Donal SkehanA veg packed soup perfect for any time of the year, but especially now as a winter warmer!
You'll need:
US Ingredients: ¼ stick butter 1 onion, peeled and diced 1 leek, sliced 3 potatoes, peeled and diced (1 lb) 50 fl oz of vegetable stock 2 carrots, diced 1 parsnip, diced 4 sticks celery, sliced ½ cup cream, optional 1 1/3 cup frozen Peas Sea salt and freshly ground black pepper
Metric Ingredients: 25g butter 1 onion, peeled and diced 1 leek, sliced 3 potatoes, peeled and diced (450g) 1.5litres of vegetable stock 2 carrots, diced 1 parsnip, diced 4 sticks celery, sliced 100ml cream, optional 200g frozen Peas Sea salt and freshly ground black pepper
THE VEGETABLE SOUP! Irish Farmhouse Vegetable Soup Recipe!Donal Skehan2020-11-18 | A veg packed soup perfect for any time of the year, but especially now as a winter warmer!
You'll need:
US Ingredients: ¼ stick butter 1 onion, peeled and diced 1 leek, sliced 3 potatoes, peeled and diced (1 lb) 50 fl oz of vegetable stock 2 carrots, diced 1 parsnip, diced 4 sticks celery, sliced ½ cup cream, optional 1 1/3 cup frozen Peas Sea salt and freshly ground black pepper
Metric Ingredients: 25g butter 1 onion, peeled and diced 1 leek, sliced 3 potatoes, peeled and diced (450g) 1.5litres of vegetable stock 2 carrots, diced 1 parsnip, diced 4 sticks celery, sliced 100ml cream, optional 200g frozen Peas Sea salt and freshly ground black pepper
Shop for my Kitchen Equipment Essentials: http://bit.ly/DonalsKitchen Check out my cookbooks: http://bit.ly/DonalCookbooksDin Tai Fung Cucumber Salad 🥒Donal Skehan2024-10-04 | Din Tai Fung Cucumber Salad | The viral cucumber salad by @logagm on Tiktok! This dish is absolutely addictive and one that uses the best of your Asian pantry ingredients 🥒
Serves: 1 hungry person or 2 as a side dish Time: 10 minutes
1 large cucumber, or a few mini cucumbers 1 clove garlic, grated 1 tbsp chilli oil 1 tsp sesame oil 1 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp sesame seeds
Thinly slice your cucumber into a container with a lid. Pour over the rest of the ingredients then place the lid on top and shake to combine all the ingredients. Serve immediately and enjoy!Pea & Pan Fried Gnocchi with Burrata 🌿Donal Skehan2024-09-30 | This recipe has become a staple part of our family meals and features pici, a rolled handmade pasta. This is a really fun one to get the whole family involved in bringing together.
Serves: 4 Time: 1 hour
For the gnocchi: 500g/18 oz rooster potatoes 200g/7 oz ‘00’ flour, plus extra for dusting 50g/2 oz Parmesan cheese, grated, plus extra to serve 1 large egg 25g/ ¼ stick butter 200g/7 oz frozen peas Handful basil leaves Extra virgin olive oil, to serve Handful of rocket 250g Burrata Sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5 and bring a large pot of salted water to the boil. Boil the potatoes in their skins until soft. Once cooked, drain and transfer to a baking tray. Place in the oven for about 5 minutes to dry them out, then using a spoon, scoop the potato out of its skin, add to a bowl and mash until smooth - a potato ricer is best for this. Add the flour, Parmesan & some seasoning to the mashed potato and combine using a wooden spoon. Once combined, add in the egg and stir again until fully mixed. Use your fingers to knead the dough. Once worked through, add just under 1 tablespoon of water to the dough. Turn out onto a floured work surface and knead gently for a further 2-3 minutes. Divide the dough into four and roll each piece into a sausage, about 50cm/20 inches long. Cut each sausage into 15 pieces and, using the tines of a fork, press each piece gently to shape the gnocchi, leaving a dent from your thumb or finger on one side and fork marks on top. Put on a floured plate and continue to shape the rest. Gently lower the gnocchi pieces into a pot of boiling salted water. The gnocchi will rise to the surface once cooked. Heat a frying pan over a medium high heat, and add the butter. Once melted and foaming, add the gnocchi with a splash of the water, some seasoning, the peas and fry until golden brown. Stir for a few minutes before adding the basil leaves, extra virgin olive oil, some extra parmesan cheese. Stir through and serve to the table with some rocket, burrata and a seasoning of salt and pepper.
Get a copy of my latest cook book, Home Kitchen: https://linktr.ee/DonalsHomeKitchen
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Check out my cookbooks: http://bit.ly/DonalCookbooksChocolate Dipped Flapjacks 🍫Donal Skehan2024-09-27 | Chocolate Dipped Flapjacks 🍫 Now these are a treat, laced with cornflakes and coconut, then dipped in dark chocolate, they’re flapjacks like you’ve never tasted before! They’re incredibly easy to make, and if you have any younger bakers in the kitchen, save the chocolate dipping for them and enjoy all the messy fun together. Just make sure someone else bags the cleanup! 🤣
Makes: 12 squares Time: 1 hour
250g butter 180g caster sugar 180g golden syrup 500g porridge oats 100g cornflakes 100g desiccated coconut 200g dark chocolate, melted Sea salt, to serve
Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 Begin by toasting the desiccated coconut in a pan over a medium heat, watching closely to avoid burning. Add the cornflakes to a zip lock bag and lightly crush using a rolling pin. Melt the butter, caster sugar and syrup in a saucepan over a medium high heat. Add the oats, crushed cornflakes and dessicated coconut to a large bowl then pour over the butter syrup mix and stir well to combine. Line an 8x8 inch tin and firmly press the mixture into the tin. Bake flapjacks in the oven for about 30 minutes the flapjack is golden around the edges but still a little sticky in the middle. Remove for the oven and allow to cool in the tin. Cut flapjack into 12 squares and dip half in melted chocolate. Sprinkle with a little sea salt, leave to set set then serve.Sticky Sausage & Red Onion & Lentil BakeDonal Skehan2024-09-24 | #AD Sticky Sausage & Red Onion & Lentil Bake | Sausages are another inexpensive route to simple suppers. The tins of pre-cooked lentils here help get dinner on the table in a snap ❤️
Serves: 4 Time: 1 hour
6 good quality sausages 2 tbsp olive oil 1 red pepper, de-seeded and cut into thick slices 2 red onions, cut into wedges 3 garlic cloves, thinly sliced 1 tsp smoked paprika Pinch chilli flakes 1 ½ tbsp balsamic vinegar 100ml white wine 1 tbsp Dijon mustard 500g puy lentils 1 large handful parsley, roughly chopped Sea salt & freshly ground black pepper
For the herby yoghurt: 200g greek yoghurt Handful of dill, chopped Handful of mint, finely chopped Zest of 1 lemon 1 tbsp tahini
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6 2. Add 2 tablespoons of the olive oil to a large roasting tin with the sausages and transfer to the oven for 5 minutes. 3. Add the red pepper, red onion, garlic, paprika, chilli flakes, vinegar, white wine and dijon to the roasting tin. Season well and mix everything together to combine. Return the tin to the oven to roast for a further 30-35 minutes until the sausages and vegetables are mostly tender. 4. Whilst everything is roasting, make the herby yoghurt by mixing together the yoghurt, herbs, lemon zest, tahini and a pinch of black pepper until well combined. Set aside. 5. Add the lentils to the roasting tin and stir to combine, returning to the oven for 5 minutes until everything is heated through. Stir through the parsley and serve with the herby yoghurt.Brown Butter Tomato Pici 🍝Donal Skehan2024-09-22 | This recipe has become a staple part of our family meals and features pici, a rolled handmade pasta. This is a really fun one to get the whole family involved in bringing together.
Serves: 4 Time: 1 hour 10 mins
600g/21 oz cherry tomatoes 1 tbsp olive oil 25g/¼ stick butter 2 cloves garlic, finely sliced 50g/2 oz Parmesan cheese, grated, plus extra to serve Handful basil leaves, plus extra to serve 125g buffalo mozzarella balls, roughly torn Sea salt and freshly ground black pepper
For the pici: 500g/18 oz ‘00’ flour 2 tbsp extra virgin olive oil, plus extra for serving 1 tsp fine sea salt 250ml/1 cup lukewarm water
Make the pici. Mix the flour, oil and salt with enough lukewarm water to bring it together into a dough, noting you may not need all of it. Shape into a ball and knead for 5–10 minutes until smooth. Press into a disc, wrap in cling film and chill for 30 minutes, or overnight if you are preparing in advance. Once the pasta dough has chilled, press the dough into a flat rectangle and cut into pieces each about 15g/½ oz each. With lightly oiled hands, roll each piece out into long noodles, about the thickness of a straw. Bring a large pan of salted water to the boil. Heat a non-stick frying pan over a medium high heat and halve about one third of the cherry tomatoes. Add the tomatoes to the pan with the olive oil and some seasoning. Toss for a few minutes before turning down the heat to medium and adding in the butter and garlic, allowing to simmer down for about 4-6 minutes. Add the pici to the boiling water for 4–5 minutes. Drain and add to the pan with the tomatoes, adding a few splashes of the paster water too. Turn down to a low heat and allow to reduce down for a few minutes before adding the parmesan cheese and basil leaves. Serve in bowls with some parmesan, torn mozzarella, extra virgin olive oil, basil leaves and some seasoning.
Get a copy of my latest cook book, Home Kitchen: https://linktr.ee/DonalsHomeKitchen
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Check out my cookbooks: http://bit.ly/DonalCookbooksCraic Pie Millionaire Slices 🤤Donal Skehan2024-09-20 | Craic Pie Millionaire Slices | This ridiculously sweet bake has an almost underbaked, chewy texture that makes it irresistible 🤤
Makes: 9 Time: 1 hour 10 minutes, + cooling
For the base: 200g oat biscuits 45g light brown sugar Pinch flaky sea salt 40g butter, melted
For the filling: 150g granulated sugar 90g light brown sugar 10g milk powder 15g polenta 115g butter, melted 80g double cream 1 tsp vanilla bean paste 4 egg yolks
To serve: 150g white chocolate Icing sugar 75g cornflakes Sea salt
Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6 and grease & line a 8 x 8 inch (20 x 20cm) square tin. In a blender, blitz together the oat biscuits with sugar and salt. Drizzle in the butter and blitz again. Alternatively, if you don’t have a blender, add the biscuits to a plastic zip lock bag and beat to a fine crumb using a rolling pin, adding to a bowl with the sugar, salt and butter. Mix well and press the mixture into the prepared tin. Make the filling by mixing the dry ingredients together in the bowl of a stand mixer. With the paddle attachment, drizzle in the melted butter and mix for about 2-3 minutes. Add the cream and vanilla and mix again briefly before adding the egg yolks and mixing for a further 2-3 minutes. Pour the filling over the base and place into the oven to bake for 15 minutes, then reduce the oven temperature to 160°C/140°C fan/320°F/Gas Mark 3 and bake for a further 5 minutes, this time leaving the oven door just a crack. Close the oven door, and bake for a final 5-8 minutes, until the bars are set but still a little jiggly in the centre. Leave aside to cool. Once cooled, melt the white chocolate in a glass bowl set over simmering water. Dust the bars with the icing sugar then drizzle the white chocolate over the top with a spoon. Using your hands crush the cornflakes over the top and drizzle again with the chocolate to set the cornflakes in place - this is supposed to be OTT so don’t worry if it's messy. Sprinkle with a little sea salt to finish and once the chocolate has set, cut into bars and enjoy.Chorizo, Red Onion & Potato Omelette 🍳Donal Skehan2024-09-15 | A recent favourite in our house, this Spanish inspired tortilla, potato omelette style recipe is perfect for whipping up a quick lunch!
Serves: 2-4 Time: 35 mins
8 oz/ 225g chorizo, sliced 1 tbsp olive oil 2.5 lbs/ 1kg baby potatoes, boiled until just soft & halved 2 red onions, sliced on a mandoline Juice of ½ a lemon Small handful coriander leaves 1 tbsp extra virgin olive oil, plus extra to drizzle 8 eggs ¼ stick/ 25g butter Sea salt & freshly ground black pepper
Preheat the grill to a high heat. Add the chorizo to an oven proof frying pan over a medium heat with the olive oil and allow to cook out. When the chorizo has cooked out, add half of the sliced onion to the pan and allow to saute for a few minutes. Add the remaining red onion to a bowl with the coriander with the lemon juice, extra virgin olive oil and some seasoning, tossing to combine. Add the cooked baby potatoes into the pan and stir to combine everything. Whilst the potatoes are cooking, add the eggs to a large glass heat proof bowl and whisk together. Add the potatoes & chorizo mix to the glass bowl and add the butter to the frying pan. Once the butter has melted, add back in the chorizo potato mix and gently stir. Add the pan to the grill for 5-10 minutes for the omelette to set. Once set, serve immediately with the red onion & coriander mix scattered over the top with an extra drizzle of extra virgin olive oil.
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Check out my cookbooks: http://bit.ly/DonalCookbooks5 Meals to Try This Week! 🍛Donal Skehan2024-09-11 | 5 Meals to Try This Week! 🍛 Bringing back these little winners and if you, like me, are looking to add some ✨pizazz✨ to your menu this week. These are my absolute go-to’s to break up the week- quick fix yet super tasty!
You can also find the recipe links in my Insta stories & saved to my highlights!Basil & Sweetcorn Steak Platter 🌽Donal Skehan2024-09-06 | Serve this dish up platter platter style alongside some other great sides and you’ll have yourself a feast!
Serves: 2 Time: 30 mins
2 rib eye steaks 3cm/ 1 inch thickness 1 tbsp olive oil 4 corn on the cob, shaved ¼ stick/25g butter Large bunch basil leaves 3 baby gem lettuce, leaves separated Small handful coriander leaves 1 tbsp champagne vinegar 1 tbsp extra virgin olive oil Sea salt & freshly ground pepper
Heat a frying pan over a high heat, season the steaks with salt & pepper, drizzle with olive oil and sear for 3-4 minutes each side until charred and still nice and pink inside. Set aside and allow to rest. Heat the butter in the pan and add the sweetcorn and cook for 4-5 minutes until charred then toss the basil leaves through the warm corn with a pinch of salt and take off the heat. Arrange the gem lettuce and coriander leaves on a platter and drizzle over the champagne vinegar, extra virgin olive oil and an extra pinch of seasoning. Slice the steak and arrange on top with the basil sweet corn.
Get a copy of my latest cook book, Home Kitchen: https://linktr.ee/DonalsHomeKitchen
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Check out my cookbooks: http://bit.ly/DonalCookbooksCheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Berries and Grated White Chocolate 🍦🍓Donal Skehan2024-09-06 | Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn't mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years 🍦🍓 Give it a go this weekend!
Serves: 4 Time: 35 mins + overnight freezing time
For the ice cream: 2 vanilla pods, split in half, seeds scraped 200g condensed milk 600ml double cream 2 tsp flaky sea salt
For the roasted frozen berries: 300g frozen mixed berries 3 tbsp caster sugar 1 tbsp cornflour Juice of a lemon
To serve: 100g white chocolate, grated
Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.Life Update: COTTAGE & GARDEN 🏡🪴Donal Skehan2024-08-28 | I’m back! Things have been busy over at the Skehan household, but I’ve missed my YouTube fam and wanted to give you all an update on the cottage, the garden and a few things.
If you’d like to see anything specific from me on here, let me know in the comments.Back to School Lunchbox Fillers 📚💚Donal Skehan2024-08-27 | Easy Lunchbox Fillers for Back to School 📚 Who remembers Donal from two years ago who was so excited to make lunch boxes for the first time? We’ve got two in big school now as they’d call it and I’ve officially succumbed to whatever is easiest and handiest, sorry boys! 🤣💚
For the ham & cheese rollies: Cheddar cheese, grated or sliced thinly Irish sliced ham Tortilla wraps
For the quesadillas: Cheddar cheese, grated Mild salsa Tortilla wraps
For the rest: Pesto Pasta Hummus Berries Cucumber slices Carrot slicesSpicy Prawn Aglio e Olio 🍤Donal Skehan2024-08-22 | Spicy Prawn Aglio e Olio | Bringing back this mid-week winner! A slick of oily sautéed garlic forms the sauce and like many of the classic pasta recipes, its the simplicity of this recipe that makes it so attractive and rewarding to make. Best of all you can get it to the table in 20 mins which for me is a game changer especially after a long day! 🍤
Time: 20 mins Serves: 4
500 g spaghetti 500g prawns 3 tbsp olive oil 5 cloves garlic 1 lemon zest and juice 1 tsp chilli flakes or more if you can handle it! sea salt to taste ground black pepper to taste
1 good handful fresh basil to garnish 1. Peel and chop the garlic. 2. Add most of the garlic, reserving a clove’s worth for step 5, 1 tbsp of the olive oil and the lemon zest to a bowl. Stir together, season with pepper and marinate the prawns for 5-10 minutes. 3. Boil a large pot of salted water and cook the spaghetti until al dente, reserving some of the pasta water. 4. In a large frying pan over a medium high heat, fry off the garlic prawn mix. Cook for 2-3 minutes on each side until pink and slightly browned. Once cooked, remove from the pan and set aside. 5. Add the remaining olive oil and garlic to the pan alongside the chilli flakes. Fry until golden, stirring regularly. 6. Using tongs, transfer the cooked spaghetti directly to the pan and toss well to combine. 7. Add in the prawns and stir through vigorously until completely combined. If necessary, add some of the pasta water to loosen up and season generously with salt & pepper to taste. 8. Garnish with basil and serve immediately.Fancy Meringue Swish 🍓🍫Donal Skehan2024-08-16 | Fancy Meringue Swish | My wife Sofie introduced me to this classic Swedish dessert, which I’m guessing is the Scandi version of Eton Mess 🍓🍫
Serves: 10 Time: 3 hours
For the meringue: 6 large free-range egg whites 325g caster sugar 1 tsp white wine vinegar
For the chocolate sauce: 100g good-quality dark chocolate 30g salted butter 50g icing sugar, sifted 75ml double cream
To serve: 300ml double cream 1 tsp vanilla extract 500g tub vanilla ice cream 50g hazelnuts, chopped and toasted 100g strawberries, roughly chopped 100g raspberries 100g blueberries
Preheat the oven to 130°C/110°C fan/260°F/Gas 1⁄2. Line two baking sheets with baking parchment. In a stand mixer or using a large bowl with a hand-held electric whisk, beat the egg whites until they form stiff peaks. Gradually whisk in the sugar, a little at a time. Once it is all incorporated, whisk in the vinegar and then continue to whisk on high for 4–5 minutes until you have a smooth, thick, glossy meringue. Dollop large spoonfuls of the mixture all over the baking sheets in sort of giant quenelles (don’t worry about being too neat), then bake for 2–2 & 1⁄2 hours until you can easily lift a meringue off the paper and they have a very pale shell. Turn off the oven and leave to cool completely inside the oven with the door ajar. When you are ready to serve, make the chocolate sauce. Put the chocolate and butter into a heatproof bowl set over a pan of just simmering water. When melted, remove from the heat and whisk in the icing sugar and cream. Keep warm. Whip the cream and vanilla until it is just holding its shape. Take a large serving platter and dollop a bit of cream on to the bottom and place a meringue on top. Using the cream as glue, pile up the meringues to form a tower. Scoop the ice cream into balls and tuck them into the shelves formed. Drizzle in chocolate sauce – at the table for extra drama – and scatter with the hazelnuts & berries. Serve immediately.🚨 My gen z editor Vyanne has striked again!Donal Skehan2024-08-07 | ...Summer Made To Share Panna Cotta 🍓🍑 ☀️Donal Skehan2024-08-02 | Summer Made To Share Panna Cotta | The perfect sharing dessert for any summer celebrations you’re having this long weekend - enjoy! 🍓🍑 ☀️
Serves: 4 Time: 35 minutes + cooling time
For the panna cotta: 400ml double cream 150ml milk 60g caster sugar 1 vanilla pod, split lengthways & seeds scraped 2 & ½ sheets gelatine Neutral oil, for greasing Mint leaves, to serve
For the limoncello macerated fruit: 200g strawberries, roughly diced 1 peach, sliced into wedges 2 tbsp icing sugar 50ml limoncello
Put the cream, milk, sugar and vanilla pod with the seeds in a pan set over a gentle heat. As soon as the liquid starts to simmer, remove from the heat and leave to cool for 15 minutes then fish out the vanilla pod and discard. Whilst the liquid cools, add the gelatine sheets to a bowl of cold water and allow them to bloom for at least 5 minutes. Lightly oil a 1 litre capacity dish - metal works well here but just make sure it’s not loose bottomed or springform or your panna cotta won’t release properly. Squeeze any excess liquid from the gelatine sheets then add to the cream mixture and stir in to dissolve. Pour the cream mixture into the prepared dish and place into the fridge for at least 4 hours to set - overnight is best. Add the strawberries and peach to a bowl, with the icing sugar and limoncello, stirring through. To serve, turn the panna cotta out onto a serving plate - the trick here is to carefully run a knife around the edges of your dish to release the panna cotta (very carefully!) then upturn it to a serving dish. If the panna cotta doesn’t release immediately then some gentle shaking to coax the panna cotta from its dish should help. Garnish the panna cotta with the macerated fruits. Tear over mint leaves to finish.Chicken ParmesanDonal Skehan2024-07-31 | Winner Chicken Parmesan! | Seek the best quality tinned tomatoes for the marinara sauce in this recipe, it makes all the difference to the finished dish. If you can, go for the Japanese panko breadcrumbs for the breaded chicken breasts – unlike standard breadcrumbs they’re made from bread without crusts and are ground up into coarser flakes which absorb less oil, resulting a lighter, crunchier coating!
Serves: 4 Time: 50 mins
For the tomato marinara sauce: 3-4 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely sliced 2 x 400g tin whole plum tomatoes ½ tsp dried red chilli flakes ½ tsp dried oregano Sea salt
For the breadcrumbed chicken: 300ml sunflower oil 4 medium chicken breasts 2 large free-range eggs, beaten 200g fine dry breadcrumbs (Japanese panko work well) 100g flour, seasoned 100g Parmesan cheese, whizzed in a food processor\
To serve: Cooked spaghetti
1. For the marinara sauce, place a large frying pan over a medium high heat and add the oil. When it’s hot, add the onion and fry gently for 10 minutes or until softened and slightly golden. Add the garlic, chilli flakes and oregano and stir through for 1-2 minutes. 2. Add in the tomatoes and fill one of the tins half way up with water and add this also. Bring the contents of the pan to a steady simmer and then reduce the heat and cook for 35 minutes or until the sauce has reduced by half. 3. Check the seasoning before transferring the sauce to a food processor or blender. Blitz until completely smooth- you can also pass the sauce through a fine sieve if you’d prefer. Transfer the sauce to a container and set aside. 4. Lay the chicken breasts across the chopping board, place a piece of parchment paper on top and, using a rolling pin, flatten the breasts gently to a thickness of about 1cm. 5. Heat the oil in a large frying pan over a medium-high heat. Place the breadcrumbs, egg and seasoned flour in three separate wide bowls. Remove the parchment paper and dip each breast in the seasoned flour, then in the egg and finally the breadcrumbs. 6. Fry the crumbed chicken in the oil for 1-2 minutes either side until golden brown- they will continue to cook in the oven/grill. Remove with a slotted spoon and transfer to a plate lined with kitchen paper. You may need to do this in batches depending on the size of the pan. 7. Heat an oven to 240°C/475F/Gas mark 9 or a grill to its hottest setting. Line a large baking sheet with low sides with parchment paper. 8. Add the chicken breasts to the baking sheet and top each one generously with the marinara sauce, spreading right to the edges. Sprinkle each breast with Parmesan cheese and then sprinkle the cheese lightly with a few tablespoons of water- this will help the Parmesan cheese melt slightly. Place in the oven or under the grill for 2-3 minutes or until the cheese and sauce is bubbling and the chicken is cooked all the way through. 9. Serve immediately with freshly cooked spaghetti.Prawn Rolls 🍤Donal Skehan2024-07-30 | Prawn Rolls | Beat the summer heat with this effortless prawn roll recipe. Quick, refreshing, and bursting with flavour - it's the perfect summertime delight!
Serves: 6 Time: 25 mins
6 hot dog rolls, toasted and split 2 heads little gem lettuce, leaves separated Small handful chives, finely chopped
For the filling: 3 heaped tbsp mayonnaise, plus extra for spreading ½ cucumber, deseeded and finely chopped 4 spring onions, finely sliced 1 lemon, zest & juice, plus extra to serve Handful of dill, finely chopped, plus extra to serve 450g cooked & peeled king prawns Sea salt & freshly ground black pepper
1. Place all of the filling ingredients into a bowl and combine well. 2. Spread some mayonnaise onto the hot dog buns and assemble by adding lettuce leaves, along with the prawn mixture and garnishing with some chives and dill. 3. Add a bit more salt, pepper, lemon zest & juice, to taste and serve up!I asked my gen Z video editor to make a video edit for me and this is what I got 🤣Donal Skehan2024-07-25 | I asked my gen Z video editor, Vyanne, to make me a gen z style video edit for me and this is what I got 🤣
#genzvideoeditorItalian Chopped Sandwich 🥪Donal Skehan2024-07-24 | Italian Style Chopped Sandwich | The viral chopped sandwich has been doing the rounds on the internet since summer 2023 appealing to eager cooks who want fast flavour. Essentially all the ingredients are chopped into smaller than bite sized pieces making the perfect filling for a sandwich. This version uses classic Italian antipasti ingredients, though I do imagine most Italians would roll their eyes at this American Italian sandwich!
Serves: 2 Time: 30 mins
2 tbsp olive oil 8 slices salami 8 slices prosciutto 1 large handful rocket 80g semi dried tomatoes 50g Italian grilled artichokes 2 tbsp Parmesan shavings ½ small red onion, finely sliced 100g mozzarella bocconcini 2 tbsp extra virgin olive oil 4 tbsp mayonnaise 3 tsp Italian basil pesto 2 ciabatta Sea salt & freshly ground black pepper
Heat a pan over a medium high heat. Add one tablespoon of the olive oil and fry the prosciutto until crispy and golden. Remove from the pan and set aside on a chopping board. Add the rocket, semi dried tomatoes, artichoke, Parmesan shavings, red onion and mozzarella to the board. Drizzle over the extra virgin olive oil, season with black pepper and with a large sharp knife, chop everything into smaller than bitesize pieces. Place the mayonnaise into a bowl and swirl through the pesto. Heat a griddle pan over a high heat. Split the ciabatta in half and rub with the remaining olive oil and a sprinkle of sea salt. Toast on the pan for 2-3 minutes until golden brown with deep char marks. Spread the pesto mayo on the ciabatta and scoop the chopped ingredients to fill the sandwich and enjoy!Crispy Salami, Asparagus & Lemon Pasta 🍋Donal Skehan2024-07-23 | SAVE THIS RECIPE! Crispy Salami, Asparagus & Lemon Pasta | This recipe is the perfect quick fix lunch, bursting with deliciousness and will satisfy your hunger in no time!
Serves: 4 Time: 25 minutes
250g Dunnes Italian Fusilli Pasta 100g salami 50g butter 2 lemons, zested 250ml double cream 100g fresh or frozen peas 100g asparagus spears, woody ends snapped off 100g parmesan, finely grated 75g rocket leaves Drizzle of olive oil Sea salt and freshly ground black pepper
1. Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions. 2. Whilst the pasta cooks, place a large, deep saucepan over a medium heat and when hot, add the sliced salami. Dry fry, turning occasionally, until crisp then remove to a plate and set aside. 3. Add the butter to the saucepan and allow to melt, then add the lemon zest and double cream. Simmer for 3 - 4 minutes until slightly reduced, stirring often. 4. Add the peas and asparagus to the pasta cooking water for the last 2 minutes of cooking time. 5. Scoop the pasta and vegetables into the sauce along with a little of the pasta cooking liquid and toss to coat everything in the sauce. Allow to simmer for a minute or two until the pasta has absorbed most of the liquid, remove from the heat and stir through two thirds of the parmesan, little by little, retaining a small amount to garnish. Season with salt and pepper to taste then crumble in half of the crispy salami, breaking it into shards with your hands, and the rocket. 6. Serve straight away in bowls with the remaining parmesan, parsley and salami sprinkled over the top.Crispy Spice Bag Chicken Buns 🍔Donal Skehan2024-07-20 | Crispy Spice Bag Chicken Buns | One of my favs for a weekend fakeaway with the fam! 🍔 Outside Ireland, most people won’t have a clue what a spice bag is, but those in the know will be well aware that this Chinese-Irish takeaway staple is fast becoming a favourite. Crisp, fried chicken tossed in a sweet spice mixture with chips and fried onions and peppers, all served in a paper bag and devoured – hook it to my veins!
For the spice mix: 1 tbsp Chinese five-spice 1⁄2 tsp garlic powder 1 tsp chilli powder Pinch ground cardamom Pinch cinnamon 2 tsp salt 2 tsp granulated sugar 1⁄2 tsp white pepper
For the fish sauce mayo: 4–5 tbsp mayonnaise Good handful of coriander, finely chopped 1 tbsp fish sauce
1. Preheat the air fryer to 180°C/350°F. 2. Mix together all the ingredients for the spice mix and set aside. 3. In a bowl, cover the chicken thighs with buttermilk. 4. Add the cornflakes to a zip locked bag and beat the bag using a rolling pin until finely crushed and add about half the spice mix, all of the flour and a pinch of white pepper. Shake the bag to fully mix before transferring to a shallow bowl. Save the remaining spice mix for steps 9 & 10. 5. Lift each chicken thigh piece with tongs, allowing any excess buttermilk to drip off and toss in the cornflake/spice mix, leaving each aside on a plate once coated. 6. Line the air fryer with a sheet of parchment paper and add in the chicken thigh pieces, spraying all over with oil. 7. Cook for about 20 minutes until cooked through (alternatively you can deep fry them in batches in hot oil for 5-8 mins). 8. To make the fish sauce mayonnaise, combine the mayo, fish sauce and chopped coriander in a small bowl. 9. Place a large frying pan over a high heat and once smoking, add the vegetable oil. When the oil is hot, add the red chilli and spring onions and stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent, before pouring in the Shaoxing wine and sesame oil. Sprinkle with a tablespoon of the remaining spice mix. 10. To assemble, slather the aioli on toasted brioche buns and add some shredded lettuce. Place a piece of chicken on top, along with a spoon of the fried veggies and sprinkle a teaspoon of the spice mix on top and top with bun lids.Garlic & Rosemary Chicken 🌿Donal Skehan2024-07-17 | Garlic & Rosemary Chicken | Another mid-week winner that takes less than 20 minutes to try this week?! This recipe is full of goodness & perfect for after a busy day at work! 🍽️
Serves: 4 4 garlic cloves 2 pinches sea salt 2 tbsp olive oil 4 chicken breast fillets 3 rosemary sprigs Zest of 1 lemon 25g butter 500g cherry tomatoes 500g fresh gnocchi Handful of basil leaves, plus extra to serve Grated pecorino, to serve Sea salt & freshly ground black pepper
1. Mash the garlic cloves on a chopping board with the sea salt until a rough paste forms. Add the chicken fillets to a large bowl with 1 tbsp of the olive oil, the garlic paste, rosemary sprigs and lemon zest. Toss to fully coat the chicken. 2. Heat the remaining olive oil in a non-stick frying pan, add the chicken breasts and brown over a high heat for 2 minutes on each side until golden. 3. Push the chicken breasts to one side of the pan and add tomatoes to the pan with the butter. Cook, stirring, until the tomatoes start to soften, then reduce the heat and cook for 10 minutes until the chicken is cooked through and the tomatoes have reduced down slightly. Using a fork, burst some of the tomatoes to bring out some of their juices for the sauce. 4. While the chicken cooks bring a large saucepan of salted water to the boil and add the gnocchi. Cook for just a minute or two until they float to the surface, then remove them with a slotted spoon and add straight to the chicken pan, with the basil leaves. 5. Serve the chicken and gnocchi in wide bowls garnished with basil leaves and pecorino.Spicy Sausage Pantry Pasta 🍝Donal Skehan2024-07-02 | Spicy Sausage Pantry Pasta | A really impressive pasta dinner that you more than likely have the ingredients for hanging out in your kitchen cupboards already! Add some good quality sausage meat to the mix and you have a dark and spicy ragu in minutes 🍝
Serves: 4 Time: 30 minutes
2 tbsp olive oil, plus more for drizzling 25g butter 1 onion, finely chopped 450g Italian Pork Sausage 1 garlic clove 1 tsp dried oregano 1 tsp chilli flakes 1 tsp fennel seeds 1 x 400g tin cherry tomatoes 450g spaghetti 25g pecorino cheese Small handful basil leaves Sea salt and ground black pepper
Heat the oil and butter in a large heavy based sauté pan over a medium heat. Add the onion and sweat for 5-6 minutes. Stirring regularly, the onions should be softened at this point. Remove the sausage meat from their skins and add to the pan and break up. Cook this for 6-7 minutes. Add the garlic along with the fennel seeds, chilli flakes and oregano, before stirring through the tomatoes. Simmer for 10-15 minutes over a low heat until reduced a little. Season to taste. Bring a large pot of water to a boil. Season with salt and add the pasta to this. Cook according to the packet instructions. Drain and add to the sausage pasta sauce. Blitz the pecorino until fine in a food processor. Serve the pasta in bowls topped with the finely chopped pecorino and some basil leaves.Brown Butter Confit Tomato Pasta 🍅Donal Skehan2024-06-25 | Brown Butter Confit Tomato Pasta | Everyone needs a quick fix, 15 min pasta recipe in their life for the days when you just need to get something good into you fast! 🍅
Serves: 4 Time: 15 mins
250g Dunnes Stores Fresh Tagliatelle 75g butter 2 garlic cloves, finely chopped 500g cherry tomatoes, halved 3 sprigs thyme 100g parmesan, finely grated Small handful basil leaves, to serve Sea salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions or until al dente. While the pasta is cooking add the butter to a large sauté pan and let it melt. Once the butter is a deep brown and smells nutty, add the garlic along with the tomatoes and thyme, simmer for 3-4 minutes or until tomatoes have cooked down a bit and created a sauce. Simmer until slightly thickened. When cooked, transfer the pasta to the sauce along with a little of the cooking liquid and half the parmesan. Toss until all the flavours marry together. Season to taste and then serve in wide bowls with the basil leaves and the remaining parmesan.Smoky Chicken Tacos 🌮Donal Skehan2024-06-14 | Smoky Chicken Tacos | The beauty of homemade tacos is that when it comes to serving it's a perfect excuse to get everyone to assemble their own. All the different elements can be laid out on the table and from there, it's choose your own taco adventure time! Take the time to char the tortillas on a hot griddle pan or over an open flame using tongs – it makes such a difference to their flavour 🌮
Serves: 8 Time: 35 mins
For the chicken: 2 tbsp olive oil 2 red onion, quartered 750g free-range skinless chicken thigh fillets, sliced 3 garlic cloves, grated 1 tsp ground cumin 1 tbsp chipotle paste
For the slaw: 1 red onion ¼ red cabbage Juice of 2 limes, plus wedges to serve
To serve: Drizzle of extra virgin olive oil 8 small corn or flour tortillas 1 large tub guacamole 1 large avocado, sliced Handful of coriander leaves Sea salt and freshly ground black pepper
Toss the olive oil, red onion, chicken, garlic, cumin and chipotle powder together in a bowl until completely coated. Add salt and pepper to season. Place a large griddle pan over a high heat until hot, then add the chicken and red onion mix and allow to char on all sides until the chicken is cooked through and the red onion wedges are tender. Keep warm in a low oven while you prepare the toppings. Shred up the red onion and red cabbage finely and toss into a bowl with the lime juice, season with salt & pepper and set aside. Heat the tortillas on a griddle pan or over a flame before spooning the chicken and onion onto warmed tortillas and top with the cabbage & red onion slaw, avocado slices, dollops of guacamole and a scattering of coriander. Squeeze over some lime juice, roll up and devour.Super Roast Veg Pasta 🍆Donal Skehan2024-06-04 | Super Roast Veg Pasta | This pasta dish is one I come back to time and time again. You simply roast Mediterranean vegetables until caramelised, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! 🍆
Serves: 4 Time: 45 mins
1 small aubergine, cut into 2cm cubes 200g cherry tomatoes, sliced in half 2 courgettes, cut into 2cm cubes 2 red onions, quartered but roots left intact 1 bulb of garlic, top sliced 4 tbsp olive oil 2 tbsp balsamic vinegar 200g penne pasta Sea salt and freshly ground black pepper Parmesan shavings, to serve Large handful of basil leaves, to serve
Preheat the oven to 200°C/ 180°C fan/ 400°F/ Gas Mark 6. Arrange the tomatoes, aubergine, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and sprinkle with sea salt and ground black pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins onto the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the roasting together and then toss in the drained pasta. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves.Creamy Chicken & Spinach PastaDonal Skehan2024-05-31 | Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family 💛
Serves: 4 Time: 30 mins
300g tagliatelle 1 tbsp olive oil A knob of butter 400g skinless chicken breasts, sliced into thick strips 3 garlic cloves, peeled and finely chopped 50g ready-to-use sun-dried tomatoes 150g baby spinach leaves 250ml single cream Parmesan shavings, to serve Basil leaves, to serve Sea salt and freshly ground black pepper
Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.Irish Apple Crumble Cake 🍏Donal Skehan2024-05-24 | Irish Apple Crumble Cake | This crumble cake is a classic that I’ve been making for years and so easy to make 🍏 🍰 (P.s this never lasts long in our house so you might wanna make two!)
Serves: 8 Time: 1 hour 10 mins
For the cake: 110g butter, plus extra for greasing 150g soft light brown sugar 2 large free range eggs 210g plain flour, sifted 1 tsp ground cinnamon 1 tsp baking powder pinch of salt 100ml milk 300g (around 2-3) cooking apples, peeled, cored and sliced
For the crumble topping: 50g butter 50g caster sugar 100g plain flour
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin. Using a hand blender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter. Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool before serving.Crispy Spice Bag Chicken Buns 🍔Donal Skehan2024-05-17 | Crispy Spice Bag Chicken Buns | Outside Ireland, most people won’t have a clue what a spice bag is, but those in the know will be well aware that this Chinese-Irish takeaway staple is fast becoming a favourite. Crisp, fried chicken tossed in a sweet spice mixture with chips and fried onions and peppers, all served in a paper bag and devoured – hook it to my veins!
For the spice mix: 1 tbsp Chinese five-spice 1⁄2 tsp garlic powder 1 tsp chilli powder Pinch ground cardamom Pinch cinnamon 2 tsp salt 2 tsp granulated sugar 1⁄2 tsp white pepper
For the fish sauce mayo: 4–5 tbsp mayonnaise Good handful of coriander, finely chopped 1 tbsp fish sauce
Preheat the air fryer to 180°C/350°F. Mix together all the ingredients for the spice mix and set aside. In a bowl, cover the chicken thighs with buttermilk. Add the cornflakes to a zip locked bag and beat the bag using a rolling pin until finely crushed and add about half the spice mix, all of the flour and a pinch of white pepper. Shake the bag to fully mix before transferring to a shallow bowl. Save the remaining spice mix for steps 9 & 10. Lift each chicken thigh piece with tongs, allowing any excess buttermilk to drip off and toss in the cornflake/spice mix, leaving each aside on a plate once coated. Line the air fryer with a sheet of parchment paper and add in the chicken thigh pieces, spraying all over with oil. Cook for about 20 minutes until cooked through (alternatively you can deep fry them in batches in hot oil for 5-8 mins). To make the fish sauce mayonnaise, combine the mayo, fish sauce and chopped coriander in a small bowl. Place a large frying pan over a high heat and once smoking, add the vegetable oil. When the oil is hot, add the red chilli and spring onions and stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent, before pouring in the Shaoxing wine and sesame oil. Sprinkle with a tablespoon of the remaining spice mix. To assemble, slather the aioli on toasted brioche buns and add some shredded lettuce. Place a piece of chicken on top, along with a spoon of the fried veggies and sprinkle a teaspoon of the spice mix on top and top with bun lids.Creamy Meatballs Pasta 🧆Donal Skehan2024-05-14 | Creamy Meatballs Pasta | This creamy pasta concoction is ideal for a weeknight supper!
Serves: 6 Time: 45 mins
600g beef & pork meatballs 250g rigatoni or fusilli pasta 2 tbsp olive oil 25g of unsalted butter 1 onion, finely chopped 2 garlic cloves, grated 1 tbsp plain flour 100ml white wine 200ml chicken stock 2 tsp dijon mustard 100ml double cream 300g savoy cabbage and spinach (or whatever greens you’d like), shredded Sea salt & freshly ground black pepper Grated parmesan, to serve
Heat the oil in a large frying pan over a medium-high heat and brown the meatballs all over. Set aside. Add the butter to the pan and fry the onion and garlic for 5 minutes. Add the flour and cook for a minute or two, then pour in the wine and bubble for 2 minutes. Gradually pour in the stock until you have a smooth sauce. Season and add the mustard. Return the meatballs back to the pan, stir through and simmer for 5–6 minutes until the meatballs are cooked. Stir in the soured cream or double cream. Meanwhile, cook the pasta in a saucepan of boiling salted water for 10–12 minutes until just tender. Drain, reserving a splash of the cooking water, and add this water to the sauce. Steam the greens for 1–2 minutes until just tender, then add to the meatballs and sauce. Stir the pasta through and serve with lots of freshly cracked black pepper and a good grating of parmesan.Spaghetti AllArrabbiatta 🌶️🍝Donal Skehan2024-05-07 | Spaghetti All'arrabbiata | The name of this dish refers to the “angry” heat of the chilli in it. My version won’t blow your socks off but of course, you can add more or less chilli flakes depending on your taste 🌶🍝
Serves: 2 Time: 30 mins
2 tbsp extra virgin olive oil 2 cloves of garlic, finely chopped 1 tbsp dried red chilli flakes 1 tbsp tomato puree 1 x 400g tins plum tomatoes 200g spaghetti 1 tbsp extra virgin olive oil 25g parmesan or pecorino, grated Sea salt & freshly ground black pepper
Heat the olive oil in a large frying pan, add the garlic and cook until just turned golden brown. Add the chilli flakes and cook for a minute, before adding the tomato puree and cook for another 2 minutes. Blitz the tomatoes in a food processor and add to the pan. Bring to the boil before turning down to simmer over a low heat for 10 minutes. Cook the pasta in a large pot of boiling salted water for 10 minutes or until al dente. Transfer into the pan with the sauce alongside the extra virgin olive oil. Season to taste and serve with grated parmesan or pecorino on top.Beef & Guinness Stew 🥘Donal Skehan2024-04-19 | Beef and Guinness Stew | You can serve this dish as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender before serving, different cuts of meat will take longer cooking times 🥘
Serves: 6 Time: 120 mins
1-2 tbsp of rapeseed oil 900g beef round steak, diced 1 onion, chopped 2 carrots, roughly chopped 2 celery sticks, roughly chopped 2 cloves garlic, finely chopped 150ml beef stock 500ml of Guinness 1 bay leaf 1 tbsp plain flour Mash potato, to serve Small handful parsley, to serve Sea salt & freshly ground black pepper
Heat the oil in a large pot over a medium high heat and brown the meat in two batches if required, being careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic. Pour in the stock, Guinness, bay leaf and season to taste. Turn down the heat and simmer gently for about 1 & a ½ hours until the liquid has reduced. If the sauce isn’t thick enough, spoon a ladleful of the sauce into a small bowl with the flour and mix until you have a smooth paste, then mix this smooth paste through the rest of the liquid in the pot. Simmer gently for a further 10 minutes and serve with mashed potatoes and a garnishing of chopped parsley.Super Green Pesto Pasta 🥒Donal Skehan2024-04-09 | Super Green Pesto Pasta | You won’t regret making your own pesto over the shop-bought variety. It has so much more flavour and vibrancy that makes the effort very worthwhile 💚
Serves: 6 Time: 30 mins
50g basil leaves, plus extra to serve 30g Parmesan cheese, grated, plus extra to serve 50g pine nuts, plus extra to serve 1 large garlic clove 85ml extra-virgin olive oil, plus extra for frying 2 courgettes, diced 300g frozen peas 500g fresh tagliatelle Sea salt & freshly ground black pepper
In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto. Heat a little oil in a frying pan over a medium heat and fry the courgettes with some sea salt & black pepper for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through. Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, then transfer to the pan of veg along with the pesto and a little of the pasta water. Serve with a scattering of pine nuts, Parmesan, seasoning and basil leaves.Yaki Udon 🍜Donal Skehan2024-04-05 | Yaki Udon | A brilliant Japanese stir-fried noodle dish to master, bursting with umami goodness, it's a craveable weeknight dinner. This recipe combines thick udon noodles with a medley of colourful vegetables and your choice of protein all stir-fried to savoury perfection 🍜
Serves: 4 Time: 20 minutes
2 tbsp soft brown sugar 2 tbsp Worcestershire sauce 4 tbsp dark soy sauce 8 tbsp mirin 2 tbsp sesame oil 4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns 2 banana shallots, sliced into thin rounds 70g bean sprouts 150g exotic mushrooms, sliced 600g straight to wok udon noodles
To garnish: 2 tbsp pickled ginger, thinly sliced 3 spring onions, thinly sliced Black and white sesame seeds
Whisk together the mirin, soy, Worcestershire sauce and brown sugar. Set aside for later. Heat the sesame oil over a high heat in a large wok or a deep frying pan. Add the chicken or prawns and fry for 3-4 mins or until golden brown, tossing regularly. Add the shallots, mushrooms, and bean sprouts and fry over the high heat for 3 mins. Pour in the sauce, bring to a bubble then toss in the noodles and cook for 3-5 mins until everything is well coated and heated through. Divide between 4 bowls. Top with the ginger, spring onion and sesame seeds.Mini Egg Rocky Road 🥚Donal Skehan2024-04-02 | Mini Egg Rocky Road | An irresistible sweet treat and ideal way to use up any leftover chocolate or treats you have after Easter! 🐣 🍫
Makes: 16 squares Time: 30 mins + cooling time
300g butter 200ml golden syrup 300g dark chocolate, broken into pieces 200g digestive biscuits, roughly broken 250g rich tea biscuits, roughly broken 100g mini marshmallows 100g Maltesers, or similar 50g Mini Eggs, or similar, roughly broken
For the glaze: 100g dark chocolate, broken into pieces 25g unsalted butter 50g icing sugar, sifted 75ml double cream 25g Mini Eggs, or similar, roughly broken Gold star sprinkles, to dust
Grease and line a 32cm by 24cm rectangular cake tin with baking parchment. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Take off the heat and allow to cool a little before stirring through the biscuits, marshmallows, Mini Eggs & Maltesers and stir well to combine evenly. Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set. Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake and spread out to edges, before sprinkling with mini egg pieces, gold sprinkles and any other decorations you wish. Leave to set at room temperature before cutting.Rice Krispie Treats 🥨🍫Donal Skehan2024-03-29 | Rice Krispie Treats | If you’re looking to get into some baking to kick off the Easter Holidays, look no further! 🍫🐣 A simple but ever popular recipe that can be adapted with toppings of your choice, the pretzels add a salty crunch here and are a welcome addition 😋
Makes: 9-12 squares Time: 20 minutes + chilling
4 Snickers bars, roughly broken, or similar 2 x 41g tubes of Rolos, or similar 150g unsalted butter 125g Rice Krispies, or similar 250g milk chocolate 100g salted pretzels
Grease and line a 20cm square baking tin with baking parchment. Add the Snickers bars, Rolos and butter in a bowl and place over a pan of just simmering water, making sure the base of the bowl doesn't touch the water. Gently stir until it is melted and sticky. Remove the bowl from the heat and add the Rice Krispies; mixing until evenly combined. Tip into the prepared tin and press down firmly (I used a potato masher) to form a smooth and compacted layer. Place in the fridge to harden for 1 hour. When the base has cooled, gently melt the milk chocolate in a clean bowl set over a pan of just simmering water, then pour evenly over the mixture in the tin. Scatter with the pretzels and return to the fridge for at least an hour before cutting into squares.Crispy Salmon with Asparagus & Cherry Tomato Basil SauceDonal Skehan2024-03-19 | Crispy Salmon with Asparagus & Cherry Tomato Basil Sauce | This quick fix salmon dish with a tomato sauce is super versatile and you can add whatever green veggies you fancy or have left to use up in the fridge! Serve this with whatever pasta you have at home to make it a full dinner!
Serves: 4 Time: 25 mins 2 tbsp olive oil 4 skin-on salmon fillets 250g asparagus, ends snapped off 150g cherry tomatoes, halved 2 garlic cloves, thinly sliced ½ lemon, juice 1 tbsp butter Handful of basil leaves Sea salt & freshly ground black pepper
Heat a tablespoon of the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently on both sides over a low-medium heat until the salmon is crispy and the asparagus is lightly charred. Remove from the pan and set aside. Add another tablespoon of oil to the pan, followed by the cherry tomatoes, garlic, some seasoning and a splash of water. Cook for 4 - 5 minutes until the tomatoes have started to break down. Add the lemon juice, butter & basil leaves before returning the salmon & asparagus to the pan. Once all the flavours have had some time to mingle, serve up & enjoy.Chocolate Guinness Cake ☘️ 🇮🇪Donal Skehan2024-03-16 | Chocolate Guinness Cake | The dense and fudgy sponge has an intense malty flavour which comes from the addition of the stout and is topped with a creamy, white chocolate, cream cheese frosting which some say helps the finished cake resemble a pint of Guinness! Perfect bake for the St Paddy’s Day long weekend. Have a good one! ☘️ 🇮🇪
Serves: 10 Time: 1 hour 45 mins
For the sponge: 300g butter plus extra for greasing 100g cocoa powder 150ml Guinness 250g plain flour 2 tsp baking soda 375g caster sugar 3 large free-range eggs 150ml sour cream 1 tbsp vanilla extract
For the frosting: 200g good-quality white chocolate 125g butter, at room temperature 225g cream cheese 225g icing sugar, sifted
Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4, grease a 23cm/ 9 inch cake tin with a removable base and line with a disc of parchment paper. Melt the butter in a saucepan and then whisk in the cocoa powder and Guinness. Remove from the heat and set aside. In a large mixing bowl combine the flour, baking soda and sugar. Make a well with the back of a spoon and pour in the melted butter mixture along with the eggs, sour cream and vanilla extract. Use an electric whisk to fully combine before pouring into the prepared cake tin and place in the oven for 1 hour or until a skewer inserted comes out completely clean. When the cake is baking, make the cream cheese frosting. Melt the chocolate in a bowl placed on top of a saucepan filled with a little water simmering over a low heat. Remove from the heat to cool for about 10 minutes. In a separate bowl, add the butter and cream cheese and beat until fluffy and combined. Mix through the melted white chocolate and then gradually beat in the icing sugar until you have a smooth, spreadable mixture. To assemble the cake, place it on a cake stand and spread with frosting once the cake has cooled.5 Recipes To Try for St. Patricks Day! 🍀Donal Skehan2024-03-13 | 5 Recipes To Try for St. Patricks Day! 🍀 Here are a some Irish favourites you NEED to try making during the long Paddy’s day weekend! 💚 Tag a buddy you’d love to make these with below!
You can find the recipe links in my stories & saved to my highlights as well as the link in my bio on my Instagram! XSpicy Prawn Aglio e OlioDonal Skehan2024-03-05 | Spicy Prawn Aglio e Olio | A slick of oily sautéed garlic forms the sauce and like many of the classic pasta recipes, it is its simplicity that makes it so attractive and rewarding to make, you can get it to the table in 20 mins - make it for dinner tonight! 🍝
Time: 20 mins Serves: 4
500 g spaghetti 500g prawns 3 tbsp olive oil 5 cloves garlic 1 lemon zest and juice 1 tsp chilli flakes or more if you can handle it! sea salt to taste ground black pepper to taste 1 good handful fresh basil to garnish
Peel and chop the garlic. Add most of the garlic, reserving a clove’s worth for step 5, 1 tbsp of the olive oil and the lemon zest to a bowl. Stir together, season with pepper and marinate the prawns for 5-10 minutes. Boil a large pot of salted water and cook the spaghetti until al dente, reserving some of the pasta water. In a large frying pan over a medium high heat, fry off the garlic prawn mix. Cook for 2-3 minutes on each side until pink and slightly browned. Once cooked, remove from the pan and set aside. Add the remaining olive oil and garlic to the pan alongside the chilli flakes. Fry until golden, stirring regularly. Using tongs, transfer the cooked spaghetti directly to the pan and toss well to combine. Add in the prawns and stir through vigorously until completely combined. If necessary, add some of the pasta water to loosen up and season generously with salt & pepper to taste. Garnish with basil and serve immediately.5 Cosy Chicken Dinners To Try This Week! 🍽️Donal Skehan2024-03-03 | 5 Cosy Chicken Dinners To Try This Week! 🍽️ Looking for some new recipes to add to this week’s menu? Here are a few winner winner chicken dinners that I love to add on rotation to make the gloomy weather a little cosier! 🥰 Tag a buddy you’d love to make these with below!
You can find the recipe links in my stories & saved to my highlights as well as the link in my bio! XSpeedy Chicken Pot Pie 🥧Donal Skehan2024-03-01 | Speedy Chicken Pot Pie | An easy and nutritious recipe for when you have a small crowd to feed. It’s also a perfect dish to make with leftovers 🥧
Serves: 8 Time: 1 hour
For the filling: 75g butter 125g pickled onions, drained 1 large carrot, finely diced 2 thyme sprigs, leaves removed 2 tbsp plain flour 500ml chicken stock 1 tsp dijon mustard 150ml single cream 1 rotisserie chicken, torn into bite-sized pieces 150g frozen peas
For the dumplings: 225g cold butter, cubed 475g self raising flour 100g grated Irish cheddar Sea salt and freshly ground black pepper
Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Melt 25g of the butter in a medium sized ovenproof casserole pan, add the onions and carrot and fry slowly for about 6-8 minutes or until softened with a little colour. Add the thyme and allow to soften for a minute followed by the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through along with the chicken and peas, allowing to simmer for 5-10 minutes whilst you prepare the dumplings. Rub the butter and self raising flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with salt and pepper. Bring the mixture together using a knife with a couple of tablespoons of water until you have a dough, then into a ball using your hands. Knead slightly, before forming into 20 dumplings, each around the size of a golf ball. Arrange on top of the chicken mix in the pan, starting from the outside leaving a little space in between each one to allow for rising, and work your way into the inside to give a nice pattern. Sprinkle over the remaining cheese and place in the oven for 25 minutes until they are risen and golden.Chicken Piccata 🍽️Donal Skehan2024-02-27 | Chicken Piccata | A really simple Italian American way with chicken that uses butter, white wine, lemon juice and capers to create a wonderfully rich and sharp sauce. Here it’s made into a full meal with green beans, spinach and al dente linguine 😋
Serves: 4 Time: 30 mins
4 chicken breasts 400g linguini 200g green beans 4 tbsp plain flour 4 tbsp Parmesan cheese, grated 2 tbsp olive oil 100g butter 200ml white wine Juice of 1⁄2 lemon 2 tbsp capers 2 handfuls of baby leaf spinach Small handful of finely chopped flat-leaf parsley, to serve Sea salt and freshly ground black pepper
Place the chicken between two sheets of baking parchment and bash gently with a rolling pin to flatten out until they are between 0.5-1 cm thick. Cook the pasta in a pot of boiling salted water for 10–12 minutes until al dente. Reserve two tablespoons of the cooking water, drain the rest off the pasta and set aside, keeping warm. Meanwhile, in a separate pot, blanch the green beans in boiling water for 2 minutes, then drain and cool under cold water. Mix the flour and Parmesan in a shallow dish and season generously with salt and pepper. Add the oil and about two-thirds of the butter to a large frying pan and place over a medium-high heat until the butter is foaming. Dredge the chicken breasts in the seasoned flour on all sides, add to the pan, in batches if necessary, and fry for 3–4 minutes each side, or until golden brown and cooked through. Transfer to a plate and keep warm while you finish the dish. With the pan still over a medium heat, pour in the white wine, lemon juice and capers and bring to a steady simmer. Continue to bubble away for a couple of minutes until reduced by half, then whisk in the last of the butter. Add the green beans and spinach to the pan and allow the spinach to wilt and the beans to warm through, then add the pasta with the reserved cooking water and toss well. Serve with the chicken and a good sprinkle of parsley.5 Meals To Try This Week! 🍛Donal Skehan2024-02-25 | 5 Meals To Try This Week! 🍛 You can jazz up this week’s menu with a few of these quick-fix yet super tasty recipes👌 Make sure to tag a buddy you want to make these with below! 👇
You can find the recipe links in my stories & saved to highlights! XSeafood Chowder 🐚Donal Skehan2024-02-23 | Seafood Chowder 🐚 This wonderfully creamy seafood chowder always feels like home and with a few slices of brown bread with butter, I’m there in an instant! 🥣
Serves: 6 Time: 45 mins
1 tbsp unsalted butter 1 onion, peeled and finely chopped 50g pancetta, cut into cubes 300g potatoes, peeled and chopped into small pieces 1 litre fish stock 160ml double cream 150g cod or haddock, skinned and flesh cut into 2cm pieces 150g salmon, skinned and flesh cut into 2cm pieces 250g undyed smoked haddock, skinned and flesh cut into 2cm pieces 1kg mussels in their shells, cleaned 1 tbsp finely chopped flat-leaf parsley Oak & Peat Cold Smoked Salmon Slices, cut into strips, to garnish Sea salt & freshly ground pepper
Melt the butter in a large pot over a medium-high heat. Add the onion and fry for 3–4 minutes until softened. Add the pancetta and continue to fry until it colours. Season with salt and pepper, add the potatoes and cook gently for 2–3 minutes before adding the fish stock. Simmer for 10–15 minutes until the potatoes are tender yet firm. Lower the heat and add the cream, keeping a steady simmer. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes. Discard any mussels which haven’t opened whilst cooking. Remove the pot from the heat and serve in warmed deep bowls with a sprinkle of parsley and strips of smoked salmon as a garnish on top.Italian Style Chopped Sandwich 🥪Donal Skehan2024-02-20 | Italian Style Chopped Sandwich 🥪 The viral chopped sandwich has been doing the rounds on the internet since summer 2023 appealing to eager cooks who want fast flavour. Essentially all the ingredients are chopped into smaller than bite sized pieces making the perfect filling for a sandwich. This version uses classic Italian antipasti ingredients, though I do imagine most Italians would roll their eyes at this American Italian sandwich!
Serves: 2 Time: 30 mins
2 tbsp olive oil 8 slices salami 8 slices prosciutto 1 large handful rocket 80g semi dried tomatoes 50g Italian grilled artichokes 2 tbsp Parmesan shavings ½ small red onion, finely sliced 100g mozzarella bocconcini 2 tbsp extra virgin olive oil 4 tbsp mayonnaise 3 tsp Italian basil pesto 2 ciabatta Sea salt & freshly ground black pepper
Heat a pan over a medium high heat. Add one tablespoon of the olive oil and fry the prosciutto until crispy and golden. Remove from the pan and set aside on a chopping board. Add the rocket, semi dried tomatoes, artichoke, Parmesan shavings, red onion and mozzarella to the board. Drizzle over the extra virgin olive oil, season with black pepper and with a large sharp knife, chop everything into smaller than bitesize pieces. Place the mayonnaise into a bowl and swirl through the pesto. Heat a griddle pan over a high heat. Split the ciabatta in half and rub with the remaining olive oil and a sprinkle of sea salt. Toast on the pan for 2-3 minutes until golden brown with deep char marks. Spread the pesto mayo on the ciabatta and scoop the chopped ingredients to fill the sandwich and enjoy!5 Family Meals To Try This Week! 🥘Donal Skehan2024-02-19 | 5 Family Meals To Try This Week! 🥘 Still looking for a bit of inspo for this week's menu?! Here are a few of my favourite warm, hearty meals to make for the fam, perfect while it's still a bit chilly out!
Check out the recipe links in my stories & saved to highlights! X
1. Slow Cooker Butter Chicken 🍗 2. Slow Cooker Swedish Meatball Stew 🧆 3. Tomato Hoop Soup with Cheese Croutons 🥫 4. Chicken Dumpling Stew 🍲 5. Gnocchi Cacio e Pepe with Mushroom & Sage 🍃Cheats Air Fryer Pizza 🍕Donal Skehan2024-02-16 | Cheats Air Fryer Pizza | I’ve been making these for the boys lately and they absolutely love them! Go easy on the chilli flakes depending on who your making them for, and consider getting everyone involved in making these, so easy! 🍕
Serves: 4 Time: 30 mins
4 tortilla wraps 280g jar Italian pizza sauce 275g mozzarella, grated 1 ball mozzarella, roughly torn 3 tsp dried oregano Chilli flakes, to taste Handful basil leaves, to garnish
Lay out your tortilla and spread pizza sauce, some grated mozzarella, a few pieces of the torn mozzarella, chilli flakes & some dried oregano on one half. Fold the empty side of the tortilla over the cheese to make a semi circle. Spread the top with more pizza sauce, both mozzarellas and an extra sprinkle of oregano and chilli flakes. Repeat with the remaining tortillas. Place into your air fryer for about 7-8 minutes at 200 degrees celcius until hot throughout and the cheese is melted and golden. Add some basil leaves and serve immediately.Brie, Mushroom & Crispy Bacon Pasta 🥓Donal Skehan2024-02-13 | Brie, Mushroom & Crispy Bacon Pasta | Nothing says love you like pasta and in this dish, brie is stirred through freshly cooked fresh egg tagliatelle, with chunks of salty pancetta and garlic mushrooms. Perfect if you’ve forgotten about Valentine’s Day dinner for tomorrow! 🤪❣️
Serves: 4 Time: 30 mins
1 tbsp olive oil 100g pancetta, diced 30g butter 200g chestnut mushrooms, sliced 1 garlic clove, thinly sliced 4 sprigs of thyme, leaves stripped 150g ripe Brie, at room temperature, diced 150ml double cream 250g fresh egg tagliatelle Sea salt and freshly ground black pepper
Heat the oil in a frying pan over a medium–high heat and fry the pancetta until golden and crisp. Remove with a slotted spoon and set aside. Add the butter to the pan and, once foaming, add the mushrooms, garlic and thyme and cook until the mushrooms are golden brown. Meanwhile, gently melt the Brie and cream together in a large saucepan over a low heat. Add the mushrooms and pancetta. Cook the pasta in a pan of boiling salted water for 5–6 minutes, then remove with tongs and add to the pan of cheesy sauce, still over a low heat. Toss to combine, adding a splash of cooking water to loosen if needed, then serve straight away with plenty of freshly ground black pepper.