| Stir Fried Vegetable Rice With Roasted Spicy Salmon | | | | - Crumble vegetable stock over rice and stir |
| Ingredients: | | | | - Add peas, sweetcorn and carrot. Stir |
| | | | - Black pepper to taste. |
| 1. 1 chunky salmon fillet | | | | To serve: |
| 2. ½ cube of fish stock | | | | - Place rice into a bowl; compress, and place upside |
| 3. ½ red onion | | | | down on plate. Place salmon next to it. Sprinkle |
| 4. Jerk seasoning powder | | | | everything with parsley to garnish, and enjoy! |
| 5. 3 cloves of garlic, thinly sliced | | | | Stir Fried Jerk Brown Rice |
| 6. 2 teacups of rice | | | | Serves 2 |
| 7. ½ teacup of peas | | | | Ingredients: |
| 8. ½ teacup of sweet corn | | | | |
| 9. 1 carrot, thinly sliced | | | | 1. 3 teacups brown rice (Italian/American) |
| 10. 2 vegetable stock cubes | | | | 2. Jerk seasoning powder |
| 11. 1 inch ginger, cut into thin slices | | | | 3. 2-3 handfuls dried fruit mix |
| 12. 1 chilli, thinly sliced | | | | 4. 1 red onion |
| 13. 1 handful chopped parsley | | | | 5. 3 cubes vegetable stock (to crumble) |
| Salmon: | | | | 6. 1 cube vegetable stock (to dissolve) |
| - Crumble fish stock into bowl | | | | 7. 3 cloves garlic |
| - Add 1 thinly sliced garlic clove and chopped chili | | | | 8. Fresh parsley |
| - Add ½ tablespoon of jerk seasoning | | | | 9. ½ of each: red, green and yellow peppers |
| - Add black pepper | | | | To cook rice: |
| - Add 3-4 tablespoons of olive oil | | | | - Heat water to boiling |
| - Mix until it forms a paste, and coat the salmon with | | | | - Dissolve stock cube in water |
| the paste | | | | - Cook as instructed on packet |
| - Place salmon in a medium grill ; minimum 7 minutes | | | | To stir fry: |
| each side, until cooked (pink) and crispy on top | | | | - 3 tablespoons of heated oil into a wok |
| Rice: | | | | - Chop up garlic and red onions into small slices, and |
| - Follow cooking instructions on packet | | | | add to wok |
| - When cooked, heat 4 tablespoons of olive oil in a | | | | - Cook until brown (1-2 minutes) |
| wok | | | | - Add brown rice and stir |
| - Place carrots in boiling water for 5 minutes, remove | | | | - Crumble 2 stock cubes on top and stir |
| and place to a side | | | | - Add ½ tablespoon jerk seasoning and stir |
| - Add 2 thinly sliced cloves of garlic and the ginger into | | | | - Add mixed fruit and stir |
| wok | | | | - Add parsley |
| - Add half onion, thinly sliced, into wok. | | | | - Cut peppers into thin strips, and add to mix |
| - Stir all until brown; add rice and stir | | | | - Voila! |