Pan-fried baby quail Chef Liam Crotty's delicious game dish By Oliver Robinson 06 March 2012 Serves 4IngredientsFor the pan-fried quail4 baby quails (available at Spinneys or Choithrams)4 blanched Savoy cabbage leaves80g apple compote200g parsnips 100ml full cream100ml milk5ml vanilla essence10g butter5g salt5g pepperFor the sauce100g mirepoix (diced carrot, celery and white onion)100ml red grape10g thyme500ml veal jus (available at Spinneys or Choithrams) SIMILAR ARTICLES Picnic Pantry at Crowne Plaza Dubai – Festival City New Restaurant: Mighty Quinn’s Bringing Bouchon to The Beach Sky High Brunch at The Observatory MethodFor the cabbage roll1. Blanch four cabbage leaves in salt water, refresh in ice water.2. Peel and dice apples. Cook slowly with the sugar and water until soft.3. Stuff the cabbage and roll them up.For the parsnip puree1. Cook the finely sliced parsnip in milk and cream on a slow simmer.2. Strain the liquid and add. Blend the parsnip to a puree with the vanilla and seasoning. 3. Add some of the liquid to make it a nice consistency.For the quail1. Pan-fry the quail and cook in a preheated oven for 10 mins at 180˚C.2. Add the butter to the pan and baste the quail before serving.3. Add the cabbage leaf to the pan to warm two minutes before serving.4. For the parsnip crisp, shallow fry parsnip peelings and fry to a golden colour and drain on a paper towel. Serve with the thyme jus.