Philipp Schmidt's Blog Page - Disaster Chef 2016

Finalist - Disaster Chef 2016 

Philipp Schmidt - Finalist

Philipp Schmidt - Finalist

Philipp Schmidt - Finalist

Week 5 – Spaghetti Vongole

Philipp Schmidt Week 5 Philipp Schmidt Week 5

What a challenge this was! A worthy finale for the five weeks! 

The dough was simple enough with just eggs, flour and a tiny bit of water. I worked it by hand a little bit and could see how the gluten made it spring back when pushing it with a finger.

Philipp Schmidt Week 5 Philipp Schmidt Week 5

Making the actual pasta was a bit more technical. But with the Pasta Roller and Spaghetti Cutter attachments on the Kenwood Chef Titanium it was a lot easier than I would have expected.

Philipp Schmidt Week 5 Philipp Schmidt Week 5

My spaghetti didn’t come out as clean as in the video (there is a reason Raymond Blanc is the Michelin star chef, not me!). I had to give them a good tug to come through and in places they curled up or did not cut properly. I’m thinking my dough may have been a bit too moist…

Philipp Schmidt Week 5 Philipp Schmidt Week 5

Saying that, the spaghetti cooked perfectly and I ended up making a lot more than needed for the recipe.

I have to admit, when I read the challenge, I was wondering why anyone would make their own pasta at all, but what a difference to your normal dried pasta! It tasted delicious - even without sauce. But the main thing that convinced me was the complete absence of the usual slimy muck that is left after draining shop-bought pasta.

It tasted absolutely delicious. We all loved the clean fresh taste of the Spaghetti. For the kids it was the first time they had mussels and they enjoyed the experience. All-in-all, great success!

Philipp Schmidt Week 5

 

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Week 4 – Thai Larb Gai Salad

Philipp Schmidt Week 4

 The kitchen this week was filled with lots of strong aromas from all the fresh herbs and ginger, as I cooked the Larb Gai salad.

Philipp Schmidt Week 4Philipp Schmidt Week 4Philipp Schmidt Week 4

With the Kenwood Chef Titanium doing all the chopping, preparation was quick and I was cooking in no time. I replaced the peanut oil with toasted sesame oil, as we are a nut free household. This worked equally as well though and gave a lovely flavour.

Philipp Schmidt Week 4Philipp Schmidt Week 4

I almost ended up frying the turkey mince before the veg – but quickly took the meat out of the pan again and put everything together in the right order.

Philipp Schmidt Week 4

We ate the salad like finger food using the lettuce as spoons. There were tonnes of different flavours in the salad which all came through and combined really well together – a bit of tanginess from the lime and lemongrass, the warmth of the stock and turkey, lots of ginger and a little bit of heat from the chilli.

Philipp Schmidt Week 4

We were both surprised at how juicy the meat was, as normally turkey can be a bit dry. But it cooked quickly and kept lots of its moisture in, as well as soaking up all the stock, lime juice and fish sauce, so it was very delicious.

Luckily the kids were in bed, so more for us!

Philipp Schmidt Week 4

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Week 3 – Family Friendly Two Way Buns

Philipp Schmidt Week 3

Exciting task this week and time to try out the Food Mincer attachment on the Kenwood Chef Titanium!

Philipp Schmidt Week 3 Philipp Schmidt Week 3

But first, I needed to do a bit of butchery to separate the lamb meat from the shoulder bone. I also trimmed off as much as possible of any fatty or sinewy bits. I cut the rest of it into small pieces and put them one-by-one through the grinder.

I used the Multi Mill attachment for the onion, thyme & garlic and then with the k-Beater attachment I quickly mixed everything together. I then divided the meat mixture into two halves, and formed 3 to 4 patties out of each.

Philipp Schmidt Week 3 Philipp Schmidt Week 3 Philipp Schmidt Week 3

I put slices of mozzarella or brie into each, making sure the meat would cover all of the cheese.

Philipp Schmidt Week 3

Some of the left over mozzarella l put on top of the patties for the last few minutes under the grill – et voila: burger buns with a cheesy surprise!

We really liked these burgers and I also liked the idea of knowing exactly what went into the patty.

Philipp Schmidt Week 3

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Week 2 – Banana Bread

Philipp Schmidt Week 2

Saturday afternoon, kitchen all clean and ready, ingredients out, kids and wife occupied, I set to work.

My older son has a nut-allergy, so I had to make this one gluten, dairy and nut-free!

Philipp Schmidt Week 2 Philipp Schmidt Week 2

I sieved the gluten-free flour – first time I’m using this and really found it interesting to learn it’s a mix of rice, potato, tapioca, maize and buckwheat. I added all the other dry ingredients and slowly mixed it.

Philipp Schmidt Week 2

The Food Processor attachment turned the bananas into mash in seconds – good fun! Becky Excell is right, the ripe bananas and cinnamon really do smell very nice. Finally, mixing all together and I can pour the mixture into the baking form, almost like batter.

Philipp Schmidt Week 2 Philipp Schmidt Week 2

Unfortunately, the bread didn’t rise very well and the bottom stayed quite dense. I’m not really sure why, but perhaps I got the heat on the oven wrong, as I had to leave the bread in for probably 90 minutes or so to get a good colour on it.

Despite that, it was actually very tasty and since writing my blog on Monday evening, it’s long gone!

Philipp Schmidt Week 2

 

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Week One - Tuile Biscuits


Philipp Schmidt Week One

I had never made Tuile Biscuits - they sounded very delicate, but with 10 minutes preparation and baking time I was hoping that this first challenge would come out successfully.

Philipp Schmidt Week One

My first step was to cut out stencils from an old ice-cream container. (I used dinosaur shapes to get extra points from the kids.)

The Kenwood Chef Titanium made easy going of the ingredients. Using the timings and speeds prescribed in the recipe, the consistency came out just right. I did two batches of the dough - one with and one without chocolate – and off into the fridge for an hour.

Philipp Schmidt Week One

Spreading the dough as thinly as possible into the stencils was a little bit tricky and took most of the time, but I could soon put the first tray into the oven.

Philipp Schmidt Week One

The very first batch didn’t quite make it as it got stuck to the grease-proof paper, but after that they came out really well! I got a big plate full of biscuits from the two batches, which I decorated with lemon and orange zest and some chocolate shavings.

My family liked them – they were all gone in 20 minutes!

Philipp Schmidt Week One

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