Honey and mustard pork and cajun chicken

Method

1. To make the honey and mustard pork, thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.

2. Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).

3. Remove the kebabs from the marinade and barbecue or grill until the meat is cooked through. Serve immediately.

4. For the Cajun Chicken, pour the olive oil, half of the garlic, the Worcester sauce and Tabasco sauce over the meat and leave it to marinate for half an hour or so (longer if possible).

5. Put the flour into a plastic bag with the curry powder, herbs and spices, remaining garlic and paprika. Season with salt and freshly ground black pepper. Mix well.

6. Put the chicken into the bag of spices and thoroughly coat the chicken pieces.

7. Heat the oil in a frying pan over a high heat; shake off any excess flour from the meat and fry until the chicken is cooked through and golden brown.

8. Serve immediately.

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Ingredients

For the Honey and Mustard Pork:

1 pepper, cut into large cubes
1 onion, cut into large cubes
200g Pork fillet, cut into large cubes
100ml Olive oil
1 garlic clove, finely chopped
1 tsp dried oregano
1 tbsp Honey
1 tsp English mustard
salt and fresh ground black pepper
vegetable oil for frying

For the Cajun Chicken:

75ml Olive oil
2 garlic cloves, finely chopped
2 tbsp Worcestershire sauce
few drops of Tabasco sauce
200g boneless cubed chicken
100g plain flour
1 tsp curry powder
3 tsp mixed herbs and spices of your choice
salt and fresh ground black pepper
1/2 tsp Paprika
vegetable oil for frying

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