Making Food Disappear! (Week 7 - Bermuda)

Barry Manilow had a song about the Bermuda triangle, which is what people often think of when you hear Bermuda mentioned. I use to until I met my friend who is from there and now I think of fish cakes in hot cross buns, with a chilli sauce - delicious - and it soon disappears!

 

The legend of the Bermuda Triangle, which affects ships as well as planes, may be explained by the mysterious Sargasso Sea. This sea covers 2 million square miles of ocean and circles the island of Bermuda. It is a unique, rich and diverse environment as it is the only sea in the world that is contained by ocean currents rather than land masses. The clockwise swirling of these currents keeps the waters contained. The area is named for the floating Sargassum seaweed that covers the water with a tangle of golden weed; it has been described by Dr Sylvia Earle as “The golden rainforest of the ocean”. This is an ecologically important area that has for centuries both frightened and fascinated people.

 

 

OUR EXPERIENCE

 

We have friends with connections to Bermuda, and last time they went they bought us back a Bermudian cake, knowing that Bermuda might come out of the ‘hat’ one week. The cake was nice, if a little strong. We didn’t have the traditional cod, avocado, banana combination as it just did not appeal, but I would recommend fishcakes in hot cross buns – yummy. Last year those same friends gave us a calendar with a recipe per month; which we did and the cod au gratin was a hit – so much so my son asked for it when his friend came round for tea after school during the ‘Bermuda’ week challenge. My husband made the Raisin cake, which was lovely really nice and the next day was a hit toasted with butter. The fish chowder was a surprise, I would thicken it more next time but we all loved it, although my husband is pleased Australia came out of the hat next as I think he wants a change from fish! I never got to do the onions, but hopefully will one day.

 

Cooked with score (out of 100):

Raisin Bread……………………………………………………………86
Cod Au Gratin…………………………………………………………83
Fish Chowder……………………………………………………......…….77

 

Wanted to cook:

Baked Onions
Stir Fry Beef

 

 

 

Raisin Bread

Ingredients
2 cups flour
½ cup sugar
1 box raisins
2 tsps baking powder
1 cup milk
1 egg
(Cinnamon)

 

Method

1. Pre-heat oven to 350F. 
2. Grease loaf tin with marg and lightly cover in flour.In a large bowl mix dry ingredients with raisins. Beat egg, add milk then add to dry ingredients.
3. Pour batter in the tin and bake for 45 minutes

 

 

Cod au Gratin

Source: Lois Haycock

Ingredients

1lb cod fillets, cubed

1oz  butter

1oz  flour

½ - ¾ pints heavy cream (I used milk)

1 tsp salt

Pepper to taste,

1 small onion, finely chopped

4oz breadcrumbs

1 cup cheddar cheese (I have made this with and without the cheese)

 

 

Method

1. Pre-heat oven to 375F.  Place cod in a greased baking dish, or individual ramekins.
2. In a heavy saucepan melt butter and sweat onions over a medium heat for about 5 mins. Stir in the flour until it is absorbed y the butter. Remove from the heat and gradually stir in the cream. Add half the cheese (if using), salt and pepper and stir until sauce is smooth. [If you are using milk, then add the milk while the saucepan is still on the heat and stir until thickened. Then add the cheese and stir until smooth]
3. Pour sauce over the fish and sprinkle with the breadcrumbs (and cheese if using).
4. Bake uncovered for 15 – 30 minutes, until sauce bubbles and cheese begins to brown and the fish is completely cooked. 

 

 

Fish Chowder

Ingredients

2 tbsp Olive Oil

1 tbsp Minced garlic

¼ cup carrots

½ cup yellow onions

3 tbsp leeks

2 tbsp celery

½ green pepper, diced

½ red pepper, diced

¼ tsp red hot pepper

1 8oz can chopped tomatoes

1 16oz clam broth

2 bay leaves

½ tsp Tabasco sauce

2 tbsp parsley

1 tbsp basil

1½ cup cold water

½ tbsp cornstarch

½ lb cod

 

Method:

1. Sauté carrots, peppers, leeks, onion, celery until soft but not brown. Add the garlic, tomatoes, clam broth, bay leaves and Tabasco sauce and bring the mixture to a slow simmer.
2. Combine corn starch and 1 ½ cups of cold water, mixing until smooth. Stir corn starch mixture slowly into the hot chowder.
3. Continue to simmer over a low heat for an additional 30 minutes. Add raw cod and cook for 10-15 minutes or until the cod is cooked.
4. NB: This chowder tastes better the next day. 

 

Baked Onions

Ingredients

Onions

Honey

Butter

Beef Stock

Salt and pepper

 

 

Method

1. Cut onion(s) in half crossways and place on a baking try cut side up.
2. Put 1 tsp honey and 1 tsp butter on each and sprinkle with salt and pepper.
3. Surround onions with beef stock and back at 350F for 1½ hours or until soft.

 

CUISINE

Unlike the Caribbean islands, Bermuda has not developed a range of dishes or preparations that could be considered a distinctive cuisine by itself without an influence. But there are a number of items that you will find in the island that won't appear on your menu at home. One of which is the Bermuda Codfish breakfast. This once used to be the typical way to start a day for an islander. But for many, it's now a Sunday treat. The meal is a nutritionally balanced plate of boiled codfish with tomato and onion sauce, boiled potatoes, hard-boiled egg, avocado and a banana on the side. Rum cake is very special too; if you relish a little rum flavour in a cake, this is the one for you to try.