St Lucia Recipes

St. Lucia Jerk Fish with Banana Salsa

Prep:

Total:

Yield: 4 servings

Servings: 4 servings

Nutrition Facts : servingSize 4 servings, calories 250, Fat 3g, Carbohydrate 17g, Fiber 3g, Protein 36g, Saturated Fat 1g, Sodium 569mg, Cholesterol 63mg

Ingredients:

  • FOR THE FISH, MIX:
  • 2 Tbsp. curry powder
  • 2 Tbsp. jerk seasoning
  • 4 yellowtail jack, red snapper, or striped bass fillets, 11/2- to 2-inches thick (6–8 oz. each)
  • FOR THE SALSA, COMBINE:
  • 1 1/2 cups halved and sliced ripe banana
  • 1/3 cup thinly sliced celery
  • 1/3 cup diced red onion
  • 1 Tbsp. seeded and minced
  • Fresno chile or jalapeño
  • 1 Tbsp. dark rum (optional)
  • 1 Tbsp. Pickapeppa Sauce
  • 1 Tbsp. fresh lime juice
  • Salt to taste

Instruction:

  1. Preheat grill to medium-high. Brush grill grate with oil.
  2. For the fish, mix together curry powder and jerk seasoning; rub onto fillets.
  3. For the salsa, combine banana, celery, onion, chile, rum, Pickapeppa, and lime juice; season with salt.
  4. Coat fillets with nonstick spray and grill, flesh side down if not skinned, until edges begin to brown, 4–5 minutes. Flip fillets and cook until fish flakes easily when tested with a fork or fingertip, 3–4 minutes. Serve fillets with salsa.

St. Lucia Jerk Fish with Banana Salsa

Prep:

Total:

Yield: 4 servings

Servings:

Nutrition Facts : properties {‘calories’: ‘250’}

Ingredients:

  • 2 Tbsp. curry powder
  • 2 Tbsp. jerk seasoning
  • 4 yellowtail jack, red snapper, or striped bass fillets, 1½- to 2-inches thick (6–8 oz. each)
  • 1 ½ cups halved and sliced ripe banana
  • ⅓ cup thinly sliced celery
  • ⅓ cup diced red onion
  • 1 Tbsp. seeded and minced
  • Fresno chile or jalapeño
  • 1 Tbsp. dark rum (optional)
  • 1 Tbsp. Pickapeppa Sauce
  • 1 Tbsp. fresh lime juice
  • Salt to taste

Preheat grill to medium-high. Brush grill grate with oil.

For the fish, mix together curry powder and jerk seasoning; rub onto fillets.

For the salsa, combine banana, celery, onion, chile, rum, Pickapeppa, and lime juice; season with salt.

Coat fillets with nonstick spray and grill, flesh side down if not skinned, until edges begin to brown, 4 – 5 minutes. Flip fillets and cook until fish flakes easily when tested with a fork or fingertip, 3 – 4 minutes. Serve fillets with salsa.

St. Lucia Buns

St. Lucia’s Day, recognized throughout Scandinavia, is celebrated on December 13. According to legend, Lucia died a martyr’s death and was later made a saint. Especially in Sweden, where it’s a national celebration, towns celebrate with traditional ceremonies: St. Lucia symbolizes the promise of the sun’s return to bring Sweden from its wintry darkness.

The key figure in any celebration, St. Lucia, dresses in a white gown and wears a crown of candles on her head — sometimes the candles are real, sometimes battery-operated (for safety’s sake). For celebrations at home, a young girl in the family will dress as St. Lucia and present her parents with breakfast in bed. That breakfast tray usually includes a pot of tea, milk, and bright-gold St. Lucia Buns.

Prep: 25min

Total: 2h38min

Yield: 12 large buns

Servings:

Nutrition Facts :

Ingredients:

  • 1 cup (227g) milk
  • 1/4 teaspoon saffron threads lightly crushed
  • 8 tablespoons (113g) unsalted butter room temperature
  • 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 1/4 cup (43g) potato flour or 1/2 cup (43g) dried potato flakes (instant mashed potatoes)
  • 1 1/2 teaspoons (9g) salt*
  • 1/3 cup (67g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 large egg white (reserved from dough) mixed with 1 tablespoon cold water
  • Swedish pearl sugar optional
  • golden raisins optional

In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; remove from the heat and stir in the butter. Set the mixture aside to allow the butter to melt, and for it to cool to lukewarm, 30 to 35 minutes. You can reduce the milk’s cooling time by about 10 minutes by refrigerating it.

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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl or the bowl of a stand mixer, whisk together the yeast, flours, salt and sugar.

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Separate one of the eggs, and set the white aside; you’ll use it later.

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Pour the lukewarm milk and butter mixture over the dry ingredients.

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Add the 2 whole eggs, 1 egg yolk, and the vanilla. Mix to combine, then knead for about 7 minutes by mixer, about 10 minutes by hand, till the dough is smooth and supple.

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Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise for 1 hour, or until it’s quite puffy, though not necessarily doubled in bulk.

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Gently deflate the dough, and divide it into 12 equal pieces. A scale makes this job easy; each piece will weigh about 92g, or 3 1/4 ounces.

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Shape the pieces of dough into rough logs, and let them rest, covered, for about 10 minutes. This gives the gluten a chance to relax.

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Roll each log into a 15″ to 18″ rope. They’ll shrink once you stop rolling; that’s OK.

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Shape each rope into an “S” shape. Tuck a golden raisin into the center of each of the two side-by-side coils.

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Place the buns on a lightly greased or parchment-lined baking sheet, leaving an inch or so between them. Cover them, and let them rise for about 30 minutes, till they’re noticeably puffy, but definitely not doubled. While they’re rising, preheat the oven to 375°F.

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Brush each bun with some of the egg white/water glaze. Sprinkle with coarse white Swedish pearl sugar.

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Bake the buns until they’re golden brown, about 18 to 20 minutes. If you’ve used raisins, tent them with foil for the final 3 minutes, to prevent the raisins from burning.

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Remove the buns from the oven, and transfer them to a rack to cool.

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Yield: 12 large buns.

Fry Bakes(Caribbean-Saint Lucia)

A Caribbean breakfast treat called “Bakes.” They are soft, doughy, and almost impossible to put down. Bakes are most enjoyed in the morning – think Sunday morning brunch. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough.
Enjoy plain or split open with anything from jam, cheese, meat, salt cod salad, or whatever works for you. Everyone has their own version. Cook time will vary with heat. Enjoy!

Prep: 15min

Total: 20min

Yield: 1 batch(about 5-6)

Servings:

Nutrition Facts : calories 2044.2, Fat 5.5, Saturated Fat 0.9, Cholesterol 0, Sodium 5402.4, Carbohydrate 437.1, Fiber 15.7, Sugar 51.2, Protein 54.9

Ingredients:

  • 4 cups flour (may sub small portion-1 cup-whole wheat flour)
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons yeast
  • 2 teaspoons baking powder
  • 1 1/2 cups water (or as needed to bring the dough together)

Instruction:

  1. Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can do this by hand.
  2. Mix until a soft dough forms.
  3. If you can stand to wait thirty minutes to an hour, let the dough rest and rise. If you can’t wait, these bake up great even if you cook them right away. But they do become rather lovely little plump pillows once they do puff up.
  4. Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick).
  5. Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. Try your heat set to medium and this should be about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.
  6. Note:.
  7. You could eat them straightforward, or with a lot of icing sugar or you can put raisins, dried currants, little pieces of apple, etc. in the dough before frying for a nice variation.

St Lucia saffron buns

Edd Kimber creates a version of Swedish sweet rolls. They’re traditionally served in December but work well served at breakfast all year round

Prep: 40min

Total: 55min

Yield: Makes 12

Servings:

Nutrition Facts : calories 263 calories, Fat 8 grams fat, Saturated Fat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

Ingredients:

  • 300ml whole milk
  • 0.5g pack saffron
  • 75g unsalted butter , cut into cubes
  • 500g strong white bread flour
  • 100g golden caster sugar
  • 7g sachet fast-action yeast
  • 1 large egg , beaten, plus extra for egg wash
  • a little oil , for greasing
  • 24 currants

Instruction:

  1. Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.
  2. In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.
  3. Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.
  4. When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

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