Check out this recipe from Ben Tish and you could bag yourself a pair of tickets to the BBC Good Food Show, 13th- 15th November, Olympia London…
We will be giving a pair of tickets away each week alongside a recipe from some of the talent at the show. This week we have Italian-style meatballs with slow-roasted tomatoes & gremolata from Ben Tish.
A classic Lyonnaise should be made with dandelions but we’ll forgive you for not having any to hand!
Want those free tickets to the Good Food Show? all you have to do to enter is drop us an email telling us why you want them and we will pick the winner at random at the end of the week.
Unless…! You have a go at recreating Ben’s meatballs using the recipe below and send us photographic proof*. First person to do so wins the pair of tickets outright and we’ll close the competition!! Boom!
Tickets are also available to purchase here: https://www.theticketfactory.
SERVES 4 (as a main meal or 6-8 if served as tapas)
For the meatballs:
600g beef/pork mince
2 cloves garlic, peeled, chopped
1 tablespoon red chilli, chopped
2 tablespoon flat-leaf parsley, chopped
70g dried breadcrumbs
75ml full-cream milk
salt and pepper
400ml dark chicken stock (see Basics) or good-quality, shop-bought
For the tomatoes:
6 plum vine tomatoes
1 teaspoon thyme
olive oil
salt and pepper
1 clove garlic, peeled, finely sliced
For the gremolata:
2 cloves garlic, peeled, chopped
zest of 2 lemons
1 tablespoon flat-leaf parsley, chopped
Preheat the oven to 130 ̊C.
Slice the tomatoes into 3 rounds and lay them on a baking tray, sprinkle with olive oil, salt, pepper, thyme leaves and the garlic. Place in the oven and cook the tomatoes for about an hour or until they have shrunk by a third.
Mix all the ingredients for the meatballs, except the stock, together in a large bowl and season to taste. It’s a good idea at this stage to fry a little of the meat to make sure you’re happy with the seasoning. Adjust as necessary. Shape the meat into tight balls about the size of ping-pong balls.This size ensures the meatballs will be nice and juicy when cooked.
Transfer the meatballs to the fridge for an hour to set.
Heat a large, deep-sided pan over a high heat and add a lug of olive oil. Add the meatballs and brown for 2 minutes on either side. Next add the chicken stock and bring to a simmer. Cook the meatballs gently for 10 minutes, turning occasionally to ensure even cooking. The stock should reduce to a sauce-like consistency but add a little more stock, if it starts to get dry.
Finally, mix together the garlic, parsley, lemon zest and a splash of olive oil to make the gremolata. Serve the meatballs on top of the tomatoes with some of the sauce and the gremolata.
This dish is lovely with our olive oil mash as a side 🙂
Competition ends Midnight Sunday 25th October.
*= Email us a photo, tag us on Instagram or tweet at us with your picture.
All competition email entries will be added to our email database to receive our newsletter.
All tickets are general admission excluding Saturday. Tickets are non refundable and non-exchangeable. Ticket terms and conditions apply. Tickets will be mailed out directly to the competition holder by River Street Events. It is the responsibility of the competition holder to forward tickets to the winners. Competition holder to confirm receipt of tickets and subsequent delivery to winners to River Street Events. Tickets do not include a seat in the Supertheatre.
