• Claire Kennard
  • What's cooking at Ladera, St. Lucia?
  • Posted by Claire Kennard, 23 August 2010, 12:03
  • in Caribbean Flavors
  • What s cooking at Ladera, St. Lucia? As St. Lucia's original luxury open-air hotel, Ladera is renowned as a rainforest hideaway. This is the ultimate place to get away from it all! Situated 1,100 feet above the sea, each of the 32 suites is techno-free and boasts a private plunge pool with breathtaking views of the Pitons and the fishing village of Soufrière. Whether you choose to spend your days relaxing by the famous infinity pool, used in the filming of “Superman II”, at the nearby beach or at the Ti Kai Posé Spa you'll soon wonder “what's for dinner”? The delicious aromas wafting from Ladera's renowned Dasheene Restaurant are sure to make your mouth water!
  • Known for its eclectic and innovative dishes, at Dasheene you'll find award-wining cuisine prepared using delicious local produce. The food is a blend of Caribbean, Oriental and Continental dishes, and the dinner menu changes daily, depending upon the availability of ingredients and the catch of the day. Chef Orlando Satchell uses his unique West Indian flare to create stylish interpretations of St. Lucian specialties. Choose from sweet potato and coconut soup, lamb curry, and roast conch with pickled vegetables. This is gourmet cuisine at its best AND you'll be blown away by the unbelievable panoramic views! No wonder it's one of the Caribbean's finest dining experiences.
  • We're so happy to have Chef Satchell share with us two of his favorite Dasheene recipes for you to enjoy at home:
  • Island Fruit Gazpacho
    A spicy-hot cold soup with a tomato base, perfect as an appetizer on a hot summer's day. This recipe serves two.
  • Ingredients:
    - 1 tsp hot pepper sauce
    - 4 cups tomato juice
    - 1 medium cucumber (sliced)
    - 1 red onion (sliced)
    - 2 spring onions (chopped)
    - 1 tbsp cilantro (chopped)
    - 1 medium carrot (diced)
    - 3 garlic cloves (minced)
    - 3 tomatoes (peeled and diced)
    - 3 tsp balsamic vinegar
    - 5 tbsp extra virgin olive oil
    - 2 cups pineapple juice
    - ¼ cup fresh basil (chopped)
    - ½ pineapple (diced)
    - ½ honeydew melon (diced)
    - ¼ small watermelon (diced)
    - 1 tbsp parsley (chopped)
    - ½ cup celery (chopped)
    - salt and pepper to taste
  • Optional:
    - Cooked chicken or seafood (diced)
  • Method:
    - In a large bowl blend the cucumber, red onion, spring onions, carrot, garlic, tomatoes, celery and herbs with the tomato and pineapple juice.
    - Whisk in the olive oil and balsamic vinegar then add the diced fruits (reserve some for topping) and salt and pepper to taste.
    - Add the hot pepper sauce to your liking and serve cold with a little diced fruit on top. It looks almost too pretty to eat!
  • Cocoa Mahi Mahi Fillets on a bed of Avocado Salsa dressed with Cocoa Balsamic Vinegar
    A tasty St. Lucian inspired main course. This recipe serves two.
  • Cocoa Mahi Mahi Fillets
    Ingredients:
    - 4 tbsp St. Lucian Cocoa Stick (grated)
    - 1 cup lemon or lime juice
    - 2 tbsp Orlando's Island Seasoning olive oil
  • Method:
    - Wash the fish with the lime juice, then season with Orlando's Island Seasoning.
    - Pour the grated cocoa over the fish and let is rest for 10 minutes.
    - Heat a pan and add the olive oil, then fry the fish for 2 – 3 minutes.
  • Avocado Salsa
    Ingredients:
    - 4 ripe avocados (peeled and diced to ¼ “ cubes)
    - ½ cup red onion (diced)
    - 1 ripe plantain (peeled, fried then diced into ¼ “ cubes)
    - ¼ cup extra virgin olive oil
    - ¼ tsp jerk seasoning
    - ¼ cup lemon or lime juice
    - ¼ tsp honey
  • Method:
    - Place all the ingredients in a large bowl (be careful not to brake up the avocado). Then let it sit for 15 minutes before serving with the Mahi Mahi fillets.
  • Cocoa Balsamic Syrup
    Ingredients:
    - ½ cup cocoa stick (grated)
    - 1 cup water
    - 1 tsp ginger
    - ¼ tsp honey
    - 1 cup balsamic vinegar
  • Method:
    - Heat a pan and add the cocoa, water, honey and ginger, then boil until reduced by half.
    - Strain and add the balsamic vinegar, then reduce it by half again.
    - Allow it to cool and serve it over the Mahi Mahi fillets.
  • Plating:
    - Place bed of salsa on plate, top with fish fillet and drizzle Cocoa Balsamic Syrup over fish.
  • Enjoy! Discover more recipes from Chef Orlando Satchell on his website.
    Vacation Express would like to thank Chef Orlando Satchell, Executive Chef at Dasheene Restaurant, Ladera Resort, for allowing us permission to publish these recipes.
  • URL What's cooking at Ladera, St. Lucia?
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