Quail with chocolate balsamic glaze
Makes: 12 skewers
Ingredients
6 quails, spatchcocked
12 skewers (soaked in water)
MARINADE:
200ml NOMU Extra Virgin Olive Oil
2 cloves garlic, minced
6 sprigs thyme
NOMU Sea Salt and NOMU Black Pepper
2 tbsp NOMU One for All or Roast Rub
CHOCOLATE BALSAMIC GLAZE:
150ml balsamic vinegar
150g caster sugar
50g NOMU Decadent Hot Chocolate Chunks
Directions
To make the marinade, combine all of the ingredients in a bowl. Halve the quails lengthways along the breastbone and coat well with the marinade. Cover and place in the fridge to marinate for at least 2 hours, but for best results overnight is ideal.
To make the glaze, gently heat the vinegar and sugar in a small heavy-based saucepan until the sugar has dissolved. Turn the heat right down and allow to simmer for 10 minutes. Remove from the heat and add the chocolate, quickly whisking it in.
Thread the quail halves onto the skewers and BBQ for 20 minutes or until cooked through, turning and basting with the glaze until nicely browned on each side. Remove from the heat and baste generously once again with the glaze.
Serve with a fresh vibrant salad on the side.
Ingredients
6 quails, spatchcocked
12 skewers (soaked in water)
MARINADE:
200ml NOMU Extra Virgin Olive Oil
2 cloves garlic, minced
6 sprigs thyme
NOMU Sea Salt and NOMU Black Pepper
2 tbsp NOMU One for All or Roast Rub
CHOCOLATE BALSAMIC GLAZE:
150ml balsamic vinegar
150g caster sugar
50g NOMU Decadent Hot Chocolate Chunks
Directions
To make the marinade, combine all of the ingredients in a bowl. Halve the quails lengthways along the breastbone and coat well with the marinade. Cover and place in the fridge to marinate for at least 2 hours, but for best results overnight is ideal.
To make the glaze, gently heat the vinegar and sugar in a small heavy-based saucepan until the sugar has dissolved. Turn the heat right down and allow to simmer for 10 minutes. Remove from the heat and add the chocolate, quickly whisking it in.
Thread the quail halves onto the skewers and BBQ for 20 minutes or until cooked through, turning and basting with the glaze until nicely browned on each side. Remove from the heat and baste generously once again with the glaze.
Serve with a fresh vibrant salad on the side.
Ingredients
6 quails, spatchcocked
12 skewers (soaked in water)
MARINADE:
200ml NOMU Extra Virgin Olive Oil
2 cloves garlic, minced
6 sprigs thyme
NOMU Sea Salt and NOMU Black Pepper
2 tbsp NOMU One for All or Roast Rub
CHOCOLATE BALSAMIC GLAZE:
150ml balsamic vinegar
150g caster sugar
50g NOMU Decadent Hot Chocolate Chunks
Directions
To make the marinade, combine all of the ingredients in a bowl. Halve the quails lengthways along the breastbone and coat well with the marinade. Cover and place in the fridge to marinate for at least 2 hours, but for best results overnight is ideal.
To make the glaze, gently heat the vinegar and sugar in a small heavy-based saucepan until the sugar has dissolved. Turn the heat right down and allow to simmer for 10 minutes. Remove from the heat and add the chocolate, quickly whisking it in.
Thread the quail halves onto the skewers and BBQ for 20 minutes or until cooked through, turning and basting with the glaze until nicely browned on each side. Remove from the heat and baste generously once again with the glaze.
Serve with a fresh vibrant salad on the side.
Ingredients
6 quails, spatchcocked
12 skewers (soaked in water)
MARINADE:
200ml NOMU Extra Virgin Olive Oil
2 cloves garlic, minced
6 sprigs thyme
NOMU Sea Salt and NOMU Black Pepper
2 tbsp NOMU One for All or Roast Rub
CHOCOLATE BALSAMIC GLAZE:
150ml balsamic vinegar
150g caster sugar
50g NOMU Decadent Hot Chocolate Chunks
Directions
To make the marinade, combine all of the ingredients in a bowl. Halve the quails lengthways along the breastbone and coat well with the marinade. Cover and place in the fridge to marinate for at least 2 hours, but for best results overnight is ideal.
To make the glaze, gently heat the vinegar and sugar in a small heavy-based saucepan until the sugar has dissolved. Turn the heat right down and allow to simmer for 10 minutes. Remove from the heat and add the chocolate, quickly whisking it in.
Thread the quail halves onto the skewers and BBQ for 20 minutes or until cooked through, turning and basting with the glaze until nicely browned on each side. Remove from the heat and baste generously once again with the glaze.
Serve with a fresh vibrant salad on the side.
