junior team which participated in the Taste of Caribbean competition last month in Puerto Rico. They were gold medalists so its worth trying out these tasty tidbits on your guests.

*** HOT BERMUDA JERKED CHICKEN LOLLIPOPS 6 lbs chicken wings wing bone snipped, save for stock for the Marinade 2 tbs peanut oil 2 tbs lime juice 1 tbs ginger root, chopped 1 tbs garlic, chopped 1 tsp cinnamon 1 tsp nutmeg 1 tsp Tabasco sauce 2 green onions, finely chopped 1 Chili peppers (Habanero, Scotch Bonnet) finely chopped salt and freshly ground black pepper 1. COMBINE all the ingredients (except the chicken wings) in a food processor and puree.

2. Pour into a non-reactive thick bottomed sauce pan and bring to a boil, simmer 15-20 minutes until you reach desired thickness.

3. Cool mixture, preferably in packed ice for rapid cooling. To be used a marinade.

4. Wash the chicken, pat dry.

5. With a sharp knife scrape the meat down the bone towards the join end and form a ball.

6. Put the chicken in a plastic bowl and add the marinade. The wings should marinate at least two hours to impart flavour. Turn occasionally.

7. Grill the chicken on a hot grill for at least 8 minutes or until cooked, basting frequently with the left over marinade.

8. Garnish the wings on a platter and serve with cinnamon-rum apple sauce.

For the Cinnamon Rum Apple Sauce 3 apples peeled, cored and cut in chunks 1 tbs light brown sugar pinch of cinnamon pinch of salt juice of a 1 lemon 1 tbs Gosling's Black Seal rum 1 tbs white wine For the sauce 2 oz dried currants chopped 2 oz peanuts toasted, chopped 1 oz dark rum 1. IN a heavy bottomed sauce pan add all of the first group of ingredients and simmer until the apples are soft (about 20 minutes.) If cooking apples are not available use dessert apples.

2. Pass through a food mill.

3. Add remaining chopped ingredients and rum and chill in the refrigerator.

*** SALT COD AND POTATO PATTY WITH SALSA CRU 3 lbs Salt Cod 5 lbs baking potatoes, cut in dice 1 bunch fresh thyme, finely chopped Tasty recipes from Bermuda's golden team 1 small onion, finely chopped a few dashes Tabasco Sauce black pepper to taste 2 eggs, beaten flour breadcrumbs 10 eggs beaten pepper to taste oil for shallow frying 1. SOAK the cod overnight changing the water at least once.

2. In a pot large enough for both the cod and the potatoes put the fish and enough fresh water to cover.

3. Bring the cod to a boil and cook until the fish is tender and flakes (40 minutes).

4. Add the potatoes and cook another fifteen minutes or until tender.

5. Drain well in a colander.

6. Place mixture back into the pot and, over a low heat, cook stirring, until all the moisture has evaporated.

7. Place the mixture in a clean bowl and mash together the fish and potatoes with a potato masher.

8. Add the thyme, parsley and onion and mix thoroughly. Season with Tabasco and black pepper to taste.

9. Correct the consistency using two eggs, reserve some for the pan.

10. Shape the mixture with a small ice cream scoop, pass through the seasoned flour, egg and then breadcrumbs.

11. Re-shape and shallow fry until golden. Serve with Salsa Cru (follows).

Yield: 40 portions For the Salsa Cru: 4 plum tomatoes, concasse' 1 tsp Jalapeno pepper, minced 2 oz red onion, finely diced 3 tbs cilantro, chopped Salt and freshly ground black pepper to taste 1 oz unsalted butter 1. PLACE the butter in a saute' pan and sweat the red onion until translucent.

Add tomato concasse' and cook out until the moisture has evaporated.

2. Add Jalapeno pepper, cilantro and adjust seasoning with salt and pepper to taste.

*** MINCED LAMB POUCHES WITH SPICY MANGO CHUTNEY 4 lbs lamb leg 1 cup breadcrumbs 2 level tbs curry powder 1 tbs parsley, minced 2 tbs onion, chopped 1 tbs garlic, chopped 1 tbs ginger, minced 1 tsp cumin 1 egg oil for cooking salt and pepper to taste 1 pkg won ton wrappers 1 leek 1. WITH a boning knife debone the lamb leg and remove all fat and connecting tissue.

2. Cut meat into one-inch pieces.

3. Saute' the onion, garlic and ginger in a little cooking oil for approximately one minute, add curry powder and cook a further minute. remove from heat.

4. Add all the above seasonings to the meat, plus the saute' mixture which has been allowed to cool, mix well and pass through a fine meat grinder or food processor.

5. Separate the egg and mix in the egg white, adjust the seasoning in the mixture for taste.

6. Spread the won tons wrapper on a clean surface and, with a piping bag fitted with a plain 6 tip, pipe small mound of the mixture on each wrapper.

7. Beat together the egg yolks with a little cold water.

8. Using a pastry brush, brush a small amount of the mixture around the border of the wrapper, gather the ends together and assemble so they stick up.

9. Place the pouches in a deep fry basket and fry until golden brown. The oil should be 375 degrees and cooking time should be 2 1 minutes.

10. Drain on absorbent towels. Secure the tops with strips of blanched green leek tops.

11. Place on serving dish with bowls of spicy Mango chutney dipping sauce (follows).

Yield: 40 portions For the Spicy Mango Chutney: 2 mangoes firm, not over ripe 2 clove garlic, finely chopped 1 cup raisins, soaked in warm water 1 chili pepper, seeded, chopped 2 oz. ginger root peeled, minced 1 cup dark brown sugar 1/tsp apple cider vinegar salt to taste 1 tsp turmeric 1. PEEL the mangoes and cut in small chunks.

2. Combine mango, chili, garlic, ginger and sugar.

3. In a heavy bottomed pot add vinegar, drained raisins and let simmer 2 minutes.

4. Add the remaining ingredients except for the turmeric and simmer 10 minutes.

5. Add turmeric and simmer another 5 minutes.

6. Let mixture cool, then serve as a suitable sauce for various small hors d'oeuvres.

*** SWEET POTATO AND PUMPKIN DUCHESS WITH ONION RELISH 21 lbs sweet potatoes 11 lbs pumpkin 1 tsp nutmeg 1 tsp cinnamon 1 oz unsalted butter 2 egg yolks 4 plantains not over ripe 4 oz. cornstarch for dusting cooking oil salt and freshly ground pepper to taste 1 oz. brown sugar 1. WASH sweet potatoes and place in a hot oven (375-400 degrees) and bake them for about 45 minutes.

2. Wash pumpkin and cut into large chunks, remove skin, boil them in a little water until tender (approx. 30 minutes), and drain.

3. When sweet potatoes are cooked cut in half and scoop out the soft inside.

Mix with the pumpkin and push together through a sieve.

4. Put in a clean mixing bowl, add cinnamon, nutmeg, butter, brown sugar and egg yolks, mix well and season with salt and pepper to taste.

5. Take the skin off the plantain and cut in 1 th inch slices. Pass through the corn flour and fry until golden.

6. Drain on paper towels.

Yield: 40 portions For the Onion Relish: 2 large onions, cut in small dice 2 oz white vinegar 2 lbs sugar 1 tsp curry powder salt and freshly ground white pepper to taste 2 oz chicken stock or water cloves, cinnamon stick in a cheesecloth bag 1. PLACE all ingredients in a heavy bottomed sauce pan and let simmer 20 minutes, stirring often, until thickened. Remove cheesecloth bag.

2. Cool in a suitable container for storage.

Assembly: Take a slice of plantain and place a small amount of onion relish on top. Fill a pastry bag fitted with a 5 star tip with potato mixture and pipe a small amount on the relish. The mixture should have a spiral effect and not exceeding 11 inch in height.

*** COLD VEGETABLE AND CONCH TARTLETTES 21 lbs cooked conch meat, finely chopped 1 small cucumber, cut in fine brunoise 4 ribs celery, cut in fine brunoise 1 red bell pepper, cut in fine brunoise 1 red onion, finely chopped 2 clove garlic, finely chopped 2 tbs cilantro, chopped 1 tsp cumin 1 tsp thyme, chopped juice of two limes 1 tsp Jalapeno pepper, cut in fine brunoise 1 tsp papaya, ripe but form, cut in fine brunoise salt and pepper to taste 1 sour orange 2 oz olive oil 1 yellow pepper, cut in fine brunoise 1. COMBINE all the neatly cut ingredients and seasoning together and place in refrigerator.

For the Short Pastry: 3 lbs cake flour 3 lb cake margarine 3 lb shortening approx. 1 pint water pinch of salt 1. CUT the margarine and shortening into the flour and salt until it resembles a coarse meal.

2. Add water, mix and form a dough, chill, let rest.

Assembly: Roll out the pastry to 1/16 inch thickness, cut rounds with a pastry cutter and fit to tartlettes moulds. Blind bake the tartlettes for two minutes in a hot oven (375-400). Remove baking weights and bake a further five minutes until just cooked.

Cool tarts and fill with vegetable conch mixture, arrange serving dish.

Yield: 40 portions *** GRAPES ROLLED IN GOAT & CREAM CHEESE 11 lbs goat cheese 2 lbs cream cheese (low fat) 3 lbs seedless grapes 1 lb unsweetened grated coconut pinch of oregano 2 loaves bread (flutes) 1. COMBINE goat cheese and cream cheese in a mixer fitted with a paddle and mix well. Add oregano and beat smooth.

2. Chill until ready to use.

3. Pick grapes from bunch, wash and pat dry with a clean cloth.

4. Wrap a small amount of the cheese mixture around the grapes and place on a baking sheet lined with a parchment paper and refrigerate.

5. Lightly toast the coconut on a baking sheet in the oven or under the salamander. Cool completely.

6. Roll the chilled, wrapped grapes in the coconut.

7. Arrange each grape on a toasted flute and place on serving tray.

Yield: 40 portions