Braised quail in chili jelly

Entrée - USA

You'll need:

4 quails, ready-to-cook
1/2 lemon
Salt and pepper
Olive oil for garnishing
2 diced juicy apples
1/4 L apple juice
1/8 L cider vinegar
1 strip lemon peel
200 g brown sugar
1 red and green finely diced chili
2 finely diced shallots
2 leaves gelatine, soaked in cold water
Salt and pepper

Our tip

Served best with fresh bread or toast. The remaining jelly can be kept for 5-7 days in the fridge. It is ideal with fried fish dishes.

Preparation

  • Step 1

    Rub the quails with lemon, season with salt and pepper and garnish with olive oil.

  • Step 2

    Roast in a preheated oven for 20-25 minutes at 200°C until golden brown.

  • Step 3

    Place the apple, apple juice, vinegar, lemon peel, sugar, chili and shallots in an acid-resistant saucepan and cook for 5-7 minutes. Season with salt and pepper.

  • Step 4

    Squeeze out the gelatine and add to the mass.

  • Step 5

    Place in the fridge for 35-40 minutes.