The remaining jelly can be kept for 5-7 days in the fridge. It is ideal with fried fish dishes.
5/5
Steps
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 gelatin and add to the mass.
Place in the fridge for 35-40 minutes.
Ingredients
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 gelatin, soaked in cold water
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