The recipe from Wednesday, using 26 ingredients from A-Z.
Allspice to Zebra Alphabet Noodle Salad
300g Zebra fillet
2 tbsp Vegetable oil
2 tbsp Soy sauce
1 tbsp Nam pla
2½ cm cube Ginger, finely sliced
1½ tsp Allspice berries, ground
½ tsp Fennel seeds, ground
1 stalk Lemongrass, chopped
1 small bunch Coriander
1 sprig Oregano, chopped
100g Udon noodles
1 Yellow pepper, cut into strips
1 Red onion, chopped
1 leaf Iceberg lettuce, cut into strips
50g Edamame beans
4 Quail eggs
½ Jalapeno, chopped
2 tbsp Coriander, chopped
1 tbsp Dill, chopped
1 tbsp Kaffir lime leaves, chopped
40ml Vegetable oil
15ml Balsamic vinegar
1 tbsp Honey
1 tbsp Peanut butter
½ tbsp Nam pla
2cm cube ginger, grated
½ tsp Xanthan gum
To make the marinade combine the vegetable oil, soy sauce, nam pla, sliced ginger, ground allspice and fennel, chopped lemongrass, coriander, and oregano. Use a blender to mix the marinade to a smooth paste. Cover the zebra fillets in this and allow it to marinade for at least an hour.
Boil the edamame beans for five minutes then add these to the chopped red onions, iceberg lettuce, mangetout and yellow pepper. Stir fry these briefly.
Boil the quail eggs until hard boiled, around 4 minutes. Peel off the shells and slice in half.
Add the udon noodles to a pan of water and boil for five minutes.
Once the meat has marinaded, heat a frying pan over a high heat. When it is hot, fry the zebra for around two minutes on either side.
Combine the vegetable oil, balsamic vinegar, honey, peanut butter, nam pla, ginger and xanthan gum and mix together to make the dressing.
Slice the zebra fillet into thin strips. Mix the vegetables, zebra and boiled quail eggs on the plate. Serve with a garnish of coriander, dill, jalapeno and kaffir lime leaves and drizzle the honey and peanut dressing over the top.