Jamie Oliver's Vindaloo

Serves 4-6

2 medium onions
4 gloves of garlic
2 red chilies (or to taste)
thumb size piece of ginger root
small bunch of fresh cilantro
4 ripe tomatoes
peanut or vegetable oil
a pat of butter
1 3/4 pounds diced pork shoulder
1/2 cup vindaloo paste such as Pataks
sea salt and black pepper
1 table spoon honey
1/3 balsamic vinegar

To prepare:
Peel halve and finely slice onion, peed and slice garlic, finely slice chili, peel and finely slice ginger. Pick cilantro leaves and finely chop stalks. Cut the tomatoes into quarters.

To Cook

Get a large casserole type pan on a medium high heat, add a couple of lugs of oil and the butter. Add the onions, garlic, chili, ginger and cilantro stalks and cook for 10 minutes until softened. Add the pork and curry paste. Stir well and coat all pieces of pork. Season with Salt and Pepper. Add the tomatoes, balsamic vinegar, honey and about 1 2/3 cups of water. Bring to a boil and turn the heat down and simmer for 45 minutes with the lid on. Stir regularly and add more water if necessary.

Mango Quinoa Salad

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.