A snippet of tonight’s ep of MasterChef Australia

20 minutes on the clock. A shift in the plan. Surf and turf turned salmon kebbeh. Always trust your gut—it’s where the magic begins.#surfandturf #masterchef #cooking #competition #masterchef

deviating halfway through is one of the most hardest things that I’ve done i think having a baby is easier than this so I’ve made the decision to scrape everything off and start fresh beautiful i see this beautiful salmon in front of me i’m going for the salmon i’m making a which is fried salmon kebe i’ve had to deviate my plans i’m keeping my other stuff as it is see what I can use that I’ve already cut up and I’m going to attempt a um salmon fried kipe so that will be a salmon outer case with the bol wheat and then encased in it will be all of this plus minced meat filled in it’ll get deep fried look like a little footy when I usually make ket and we take our time with it to bind it and get the right pasty texture if you do not get the right texture you risk it being too dry or you risk it cracking and falling apart while you’re frying it but I’m in deep i need to do it how you going Samira we’ll find out in the end you got olive oil you got it you’re the best you know me i can’t believe I managed to get my salmon mix done in such a short time frame and then I’m using the mints for the filling of my kebe within a kebe you technically have two textures the crusty crunchy exterior with the surf which is the salmon with the moist interior with a turf which is beef that’s full of flavor i’ve got the kebab in the oil you’re doing really well babe i need to rotate this to the other side okay if I see cracks in there if this falls apart it could mean my time is up in this kitchen bloody amazing i am so satisfied right now it’s crispy and it’s held together i am over the moon deviating halfway through is one of the most hardest things that I’ve done i think having a baby’s easier than this i even worked up a sweat come on Samira bring it home i’m done just fry it [Music] now thank you good luck girl i’m feeling so anxious i am super proud of what I’ve done i think pivoting was definitely the correct decision pushing boundaries through Middle Eastern techniques and through Western foods and if it isn’t enough that’s okay i’ll accept it with grace and I will go home proud of myself hey Samira hello what’s the dish salmon kebe it’s not lamb and scolops what happened no when you two lovely humans came over to my bench after hearing what you both had to say about do they marry I had to face reality i was trying to pick an easier way out to be safe and so you flip to salmon right that is uh pretty courageous changing your whole dish pretty much so the question is has this pivot paid off fingers crossed so you minced the salmon correct well to have it balanced out Samira well done this is great to come up with something at the last minute with this and to do it so well to mince salmon and to cook it with minced beef and to end up has a heart inside those those lovely kebab is just your tiny yogurt pomegranate the texture it’s a cushion of flavors and and pleasure so it’s been an honor to enjoy this thank you thank you i think that this k is the start of something really beautiful and really exciting i had memories of salmon patties of my childhood i think you could go harder on the salmon to give a little bit more fishiness to lean into that oiliness you blow me away it’s wonderful thank you when you talk about a primary cut of lamb going with a luxurious scolop it doesn’t do much for me cuz I know it’s going to be great for me what makes me so excited is you’re using essentially secondary cuts this dish becomes something that a fish munger a butcher somebody in a deli can grab onto this and go “Hey all the tails or all the collars or all that ground beef trim and stuff why don’t we make that kibbe that we saw a master chef we could sell that and we could get a return for what is otherwise going to go to the wayside.” Overall incredibly intelligent and impressed well done