Michelles Trinidadian Tonic Recipes

TRINIDADIAN CURRY GOAT

Steps:

• In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients.
• In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark.
• Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking.
• Serve with roti and a hot pepper sauce on the side.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

RASPBERRY-LIME GIN AND TONIC

Steps:

• Add the raspberries, gin and lime juice to a shaker with ice and shake to blend. Strain over a glass with ice, add the tonic and stir. Add a few whole raspberries and a slice of lime.

TANGERINE TONIC

Steps:

• In a serving pitcher, combine juice and bitters. Top with tonic water and serve over ice. Garnish with tangerine slices, if desired.

TONIC SYRUP

Steps:

• In a medium saucepan, combine cinchona bark, lemon grass, lime zest and grapefruit zest. Add grapefruit juice, lime juice, allspice berries and 2 cups water. Simmer, covered, for 25 minutes. Remove from heat and pass through a fine strainer lined with muslin or cheesecloth into a bowl. Allow mixture to rest for at least 30 minutes, then carefully pour off liquid, leaving behind and discarding grainy particulates that have settled at bottom of bowl.
• For each cup of the resulting tonic water, add 3/4 cup of sugar and 1 teaspoon citric acid. Cover and refrigerate until used.