Balsamic and Honey Coated Drumsticks

 

Balsamic Vinegar and Honey Coated Drumsticks

The marriage of Balsamic vinegar and Honey is a blessed one. Here are two ingredients that, at first, don’t seem to belong together. The unenlightened may think that there couldn’t possibly be any harmony between the two masters of the culinary world.

Balsamic vinegar with its audacious punch of flavour is not known for its ability to lurk in the shadows. Oh no dear, Balsamic is the Bentley of Vinegars – made to be admired. Originally from Italy, true Balsamic Vinegar is a reduction of unfermented Trebbiano grape juice. Next time you lament the cost of that bottle you got for less than R100 consider that 100g bottles of the real stuff can cost up to $500 000. The skill and attention needed to produce balsamic Vinegar is akin to that required for the production of wine or whisky.

So what could possibly be the best accompaniment for such an illustrious ingredient? Honey. Yep. Sweet, unpretentious, mischief inducing, I know I shouldn’t but can a little more…Honey.

The honey provides the palate with the subtlety that the balsamic lacks. The result is a surprisingly perfect symphony. This is a good recipe to try on people who, for whatever misguided reason, are weary of balsamic vinegar and for that mater honey too.

So go ahead and prepare a batch of these bold drumsticks for your next braai (they can be both oven roasted or braaied). They make a descent midnight snack too.

The sauce can be bottled and kept in the fridge for whenever you want to add a kick of flavour to a dish. Do try it with meatballs, chicken breast or even lather it some lamb chops and T-bone steaks.

Ingredients

Balsamic Vinegar 1 cup

Tomato Paste 1 T

Brown Sugar ¼ cup

Honey 2 T

Dijon Mustard 1T

Pinch of Salt

Drumsticks 6

Method

Combine all the ingredients except the drumsticks in a small saucepan.

Bring to a boil over a medium heat whilst stirring to combine.

Reduce the heat and allow the sauce to simmer and thicken, this will take about 5 – 8 minutes.

Remove sauce from the heat and allow to cool.

Baste drumsticks with sauce – be liberal.

Allow drumsticks to marinate for at least 30 minutes.

Heat oven to 180° C. Line baking sheet with foil then place drumsticks onto foil and pop in the oven.

After 25 minutes baste drumsticks with more sauce. After 15 minutes turn the pieces and baste on the other side, repeat this action in another 5 minutes.

Remove from the oven.

Sprinkle with toasted sesame seeds

Devour.