Donal Skehan

Tomato, Mozzeralla & Basil Pizza

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If you have never made your own pizza there is literally no comparison to the ones you get from a takeaway or even from a box! By making your own dough and tomato sauce you are guaranteed a far superior pizza only to be topped if you get a real Italian to make it for you!

Serves 2
For the pizza dough:
250g strong white flour or bread flour (oo tipo)
175ml of lukewarm water
7g of fast action yeast
1 tbsp of olive oil
1 tsp of caster sugar
1 tsp of salt
3 tbsp of semolina

For the tomato sauce:
1 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 x 400g tins of chopped tomatoes
1 tsp Tabasco sauce
1 tsp dried oregano
1⁄2 glass red wine (about 150ml)

For the toppings:
Handful of cherry tomatoes
Basil leaves

In a large mixing bowl combine the salt and flour and make a well in the centre.  Mix the water with the sugar, yeast and oil and whisk until combined.  Pour this mixture into the centre of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough. Turn the dough out on a floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic. Place back in the bowl and cover with cling film.  Leave in a warm place to rise for 50 minutes or until it has doubled in size.

Place a pizza stone in the oven and preheat to 250˚C. Punch down the risen down and divide into 4 small balls or 2 large ones depending how big you want your bases to be.  Sprinkle the work surface with a little semolina and roll out each ball as thin as possible. Spoon on a couple of tablespoons of the tomato sauce. Add on your toppings, as little or as much as you like. Bake each base for 4-5 minutes on the pizza stone sprinkled with a little more semolina and enjoy straight away.

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Lemon & Blueberry Slices with Mascarpone Icing

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While I like to push the boat at with deserts for certain occasions, there’s a lot to be said for a simple traybake. This Lemon & Blueberry traybake is light and zingy and the creamy mascarpone frosting, literally is the icing on the cake! Super easy to make and there is never a crumb left which is always a good sign!

Makes 30 slices.
For the cake:
225g caster sugar
250g self-raising flour
1 teaspoon baking powder
4 large free-range eggs
225g butter, at room temperature
3 tablespoons of milk
Zest of 1-2 lemons, depending on size
250g blueberries (150g for batter + 100g for sprinkling on top)

For the mascarpone icing:
250 ml double cream
225g mascarpone cheese
100g icing sugar
zest of 1 lemon

Pre-heat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes. Gently fold in 150g of the blueberries and lemon zest. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.

Whisk the double cream until stiff peaks. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Spread onto cooled cake. Sprinkle remaining blueberries and lemon zest on top and slice into individual squares.

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Recipe Video: One Bowl Chocolate Cake…

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On my recent trip to NYC I got to link up with the very talented Sarah Carey from Everyday Food and we cooked up two cracking cakes recipes for our youtube channels. I whipped up my zingy Lemon Drizzle Squares which you can see here and Sarah shared her One Bowl Chocolate Cake. Definitely one for all you chocolate lovers out there!

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This chocolate cake is great for birthdays, anniversaries, going-away parties or any day of the week if you ask me! It serves a lot of people and everybody goes crazy for it! The best part is it’s all combined together in one bowl and is ready in a matter of minutes! That’s my kind of cake! Recipe from Sarah Carey from EveryDay Food for our YouTube collaboration, check out more great recipes on

Continue to the recipe for Sarah Carey’s One Bowl Chocolate Cake…

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Recipe Video: Fish Tacos…

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Fish tacos are one of my absolute favourite recipes and if I see them on a menu, I order them every time without fail! They are a Californian classic and take inspiration from all things Mexican including spice and heat! I like to layer my spiced, flakey cod with lashings of cooling guacamole, tomato salsa and crisp, shredded cabbage. Taco perfection! They make a truly different feast to serve for friends. The fish is absolutely fantastic when cooked on a bbq but if you don’t want to fire it up, it can easily be cooked on the griddle pan.

Continue to the recipe for my Fish Tacos…

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Recipe Video: Rhubarb Panna Cotta…

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Panna cotta is a sweet Italian dessert that literally translates as ‘cooked cream.’ It couldn’t be easier to make and simply involves thickening sweetened cream with gelatin and leaving to set. The beauty of panna cotta is that you can then flavour it with vanilla, rum, coffee or any of your favourite additions. I love the look of using a real vanilla pod as you’re left with beautiful black flecks throughout the creamy panna cotta.

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This classic dessert really is one of my favourite summer treats but depending on the time of year, you can serve it with fresh fruit, a berry coulis, a caramel sauce etc. In this recipe, I’ve combined it with slow roasted rhubarb scented with honey, star anise and orange zest and it is a brilliant combination of sweetness paired with the tart rhubarb.

Continue to the recipe for Slow Roasted Rhubarb Panna Cotta…

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Recipe Video: Sweet & Sticky BBQ Ribs…

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If you’ve ever been to the states you’ll know they take their BBQ very seriously. Some of the best barbecue food I have ever eaten has been while I’ve been in the US as they have taken slow cooked meats to another level! Meat is marinated and roasted for days on end resulting in fall off the bone, melt in your mouth meat!

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Some people argue that boiling your ribs first isn’t true bbq etiquette but it’s a tip I picked up while over in America. It keeps the meet moist and tender and cuts the grill time a huge amount….Always a good thing when the weather is so unpredictable in Ireland! I like to serve these ribs with a quick and simple red cabbage coleslaw which is great with any other barbecued meats.

Continue to the recipe for my sticky BBQ ribs…

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Recipe Video: Spiced Chickpea Burgers…

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Veggie burgers get a bad rap because 9 times out of 10, they are pretty underwhelming. I love a good burger as much as the next guy but every now and again I like to mix things up and these healthy chickpea burgers are my go to recipe when it comes to meat-free burgers.

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If you like falafels you’ll love these tasty chickpea burgers as I use a lot of the same spices. They are gently spiced with a bit of a kick, cooled down with the earthy beetroot puree. If you serve these at your next summer BBQ, I promise it won’t be just the vegetarians fighting for these little babies!

Continue to the recipe for my Moroccan Chickpea Burgers…

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Recipe Video: Semolina Pancakes…

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Brunch is a relatively new phenomenon in Ireland but no weekend is complete now without a leisurely feast enjoyed anytime from morning until 4pm! Eggs Benedict, French toast, waffles and pancakes are all invited to the brunch party and there are a whole host of new brunch spots popping up all over Dublin serving really amazing dishes.

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One of my favourite spots is Brother Hubbard and their menu is heavily influenced with Middle Eastern flavours. These semolina pancakes take influence from that and the best bit…They are dairy free! I’ve topped mine with yoghurt, a drizzle of honey, crushed pistachios and some of my slow-roasted rhubarb. If you need these to be entirely dairy-free, just omit the yoghurt topping.

Continue to the recipe for my Semolina Pancakes with Slow-Roasted Rhubarb…

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