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Appetizers

Caribbean Shrimp Cocktail with Cream of Coconut and Peppers
125ml (1/2 cup) mayonnaise
2ml (1/2 tsp) cream of coconut
30ml (2 tbsp) rum
5ml (1 tsp) Angostura® aromatic bitters
5ml (1 tsp) tomato purée
30ml (2 tbsp) lemon juice
5ml (1 tsp) mustard
60ml (1/4 cup) thick cream
salt and pepper
1 red sweet pepper, diced
1 green sweet pepper, diced
100g (4 ozs) pineapple, diced
225g (8 ozs) large shrimp, cleaned and steamed
shredded lettuce
lemon wedges
125ml (1/2 cup) fresh cilantro
60 ml (1/4 cup) chopped chive
avocado halves, optional
Combine mayonnaise, cream of coconut, rum, Angostura® aromatic bitters, tomato purée, lemon juice, mustard, cream, salt and pepper, diced peppers and pineapple. Fold in shrimp. Place a little lettuce in bases of individual serving glass dishes and add shrimp mixture or place mixture in avocado halves and serve on ice. Garnish with lemon and herbs.
Serves 4

Avocado and Prawn Cocktail
5 tbsp mayonnaise
1tbsp tomato ketchup
2 shakes of chilli sauce
4 tsp Angostura® aromatic bitters
1 1/2 limes
2 ripe firm avocados, diced
6 cherry tomatoes chopped
4 spring onions, white part only, finely sliced
1 garlic clove, crushed with a pint of salt
200g wild rocket
2 tbsp coarsely chopped coriander
200g cooked peeled large king prawns
Pinch paprika

Mix together the mayonnaise, tomato ketchup, chilli sauce, 2 tsp Angostura® aromatic bitters and a generous squeeze of lime juice until smooth. In a separate bowl, add a sliced avocado and tomatoes, a generous squeeze of lime juice and 2 tsp Angostura® aromatic bitters. Season generously with black pepper. Add the garlic paste and coriander. Mix Well. Divide the rocket between 4 dinner plates. Spoon a portion of the avocado salsa in the middle. Arrange prawns on the top and spoon the sauce over the prawns. Dust sparingly with paprika and serve with a lime wedge. Serves 4

Melon & Bitters
1 Whole Water Melon sliced in half and quartered. Season with salt and pepper
Dash 40-50 dashes Angostura® aromatic bitters on the melon.
Squeeze on fresh lemon and serve in slices



Guacamole with Sour cream, Garlic and Chilli
1/2 cup finely chopped celery
crushed garlic and chilli, to taste
1 tbsp lemon juice
1/4 cup finely chopped onion
2 ripe avocados, mashed
2 tsp Angostura® aromatic bitters
2 tbsp sour cream

Combine all ingredients in a bowl or food processor. Spoon in a serving dish and serve at once as dip with corn chips.



Cucumber Wrapped Scallops
500 g scallops or shelled prawns
1 tsp Angostura® aromatic bitters
1 tbsp lime and lemon juice
2 tbsp olive oil
4 telegraph cucumbers (as straight as possible)

Toss scallops in combined Angostura® aromatic bitters, lime juice and oil. Cover and refrigerate overnight, stirring occasionally. (Marinade will "cook" scallops, turning them white and opaque.)
Using a swivel-bladed vegetable peeler, remove skin from cucumber then peel thin ribbons lengths of cucumber then use then to encase the scallops, securing them with toothpicks
Serve slightly chilled.
Serves 6-8

Savoury Stuffed Crab Backs served on Shells
4 large blue crabs, cooked
30ml (2 tbsp) butter or vegetable oil
2 onions, minced
2 cloves garlic, chopped
125ml (1/2 cup) finely chopped chive
30ml (2 tbsp) fresh thyme
15ml (1 tbsp) fresh celery, chopped2 pimento
peppers, seeded and chopped
1 fresh chilli pepper, seeded and minced
10ml (2 tsp) Angostura® aromatic bitters
15ml (1 tbsp) fresh lime juice
30ml (2 tbsp) rum
5 ml (1 tsp) salt
freshly ground pepper
2 cups soft breadcrumbs
Preheat oven to 350¾F.

Remove all meat from crabs, wash and reserve the back shells. Place crab meat in a large mixing bowl.
Melt the butter or oil in a skillet. Add the onion, garlic, chive, thyme, celery, pimentos, chilli pepper and sauté over medium heat until tender. Turn off heat and stir the seasoning mixture into the crab meat. Add the remaining ingredients with 1 3/4 cups of breadcrumbs and mix thoroughly together. Spoon the filling into the crab shells and bake for 15 minutes. Sprinkle with remaining breadcrumbs. Return to the oven and cook for a further 10 minutes.
Serves 4


Chicken Liver Pâté with Angostura® aromatic bitters and rum
25g (1 oz) butter
1 small onion, sliced
225g (8 oz) chicken livers
1 clove garlic, minced
75g (3 oz) cream cheese
30ml (2 tbsp) rum
5ml (1 tsp) Angostura® aromatic bitters
salt
15ml (1 tbsp) whole peppercorns
125ml (1/2 cup) currants
50g (2 oz) butter to seal

Melt butter in frying pan and sauté onion until tender, about 4 minutes. Add chicken livers and garlic. Cook gently for five minutes. Allow to cool slightly.
Put into blender with cheese, rum, Angostura® aromatic bitters and salt and blend until smooth. Add peppercorns and currants. Tightly pack in a glass dish. Cover with melted butter and refrigerate for 4 hours or overnight.
Serve on crackers or toast squares.



Cucumbers stuffed with Onions and Mushrooms
3 firm cucumbers
1 large onion
4 mushrooms, washed and sliced
15ml (1 tbsp) butter
4 strips bacon, cut into small pieces
3 hard-boiled eggs, chopped
125ml (1/2 cup) mayonnaise
5ml (1 tsp) Angostura® aromatic bitters
salt and black pepper
60ml (1/4 cup) chopped almonds, optional

Cut cucumbers in half lengthwise. Scoop out seeds and halve crosswise. Chop onion and cook with mushrooms in butter for 2 minutes. Transfer to a deep bowl and let cool. Fry bacon and add to onion mix. Add eggs, mayonnaise and Angostura® aromatic bitters. Season with salt and pepper. Add nuts and toss lightly. Heap mixture on cucumber quarters. Chill and serve on a bed of lettuce or parsley.


Eggs with Yoghurt and Curry
6 large eggs, hard-boiled
15ml (1 tbsp) curry powder
30ml (2 tbsp) cream, or yoghurt
5ml (1 tsp) mustard
5ml (1 tsp) Angostura® aromatic bitters
salt and black pepper
2 1/2 ml (1/2 tsp) paprika
olives or parsley to garnish

Peel and cut eggs in half. Carefully remove yolks so whites are not broken, and place in a deep bowl. Add all other ingredients to bowl and blend until smooth. Fill egg whites with yolk mixture. Garnish each with half an olive or parsley sprigs.


Grilled Angostura® Herring with Ginger and Fennel
4 herrings, cleaned
30ml (2 tbsp) mustard
15ml (1 tbsp) fennel seeds, crushed
5ml (1 tsp) fresh ginger, peeled and grated
salt and freshly ground pepper
90ml (6 tbsp) Angostura® aromatic bitters

Set grill to high. Make several slashes in the herring skin. Mix mustard, fennel and ginger together and push a little into the slashes.
Place fish on a grill rack and sprinkle with salt, pepper and Angostura® aromatic bitters. Grill for 4-5 minutes.
Turn fish over and sprinkle with more salt and Angostura® aromatic bitters and grill for a further 4-5 minutes.
Garnish with lemon wedges.
Serves 4.



Cheese Spread with mixed Green Herbs
250ml (1 cup) grated cheese
125ml (1/2 cup) soft butter
60ml (1/4 cup) milk or mayonnaise60ml (1/4 cup) minced mixed herbs
5ml (1 tsp) mustard
10ml (2 tsp) Angostura® aromatic bitters
salt and pepper to taste

Blend all ingredients until thoroughly mixed. Whisk lightly for about 3 minutes.
Use in sandwiches or on toast.