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St Lucia Recipes

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Recipes on this page:

Baked Stuffed Breadfruit

Ingredients:

-chives
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

Directions:

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.

 Plantains

Ingredients:

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

Directions:

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.

Green Fig & Saltfish Pie

INGREDIENTS:

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

METHOD:

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.

 Creole Fish Stew

INGREDIENTS:

-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

METHOD:

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.

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