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@alysha.ct

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003 - TAMARIND CARAMEL

Sweet, sour, sticky and just a little fiery.

Slow-braised pork belly, glazed in tamarind caramel until dark and sticky, served with a crisp Granny Smith apple slaw.

TAMARIND CARAMEL PORK BELLY WITH GREEN APPLE SLAW

Serves 4 as a starter.

PORK BELLY
800g–1kg skinless pork belly
300ml low-sodium chicken stock
2–3 garlic cloves, smashed
A few slices fresh ginger
1 star anise
2 tsp soy sauce
2 tsp fish sauce

TAMARIND CARAMEL
130g jaggery
5 tbsp tamarind pulp
1 tbsp fish sauce
1 tsp grated ginger
1 tsp grated garlic
¼ tsp chilli
1 tbsp lime juice
Splash of water

GREEN APPLE SLAW
2 small Granny Smith apples
2 baby fennel bulbs
1 small cucumber
Handful fresh coriander

DRESSING
1 tbsp honey
1 tbsp lime juice
1 tbsp olive oil
½ red chilli, deseeded
½ tsp salt
Zest of ½ lime

METHOD

1. Preheat oven to 150°C fan. Place pork in a snug dish with stock, garlic, ginger, star anise, soy and fish sauce. Liquid should reach halfway up the pork. Cover and braise for 2½–3 hours until tender. Cool, then cut into cubes.
2. Loosen tamarind block with a little hot water, mash into a pulp and measure 5 tbsp. Melt jaggery with a splash of water over gentle heat. Add remaining caramel ingredients and simmer until glossy and syrupy. Strain.
3. Brush pork with caramel and grill until sticky and golden, turning and glazing approximately 3 times, allowing each layer to caramelise.
4. Julienne apples and cucumber, finely slice fennel and chop coriander. Whisk dressing ingredients together and toss through just before serving.
5. Serve glazed pork with slaw and extra tamarind caramel.

#TheIngredientProject by @alysha.ct

58

3

8 hours ago

Take me back to “somewhere beautiful, with like three waterfalls or something.” taken in Háifoss by @alysha.ct

82

2

a month ago

From considered plates to Cup-a-Soup - Iceland, with snacks in between.

The cinnamon roll I’d dreamed about became the cinnamon roll of my dreams.

Fresh, bright, acidic - everything I love.
Beautiful seafood, incredible lamb, and a tasting menu with elegance but none of the stuffiness.

My first taste of Iceland - raw scallop with red currant, horseradish cream and dill oil.

I discovered Omnom, fell slightly in love, and dedicated a questionable amount of luggage space to bringing it home.

23:10, somewhere between golden hours. Cup-a-Soup before a strategic nap and a 2am mission to Stokksnes. taken in Iceland by @alysha.ct

79

9

a month ago

002 - BROWN BUTTER

There are very few things that aren’t made better by brown butter.

Butternut ravioli, brown butter, sage, pecans & Parmesan.

Serves 3-4

PASTA
300g 00 flour
125g semolina
190g whole egg
64g egg yolk
1 tsp salt

Mix the flour, semolina and salt together and make a well. Add the eggs and beat with a fork, slowly drawing flour from the inside walls into the centre without breaking the wall. Once thickened, bring everything together into a shaggy dough. Knead for 8-10 min until smooth and firm, but not sticky. Wrap tightly and rest for 30 min.

FILLING
500g butternut, cubed
2 garlic cloves, peeled
Olive oil + salt
1 tbsp honey
20g Parmesan, grated
Fresh nutmeg

Roast the butternut and garlic with olive oil and salt at 180°C until tender and caramelised. Blend with the honey, Parmesan and freshly grated nutmeg (to taste). Season and cool completely.

Roll the pasta into thin sheets. Pipe the filling, cover with a second pasta sheet, press out any air and cut into ravioli.

BROWN BUTTER
250g unsalted butter
6-7sage leaves

Cook the butter over medium heat, swirling occasionally, until foaming, nutty and deep amber. Add the sage and cook for a few seconds until crisp.

Boil the ravioli in well-salted water for 2-3 min. Plate and spoon over the brown butter and sage. Finish with roughly chopped toasted pecans and shaved Parmesan.

#TheIngredientProject by @alysha.ct

85

40

24 days ago

Inside the glacier.
Across the lagoon.
Onto the beach.

South Iceland.

Katla Ice Cave

Jökulsárlón Glacier Lagoon.

Diamond Beach.

Diamond Beach. taken in Iceland by @alysha.ct

92

14

2 months ago

Iceland isn’t just green.
It’s every shade of black.
Forged by fire. Softened by ice. taken in Iceland by @alysha.ct

116

21

3 months ago

Before the glaciers and waterfalls, there was Reykjavík.

1am gelato.
Empty streets.
Soft light.

#iceland #reykjavìk #myfujifilmsa #fujifilm taken in Reykjavik, Iceland by @alysha.ct

109

12

3 months ago

001 - BLOOD ORANGE

I wait all year for blood orange season.

And every year, I’m reminded why they’re worth the wait.

Blood Orange, Roasted Beetroot & Rainbow Carrots with Strained Yoghurt

Serves 4 as a side

INGREDIENTS:

• 4 beetroot
• 1 bunch baby rainbow carrots
• 2 blood oranges
• 1 cup full-fat Greek-style yoghurt
• 1 lime
• ½–1 small red chilli
• 2 tbsp pistachios
• Fresh dill
• Sherry vinegar
• Extra-virgin olive oil
• Sea salt

BLOOD ORANGE & CHILLI DRESSING

• 3 tbsp fresh blood orange juice
• 1 tbsp sherry vinegar
• 1 tbsp fresh lime juice
• Zest of ½ lime
• 2 tbsp extra-virgin olive oil
• ½-1 small red chilli, finely chopped
• Sea salt

METHOD

1. Line a sieve with a clean dish cloth and set it over a bowl. Add the yoghurt, fold the cloth over and leave it to strain in the fridge for 3–4 hours. Once strained, mix through the zest of ½ lime and season with salt.
2. Heat the oven to 200°C. Keep the beetroot whole and skin-on, drizzle with olive oil and season with salt, then wrap in foil. Roast for 45–60 minutes, depending on their size, until tender and rub off the skins when they’re cool enough to handle. Halve the smaller beetroots and cut the larger ones into wedges.
3. Toss the baby carrots with olive oil and salt and roast uncovered for about 15 minutes. You want them caramelised but with a little bite left.
4. Peel the blood oranges, removing as much of the white pith as possible, then slice into rounds. Cut some of the larger rounds in half if you like. Reserve 3 tbsp of the juice for the dressing.
5. For the dressing, whisk together the blood orange juice, sherry vinegar, lime juice and zest, olive oil and chilli. Season with salt.
6. Toast the pistachios for a minute or two and then roughly chop.
7. Arrange everything on a plate, starting with the strained yoghurt, spoon over the dressing and finish with the pistachios and fresh dill.

Serve it on its own as a starter, or alongside roast chicken, grilled lamb or fish.

#TheIngredientProject by @alysha.ct

144

69

a month ago

Tiny people. Big Places.
#iceland

#Stokksnes #múlagljúfur #kerlingarfjöll #skogafoss taken in Iceland by @alysha.ct

126

13

3 months ago

Every expectation I had was too small.

#iceland taken in Iceland by @alysha.ct

147

58

3 months ago

A throwback, a year ago today I arrived in Dubrovnik and spent the evening watching the sky unravel over King’s Landing. taken in Croatia by @alysha.ct

3

5

a year ago

Venice views.
#throwback by @alysha.ct

3

7

2 years ago