Harness the vibrant essence of local flavours in your side dishes that highlight the freshness and variety of homegrown vegetables.
Bermuda Onions Au Gratin
Recipe by Miss M Harvey, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Boil 6 large onions till well done and chop them fine, left over onions may be used. Hard boil 3 eggs, mash the yolks and add the onions with salt, black pepper and a few drops of Worcestershire Sauce. Moisten with a cup of white sauce. Place in buttered ramekins or scallop shells, and sprinkle with crumbs and grated cheese. Brown slowly
Baked Christophines
Recipe by Mrs. Floissac, St Lucia, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Cut in quarters and boil with skin on, then squeeze oil pulp is rather dry. Season with pepper, salt, butter, a little grated onion. Put in dish and bake with bread crumbs on top.
Baked Bermuda PawPaw
Recipe by Miss Edith Harvey, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Peel skin off 4 or 5 green pawpaws. Scoop out seed and cut into sections. Drop into boiling salted water and cook until barely tender/ Drain well and slice. Place the sliced pawpaw in layers in a greased baking dish. Sprinkle the layers with grated cheese. Pour over them 1 1/2 cups cream sauce. Cook the top with bread crumbs. Dot with butter and sprinkle with cheese. Bake in a hot over (450F.) till browned.
Pickled Bermuda Onions
Recipe by Mrs. J.D.L. Gibson, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Peel the smaller onions that can be obtained and place in a strong brine for 2 days, then lay in fresh water for 1 day. Pack closely in jars, then fill with best vinegar cold. They will keep this way for years
Pawpaw Montespan
Recipe by Mrs. E.C Streeter, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Cook pawpaws until soft, mash and put a layer in bottom of baking dish, ass a little of the tomato. Sauce meat and onion cut up fine in butter. Put layer of this in baking dish with sprinkling of grated cheese. Alternate these layers with pawpaw at the top, in which put cracker crumbs and the rest of the grated cheese, with several lumps of butter. Bake in oven, in dish of water, about 40 minutes.
Bermuda’s Best Recipes was first published with 1,000 copies in 1934. A compilation of contributed recipes from Bermudian women, the legendary cookbook continued to be published regularly for many years and in 1986, the 13th edition printed a whopping 15,000 copies. The proceeds went to Warwick Parish to fund many charitable initiatives.
