Braised quail in chili jelly

Entrée - USA

You'll need:

(For 4 persons)

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.

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