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River Cottage Australia

Paul West at the Pyrmont Festival!

Subaru is once again hitting the road with River Cottage Australia, touring several growers' markets to bring farm fresh recipes directly to the people. Take a closer look at Paul West's visit to the Pyrmont Festival! 

In Sydney, Paul West recently visited the annual Pyrmont FestivalAt his pop-up kitchen, Paul cooked up a delicious seasonal recipe using fresh produce kindly donated from the Mudgee Region. Get the recipe below!

Wagyu Meatballs with Creamy Polenta

Ingredients:

Meat Balls
500g Minced Wagyu Beef
1 Free range Egg
2 tsp Hot English Mustard
Small bunch of parsley, finely chopped, plus a little extra to serve
1 Sprig of Rosemary, finely chopped
Pinch of chilli flakes
Pepper
Salt

Tomato Sauce
1 Brown onion, diced
3 cloves of Garlic, finely chopped
2x 400g tins of chopped tomato
Glug of Redwine vinegar

Creamy Polenta
4 cups of milk
1 cup of water
1 cup of polenta
50g of butter
100g of parmesan

Method:
1. For the polenta, combine the milk and water in a saucepan and bring to the boil. Slowly pour in the polenta whilst constantly whisking. Continue heating until the everything starts to bubble then turn the heat down to low. Simmer for around half an hour then when the polenta has lost it's grainy texture add the butter and parmesan, season with salt and serve straight away.
2. For the meatballs, combine the mince, mustard, chilli flakes, parsley and rosemary in a bowl. Crack the egg into the bowl and then give everything a good mix. Season with salt and pepper. Using your hands shape the meat into 3cm balls.
3. Heat a little cooking oil in a fry pan and and saute the balls so that they just begin to brown. Remove them from the heat and then pop them to one side. In the same pan, add a little more oil and then add the onions and garlic, cooking them over a medium heat until they begin to soften. Add the tomatoes and vinegar and simmer for 5 minutes. Add the meat balls to the sauce and continue simmering until the meatballs are cooked through and the sauce is nice and rich.
4. To serve spoon the polenta into a bowl and then add the meat balls and sauce, sprinkle over the reserved parsley to finish.

There were also cooking demonstrations throughout the day for people to watch and taste afterwards - plus the chance to win a weekend getaway to Mudgee, courtesy of Subaru.

When RCA on the road with Subaru visited Eveleigh Farmers Market last year, more than 1,500 turned up to learn from Paul's insights and recipes.

"People appreciate farming and they want to know where their food comes from," RCA explained. "We have much higher levels of awareness around the importance of sustainability these days. I think Sydney-siders understand that the future depends on it."

Pyrmont Festival (15 – 24 May) is a product of industry collaboration with Mudgee Region Tourism, Mid Western Regional Council and Mudgee Wine Grape Growers Inc, presented by Pyrmont Ultimo Chamber of Commerce with the City of Sydney.

For more information, visit www.pyrmontfestival.com.au.

Get more of Paul's recipes here

 
 

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