BERMUDA BANANA BREAD

1/2 cup butter or margarine
1 cup brown sugar
2 eggs
1 cup mashed bananas
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 cups flour
1 teaspoon vanilla essence

optional: 1/2 cup fresh grated coconut
or 1/2 cup chopped nuts
or 1/2 cup raisins~

METHOD: Mix & sift all dry ingredients together,
beat, fat & sugar till light and fluffy then add eggs and vanilla,
beat well add this to the flour mixture
bake 350F about 1 hour until a skewer comes out clean
serve thinly sliced spread with butter and banana jam with Goslings Black Seal rum


WHOLEMEAL SODA BREAD

3/4lb plain flour
3/4lb wholemeal flour
1 1/2 teaspoon salt
1 1/2 teaspoon bicarbonate of soda
1 1/2oz butter
approx 3/4 pint buttermilk or substitute fresh milk & ADD 1 dessert spoon of cream of tartare

Method:
Set oven 400F
Sift flour together with salt & bicarbonate of soda into a mixing bowl
Rub in butter & mix with buttermilk to a dough

shape into a large round circle about 2 inches high
place on a floured tray and bake for 30 minutes



when cool slice and spread with butter and enjoy with strawberry & champagne jam

SHORTBREAD

6oz plain flour
4oz unsalted butter
2oz castor sugar or wizz granulated in the blender to refine
pinch salt

Method:
Place all ingredients into bowl & mix to a soft dough
Knead well until smooth
Press into 7" round tin or glass plate. Mark edges with the tines of a fork. Prick entire surface except the pressed edges
Bake in center of oven at 325F for 50 to 55 minutes
Cut into 8 triangles

When cold store in airtight container



VANILLA FUDGE

1 can evaporated milk
2 1/2lb granulated sugar
2oz unsalted butter
1/2 teaspoon vanillla essence

Method:
Pour milk into heavy saucepan
Add sugar& butter
Heat slowly, stirring until butter & sugar dissolve, then bring to boil
Boil 20"-25" WITHOUT stirring
When cooked remove from heat, strain into bowl
Add vanilla essence & beat until mixture is thick & creamy. About 8 to10 minutes. Pour into well oiled shallow trays. I use old ice cube trays without the divisions. Spray oil to coat the trays
Wrap in waxed paper and store in airtight tin.

In Bermuda I refrigerate because of the humidity


Contributed by Frank Holding



DUCK WITH 'WARWICK' SAUCE

1 fresh Duck about 4 lb
(mine was 4.17) I guess one could use a frozen duck but it won't be as flavourful
3 oranges or 4 clementines
2 oz butter
sea salt & ground pepper
1/4 pt of stock made from giblets
1 wine glass red wine
1 large table spoon Carole Holding Blackcurrant jam with Bacardi Gold rum
about 1/2 pt demiglace sauce

(stock was made by boiling giblets with 5 peppercorns, bay leaf, celery & carrot in 1 pt water approx 3/4 hr to extract any goodness then strain and reduce to 1/4 pt or add more water to make up to this quantity)

Method:
Steam the entire duck by placing on a steamer or colander ontop of a fast boiling pot with lid to cover duck and steam for 1 hour (this sucks the fat from the duck) Wipe over with paper towel to remove any excess fat.
Place steamed duck onto roasting tray
Fill inside cavity of duck with rind thinly pared from oranges or clemementines (I used clementines) (A potato peeler does this job well)
plus a good knob of butter and seasoning.
Spread remaining butter over breasts of duck and pour over stock prior to roasting @ 400 F or Mark 6 for 15 minutes per pound plus 15 minutes over.
Baste the duck whilst roasting every 15 minutes and turn over frequently so it is brown and crisp all over
Squeeze juice from all oranges or clementines
Prepare demiglace, I used bought demiglace this is available either frozen or granules.
Once duck is cooked and nicely browned place onto serving dish.
Pour any off fat from roasting pan wipe pan carefully with paper towel to absorb any excess fat on tray.
Deglaze pan, this is done by adding orange juice and carefully mixing the browned duck juices with the orange juice then add the red wine and boil all together to reduce slightly, finally add the demiglace.
Strain the sauce through a sieve and then place back into the saucepan to heat thoroughly finally add a large tablespoon of the Carole Holding Blackcurrant jam with Bacardi Gold rum.

Serve this sauce in a sauce boat separately.
Serve roast potatoes (cooked along with the duck)
Green peas or sugar snap peas
Mashed carrots and if available some fresh watercress.

ENJOY