Many Bermuda residents are gearing up to travel to the West Indies for the Test matches between the West Indies and Australia, where they will "party hearty'' and enjoy the local cuisine, washed down, no doubt, with rum and coke or ginger beer.

For those who won't be making the journey, there's no need to lose out on the culinary fun. Thanks to cookbook author and Barbados resident Lauren-Ann Morley, the following recipes from Cooking with Caribbean Rum -- available at the Bermuda Library -- will give you a great taste of what you're missing.

RUM NUT BRIE 1 1 tbsp. brown sugar 1 1 tsp. pecan or cashew nuts, chopped 2 tsp. rum 1 4 oz. round of Brie cheese Crackers PRE-HEAT oven to 500 0 F. Stir together sugar, nuts and rum. Place cheese on an ovenproof dish and bake in the oven 4-5 minutes. Pile sugar mixture over the top of the cheese. Bake for 2-3 minutes more or until sugarmelts. Serve with crackers. Serves 6 RUM BARBECUE SAUCE 2 tbsp. oil 1 large onion, minced 2 cloves garlic, minced 1 cup bottled chili sauce 1 cup lime juice 1 cup molasses 3 tbsp. prepared mustard 1 tbsp. Worcestershire sauce 1 cup rum HEAT oil in a medium saucepan, add onion and garlic, cook for 2 minutes. Add all remaining ingredients except the rum. Cover and simmer over a very low heat for 20 minutes. Remove from heat and stir in the rum. Serves 12-15 with cocktail snacks.

YELLOW SPLIT PEA SOUP 1 lb. smoked ham hocks 1 lb. dried yellow split peas, rinsed and picked over 3 slices fresh ginger, about the size of a small coin 2 cloves garlic, minced 12 cups water or stock 3 carrots, grated 1 large onion, chopped 2 tsp. turmeric 1 1 tsp. chili powder Small piece fresh hot red pepper 1 tbsp. rum 1 1 tbsp. chopped fresh coriander COMBINE first five ingredients in a saucepan, bring to the boil and simmer gently for 1 hour. Stir in carrot, onion, turmeric, chili powder and hot pepper, and simmer another 30 minutes. Remove ham hocks and cut meat from the bones. Return meat to soup, add rum and coriander and simmer for 30 minutes more. Discard ginger and serve. Serves 6.

MARINATED BARBECUE STEAKS 4 rib eye or cube steaks Marinade 2 tbsp. vinegar 2 tbsp. olive oil 2 tbsp. rum 2 tbsp. sugar 1 tsp. salt 1 tsp. black pepper 1 tsp. dried rosemary 1 onion, chopped finely 1 clove garlic, minced 2 tbsp. soy sauce BLEND all marinade ingredients in a shallow dish. Add steaks, turning to coat them well. Leave to marinate for two to three hours. Barbecue steaks over hot coals, basting frequently. Serves 4.

WEST INDIAN BEEF STEW 2 lb. stewing steak, cut into 3 '' pieces 1 tsp. salt 1 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried marjoram 4 blades chives, chopped 2 large onions, chopped 2 cloves garlic, minced Small piece hot red pepper, chopped 4 tbsp. rum 3 tbsp. Worcestershire sauce 3 tbsp. oil 3 tbsp. brown sugar 1 carrot, sliced 2 cups water or beef broth 3 potatoes, quartered Savour some Caribbean flavour From Page 26 PLACE beef in a large bowl. Mix salt, pepper, thyme, marjoram, chives, onions, garlic, hot pepper, rum and Worcestershire sauce. Pour over beef and leave to marinate for at least 1 hour. Heat oil in a heavy saucepan, add sugar and brown for 3 minutes. Drain meat, reserving the marinade, and brown it in the oil and sugar. Add marinade and fry for 3 minutes. Add carrot and stock. Bring to a boil, lower heat and simmer gently for 1 hour. Add potatoes and extra liquid if required. Cook until potatoes are tender and gravy has thickened.

Serves 4-6.

RUM CHILI 1 lb. minced beef 2 tbsp. oil 1 large onion, sliced 2 cloves garlic, minced 1 large sweet pepper, cut into strips 2 tbsp. chili powder 1 tsp. dried chili flakes 1 tsp. ground cumin 1 tsp. oregano Salt and pepper to taste 1 16 oz. tin tomatoes with liquid 1 16 oz. tin tomato sauce 1 16 oz. tin kidney beans 3 tbsp. rum HEAT oil in a frying pan. Fry meat in it until browned. Add onion, garlic, sweet pepper, chili powder, chili flakes, cumin and oregano. Fry for 3 minutes. Add tomatoes, breaking them into pieces, and tomato sauce. Season with salt and pepper to taste. Lower heat and simmer for at least 1 hour, adding more liquid if necessary. Add beans and simmer for 30 minutes more. Add rum just before serving. Serves 4.

SPICY ORANGE PORK KEBABS 2 lbs. boneless pork, cut into 1 1 '' cubes 1 cup dark brown sugar 1 cup red wine vinegar 1 tsp. dried hot pepper flakes 1 1 tbsp. freshly grated orange rind 1 tbsp. Worcestershire sauce 1 tbsp. rum 2 tbsp. honey 1 cup fresh orange juice 1 cup butter 1 large sweet pepper, cut into large cubes 8 small onions, par-boiled 1 large orange, cut into eighths Salt and pepper to taste IN a saucepan, combine sugar, vinegar, pepper flakes, orange rind, Worcestershire sauce, rum, honey, orange juice and butter. Heat until butter melts, stirring occasionally. Thread skewers with pork, pepper, onion and orange wedges. Season with salt and pepper.

Grease a Swiss roll pan, put the skewers on it and grill, 4'' from the heat, for 10-12 minutes each side or until the kebabs are cooked thoroughly.

Alternatively, place kebabs over hot coals on the barbecue and cook for 12-14 minutes per side, basting and turning all the time. Serves 4-6.

LIME SPARERIBS 1 2-3 lb. rack of spareribs, left whole Grated rind and juice of 2 limes 1 tsp. garlic powder 1 tsp. ground ginger 2 tbsp. brown sugar 2 tbsp. rum 2 tbsp. orange liqueur 2 tbsp. soy sauce Salt and pepper to taste COMBINE lime rind and juice with garlic powder, ginger, sugar, rum, orange liqueur and soy sauce. Pour over the spareribs and leave to marinate for several hours or overnight in the refrigerator.

Season spareribs lightly with salt and pepper. Grill over hot coals for 15 minutes each side, or until cooked thoroughly, basting frequently. Serves 3-4.

BARBADOS PARTY CHICKEN PELAO 2 chickens, cut into pieces 1 tomato, diced 1 sweet pepper, diced 1 tsp. dried thyme 1 tsp. marjoram 3 tbsp. Worcestershire sauce 1 large piece hot red pepper 2 large onions, diced 2 cloves garlic, minced 1 tsp. salt 1 tsp. pepper 1 cup golden rum 1 tbsp. Angostura bitters 2 tbsp. oil 1 cup brown sugar 2 cups rice 3 3 cups water or chicken stock 1 tin pigeon peas, drained 1 cup raisins 1 cup pimento stuffed olives PLACE chicken in a large bowl. Combine tomato, sweet pepper, thyme, marjoram, Worcestershire sauce, hot pepper, onions, garlic, salt, pepper, rum and Angostura bitters. Toss well and pour over the chicken. Leave to marinate overnight in the refrigerator. In a large, heavy saucepan, heat oil and sugar until sugar is very dark, about 4-5 minutes on high. Drain the chicken, reserving the marinade, and brown it all over, in batches, in the sugar and oil. Return all chicken and marinade to the saucepan, cover tightly and bring to the boil. Lower heat, simmer 15 minutes. Add rice and water or stock, cover, bring to a boil, reduce heat and cook a further 10 minutes. Add pigeon peas, raisins and olives, cover and simmer until rice is cooked and liquid has evaporated -- about 15-20 minutes more.

This is excellent to serve on picnics. Just wrap the saucepan in several layers of newspapers. It keeps warm for hours! Serves 8-10.

CURRIED SHRIMP CRE oPES 1 lb. cooked shrimps (reserve a few for garnishing) 1 cup butter 1 cup finely chopped onions 1 cup finely chopped celery 1 clove garlic, minced 1 cup finely chopped green pepper 1 tbsp. curry powder 1 cup flour 2 1 cups milk 1 tsp. lime juice 1 tsp. salt 1 tsp. ground ginger 1 tbsp. rum 10-12 cooked crepes Mango chutney to serve PRE-heat oven to 375 0 F. Melt butter in a frying pan, fry onion, celery, garlic and green pepper for 3 minutes. Add the curry powder, fry for 1 minute, add flour and stir until mixed. Add milk, stirring constantly until mixture is thick. Add lime juice, salt, ginger and rum. Remove from heat. Mix 1 cup of the mixture with the shrimps. Place 1 cup shrimp mixture on each cre o pe, roll up and place in a buttered baking dish. Pour remainder of the sauce over the cre o pes. Bake in the oven for 15-20 minutes. Garnish with reserved shrimps. Serve with mango chutney. Serves 5-6.

RUM FRIED FISH 2 lb. fish steaks or 10 flying fish Ground ginger Bajan seasoning if desired 1 cup flour 1 tsp. baking powder Salt and pepper to taste 1 tbsp. milk 2 eggs 1 tbsp. rum 1 cup fresh breadcrumbs Oil for frying Some more rum recipes to relish From Page 28 Bajan seasoning 1 chopped chive 1 tsp. lime juice Salt and pepper to taste 1 piece hot red pepper Pinch dried thyme Pinch marjoram Dash Worcesterhire sauce PREPARE Bajan seasoning. Combine chopped chive, lime juice, salt, pepper, hot red pepper, a pinch each of dried thyme and marjoram and a dash of Worcestershire sauce.

Sprinkle fish with ground ginger. Stuff with Bajan seasoning, if desired. (For fish steaks, cut gashes at regular intervals and stuff, for flying fish stuff between natural ridges).

Mix flour, baking powder, salt and pepper, and set aside. Mix milk, eggs and rum, and set aside. Coat fish first in flour mixture, then in egg mixture then in breadcrumbs, ensuring that the fish is completely coated each time.

Place prepared fish on a cookie rack and refrigerate for at least 30 minutes to allow the coating to become firm. Fry fish in about 1 '' of oil until crisp (about 2 minutes per side). Serves 5.

FRUITED CHICKEN 2 chicken breast halves, boned and skinned 1 cup flour Salt and pepper to taste 1 egg, beaten 2 tbsp. olive oil 2 bananas, sliced thickly 1 cup pineapple wedges 1 tsp. freshly grated nutmeg 1 tsp. cinnamon Dash allspice 1 cup rum 1 cup cream 2 tbsp. toasted unsweetened coconut flakes 2 tsp. grated orange peel SEASON flour with salt and pepper, dip chicken first in egg then in flour mixture and fry in olive oil 3-4 minutes per side, or until cooked. Transfer chicken to a serving dish and keep warm. Add bananas, pineapple, nutmeg, cinnamon and allspice to the oil in the pan, cook for 5 minutes, then pour in the rum. Heat briefly and ignite. When flames subside, add cream and simmer until thick, about 2 minutes. Stir any accumulated juices from the chicken into the sauce in the pan. Pour sauce over the chicken. Sprinkle with the coconut and orange peel. Serves 2.

TURKEY BREAST WITH RUM CURRY GLAZE 1 3-4 lb. turkey breast, rolled and boned Salt and pepper to taste Glaze 1 cup honey 2 tbsp. brown sugar 2 tbsp. butter 2 tsp. curry powder 1 tsp. prepared mustard 2 tbsp. rum PRE-HEAT the oven to 350 0 F. Season turkey breast with salt and pepper. Tie with string, if necessary, into a neat roll. Bake for 1 hour. Meanwhile, combine glaze ingredients in a heavy saucepan, heat until sugar dissolves.

Increase oven temperature to 400 0 F. Brush turkey with glaze and bake for a further 30-40 minutes or until turkey is brown, crisp and cooked through.

Serves 6-8.

OLIVE DUCK CASSEROLE 2 ducks, jointed 2 tbsp. oil 2 tbsp. brown sugar 2 cups stock or water 1 cup pimento stuffed olives Marinade 1 tsp. salt 1 tsp. pepper 3 onions, sliced thinly 4 blades chives, chopped 2 celery stalks, chopped 1 tsp. dried thyme 1 tsp. marjoram 1 tbsp. Angostura bitters 4 tbsp. Worcestershire sauce 2 cloves garlic, minced 1 cup rum PLACE duck in a large bowl. Combine all marinade ingredients, pour over duck and marinate overnight in the refrigerator.

Heat oil in a saucepan, add sugar and cook until dark brown, about 3-4 minutes. Do not overcook or mixture will be bitter. Scrape seasoning from the duck. Cook duck in sugar and oil until deep brown Add reserved marinade, bring to a boil and boil for 5 minutes. Add stock, cover, bring to a boil again.

Reduce heat and simmer a further 15-40 minutes, until duck is tender. Serves 6-8.

Variation: Olice Chicken Casserole: Cook as above using chicken instead of duck. Cook for a total of 45 minutes.

BANANA RUM CRISP 4 firm bananas, peeled and sliced 2 tsp. lime juice 2 tbsp. butter 1 1 cups rum 6 tbsp. brown sugar 1 tsp. grated nutmeg 3 tsp. ground cinnamon Finely grated rind of 1 orange 1 cup vanilla wafer crumbs 1 cup chopped nuts 2 tsp. white sugar PRE-HEAT oven to 375 0 F. Sprinkle bananas with lime juice, place in a well-buttered pie dish. Mix 1 cup of the rum with the brown sugar, nutmeg, cinnamon and orange rind. Pour over bananas. Mix vanilla wafter crumbs and nuts together and sprinkle over bananas. Bake for 20 minutes. Just before serving, warm the sugar and remaining 1 cup of rum, set alight and pour over the pie. Serves 4.

ORANGE LIQUEUR AND RUM PUDDING 2 large eggs, room temperature 2 cup sugar 3 tbsp. strong brewed coffee, cooled 2 tbsp. orange liqueur 2 tbsp. rum 3 8-oz. pkgs. cream cheese, cut into small pieces, at room temperature Garnish: Whipped cream, finely shredded orange rind, fresh mint leaves COMBINE eggs and sugar in a blender or food processor for 1 minute. Add coffee, liqueur and rum, blend for 20 seconds. With machine running, add cream cheese and blend until smooth. Divide mixture amongst 8 wine glasses, cover with cling film and refrigerate overnight. Top each with whipped cream, orange rind and a mint leaf. Excellent served with stewed guavas or any other tropical fruit. Serves 8.

RUM PIE 1 prepared and baked Graham cracker 9'' pie crust 1 1 tsp. gelatin 2 tbsp. water 2 eggs, separated 1 cup evaporated milk 1 cup sugar 1 tsp. salt 1 cup light corn syrup 6 tbsp. rum (separated) 1 cup thick cream 3 tbsp. icing sugar SPRINKLE gelatin over water, leave to soften for 10 minutes.

In a saucepan combine egg yolks, evaporated milk, sugar and salt. Cook over a moderate heat, stirring until thick enough to coat a spoon. Do not let it boil. Remove pan from heat, stir in softened gelatin until it dissolves. Allow mixture to cool.

In a medium bowl, beat egg whites into soft peaks, slowly add corn syrup and continue beating for 10 minutes. Beat in 4 tablespoons of rum and fold into yolk mixture. Pour into pie crust and chill for 1 hour.

Whip cream with icing sugar into soft peaks, add 2 tablespoons of rum and whip until blended. Cover pie with cream and chill for a further 4 hours. Serves 8.

BANANA DAIQUIRI BREAD 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1 cup butter, room temperature 3 cup sugar 3 cup pure med ripe banana 2 eggs, room temperature 1 cup rum 2 tbsp. lime juice 1 tsp. rum OR lemon extract 1 cup chopped almonds GREASE an 8'' x 4'' or 9'' x 5'' loaf tin. Pre-heat oven to 350 0F. Into a large bowl sift flour, baking powder, soda, salt, nutmeg and cinnamon. Set aside.

In a medium bowl, cream butter, gradually add sugar, beat 1 minute or until mixture is light and airy. Add banana, eggs, rum, lime juice and extract, beat until blended. Stir into flour mixture until dry ingredients are just barely moistened. Stir in nuts, place in prepared loaf tin and bake 55-60 minutes, or until a skewer or wooden toothpick, inserted, comes out clean. Let loaf stand in the tin for 10 minutes, then turn out onto a rack and letcool. Makes 1 loaf.

RUM BROWNIES 1 cup butter 6 tbsp. unsweetened cocoa powder 3 cup flour 1 tsp. baking powder Pinch of salt 2 large eggs, beaten lightly 3 cup sugar 4 tbsp. golden rum 1 tsp. vanilla 1 cup chopped nuts Frosting 4 tbsp. unsweetened cocoa powder 1 tbsp. melted butter 1 cup icing sugar 3 tbsp. golden rum PRE-HEAT oven to 350 0F. To make Brownies: Melt butter in a heavy saucepan, add cocoa and stir until mixed. Sift flour, baking powder and pinch of salt together into a medium bowl. In a small bowl, beat eggs and sugar together for 5 minutes, add rum and vanilla. Combine flour mixture with cocoa mixture, add nuts and place in a well greased 8'' square baking pan. Bake for 30 minutes.

Leave to cool.

To make frosting: Beat cocoa, melted butter and icing sugar well together. Add rum. Frost cooled brownies. Cut up and remove from pan. Makes 16 brownies.