Breadfruit Baked with ground Beef and Herbs

450g (1 lb) ground beef
30ml (2 tbsp) fresh thyme
60ml (1/4 cup) chopped chive
2 cloves garlic, minced
30ml (2 tbsp) vegetable oil
1 large onion, chopped
2 pimento peppers, seeded and chopped
1 sweet pepper, seeded and chopped
1 carrot, grated
10ml (2 tsp) Angostura® aromatic bitters
125ml (1/2 cup) tomato sauce
salt and black pepper to taste
1 breadfruit
Preheat oven to 425¾F.

Combine beef with thyme, chive and garlic. Heat oil in a frying pan and add onion, peppers and carrot and cook until tender. Add beef and Angostura® aromatic bitters and cook until brown. Cool for about 5 minutes and add tomato sauce. Season with salt and pepper to taste and simmer for another 10 - 15 minutes, adding a little water if needed to prevent sticking.
Slice top off breadfruit and reserve. Scoop out heart of breadfruit and stuff with meat mixture. Replace top and roast breadfruit for 30 minutes. Reduce oven temperature to 350¾F, and bake for another 30-40 minutes or until breadfruit is tender. Alternatively, roast over hot coals on barbecue pit until breadfruit skin becomes charred and breadfruit is cooked.
Serves 4-6



Meatless Cassava Oiled-Down
1.5 kg (3 lbs) fresh cassava
30ml (2 tbsp) vegetable oil
250ml (1 cup) chopped onion
4 cloves garlic, chopped
1/2 hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
180ml (3/4 cup) fresh chive, chopped
30ml (2 tbsp) fresh thyme, chopped
750ml (3 cups) coconut milk (or from coconut milk powder)
10ml (2 tsp) Angostura® aromatic bitters
1 hot pepper, left whole, optional
15ml (1 tbsp) cooking margarine
3 tsp salt

Peel and cut cassava into 2" lengths, slice the pieces down the centre and remove the coarse inner vein. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme. Sauté until fragrant, about 4 minutes. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
Drop in whole hot pepper at this point.
Add cooking margarine and salt and stir. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan. Remove whole hot pepper before serving.
Serves 6 – 8



Stuffed Capsicums Angostura
6 green capsicums, blanched seasoning, to taste
1 cup canned tomatoes, drained
1 cup fresh white breadcrumbs
2 tsp Angostura® aromatic bitters
1 egg, lightly beaten
3 tbsp finely chopped onion
500 g lean minced beef
1/2 cup grated cheddar cheese

Wash and dry capsicums. Cut a small slice from the side of each capsicums. Cut a small slice from the side of each capsicum, removing seeds and membrane. Leave stem end intact. Combine egg, seasoning, onion, tomatoes and half of the breadcrumbs in a large bowl and stands for a few minutes. Add beef and Angostura® aromatic bitters and mix together well. Spoon meat mixture into capsicums and arrange in a greased baking dish in a single layer, open side up. Combine remaining breadcrumbs with cheese, sprinkle over capsicums and cover with foil. Bake at 180 ° C for 50 minutes or until cooked. Remove foil after 30 minutes to allow topping to brown.
Serves 6



West Indian Baked Macaroni Pie
225g (1/2 lb) macaroni
salt to taste
1 egg, beaten
125ml (1/2 cup) canned tomatoes
250ml (1 cup) milk
150g (6 ozs) grated cheese
5ml (1 tsp) Angostura® aromatic bitters
80ml (1/3 cup) breadcrumbs
15ml (1 tbsp) chopped parsley
15ml (1 tbsp) butter
Preheat oven to 350¾F.

Boil macaroni for 6 minutes in salted water. Drain. Combine
egg, tomatoes, milk and cheese, saving a little cheese
for topping. Combine egg mixture with macaroni. Add Angostura® aromatic bitters. Put into buttered 2 quart casserole dish.
Combine breadcrumbs with parsley and rest of cheese. Sprinkle over macaroni, dot with butter and bake for 15 - 20 minutes, until top is golden brown.
Serves 4.



Fettucine with Artichoke Hearts and Pinenuts
4 sticks celery, chopped
3 cloves garlic, crushed
grated rind 1/2 lime or lemon
3 tbsp butter or margarine
2 tbsp Angostura® aromatic bitters
2 cups thickened cream
500 g fresh white and green fettuccine
400 g artichoke hearts
1/2cup toasted pinenuts

Sauté celery, garlic and lemon or lime rind in the butter until tender. Add Angostura® aromatic bitters and cream, bring to a boil, reduce heat and simmer to reduce slightly while cooking the pasta. Cook pasta in fast boiling salted water until just tender. Drain.
Halve artichoke hearts lengthwise and slice. Stir into sauce, add sauce to pasta, and heat through. Serve at one with pinenuts.
Serve 6



Sweet Potato Kebabs
300 g white sweet potato
300 g red sweet potato
1 x 440 g can unsweetened pineapple rings
4 small Granny Smith apples, cored
2 teaspoons Angostura® aromatic bitters
1 tbsp margarine
1 1/2 teasspoon cinnamon
1 1/4 teaspoon nutmeg
2 tbsp lemon juice

Boil sweet potatoes in their skins until just tender. Cool, peel and cut into wedges. Drain pineapple, retaining one third of a cup of juice. Cut each pineapple ring into 6. Cut each apple into wedges. Thread pineapple and apple onto 12 skewers with sweet potato wedges.
Melt margarine in a saucepan and add Angostura® aromatic bitters and retained pineapple juice. Stir. Add remaining ingredients and stir well. Brush mixture over kebabs. Grill or barbecue, basting frequently until cooked ad golden brown and apple is just tender, approximately 15-20 minutes.
Serve as part of barbecue or as an entrée on their own, garnished with sprigs of mint.
Serves 6



Bitters Zucchini Au Gratin
1 lb ounces sliced Zucchini
1 1/4 cups medium-light white sauce
1/4 can shredded cheddar cheese
1 teaspoon Angostura® aromatic bitters
1/2 teaspoon freshly ground nutmeg
Salt and pepper
1/3 cup buttered crumbs

Prepare a medium-light white sauce (start with 1 1/4 cup milk, 1 scant
teaspoon cornstarch, etc.). Stir in the cheese and let the heat of the
sauce melt it. Add bitters, nutmeg, salt and pepper.

Place zucchini in a 1 to 1-1/2 qt casserole. Pour sauce over top to
cover and coat broccoli. Top with buttered crumbs (1/3 cup seasoned
(Italian) bread crumbs, 1 Tablespoon softened butter). Bake 350 degrees F
for about 20 minutes until bubbly.



Carrot Moulds
2 cups grated raw carrots
2 eggs
2 tablespoons melted fat
1/2 cup bread crumbs
salt to taste
1/2 cup milk
dash of Angostura® aromatic bitters

Method: Wash, scrape and grate carrots and mix with crumbs. Beat eggs, add salt, fat, milk and Angostura. Add this to carrots and bread crumbs mixture. Fill greased moulds or cups set in pan of hot water. Bake at low temperature until firm. Serves 4.



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.



Eggplant Fritters with Yoghurt Sauce
1 cup plain yoghurt
1/4 cup chopped chives
1 tsp Angostura® aromatic bitters
1 eggplant, approximately 500 g
3.4 cup self raising flour
1 egg, lightly beaten
finely chopped chilli, to taste
oil, for frying
1 tbsp Angostura® aromatic bitters

Combine yoghurt with 2 tbsp of chives and 1 tsp of Angostura®
aromatic bitters in a bowl. Mix well together, cover and refrigerate
until required. Prick eggplant all over with a fork, place on baking
sheet and bake at 190°C for 45 minutes or until soft, turning once.
Cool, peel, and place in a bowl and chop to a coarse pulp with scissors. Work in flour, remaining chives, egg, chilli and 1 tbsp Angostura® aromatic bitters to create a thick mixture. Refrigerate for a least 30 minutes then cook tbsps of mixture in batches in hot oil until golden brown and crisp. Drain and serve with yoghurt sauce.



Carrot Cutlets
1 cup boiled crushed carrots
2 cups cooked rice
1/2 cup milk
1 cup bread crumbs
1/4 cup minced onions
salt and black pepper to taste
2 eggs unbeaten
1 tablespoon butter
1 1/2 teaspoons Angostura® aromatic bitters

Method: Combine carrots, rice, onions, eggs, milk, salt, pepper and Angostura® aromatic bitters. Mix well. Form into cutlets, dip into bread crumbs and fry in hot oil until brown. Serves 8.



Coo Coo
12 ochroes
250ml (1 cup) water
250ml (1 cup) coconut milk
10ml (2 tsp) Angostura® aromatic bitters
salt and freshly ground black pepper
250ml (1 cup) cornmeal
60ml (1/4 cup) butter

Slice ochroes and boil in water until tender, about 10 minutes.
Add coconut milk and Angostura® aromatic bitters and bring
to a boil. Add salt and pepper. Slowly pour in cornmeal
and stir constantly until mixture comes away from the sides of
the pan and is of soft consistency. Beat butter into mixture. Pour coo coo into a buttered bowl and shake the bowl around to shape into a ball. Slice and serve.
Serves 4 – 6


Sautéed Topi Tambo
450g (1 lb) topi tambo or Jerusalem artichokes, washed,
scrubbed and drained
salt and freshly ground black pepper
30ml (2 tbsp) olive oil
2 garlic cloves, crushed
grated zest and juice of 2 lemons
5ml (1 tsp) of Angostura® aromatic bitters
30ml (2 tbsp) minced fresh parsley
parsley sprigs for garnish

Put the topi tambo or Jerusalem artichokes in a saucepan and
cover with water. Add 1 tsp salt and bring to the boil over
medium heat. Boil for 8 minutes, remove from the heat and drain.
Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the topi tambo or Jerusalem artichokes and sauté, stirring constantly for 5 minutes. Stir in the lemon juice and rind, Angostura® aromatic bitters and parsley. Season to taste with salt and black pepper. Transfer to a warmed serving dish, garnish with parsley sprigs and serve immediately.
Serves 4