French Version

Appetizers



Pumpkin Soup
450g pumpkin, peeled and diced
3 cloves garlic, crushed
1 onion chopped
30 g margarine
500 ml chicken stock
pinch of nutmeg or allspice
dash of Angostura® aromatic bitters
1 tsp light soy sauce
_ tsp white pepper
125-250 ml milk

Sauté pumpkin, onion and garlic in margarine. Add chicken stock,
nutmeg, Angostura® aromatic bitters and soy sauce and
cook until pumpkin is tender. Puree in blender. Thin soup with milk to desired consistency. Reheat and serve sprinkled with chopped parsley or chives.
Serves 4-6Angostura

Pigeon Pea Soup with Clove & Sour Cream
15ml (1 tbsp) vegetable oil
2 onions, sliced
225g (1/2 lb) beef or chicken, cubed and marinated in 15ml (1 tbsp) minced chive and 2 cloves minced garlic
30ml (2 tbsp) fresh thyme
1 medium carrot, scraped and sliced
125g (4 oz) pumpkin, peeled and cubed
450g (1 lb) pigeon peas, fresh or canned
30ml (2 tbsp) Angostura® aromatic bitters aromatic bitters
125 ml (1/2 cup) tomato sauce
5ml (1 tsp) sugar
1 clove
1 litre (4 cups) chicken stock or water salt and pepper to taste
15ml (1 tbsp) butter
160ml (2/3 cup) sour cream
60ml (1/4 cup) chopped chive

In a large saucepan, heat oil, add onions and sauté until tender. Add beef or chicken and stir fry for about 1 minute. Add thyme, carrot and pumpkin and continue to cook for about 5 minutes. Add pigeon peas, aromatic bitters, tomato sauce, sugar and clove. Cook for 2 minutes more. Pour in stock, add salt and pepper and bring to a boil. Cover and simmer until flavours develop and meat is cooked, about 40 minutes. Add butter and adjust seasonings. Remove from heat and stir in cream. Sprinkle with chopped chive. Serves 4.

Callaloo Soup With Coconut Milk, Ochroes & Herbs
30ml (2 tbsp) vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
60 ml (1/4 cup) chopped celery
60 ml (1/4 cup) chopped fresh chive
30ml (2 tbsp) fresh thyme
8 ochroes, sliced
450g (1lb) washed and coarsely chopped dasheen or spinach leaves
250 ml (1 cup) coconut milk
1 litre (4 cups) chicken stock or water
1 whole crab, cleaned and washed in lime juice (or 225g crabmeat)
1 hot pepper, left whole
15ml (1 tbsp) Angostura® aromatic bitters
30ml (2 tbsp) butter
Salt and freshly ground black pepper to taste

In a large heavy pot, heat oil and add onion, garlic, celery and fresh herbs. Sauté. Add ochroes and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk, and stock and cook for a few minutes longer. Add whole crab and hot pepper. Bring to a boil and reduce heat to simmer. Cook covered for about 50 minutes. Remove hot pepper and adjust seasonings, Stir in Angostura® aromatic bitters. Whisk soup until smooth. Add butter and stir to mix. Add salt and pepper to taste.

Seafood


Caribbean Shrimp on a bed of Red Sweet Pepper, Ochroes & Zucchini
30ml (2 tbsp) Olive Oil
4 Red Sweet peppers, seeds and membranes removed, cut lengthwise in wide strips
8 small zucchini, sliced in half lengthwise
16 ochroes
450g (1 lb) large shrimp, peeled and cleaned
2 cloves garlic, minced
salt and freshly ground pepper
juice of 1 lime
15 ml (1 tbsp) Angostura® aromatic bitters

To Cook the Vegetables:
Heat a little oil in a frying pan and cook the pepper strips until softened. Remove and keep warm. In a clean pan, heat _ tbsp olive oil, fry the zucchini strips until just cooked. Remove and keep warm. Add more oil to the frying pan if needed and fry the ochroes until just cooked.

To Cook the Shrimp:
Season the shrimp with garlic and ginger, salt and black pepper. Heat a little oil in a frying pan, add the shrimp and cook over high heat, tossing until they change colour, about 3 minutes.

To Serve:
Mix the lime juice and Angostura® aromatic bitters in a small bowl. Sprinkle the vegetables with salt and freshly ground black pepper and arrange on the centre of each serving plate. Place shrimp on top, sprinkle with the lime juice mixture and serve at once.

Tobago Baked Fish topped with Onions, Peppers & Tomatoes
1 kg (2 lbs) fish fillets
5ml (1 tsp) fresh lime juice
15ml (1 tbsp) Angostura® aromatic bitters
2 cloves garlic, minced
15ml (1 tbsp) minced chive
15ml (1 tbsp) minced thyme
salt & pepper to taste
2 tomatoes, sliced
2 onions, sliced
1 sweet pepper, sliced
30ml (2 tbsp) butter
30ml (2 level tbsp) flour
250ml (1 cup) milk

Clean and wash fish with lime juice. Marinate in Angostura® aromatic bitters , garlic, chive, thyme, salt and pepper. Put into a buttered baking dish. Place sliced tomatoes, onions and pepper on top of fish fillets. Melt butter in saucepan, add flour and cook to a smooth paste. Add milk and whisk to a smooth consistency.
Cook until sauce is thick. Pour over fish fillets and bake in preheated oven at 360F, for 20 - 30 minutes.
Serves 4

Stewed Shark
1 lb. shark
1 large lime
1 dessert spoon Angostura dark rum
3 tablespoons cooking oil
salt and pepper to taste
1 dessert spoon sugar
chives, thyme, onion and garlic to taste
5 tablespoons water
1 dessert spoon Angostura® aromatic bitters

Method: Clean shark and cut each slice into two parts. Prepare the seasoning and add to shark; put in rum and leave for about one hour. Choose a thick saucepan or pot; heat the oil, put in a clove of garlic and the sugar; cook until it bubbles. remove burnt garlic. Remove fish from seasonings and fry for about 5 minutes; mix fish seasonings with Angostura and 3 tablespoons water. Add to fish and cook for about 10 or 15 minutes. Add the rest or the water as the gravy cooks down. Serves 4.

Caribbean Fish in a Packet
100 g cooked basmati rice
200 ml cold water
1 tomato finely diced
3 spring onions, finely sliced on the diagonal
1 courgette (zucchini) sliced
1/2 red pepper, finely diced
5 cm fresh ginger, peeled and cut into batons
2 big garlic cloves, crushed with a pinch of salt
3 tbsp vegetable oil
juice of 1 lime
1 tbsp Angostura® aromatic bitters
1 tsp hot pepper sauce
2 skinned white fish fillets, such as haddock or cod, cut from the middle
2 tbsp coarsely chopped fresh coriander
You will also need 2 large pieces of tin foil, approx. 35 cm x 70 cm.

Pre-heat the oven over to 450F/230C/gas mark 8. Cook the rice, meantime, mix together the spring onions, courgette, tomato, red pepper, ginger and coriander. Mix together the garlic paste, 2 tbsp of vegetable oil, lime juice, Angostura® aromatic bitters and hot pepper sauce. Lay out the sheets of foil and smear the middle section with some of the remaining oil. Spoon the rice onto middle of the foil. Top with most of the chopped vegetables and cover with the fish. Sprinkle with the rest of the chopped vegetables. Douse with the sauce. Fold to make a flat, secure package. Place them on a boiling sheet in the middle of the hot oven. Cook for 15 minutes. Serve the packages on the plates to open like presents.
Serves 2

Oyster Cocktail Sauce
1 tablespoon ketchup
1/4 teaspoon Worcestershire sauce
1/2 teaspoon finely chopped onion
1/2 teaspoon minced sweet peppers
1/2 teaspoon lemon juice
1/2 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon Angostura® aromatic bitters

Method: Combine all ingredients and chill thoroughly. Use for oyster cocktails.

MEATS


Curry Chicken
3 teaspoons curry
2 cloves garlic
1 slice hot yellow pepper
2 tomatoes
1 teaspoon gravy browning
4 tablespoons cooking oil
1 sprig thyme
1 chicken
1 sprig chive
1 onion
1 teaspoon Angostura® aromatic bitters

Method: cut chicken into small pieces. cut up or mince seasonings and add to chicken. Let stand for 30 minutes. Heat oil in an iron pot. Add meat and seasonings together with gravy browning. Cook for ten minutes gradually adding boiling water to prevent sticking. When seasoning is cooked, add curry and 3 cups of boiling water. Simmer for 30 to 35 minutes. Add Angostura® aromatic bitters 3 minutes before pot is taken off the stove.

Calypso Chicken
4 chicken breast boned
salt and pepper to taste
1 clove garlic, crushed
1 tsp chilli, optional
pinch ground cumin
juice of 1 lemon
1 onion, sliced
2 green capsicums, finely chopped
4 tbsp oil
1 tsp Angostura® aromatic bitters
1 tsp ground turmeric
2 tbsp rum
300 ml chicken stock
125 thick coconut milk

Wash the chicken and season with salt, pepper, garlic, chilli, cumin and lemon juice. Marinate for 1 hour. Sauté onion and green capsicum in oil. Add chicken and cook until golden brown. Add the Angostura® aromatic bitters, turmeric, rum, chicken stock and coconut milk, stirring well. Simmer on low heat for 30 minutes. Serve with plain boiled rice and a green salad.
Serves 4

Caribbean Lamb in a Creamy Sauce with Saffron Rice
1 tbsp oil
1 tbsp butter
2 onions, peeled and sliced
1 kg trim lamb, cubed
salt and freshly ground pepper
1 1/2 cups chicken stock
1/4 tsp ground cloves
2 cinnamon sticks
2 tsp grated ginger
2 tbsp Angostura® aromatic bitters
juice of 1 lemon
1/2 cup cream
1/2 chopped sun-dried roughly
saffron rice
roasted almonds

Heat the oil and butter in a frying pan and sauté the onion until brown. Remove the onion to a large saucepan, then fry the lamb in the frying pan until it is brown on all sides. Add the Angostura® aromatic bitters.
Remove the lamb to the saucepan with the onions and add salt, pepper, chicken stock, cloves, cinnamon and ginger. Cover and simmer for 30-40 minutes. Uncover, add the lemon juice and cook for a further 5 minutes. Add the cream and sun-dried tomatoes and bring to a simmer.
Cook rice until light and fluffy (approximately 10-12 minutes) then stir parsley through the rice.
To serve: Pile some rice onto each serving plate and spoon the lamb on top. Sprinkle with roasted almonds and serve at once.Serves 6

Spicy Pork Pot
1 large onion, half finely sliced, half finely chopped
3 garlic cloves, sliced in water-thin rounds
3 tbsp olive oil
200 g pork fillet, diced
50 g pepperoni, halved
400 g chopped tomatoes in a rich tomato sauce
2 tbsp Angostura® aromatic bitters
20 scrubbed small new potatoes
400 g can of chickpeas
Chilli sauce to taste
2tbsp coarsely chopped coriander
200 g trimmed green beans, halved

Brown the onions in the oil in a large frying pan, place over a medium heat. Allow 15 minutes for this, adjusting the heat so that the onions don’t burn. Stir in the garlic and stir for a further 5 minutes. Push the onion to the side and brown meat. Add the pepperoni. Cook of a couple of minutes stirring so all the pepperoni come into contact with the heat, the add tomatoes and Angostura® aromatic bitters. Season with salt and pepper and stir thoroughly. Simmer for 10-15 minutes until the meat is cooked through and the tomatoes have thickened and become sauce-like. Meanwhile, cook the potatoes in salted boiled water. Drain. Tip the chickpeas into a sieve. Rinse under cold running water and shake dry. Cook the beans in the boiling salt water for 2 minutes. Drain. Add the potatoes and chickpeas to the stew and simmer until very hot, adding salt and pepper. To make the dish hotter, add a few drops of chilli sauce. Stir the coriander into the stew. Stir with a garnish of beans. Serves 4

Rack of Lamb with Pawpaw Salsa
4 racks lamb
250 g pawpaw
150 g Spanish (red) onion
2 cloves garlic
200 g tomato
50 ml champagne vinegar
50 ml extra virgin olive oil
1 tablespoon chopped mint
5-10 ml Angostura® aromatic bitters
salt and pepper to taste
sugar to taste
300 g pontiac potatoes
300 g Jerusalem artichokes (or sweet potato)
50 g butter
50 ml cream

Preheat oven at 220°C. Season the lamb well with salt and cracked pepper and seal quickly in a hot pan, then set aside on a rack for roasting.
Dice pawpaw into fine pieces and set aside. Chop Spanish (red) onion finely and grind the garlic. Skin and seed the tomato and dice finely. Mix these four ingredients in a bowl with the vinegar, olive oil, mint and Angostura® aromatic bitters and then season to taste with salt, pepper and sugar. Boil potatoes and artichokes together until soft, then mash with butter and cream. Finish cooking racks of lamb in the oven to your liking, 8-10 minutes rare, 15-20 medium. Let lamb rest for five minutes.
To serve: Place a portion of mash in the center of each plate, cut the racks into cutlers and serve with the bones pointing upwards in the center of the plate. Sprinkle pawpaw salsa around the outside in a ring encircling the meal.
Serves 4
Variation: Can also be served with lamb jus.

Ham Glaze Angostura
1 3-pound canned ham or half ham, pre-cooked
2 cups water
1/2 cup honey
3 tablespoons lemon juice
4 teaspoons Angostura® aromatic bitters

Method: Arrange ham in shallow baking pan, with just enough water to cover bottom of pan. Bake 20 minutes in slow oven (325 degrees F.) Mix honey, lemon juice and Angostura® aromatic bitters and spread over ham. continue baking about 20 minutes, basting with the liquid from the pan. serve on heated platter and garnish with pineapple slices

Vegetables/Rice/Pasta


Eddoes and Sauce
White eddoes
1 tablespoon butter
1 small red pepper
6 dashes Angostura® aromatic bitters
1 onion
1 green lime

Method: Take some white eddoes and without peeling them put them to boil. When cooked sufficiently, pulp them from their skins and cover them with the following sauce.
Melt a tablespoon of butter; chop onion and add it with the juice of half a lime and a dash of red pepper. Add six dashes of Angostura® aromatic bitters.

Desserts

Tamarillo and Angostura® aromatic bitters Ice Cream with Poached Tamarillos
Poached Tamarillos
4 cups sugar
12 tamarillos skin and stem left on
4 cups water
Ice Cream
6 poached tamarillos, skin and stem removed
1 cup poaching syrup
2 tbsp Angostura® aromatic bitters
1 litre good quality vanilla ice cream, softened slightly

To pouch the Tamarillos: Put the sugar and water in a saucepan and bring to a simmer, stirring until the sugar dissolves. Add the tamarillos and simmer until the flesh is cooked and has turned deep red. Transfer the tamarillos and syrup to a bowl and set aside to cool, then cover and chill in the refrigerator.
To make the Ice Cream: Put 6 poached tamarillos and poaching syrup in a blender and puree. Sieve to remove seeds, then mix the Angostura® aromatic bitters into the puree. Mix the puree with the ice cream, then transfer to a covered container and store in the freeze until serving time.
To serve: Slice the remaining chilled tamarillos in 2 lengthwise, leaving the stems intact. Serve in individual dishes with a scoop if ice cream.

Light Christmas Pudding
60 g fresh breadcrumbs
1 1/2 cups skim milk
1 1/2 tbsp margarine, melted
3 tbsp Angostura® aromatic bitters
1/2 tsp Parisian essence
140 g plain flour
2 tbsp baking powder
1/2 cup sweetener
120 g mixed dried fruit

Method: Pour milk over breadcrumbs and allow to soak for 10 minutes. Stir in margarine, Angostura® aromatic bitters and Parisian essence. Sift flour and baking powder into a bowl. Stir in sweetener and dried fruit. Stir wet ingredients into dry ingredients until well combined.
Coat a pudding basin with cooking spray and pour in mixture. Cover the top with foil and tie down with string. Place in a large saucepan and pour in hot water until halfway up the sides of the pudding basin. Bring to the boil, place the lid on the saucepan and simmer for 90-105 minutes or until cooked through.
Serve with custard.
Serves 6

Mango Fool
6 green mangoes
sugar
milk
Angostura® aromatic bitters

Method: Peel 6 green mangoes and remove flesh from seeds. Barely cover with water and boil until soft enough to mash easily, through a sieve. Add enough sugar to sweeten and sufficient milk to make mixture like a thick custard. Add about a half teaspoon of Angostura® aromatic bitters, or to taste. Set on ice to chill and serve very cold.

Fruit Salad
1 grapefruit
piece of pineapple
1 half ripe mango
1 1/2 glass water
1 orange
few cherries
1 cup sugar
a few dashes Angostura® aromatic bitters

Method: Boil sugar and water together till syrup is formed. Set aside to cool. Wash and peel fruit, discard seeds and cut all into neat pieces. Mix fruit in a glass dish. Pour on syrup of which there should be enough to float fruit. chill before serving. Add Angostura® aromatic bitters just before serving.

Pawpaw Delight
1 small ripe pawpaw
sugar to taste
1 tin evaporated milk
4 cups water
6 dashes Angostura® aromatic bitters
Method: Crush pawpaw thoroughly. Add water, milk and sugar. Add Angostura® aromatic bitters and crushed ice. Swizzle and serve at once.

Coconut Cake
2 eggs
2 cups No. 1 sugar
2 cups coconut
1 tablespoon corn flour
1/4 lb margarine
4 cups flour
1 green lime
3 teaspoons baking powder
2 teaspoons Angostura® aromatic bitters

Method: Cream margarine and sugar. Add well beaten eggs,
flour, corn flour, Angostura® aromatic bitters, baking powder, the grated rind of the lime and coconut. Mix well. Bake in a moderate oven about 1/2 to 3/4 hour.

Christmas Cake
1/2 lb butter
1 cup sugar
1 1/2 cups flour
6 eggs
1 teaspoon baking powder
4 tablespoons colouring
1/2 cup Angostura dark rum
1 cup cherry brandy
1 cup raisins
1 cup currants
1 cup prunes
1/2 cup almonds
1/2 cup peel

3 teaspoons Angostura® aromatic bitters
Method: Cream butter and sugar together, add whole egg at once, one at a time, beating in thoroughly. Add sifted flour and baking powder. Add colouring and fruits. Mix well. Bake in moderate oven.

Island Style Bread and Butter Pudding
_ cup currants
1 tbsp Angostura dark rum
_ large loaf day-old white bread (unsliced)
2 cups milk
1 _ cups thickened cream
3 tbsp Angostura® aromatic bitters
2 eggs
_ cup brown sugar
1 banana, sliced

Marinate currants in rum for at least 2 hours. Remove crusts from loaf and cut bread into 1 cm cubes and place in a large bowl. Combine milk, cream and 3 tsp of Angostura® aromatic bitters. Pour over bread and let stand for about 5 minutes until nearly all the liquid had been absorbed.
Whisk eggs and sugar together until thick and creamy. Stir into bread with marinated fruit and the banana. Pour into well-greased baking dish and sprinkle with Angostura® aromatic bitters. Bake at 160°C for about 1 hour or until firm. Turn off oven and let stand for 10 minutes, Serve warm with scoops of ice cream sprinkled with Angostura® aromatic bitters.
Serves 6-8.