLAC
Running time (h:m:s): 00:42:26
Label: Words Of Warning (defunct)
Cat. No: WOWLP43
Year: 1995

1. (00:01:01) Bender – I Did A Windmill
2. (00:03:48) Bender – Man Like You
3. (00:04:14) Bender – Peoples Army
4. (00:03:13) Bender – Freez Up
5. (00:04:12) Bender – Date Line
6. (00:02:50) Bender – Sponging Scum
7. (00:01:46) Bender – Pond Life
8. (00:04:45) Bender – Power To The People
9. (00:02:12) Bender – Fools Paradise
10. (00:04:32) Bender – Injun Dub
11. (00:06:09) Bender – Earth Zone
12. (00:03:28) Bender – Junk
13. (00:00:17) Bender – Silver Hippy

Bender were another free fest fixture ‘n’ fitting (well, with a name like bender, what did you expect?) and added a further dimension to the great bands and songs that such a culture inspired. There’s all of the dubby skanky stuff you’d rightly expect but with some really slick funky discordance and left-field tuneship layered on – just check out the cover of Op Ivy’s ‘Freez Up’ for evidence of their ability to creatively recycle an old classic. It’s eminently danceable, musically engaging and lyrically clever, even raising a chuckle or two along the way.

OP’s opinion: Four

Click here to request the download link.

If you are the copyright owner and want us to take down your music, just click here and let us know. We’re really not trying to piss anyone off, we just want to share rare and out-of-print music with people who want to hear it.

Mushroom & Lentil Crumble

Now’s the time of year to start thinking about heartier foods, the kind of solid scran you need to get you through the long cold nights and grey days. Crumbles are ideal, and not just the sweet ones that you can pack with seasonal fruits (blackberries in particular are superb right now). This recipe provides a substantial savoury mouthful that sits well with mashed spuds, Savoy cabbage, carrots, green beans, peas and gravy (don’t scrimp on this, half a pint per person is my standard measure).

Serves 4.

Mushroom & Lentil Crumble

Crumble:

  • 100g wholemeal flour
  • 50g porridge oats
  • 50g toasted chopped hazelnuts
  • 4 tbs (1/4 cup) nutritional yeast or 1/4 tsp salt
  • 1 tsp fresh thyme
  • 75g vegan marg
  • Pepper to season

Filling:

  • 100g dried Puy (French Green) lentils
  • Bay leaf
  • (Olive) oil for frying
  • 175g mushrooms (try chestnut), halved and thinly sliced
  • 2-3 banana shallots, finely chopped (you could also use a large onion or a leek)
  • 1 stick celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbs fresh sage, finely chopped
  • Worcestershire sauce (optional)
  • 2 tsp flour
  • 60 ml Madeira / sherry / other wine / stock
  • Pepper to season

Bring a litre or so of water to the boil, add the lentils and bayleaf, boil rapidly for 10 mins then reduce heat, cover and simmer for 20-25 mins until lentils are soft.

While they’re cooking, make the crumble topping by first mixing the wholemeal flour, oats, hazelnuts, nutritional yeast, thyme and pepper together in a large bowl. Add the marg in chunks and start rubbing it into the dry mix until it’s well combined and resembles chunky breadcrumbs. Set aside.

Now for the filling. Add some olive oil or marg to a frying pan over a medium heat. Put the shallots and celery in the pan and fry for 5-10 mins, stirring regularly, until the shallots are just beginning to caramelise (turn brown). Then add the mushrooms and garlic and fry for a few minutes more. The mushrooms should soften and start releasing their juices. Mix in the fresh sage then give the whole lot a good grind of pepper and a splash of Worcestershire sauce if using. Pour in the alcohol and continue stirring until most of it has evaporated, then sprinkle on the 2 tsp of flour and cook for another minute, still stirring.

By now, the lentils should be ready. Drain them and pour some of the cooking water (a few tablespoons should do) into the mushroom mix. Cook for a minute, stirring constantly, so you end up with just enough thickish sauce to coat everything. Remove the pan from the heat, add the drained lentils and give the whole lot another good stir to mix it up.

Pour the mushroom and lentil mix into the bottom of a deep ovenproof dish (around 15-20cm diameter) then cover with the crumble topping and lightly press down. Bake in a preheated oven at 200°C for around 40 minutes until golden then serve with all the trimmings. For extra comfort, have a glass of mulled red wine or cider too.