Michelles Trinidadian Tonic Recipes

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MICHELLE'S TRINIDADIAN TONIC



Michelle's Trinidadian Tonic image

Provided by Food Network

Time 15m

Yield 5 cups

Number Of Ingredients 5

5 cups water
2 cinnamon sticks
2 whole cloves
1/4 cup grated ginger
Honey, optional

Steps:

  • In a saucepan add the water, cinnamon sticks, and cloves. Bring to a boil. Remove from heat. Add ginger and let steep 5 minutes. Strain tea through a fine mesh sieve and serve immediately. Sweeten with honey if desired.

TRINIDADIAN MANGO CURRY



Trinidadian Mango Curry image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
3 to 4 fresh hot chiles, chopped
4 teaspoons curry powder
2 teaspoons amchoor masala
1 teaspoon ground cumin
1/4 cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares
5 tablespoons dark brown sugar
1 1/2 teaspoons salt

Steps:

  • Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.

TANGERINE TONIC



Tangerine Tonic image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 4 servings, 5 cups

Number Of Ingredients 4

3 cups tangerine juice
1 1/2 teaspoons orange bitters
2 cups chilled tonic water
Tangerine slices, optional garnish

Steps:

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

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