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
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Step 1
Rub the quails with lemon, season with salt and pepper and garnish with olive oil.
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Step 2
Roast in a preheated oven for 20-25 minutes at 200°C until golden brown.
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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.
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Step 4
Squeeze out the gelatine and add to the mass.
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Step 5
Place in the fridge for 35-40 minutes.