Braised quail in chili jelly
Entrée - USA
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.
Rub the quails with lemon, season with salt and pepper and garnish with olive oil.
Roast in a preheated oven for 20-25 minutes at 200°C until golden brown.
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.
Squeeze out the gelatine and add to the mass.
Place in the fridge for 35-40 minutes.