[Treats] I
a la Lindroth
was born in Eksjö in 1948 where my father worked for Axel Wenner-Gren. In 1951 AWG asked my father if he wanted to move to the Bahamas to oversee some development projects. So, in 1952, my mother took her three sons, Ulf, myself and Magnus to Bromma airport for a 36 hour trip to Nassau in the Bahamas for a new and exciting chapter in our lives. Following a SAS flight to New York, we then flew down the eastern seabord to Miami and finally over to Nassau. We lived on Hog Island in Nassau harbour which is now the site of the Atlantis Resort. AWG had a beautiful home there called Shangri-La which is now the One and Only Ocean Club. My brothers and I went to school in Nassau at St. Andrew’s School, to which we had to travel across the harbour by boat every day. We all spoke Swedish in the family and do so to this day. We celebrated Christmas in the Bahamas with Swedish traditions and travelled back to Sweden every summer. My father was determined that we would keep our Swedish citizenship and traditions. We often went by passenger liner – the Kungsholm and Gripsholm – of the Swedish America Line from New York to Göteborg and back. In Sweden we visited all our relatives: our grandparents in Stockholm, where we had an apartment and cousins on a beautiful farm near Vänersborg; and to my father’s hometown Nyköping where we had a small island cottage in the archipelago. After school in Nassau I continued my education in Europe, and I graduated from the London School
of Economics in 1970. My work in the development and construction industry took me to the south of France and then to Canada and Alaska. I returned to the Bahamas 20 years ago where I since have worked in the development field with an emphasis on building real places. My design influences are the early memories of the Bahamas with harbour villages that lived in harmony with nature and also the European communities that I visited and admired.
Carribean Lobster Ingredients: 6 lobster tails (6 oz each) 1 lb of 16/20 shrimp 6 large vine ripened tomatoes 3 avocados 6 limes vinaigrette green salad salt and pepper
These ideas continue to influence what I do today. I have kept my contact with Sweden and visit from time to time. Most recently, I visited my favorite places: Rudet (the farm in Bohuslän) and Stockholm, which I think is one of the greatest cities in the world. By Orjan Lindroth
The below recipe has a Caribbean flare which can be experienced anywhere in the world. This dish is best served cold on a hot summer night. This serves 6 but can easily be expanded to 46. ENJOY. METHOD Plunge the lobster into boiling water, cook 8 minutes ONLY, remove and cool. Plunge the shrimp into boiling water, cook 3 minutes ONLY, remove and cool. Cut the tomatoes into chunks and season with salt/ pepper and red wine vinegar. Now to put the dish together for service, which is done on one large platter. Remove lobster meat from shell whole, cut in half and place on platter. Next to the lobster, place the shrimp in a nice pile. Drain the tomatoes and arrange on said platter. Peel and slice the avocados, arrange a salad on the platter. Dish is served with enough vinaigrette for salad and seafood. Garnish with lime wedges.
Conch Salad Ingredients: 4 conchs, cleaned and skined 1 small onion 1 stalk of celery 1/2 small sweet pepper 1 large tomato 1/2 cup sour orange 1/2 cup lime Salt and Goat pepper to taste
Please note that there are few dishes which scream welcome to the Bahamas like Conch Salad. Over the years there have been many twists added. Some like more conch added while some add more herbs; and now there are some who add fruit to their salad. Where I am old school with the salad, you can play with it until you arrive at your own taste. METHOD Cut conch and vegetables into small pieces; place into a bowl. Then combine all other ingredients to bowl and mix well. Enjoy with lime wedges.
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May 2013 23
Final Swedish Press No.4 May CAN 2013.indd 23
13-04-19 12:14 AM
