Braised quail in chili jelly

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

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.

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.