Here are a few recipes by Chef Fred Ming that use items grown in Bermuda.

MEAT PATTIES 8 oz ground beef 1 oz curry powder 1 pint brown stock 1 oz butter Few drops of Sherry Pepper Pinch of cumin 8 oz puff pastry 1 oz tomato paste Few sprigs of thyme Chopped parsley 1 oz flour 1 small onion, chopped 1 clove of garlic, chopped 1. MELT butter in a thick base saucepan, add finely chopped onion, garlic and ground beef.

2. Let cook for 3 minutes, then add flour, tomato paste, curry powder, thyme and cumin, mix thoroughly. 3. Gradually incorporate the stock, let cook for 2 minutes, add seasoning and chopped parsley. 4. Let mixture cool down. 5. Roll out pastry on a floured table approximately 1 inch thickness, take a small round cutter and cut out pieces of pastry. Place a small amount of the filling in the centre of each round, brush the edges with egg wash and fold over to unite together.

6. Place on a baking sheet, egg wash, and bake in a hot oven, 375 degrees F, for 25 minutes.

Note: You can also deep fry them for 2-3 minutes.

SHORT PASTRY FOR BERMUDA PATTIES (Approximately 16 Patties) 1 lb flour 4 oz margarine 4 oz crisco pinch of salt 1 teaspoon turmeric 5 tablespoons cold water METHOD: 1. PLACE flour, salt and fat in a mixing bowl.

2. Rub fat into flour to the consistency of bread crumbs.

3. make a well in the centre, add water and mix to a smooth dough.

4. Let rest for a half an hour before use.

*** CHICKEN A LA PEMBROKE (4 portions) 1-3 lb chicken cut up for saute or a 2 lb box of thighs 2 oz chopped onions 16 oz can crushed pineapple 1 oz butter 2 oz brown sugar 1 oz pineapple liquor 1 1 pints brown sauce seasoned flour 2 oz cooking oil 1. CUT chicken into eight pieces pass through seasoned flour.

2. Put cooking oil in a thick bottom saute pan and seal chicken on both sides.

3. After chicken has been sealed, take chicken out and pour off oil. Add butter and lightly fry onions, add brown sugar and cook out for two minutes.

4. Add crushed pineapple and liquor to sugar mixture. Let simmer for one minute.

5. Add chicken and cover with brown sauce, place a lid on saute pan and finish cooking in a hot oven 325 for approximately 45 minutes.

6. After chicken is cooked, place on serving plates and garnish with sliced pineapple rings and mint leaves.

*** PAGET POULET For 4 Portions Saute chicken with: Banana, Bermuda Gold, Bermuda honey, lemon, Bermuda onion, mushrooms and Jus-lie sauce.

1 x 2 1 lb Roasting chicken 2 bananas 3 tablespoons Bermuda Gold 1 medium onion, finely chopped 2 tablespoons honey 1 lemon 6 Button mushrooms sliced Pinch of parsley Seasoning 1 teaspoon butter 1 teaspoon oil METHOD: 1. DISSECT the chicken into small pieces.

2. Saute in hot oil and butter until golden brown, keep hot.

3. Remove excess oil from pan.

4. Gently cook onions for 1 minute, add mushrooms.

5. Swill pan with Bermuda Gold and reduce.

6. Add lemon juice and honey.

7. Add Jus-Lie, correcting seasoning.

8. Place chicken in sauce and gently simmer until cooked. Approx. 35 minutes.

9. Peel and slice banana and fold into sauce.

10. Place chicken into presentation dish and sauce over. Present with chopped parsley.

*** CHICKEN WITH LOQUATS AND PINEAPPLE (4 Portions) 4 chicken breasts 1 small tin loquats 1 tablespoon vinegar 1 pint brown sauce 1 tablespoon Bermuda Gold seasoning salt and pepper 1 oz butter 1 oz cooking oil 4 pineapple rings 1 tablespoon brown sugar 1 small tin chopped pineapple or crushed 1 small onion (chopped) 1 clove garlic (chopped) METHOD: 1. SEASON chicken with salt and pepper.

2. Heat oil and butter in a thick bottom sauce pan.

3. Place chicken in frying pan and cook for four minutes on each side.

4. Take chicken out, and add onion, garlic, fry for one minute.

5. Add vinegar and brown sugar, cook out for one minute. Add Bermuda Gold, loquats and chopped pineapple. Let cook for five minutes, add brown sauce and bring to the boil.

6. Add chicken and cook with the sauce for five minutes.

7. Serve with rice or pasta.

*** BRAISED BEEF WITH BEER AND ONIONS 1 lb topside of beef 1 pint brown stock 1 oz of fat i.e. crisco or dripping 1 oz sugar 8 oz pint lite beer (Spinnaker) Bermuda beer 1 oz flour seasoning salt, black pepper and thyme 1 large onion sliced METHOD: 1. CUT meat into thin slices.

2. Season meat with salt and pepper and pass through flour.

3. Quickly colour on both sides in hot fat and place in a casserole.

4. Fry the onions to a light brown colour.

5. Add to the meat.

6. Add the Spinnaker beer and sugar and sufficient brown stock to cover the meat.

7. Cover with a tight fitted lid and simmer gently in a moderate oven 350 degrees until tender. Approximately one hour.

Can be served with rice or potato dish.

*** POACHED FISH WITH FENNEL SAUCE (4 Portions) 4 x 8 oz. fish fillets 1 1 oz butter 1 oz flour (mix together with butter 1 oz white wine 1 pint fish stock salt and pepper to taste 1 oz double cream 1 oz chopped onion 1 oz chopped parsley 1 oz washed and chopped fennel 1 lemon Outerbridge Sherry Peppers to taste METHOD: 1. Place 1 oz butter in a saute pan and cook onion.

2. Place onion and parsley in a casserole dish. Lay fish fillets on top of the mixture and season with salt and pepper.

3. Add white wine, lemon juice and fish stock.

4. Cover and poach for five minutes.

5. Take fish out and place in a clean casserole dish.

6. Strain mixture into a clean sauce pan.

7. Mix soft butter and flour together (beurre-marie).

8. Drop small pieces of the beurre-marie in the hot stock mixing well with a whisk until liquid is slightly thick.

9. Add the chopped fennel and mix in well. Let mixture cook out for five minutes under low heat.

10. Add cream and correct the taste with salt, pepper and few drops of Outerbridge Sherry Peppers.

11. Serve fish over braised rice.

*** NASTURTIUMS SALAD WITH ROSEMARIE DRESSING (Yield 6 Servings) approx. 3 heads baby lettuce 2 tbsp fresh rosemarie approx. 12 assorted edible flowers (nasturtiums) ROSEMARY DRESSING 4 oz METHOD: 1. Trim, wash and dry baby lettuce.

2. Pick the fresh herbs from their stems and chop into small pieces.

3. Place the lettuce and chopped herbs in a bowl.

4. Transfer the salad to cold plates and garnish with the edible flowers.

Bermuda's foods DRESSING: 1 tsp Dijon mustard salt and pepper to taste 1 oz vinegar 8 oz olive oil lemon juice chopped garlic chopped rosemary METHOD: Whisk together the mustard, salt, pepper and vinegar slowly, then add the olive oil. Add lemon juice, chopped rosemary and garlic.

*** COMPOTE OF GUAVA 1 pint water 1 lemon 4 guavas 4 oz. sugar 1 oz grenadine METHOD: 1. BOIL the water and sugar in a thick bottom pan.

2. Peel the fruit, remove the core and cut into quarters.

3. Add lemon juice and grenadine to sugar and water.

4. Place guavas in the pan and cover with a lid and allow to simmer slowly for 10 minutes.

5. Let the mixture cool, then serve.