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Image credit: boopsie.daisy

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Don’t forget to cook and eat healthy green food!

Ingredients (Serves 4)

• 4 salmon fillets, skinned
• 2 tsp five spice powder
• 1 large leek
• 1 large carrot
• 115 g mangetout
• 2.5 cm piece root ginger
• 2 tbsp ginger wine
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil
• salt and pepper
• shredded leek, root ginger and carrot, to garnish
• freshly boiled noodles, to serve

1. Wash the salmon and pat dry on absorbent kitchen paper. Rub the five spice powder into both sides of the fish and season with salt and pepper. Set aside until required.
2. Trim the leek, slice it down the center and rinse under cold water to remove any dirt. Finely shred the leek. Peel the carrot and cut it into very thin strips. Top and tail the mangetout and cut them into shreds. Peel the ginger and slice thinly into strips.
3. Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tbsp soy sauce. Set aside.
4. Preheat the grill to medium. Place the salmon fillets on the rack and brush with the remaining soy sauce. Cook for 2 to 3 minutes on each side until cooked through.
5. While the salmon is cooking, heat the oil in a non stick wok or large frying pan and stir fry the vegetables for 5 minutes until just tender. Take care that you do not overcook the vegetables. Transfer to serving plates.
6. Drain the salmon on kitchen paper and serve on a bed of stir fried vegetables. Garnish with shredded leek, ginger and carrot and serve.

Ingredients (Serves 4)

• 4 chicken portions
• 1 bunch spring onions, trimmed
• 1 to 2 Scotch Bonnet chillies, deseeded
• 1 garlic clove
• 5 cm piece root ginger, peeled and roughly chopped
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp ground allspice
• pinch ground cinnamon
• pinch ground cloves
• 4 tbsp white wine vinegar
• 3 tbsp light soy sauce
• pepper

1. Rinse the chicken portions and pat them dry on absorbent kitchen paper. Place them in a shallow dish.
2. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine, vinegar, soy sauce and pepper to taste in a food processor and process to make a smooth mixture.
3. Pour the spicy mixture over the chicken. Turn the chicken portions over so that they are well coated in the marinade. Transfer the chicken to the refrigerator and leave to marinate for up to 24 hours.
4. Remove the chicken from the marinade and barbecue over medium hot coals for about 30 minutes, turning the chicken over and basting occasionally with any remaining marinade, until the chicken is cooked through.
5. Transfer the chicken portions to individual serving plates and serve at once.

“As Jamaican cuisine becomes increasingly popular, you will find jars of ready made jerk marinade, which you can use when time is short. Allow the chicken to marinade for as long as possible for maximum flavor.”