Cajun Chicken

Chopped chicken breast, onion, garlic and chilli. The chilli, onion and garlic were cooked first in some rape seed oil. Then I added the chopped chicken breast after about 12 minutes. Cooked at a medium heat until the chicken began to brown. Stirred frequently. The cajun seasoning was added to the basmati rice (cooked in a separate pan) along with a shake of paprika. 
 

Wild Boar Salami with Chilli and Quinoa

 A simple dish made with chopped salami, green chilli, garlic, shredded tomato, spring onion, onion, and chopped red pepper. No herbs, no stock, no salt, and no white or black pepper. Just a couple of spoonfuls of tomato puree.

The salami was stir-fried for four minutes in a saute pan, then the vegetables were added. Cook until the tomato pieces start to lose their structure, then add boiling water, and the two spoonfuls of tomato puree. Simmer for twenty minutes, stirring occasionally.

Serve with drained quinoa (cooks in around twenty five minutes under glass at a low heat).

Wild Boar Salami with Chilli and Quinoa

Stir-Fry Marinade, with Crispy Pork

The vegetables - white and green cabbage, onion, carrot, red pepper, brocolli, red chilli, root ginger, chopped garlic cloves, cashew nuts, bamboo shoots - are marinaded in a little white wine, rice wine, fish sauce (nam pla), and sunflower oil. Leave for at least an hour and a half in a covered glass bowl, occasionally turning the mix.

The pork I used is some ham trimmings, cut into strips. Cook the ham first at a medium heat for at least four minutes, until the edges start to become crispy. Drain the marinade from the bowl, and add the vegetables to the wok. Stir-fry at a medium heat for about seven minutes. Serve piping hot.

Stir-Fry Marinade, with Crispy Pork