Recipe: Polpette from Masterchef Street Food

Recipe: Polpette from Masterchef Street Food

We’re excited to give you a sneak peek into our Book of the Week ‘Masterchef Street Food of the World’ with this exclusive, delicious recipe!

Not only does this splendid cookbook tantalise the taste buds, it opens up a new whole world of adventurous eating from around the globe. It takes us on a culinary tour, as it celebrates what is the biggest recent food movement: street food. From hipster food trucks, to night markets, to food festivals, street food is the most exciting trend in food right now – and yet it’s not a fad. In fact, street food has been around for centuries, and that’s what this book celebrates.

With this cookbook, we can bring the world of street food right into our own kitchens. Many of the recipes are easy to put together, some of them are more intricate, and each one, accompanied by a mouth-watering photograph, gives us instant hunger pangs.

If you want to find out why we loved it so much, click here to read out full review!

Polpette

Polpette are little flavoursome Italian meatballs, normally served as a snack or appetiser rather than with the perhaps more familiar bowl of spaghetti. The trick to a soft and tender meatball is to soak the breadcrumbs in milk before you add the rest of the ingredients.

Note: you may wish to begin this recipe the day before you want to eat, to allow the flavours to develop.

MAKES ABOUT 35 BITE-SIZED MEATBALLS, SERVING 6–8 AS A SNACK

POLPETTE0094100g fresh breadcrumbs

150ml milk

500g minced pork or veal, or a mixture of both

50g freshly grated Parmesan

1 egg

finely grated zest of 1 lemon

1 garlic clove, crushed

a small bunch of flat-leaf parsley, chopped

2 tablespoons olive oil, for frying

salt and freshly ground black pepper

 

for the tomato sauce

1 large red onion, finely chopped

4 tablespoons olive oil

3 garlic cloves, crushed

2 x 400g cans chopped plum tomatoes

2 teaspoons granulated sugar, to taste

 

9781472909169-minPlace the breadcrumbs in a large bowl and pour over the milk. Leave to soak until the milk is completely absorbed, about 10 minutes. Add the mince, Parmesan, egg, lemon zest, garlic, parsley and a generous seasoning of salt and pepper. Mix together with your hands until thoroughly combined. Wash your hands and shake dry. Using damp hands, roll the mixture into little walnut-sized balls and lay on a baking tray; you should get about 35. At this point you can cover with cling film and leave to rest in the fridge for up to 24 hours; this isn’t essential but it does allow plenty of time for the flavours to develop.

To make the sauce, add the onion and half the olive oil to a saucepan and set over a medium-low heat. Fry the onion for 15 minutes until starting to soften, then stir through the garlic and fry for a further minute. Pour in the tomatoes, add the sugar and season to taste with salt and pepper. Simmer steadily, stirring from time to time, until the sauce is rich and thick, about 25–30 minutes. Stir through the remaining olive oil.

While the sauce is simmering, cook the meatballs. Take your largest frying pan, add the olive oil and set over a medium-high heat. Once the oil is hot, add the meatballs in a single layer. They need to have a little space around them so you can turn them easily, and you may need to cook them in 2 batches. The meatballs need about 20 minutes of gentle frying, so they’re cooked through to the centre and develop a lovely golden crust all over. Turn them regularly – I’m more dextrous with 2 forks, but use tongs if you prefer – but don’t turn them too soon or they’ll stick to the pan; allow a golden crust to form before attempting it.

To serve, spoon a puddle of sauce into a dish and top with the meatballs.

Grab a copy today, find out why we loved Masterchef Street Food so much, or check out exclusive recipes for Brik a l’oeuf and Papdi Chaat!

 

Related Articles

Recipe: Cheesy One Pot Sausage & Veggie Pasta from Slow Cooker Central by Paulene Christie

News

29 May 2018

Recipe: Cheesy One Pot Sausage & Veggie Pasta from Slow Cooker Central by Paulene Christie

    Great Recipes, Genius Twists: Delicious Daily

    News | Cooking the Books

    19 December 2017

    Great Recipes, Genius Twists: Delicious Daily

      Book of the Week: Masterchef Street Food Of The World

      News

      18 April 2017

      Book of the Week: Masterchef Street Food Of The World

        Recipe: Papdi Chaat from Masterchef Street Food

        News

        18 April 2017

        Recipe: Papdi Chaat from Masterchef Street Food

          Recipe: Brik a l'oeuf with Chickpeas and Harissa

          News

          18 April 2017

          Recipe: Brik a l'oeuf with Chickpeas and Harissa

            Weekend Read: My Kind of Food by Valli Little

            News

            18 April 2017

            Weekend Read: My Kind of Food by Valli Little

              Delicious... it's the Monday Morning Cooking Club!

              News

              11 April 2017

              Delicious... it's the Monday Morning Cooking Club!

                Master the Art of Chinese Cooking with China: The Cookbook

                News

                23 January 2017

                Master the Art of Chinese Cooking with China: The Cookbook

                  Basics to Brilliance: Q&A with Donna Hay

                  News

                  19 October 2016

                  Basics to Brilliance: Q&A with Donna Hay

                    We go from Basics to Brilliance with Donna Hay

                    News

                    19 October 2016

                    We go from Basics to Brilliance with Donna Hay

                      Publisher details

                      Masterchef Street Food
                      Author
                      Genevieve Taylor
                      Publisher
                      Bloomsbury
                      Genre
                      Cookbook
                      Released
                      09 March, 2017

                      Synopsis

                      MasterChef Street Food of the World is a no holds barred celebration of a food trend that continues to grow exponentially, delighting and enticing foodies.

                      This exciting new book takes inspiration from the success of hugely successful pop up restaurants that continue to delight in their sheer theatre, as well as the street food vans and street food festivals that proliferate worldwide. From burritos, churros and pretzels to shrimp po'boy, Pad Thai or aromatic buns, it is estimated that 2.5 billion people per day eat street food across the world--a staggering figure. From affordable snacks to the more up-market, this collection will focus on the celebration of fresh and local ingredients and different cultures and cuisines. Often quick and easy to make, these recipes will delight the home chef who wants to create sensational street snacks in their own kitchens.

                      Written by the brilliant Genevieve Taylor, the book also features recipe contributions from MasterChef winners from around the world.

                      Publishing in March 2017, MasterChef Street Food of the World will be split into chapters celebrating the best of each nation and continent, with photography from the legendary David Loftus to create a striking, vibrant and colourful book.

                      Genevieve Taylor
                      About the author

                      Genevieve Taylor

                      Genevieve Taylor is both a gifted food writer and a food stylist with a delicate aesthetic touch. Her first book, Stew! was published in February 2011 and her follow-up book, Soup! in March 2012. Her latest title Pie! is due for publication in March 2014. She lives in Bristol, with her family and a more-than-is-sensible collection of rescued pets. She is one of the brightest voices in food around. Find out more about Genevieve at genevievetaylor.co.uk.

                      Books by Genevieve Taylor

                      COMMENTS

                      Leave a Reply

                      Your email address will not be published. Required fields are marked *