You knew you could cook with Angostura Bitters, didn’t you? Well, now you do! In fact, there’s a whole Angostura app to download for culinary inspo – click here Angostura App
As you’re enjoying the last few weeks of summer sunshine and hunger strikes, these quick and easy bittered snacks will save the day… and tickle your taste buds!
Sweet-Salty-Bitters Glazed Nuts (makes about 3 cups)
2 tablespoons butter
2 tablespoons Angostura aromatic bitters
6 tablespoons sugar
1 ½ teaspoons kitchen salt ½ teaspoon cinnamon
3 cups raw nuts-pecan/walnut halves/whole almonds or cashews
Preheat oven to 150 C. Place oven rack in the middle of the oven, melt butter with bitters in a 13 cm deep bowl in the microwave or in a 16 cm deep pan on the stovetop. Stir well. Add sugar, salt and cinnamon, stir well to mix. Add nuts to bowl/pan and stir until well coated. If needed, warm up mixture a little. Line a large, rimmed sheet tray with baking/cooking paper. Spread nuts out evenly on paper, separating them as much as possible. Roast 13-16 minutes or until golden brown; remove from oven. Let cool 10-15 minutes, then use your fingers to break clusters. When completely cooled – transfer nuts to serving bowl or store in airtight container.
Fiesta Meatballs (makes about 40 meatballs)
±500g lean ground beef
¼ cup dry breadcrumbs
1 tablespoon chilli powde
½ teaspoon ground cumin
½ teaspoon oregano
½ teaspoon salt
½ cup onion, finely chopped
3 cloves garlic, minced
1 large egg
1 teaspoon Angostura aromatic bitters
Preheat oven to 200° Celsius. Place ground beef in a medium bowl. In a small bowl stir together breadcrumbs, chilli powder, cumin, oregano and salt. Stir in onion and garlic. Sprinkle over meat in two batches, cutting into meat with the side of a large spoon. Whisk together egg and chosen Angostura bitters. Drizzle over meat, cutting in lightly with a spoon or fork. Form into balls and place on a lightly greased baking tray. Bake 16-18 minutes. Serve with toothpicks and your preferred dipping sauce.
Grilled Lemon-Garlic Prawns (makes about 8 skewers)
1/3 cup olive oil
Grated peel of one large lemon
¼ cup lemon juice
¼ cup chopped parsley
1 tablespoon Angostura aromatic bitters
2 crushed garlic cloves
1 teaspoon salt
½ teaspoon hot sauce
Combine all ingredients except prawns and skewers to make marinade. Peel and devein prawns, leaving tails on. Add to marinade and stir to coat. Cover and refrigerate 1½ hours. Drain prawns and thread on skewers. Grill 3-5 minutes or until cooked through. Serve and enjoy with plenty of crusty bread!
Angostura, Black Tea, and Thyme Ice Cubes (to flavour your summer drink)
2 cups water
2 black tea bags
20 dashes Angostura aromatic bitters
5-6 sprigs thyme, leaves picked
Bring water to the boil, turn off the heat, add tea and bitters. Allow to cool and then add thyme leaves. Cool to room temperature. Remove tea bags and pour into ice trays to freeze.
For more information on the Angostura Bitters range and other delicious cocktail recipes, please visit www.angosturabitters.com.