Over the past few decades bitters has become an essential ingredient behind the bar, used by all good mixologists to balance the ingredients of their cocktail creations.

But more recently it’s become a staple in the kitchens of both professional chefs and amateur cooks alike… confirming what the House of Angostura has known all along – you can always mix bitters with pleasure!

With just a few magical dashes, Angostura aromatic bitters has been found to add that extra depth of flavour to food and drink recipes. It’s an ingredient that no home kitchen should be without.

In Karen Dudley’s latest book published by Jacana Media, Set a Table, you’ll find a recipe for Angostura Sweet Potatoes – the tastiest darn sweet potatoes to ever touch your lips, and a re-work of a recipe by Israeli-English Chef Ottolenghi.

In this recipe, Angostura aromatic bitters adds depth to the citrus flavour of these sticky sweet potatoes.

EAT

Ingredients:

• 6 sweet potatoes, scrubbed and cut into 2.5cm wide wedges
• 4 tablespoons vegetable oil
• 300ml orange juice
• 50ml sweet chilli sauce
• ½ cup soft brown sugar
• 80ml red wine vinegar
• 2 chilies, slit open across the centre
• 15 thyme sprigs
• 2 heads of garlic, halved horizontally
• ½ cup crème fraiche
• 1 orange, cut into 3mm slices
• 1½ teaspoons salt
• 1½ tablespoons Angostura aromatic bitters

Instructions

1. Pre-heat the oven to 220°C.
2. In a large mixing bowl, toss the sweet potato wedges, garlic bulbs and orange slices with the vegetable oil to coat.
3. Lay out the wedges on a baking paper lined baking sheet so that the wedges fit onto the sheet in a single layer. If you have too many wedges, you may need to employ a second baking sheet.
4. Tuck the halved garlic bulbs, childes and orange slices under the wedges and blast roast all at 220°C for 30 minutes.
5. Meanwhile, place the orange juice, sugar, vinegar and sweet chilli sauce in a medium saucepan and bring to the boil over high heat. Allow the syrup to simmer over medium-high heat for about 15 minutes.
6. Add the chilies, thyme sprigs, bitters, olive oil and salt.
7. Remove the partially roasted sweet potatoes from the oven and pour over the orange-chili syrup, tossing lightly to coat the wedges.
8. Return to the oven and continue roasting for a further 20 minutes.
9. Remove from the oven and allow to cool slightly.
10. Arrange roasted sweet potatoes with all its bits on a serving platter and dot with crème Fraiche.

* Pro tip: Karen says a few dashes of Angostura in a fruit salad takes it to a whole new level!

DRINK

Pair your Angostura Sweet Potatoes with a slightly drier cocktail to compliment flavours, like a Martini:

Ingredients:

• 90ml gin
• 30ml dry vermouth
• 2 dashes Angostura aromatic bitters

Instructions:

1. Stir all ingredients well in a mixing glass with ice, then strain into chilled martini glass and garnish with an olive or twist of lemon peel.

So, start dashing! A world of flavour and enjoyment awaits.