Recipes

Ahhh...
What could be more perfect at the end of a full day of Bermuda sightseeing than a cool rum drink? Try this refreshing yet simple recipe from Bermuda Premium Spirits Ltd., for an island inspired thirst-quencher that's sure to be a hit with you and your friends.

BACARDI Daiquiri
3 parts BACARDI Superior Rum, 1 part lime or lemon juice, 1/2 tsp. sugar, ice. Mix all ingredients in a shaker or blender, strain into chilled cocktail glass or serve on the rocks.

Cheers!

Recipe Supplied by Bermuda Premium Spirits Ltd. distributors of BACARDI rum. Enjoy our good taste with your good judgement. DRINK RESPONSIBLY! BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. RUM - 40% ALC. BY VOL.

Bermuda Fish Chowder
Recipe courtesy of Fred Ming - Serves 8

3 lb. fish bones (e.g., hind, snapper, rock or grouper)
1 gallon water
3 oz. finely chopped onions
1 clove garlic, finely chopped
3 medium sized tomatoes, roughly chopped (concasse)
2 oz. bacon, cut into batons
2 oz. butter
2 oz. corn flour
1?2 chopped thyme
1 tsp. curry powder
3 oz. Worcestershire sauce
4 oz. tomato puree
4 parsley stalks
1 bay leaf
2 celery stalks
1 whole onion
Salt and pepper to taste
1 green pepper, cut into small dice, brunoise
1 head celery, cut into small dice, brunoise
Few drops of sherry peppers

1. Wash fish bones thoroughly and place in a thick-bottom pan. Add celery stalks, parsley stalks, whole onion and water. Bring to a boil and skim. Let simmer for 5 minutes.

2. Strain stock into a clean pan. Place fish bones on tray and keep in a cool place.

3. Melt butter in a thick-bottom pan, and sauté bacon, chopped garlic, onion, celery and thyme for 5 minutes. Add the tomato concasse, tomato puree, diced pepper and fish stock. Bring to a boil. Let simmer for 30 minutes.

4. Separate the fish flesh from the bones and add the flesh and the remainder of the ingredients to the chowder. Bring to a boil. Thicken the chowder with diluted corn flour and let simmer for 30 minutes.

5. Correct the seasoning and colour. Colour can be rectified by adding gravy browning.

6. Serve chowder hot accompanied with Gosling's Black Seal Rum and Sherry Peppers (such as Outerbridges).

New Zealand Rack of Lamb
Sophisticated and satisfying, this entrée from Hamilton's popular Harbourfront restaurant is sure to please the diners at your table.
Serves one.

18 - 20 oz. New Zealand rack of lamb
1 tsp. Dijon mustard
2 tbsp. breadcrumbs
1/2 tsp. chopped parsley
1/2 tsp. chopped rosemary
3 turned (pared) carrots
3 turned zucchini
3 turned yellow squash
2 asparagus spears
6 oz. mashed potato
2 pieces fried linguine
1 sprig thyme
1 tsp. butter
Salt and pepper to taste

Season lamb with salt and pepper. On a hot griddle, sear both sides of the lamb. Remove from heat. Brush lamb with mustard, coat with breadcrumbs, and sprinkle with parsley and rosemary. Roast lamb for 10 - 12 minutes at 350 degrees Fahrenheit.

Blanch vegetables in boiling water. Be sure not to overcook. Then drain and sauté in butter. Season to taste with salt and pepper.

Pipe mashed potato in the centre of the plate and arrange the vegetables around the mound. Split the rack of lamb and arrange pieces on the plate with rib bones crossed. Garnish with fried linguine and thyme.

Bermuda Codfish Cakes

1 lb. salt cod
3 large potatoes, boiled
1 tbs. Dijon mustard and 1 tbs. mayonnaise, mixed
2 cloves garlic, minced
1 tbs. fresh ginger root, minced
2 tbs. fresh thyme
several dashes of sherry pepper sauce
1 cup seasoned breadcrumbs
vegetable oil, for frying
2 large bananas

Soak cod overnight; change water at least once. In fresh water, bring cod to a boil and cook until flaky and tender, about 8 minutes. Drain and cool. Mash fish with potatoes. Add thyme, ginger root, garlic and mustard/mayonnaise mixture. Roll into balls the size of lemons and flatten. Press into seasoned breadcrumbs. Fry in oil until golden. Top with a slice of banana and serve on a hot cross bun.

Bermuda Codfish Breakfast
(From The Bermuda Cookbook)

1 lb. cod, boned and skinned
4 potatoes, cut in half

For sauce:
4 strips of bacon
1 medium onion, chopped
16 oz. tomatoes, chopped

Soak codfish in water overnight; change water twice. In fresh water, boil codfish and potatoes until tender. To make sauce, fry bacon until crisp. Remove from skillet; add chopped onion to grease and fry until golden. Add tomatoes with reserved bacon, crumbled. Pour sauce over fish and potatoes. This dish often is served with a large platter of ripe bananas, sliced hard-boiled eggs, green pepper strips and avocado pear slices. A great way to start a Sunday!

Compliments of Chef de Cuisine Terence Clark, Seahorse Grill at Elbow Beach.
Roast Rockfish, Pan Fried Tofu with Caramelized Artichokes, Shaved Fennel Salad, Red Pepper and Tamarind Coulis

INGREDIENTS
6 oz. Portion rockfish (skin off)
20 oz. Slice of tofu (can get flavored tofu for added flavor)
2 tinned artichoke hearts, halved lengthways
1 bulb baby fennel
50 ml Virgin olive oil
Juice and zest of one lime
1 lemon
Half a teaspoon white sugar
2 red peppers
1 large shallot
2 oz. Tamarind paste
Boiling water
A little diced butter
Salt and pepper
Sprig of chervil

Red Pepper and Tamarind Coulis
1. Gently sauté red peppers and finely diced shallots in a little olive oil being careful not to add any color.
2. When peppers and shallots have softened and starting to stew, season with salt and pepper, then add a little boiling water until just covered.
3. Add tamarind paste and stir. Transfer to food processor and blend till smooth puree. Pass coulis through fine sieve.
4. Whisk in a little cold diced butter to add richness and sheen.

Citrus Vinaigrette with Shaved Fennel Salad
1. Whisk 2 tablespoons of olive oil into the juice and zest of the lime, add the sugar and season to taste.
2. Run fennel through mandolin (watching fingers) in long even strokes or very fine strips called 'julienne' which is the fennel cut finely length ways with a sharp knife.
3. Marinate fennel with vinaigrette. (If fennel has frizzy green leaves these can be finely chopped and added for extra flavor and garnish.)

Pan frying of Tofu and Artichoke Hearts
1. Place tofu in a pan with a little hot oil, lightly season, then shallow fry till golden all over.
2. Place artichoke halves face side (flat side) down in a little hot oil and caramelize till golden, seasoning lightly with salt and pepper.

Roasting of Rockfish
1. Place seasoned rockfish (rounded side/spine side) down in a lightly oiled preheated, nonstick pan.
2. Let it sit without moving for a couple of minutes over the heat allowing a golden crust to form.
3. Place fish in pan into a preheated hot oven and allow cook through. Approximately 8 minutes. Fish must feel firm to touch.
4. Remove pan from oven, gently turn fish over, and squeeze a good sprinkling of lemon juice over beautifully golden fish.

To Assemble
1. Spread the coulis on the bottom of warm plate or bowl by making a generous dot.
2. Place the panfried golden tofu on the dot just off centre with the artichoke halves running down next to it.
3. Then place the rockfish at a slight angle over tofu and artichokes, allowing you to see a little of the garnish and sauce on either side.
4. Top the rockfish with the shaved fennel salad, garnish with a sprig of chervil and serve.

Roasted Rockfish
With Spicy Shrimp Croquettes & Sesame Fried Banana
From Elbow Beach Bermuda's Seahorse Grill

Serves 4

4 rockfish fillets, 5-7 oz. each
banana leaf for wrapping
2 whole bananas
flour, for coating
egg wash
black and white sesame seeds, for coating
fresh white bread crumbs, for coating
12 oz. mashed potatoes
4 oz. cooked shrimp, peeled and deveined
pinch of Scotch bonnet pepper, finely chopped and sautéed in garlic
chopped fresh cilantro, to taste
peanut oil, for frying
vegetable spaghetti
clarified butter, for frying
fresh herbs, such as parsley, for garnish
chili oil, for garnish

For the sauce:
1/2-cup heavy cream
1 tsp. lemon zest
6 oz. soft butter
juice of 2 limes

Season fish with salt and pepper and wrap in banana leaf. Sear in pan, then place in oven at 350 degreesF for 6-8 minutes. Dip bananas in flour, then in egg wash, followed by sesame seeds. Deep-fry in peanut oil. Reserve. Sauté thin slices of garlic in clarified butter until golden and crisp. Add to mashed potatoes with hot pepper, shrimp and cilantro. Form potato mixture into balls. Roll croquettes in flour, egg wash and bread crumbs. Fry until golden in butter. Reserve. Sauté vegetable spaghetti in butter. Reserve.

To make the sauce, heat cream and lemon zest until reduced by half. Whip in butter until mixture is thick, then add lime juice. Season with salt and pepper, if desired. Serve the fish in the banana leaf surrounded by the sesame bananas and potato croquettes. Twirl the vegetable spaghetti to give some height to the dish and drizzle the cream sauce over the fish. Garnish with fresh herbs and chili oil.

Ascots Award-winning restaurant offers up a simple, savory recipe you can try at home.
Seared Scallops & Grilled Tiger Shrimps Nested in a Phyllo Basket

2 large tiger shrimps
2 large scallops
2 oz. fresh spinach leaves
1 lemon, juiced
3 asparagus spears
2 sheets phyllo pastry
1 oz. melted butter
Salt and pepper, to taste
Pesto oil
Pepper coulis

Phyllo basket
Fold the two sheets of phyllo pastry together. Adhere by brushing with melted butter. Fold again. Form a basket by baking in a cake tin at 350 degrees Fahrenheit until brown.

Filling
Grill the tiger shrimps, scallops and asparagus. Wilt the spinach with lemon juice, salt and pepper. Arrange spinach in phyllo basket. Add seafood and asparagus. Drizzle with pesto oil. Serve with pepper coulis.

Swizzle Inn Rum Swizzle
Makes 6 drinks

4 oz. Gosling's Black Seal rum
4 oz. Gosling's Barbados rum
juice of 2 lemons
5 oz. pineapple juice
5 oz. orange juice
2 oz. Gosling's falernum, or sugar syrup
6 dashes Angostura bitters

Mix in pitcher with cracked ice. Stir vigorously until a frothy head appears. Strain in cocktail glasses.

Bermuda's famous Dark 'n Stormy^TM

Fill highball glass with ice, add 1.5 oz of Gosling's Black Seal Rum, top with Ginger Beer. Finish by squeezing a lemon wedge around the rim of the glass and garnish with lemon wedge.

Seafood Feast

Pining for a taste of paradise? Try making this scrumptious island dish at home. The recipe is from Henry VIII Restaurant and Pub, a Bermuda landmark for almost 30 years.

Hampton Seafood Crepes
Recipe compliments of Henry VIII Restaurant & Bar
Serves 4-6

For crepes:
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup warm water
2 large eggs
2 tbsp. unsalted butter, melted
1/2 tsp. salt

To make crepes:
In a medium bowl mix all ingredients. Cover and refrigerate for a few hours or overnight. Coat a crepe pan or small non-stick frying pan with butter and place over medium heat. Pour in 2 oz. of crepe batter in a thin layer. Cook until top is firm and bottom has set. Turn over crepe and cook until firm. Remove from pan and make another. Repeat with remaining batter.

For Hollandaise sauce:
6 ounces unsalted butter
2 egg yolks
Salt and pepper to taste
Juice of 1/2 lemon

To make Hollandaise sauce:
Melt butter, let rest a few minutes, and then skim off froth. Whisk egg yolks with a splash of very cold water over very low heat until thick. Continue whisking while adding melted butter. Incorporate all, but discard any milky residue from butter. Season to taste and add lemon juice.

For seafood filling:
1/2 lb. small shrimps, cleaned and deveined
1/2 lb. scallops
1/2 lb. scrod or cod fillet, cut in 1/2-inch pieces
1/2 small celery stalk, cut in quarter-inch dice
1/2 cup sliced mushrooms
2 tbs. finely chopped onions
1/2 tbs. finely chopped garlic
2 tbs. butter
2 tsp. curry powder
1/2 cup heavy cream
1/2 tsp. grated lemon peel
1 tsp. Major Grey's chutney
Salt and pepper to taste
1 tbs. parsley or cilantro

To make seafood filling:
Melt butter in saucepan over medium heat. Add onions and stir until golden brown. Add garlic, celery, mushrooms, shrimp, scallops and fish. Bring to boil in its own liquid over high heat. Reduce heat to low and add curry powder. Simmer 5 minutes, until vegetables and seafood are tender. Remove from heat. Add roux to seafood curry mixture and whisk until smooth. Whisk in cream and lemon peel, along with parsley or cilantro and chutney.

For roux:
2 tbs. butter
2 tbs. white flour

To make roux:
In a large non-stick skillet, melt butter over medium heat. Whisk in the flour. Cook while whisking until mixture begins to bubble.

For garnish:
Lemon slices
Additional parsley or cilantro

To assemble dish:
Fill two crepes with seafood mixture and roll to cover. Place crepes in shallow gratin dish. Repeat with remaining ingredients. Top each crepe with 1 tsp. of Hollandaise sauce. Bake at 350 degrees Fahrenheit for about 2 minutes or until thoroughly heated. Garnish with lemon slices and parsley or cilantro, if desired.

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