This evening's version:
Steam your trimmed green beans in a bamboo steamer until just starting to soften, plunge into a bowl of ice blocks and water to stop the cooking and retain the bright green colour. Allow to drain before adding to a frying pan and sautéing in a little olive oil and crushed clove of garlic (or two, depending on your preference). Salt and pepper to taste. I sprinkled some toasted sesame seeds to add another dimension of crunch.
This was simple enough to somewhat replicate, albeit not identical. Another element of my particular dish, the Pork belly roll with curried quince sauce and poached apple, I fear I will not be as adept at. The curried quince sauce was a combination of flavours that both taunted and mesmerised me. I couldn't figure out what all the ingredients were but I didn't care, not at that moment at least. Now, however, I need to have it again and without a trip to a restaurant. I'm desperate to experience the joyful experience of that little mountain of heaven.
To Google I will go as I start my search. I've just remembered that Prickly Pears and Pomegranates has several recipes using quince but alas, non curried. This will at least give me some insight into the preparation of the fruit that I must admit has not graced my kitchen before.
Wish me luck!
