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Saint Lucia (Saint Lucian Recipes)

World Cuisine Recipes

   Eating in Saint Lucia is exciting and rich experience. Food has many different styles and is not restricted to traditional Saint Lucian delights. Cuisine from all over the world can be found, including Asian, Indian, Middle Eastern and other international tastes.
Baked Stuffed Breadfruit

1 chopped onion
1 chopped tomato
1 ounce butter
1 garlic clove
Breadfruit (whole)
1/4 pound ham, minced
1/2 a pound meat, minced
Pepper and salt to taste
Cooking Instructions:
First in salted water parboil breadfruit with the saute garlic, onion along with the chives in the oil, add meats and fry lightly. Add tomato, pepper, salt, peel and core breadfruit and fill it with the mixture and use butter to brush the breadfruit. Bake the breadfruit into a greased dish
for about 30 minutes in a moderate oven basting from time to time. Serve warm.
Creole Fish Stew

Oil, for frying
Flour, for dusting
2 tablespoons spice seasoning
2 tablespoons of malt vinegar
2 whole red bream or large snapper - prepared and cut into 1 inch pieces
For Sauce:
2 thyme springs
1 tablespoon of butter
1 onion finely chopped
2 garlic cloves crushed
1/2 teaspoon of cinnamon
10 ounces of fresh tomatoes - peeled and finely chopped
1 hot chilli pepper chopped
Oregano springs to garnish
2 tablespoons of vegetable oil
2 1/2 cups of fish stock or water
8 ounces of green and red pepper, finely chopped
Salt to taste
Cooking Instructions:
Sprinkle the fish with the spice seasoning and vinegar, turning to coat. Set aside to marinate for at least 2 hours. When ready to cook, place a little flour on a large plate and coat with the fish pieces, shaking off any excess pieces. Heat a little oil in a large frying pan and fry the fish pieces for about 5 minutes until golden brown, and set aside to finish cooking in the sauce. To make the sauce, heat the oil and butter in a large pan and stir-fry the onion for 5 minutes Add the tomatoes, garlic, and thyme, stir well and simmer for 5 minutes. Now stir in the stock or water, cinnamon and hot pepper. Next add the fish pieces and the chopped peppers. Now Simmer until the fish is cooked through, and the stock has reduced to a thick sauce. Finally, adjust the seasoning with the salt. Serve hot, garnish with oregano.
Fish Treat (Canaoui)

2 green figs
2 christophenes
1 grated carrot
1/4 cup of water
1 cup of green peas
1/4 cup of parsley and celery
1-2 medium sized fish in season
1 teaspoon each of lime juice, vinegar, salt, garlic, and mint
Cooking Instructions:
First simmer fish over low heat in water, add salt with vinegar cover for a few minutes. Cook vegetables separately until they are soft, then mash and make in small balls. Dip your thumb right in the center of the balls then sprinkle celery over and around the balls. Fill in the centre of the vegetable balls with the grated carrot. Finally put the fish in the center of a dish along with the vegetable balls surrounding. Sprinkle Lime juice and mint over the fish and serve.
Green Fig and Saltfish Pie

1 onion sliced
2 sweet peppers
1/2 cup of milk
1/2 pound of cheese
2 tomatoes thinly sliced
1 tablespoon of lime juice
1/2 teaspoon of black pepper
1 teaspoon bread crumbs
2 pounds of green figs
1 pound saltfish
Cooking Instructions:
Boil the green figs until they're tender. Peel and crush with a fork while its hot, sprinkle with the lime juice to prevent it from darkening. Soak the fish in boiling water to remove most of the salt. Remove the skin and bones, shred the fish. Press half the crushed fig into a greased baking pie dish. Next sprinkle 1/2 of the shredded fish on fig. Spread half of the sweet peppers, cut into

thin strips) onion, tomatoes, black pepper and the cheese. Next repeat layer beginning with green fig and ending with the grated cheese and black pepper. Top with the milk and sprinkle with
breadcrumbs. Finally bake in the oven at 180? C, for at least 30 to 40 minutes or until the cheese
has melted and is golden brown.
Greenfig Salad

1 egg
1 lime
1 onion
1 cup of oil
2 sweet peppers
6 green bananas
Salt and pepper
Cooking Instructions:
First boil, and peel the greenfigs. Allow to cool, then dice and place in a bowl. Next add the prepared onions, sweet peppers and the boiled egg, now add the mayonnaise.

1 egg
1/2 cup of milk
1/2 cup of breadcrumbs
2 tablespoons of peanut butter
1 minced onion and a stick of celery
2 large plantains (green)
Salt to taste
Cooking Instructions:
First crush the cooked plantains while they are still hot then add the other ingredients. Blend well. In a moderate oven enter the dish and bake for about 25 minutes.
St. Lucian Beef Stew
Servings: 4
1 kg stewing beef like flank, ox cheek, shin or feather blade, cut into 3 cm chunks
2 tbsp vegetable oil
2 medium onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed
40 g of root ginger, peeled and grated
A pinch of ground cloves
1 tbsp dark brown sugar
1 tsp hot pepper sauce, preferably West Indian
1 tsp chopped fresh marjoram, oregano or thyme
1 tsp tomato purée
Salt and freshly ground black pepper
2 l beef stock or a couple of stock cubes dissolved in that amount of hot water
Cooking Instructions:
Season the beef with salt and pepper. Heat a tablespoon of the oil in a heavy-based frying pan until almost smoking and fry the beef, a handful at a time, on a high heat, turning occasionally until nicely browned. Repeat with the rest of the meat and put to one side. Heat the rest of the oil in a pan large enough to take all the stew and fry the onions and garlic on a medium heat for 4-5 minutes, stirring occasionally until golden. Add the ginger, ground cloves and sugar, and continue to cook for 3-4 minutes until the mixture begins to caramelise to a dark brown color. Add the pepper sauce, marjoram, tomato purée, the beef and any juices, and stir well. Add the beef stock, lightly season, bring to the boil and simmer for 11/2 hours with the lid on. If the stock evaporates leaving some of the meat uncovered, add a cupful or so of water. It's difficult to put a cooking time on stewing beef so if it's not tender after 11/2 hours, keep simmering it until it's done. This could take another 30 minutes to 1 hour and you may have to top up the sauce with water if necessary.
   The consistency of the stew should be quite dry with not too much sauce, so when you are happy with the tenderness of the meat check the amount of sauce and turn the heat up to reduce the sauce if there is too much.
St. Lucian Kale Soup
Servings: 4-6
1 large Onion, diced
1 Parsnip, diced
1/2 Pound Green Beans, cut in half
4 Stalks Celery, diced
2 Carrots, diced
1 Bunch Kale, cut into strips
4 Cloves Garlic, minced
Salt and Pepper to taste
1 Head Broccoli, cut up
1 Head Cauliflower, cut up
1/2 Bunch Dill, chopped
Cooking Instructions:
In a large stockpot over high heat, bring 8 cups water to a boil. Add onion, parsnip, green beans, celery, carrots, kale, and garlic. Cook until vegetables are soft (about 30 minutes) and add salt and pepper to taste. Add broccoli and cauliflower and cook another 30 minutes, adding dill after 15 minutes. The soup is ready when all vegetables are soft, and the soupd takes on a green hue.

World Cuisine Recipes


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