This is something I prepared earlier: Wagyu and pistachio meatballs in a tomato saffron ragout. I came to cook this more for bragging rights than anything else. I’d originally tweeted for suggestions of what to do with half a kilo of wagyu beef mince and the tweets and replies ended up with me making this. Why this and not tacos or burgers or taco burgers or burger tacos? I know I’m good in the kitchen and can cook some amazingly delicious food. I know I can do this because I’ve done so for a number of years now and because some friends are afraid to be in the kitchen with me when I’m cooking. While I was stirring the ragout, Masterchef NZ came on TV and I’ve always been a fan of Ray McVinnie’s deadpan delivery. Set against Simon Gault’s over-enthusiasm (he’s as fatuous as his food) and the other guy’s over-stern demeanour, Ray was just brilliant. Why I mention this is because it brought back a conversation with Chris over a Vietnamese lunch (delicious by the way, Nam in Willis St Village is worth a visit) where I may have proclaimed I could easily win that show. I still believe that. I mean, one of the contestants added saffron threads as garnish to his egg and asparagus salad. Saffron. As garnish. Wow. I was astounded. But I digress! With the dish I made this evening: The meatballs were tender and juicy, and you could taste the cumin and pistachio in every bite. The ragout was delicate and flavoursome with a prominent smokiness from the saffron. Put simply, separately they were wonderful, but together they were amazing. So, could I win Masterchef NZ? Like you even need to ask.
