Donal Skehan
My instagram
  • BALL! Out for some #maxthedog time! :)
  • Beautiful calm morning out there! Happy Monday have a great week folks! 👍
  • Baby's day out! 99's for all! :) #howth
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
  • Stunning stroll in Stockholm this morning! Such a beautiful city- back to Dublin this afternoon! :) #stockholm #sweden
  • It's here! Check out the food issue of the Irish Independent WEEKEND magazine today! I'm the guest editor and thrilled to announce my new weekly food column! :)
  • Duck, pomegranate, orange and mint salad from filming today! So tasty! :)
  • It's Fika Friday here in Stockholm! We got princess cake! 14 episodes of #mittkök filmed and we are done- yeehaw! :)
  • Kom och träffa mig i Stockholm! I'm doing a book signing in Leila's General Store in MOOD Gallerian at 6pm tonight! There will be kanelbulle! :)
  • So excited to tell you I am the guest editor of this week's Irish Independent Weekend Magazine's special food issue! Out Saturday filled with my favourite London food spots, recipes from my Italian adventures, meet some of Ireland's finest food producers, my little black book, plus lots of in season produce inspiration! Also there is this cover! 😃
  • Giving a book signing at @leilalindholm's @leilasgeneralstore in Stockholm at 6pm this Thursday evening! Come by and say hej hej! :)
  • Super meal at new Stockholm restaurant NOOK- scallops, ceps and samphire | venison, chanterelles, pickled lingonberries and roast celeriac | cloudberries, pine needles, brown butter ice cream and almonds. @nookrestaurang
  • HEJ HEJ SVERIGE! Just arrived in Stockholm for a couple of days filming! :)
  • Blackberry cupcakes! Recipe makes a really moist and sweet cake- delish- recipe on my blog! :)
  • These brilliant Nonnas were so much fun and taught me to make donzelle, little savoury fried bread on the streets in Montalcino! Delicious with prosciutto and a glass off Brunello! The lovely lady on the right was up late singing Non Ho L'Età at the end of the night! :) #GrandmasBoy
  • Some serious banoffee cake action over on my youtube channel with a special guest appearance from @eric_lanlard! Head over and subscribe- link in my profile! Tag a friend who'd fancy a slice! :)
  • Pesto, green bean and potato lasagne for lunch today! Recipe in this weekends Irish Independent Weekend Mag! :)
  • Finally editing pics from filming in Italy! Bringing back so many memories! Meet Nonna Adolarata who taught me how to make cannelloni from scratch and crappiatta a traditional soup from the town of Matera in the south of Italy! #GrandmasBoy
  • It's porchetta o'clock! :)
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Avocado, Parmesan and Rocket Pasta

As I may or may not have mentioned I am addicted to avocados! They are packed with healthy nutrients and vitamins so all the more reason to eat them. I have been coming up with different recipes just to stick them in to my diet and this is one of my favourites. Look for avocados which are slightly soft to the touch when you press them with your fingers. The only thing to remember about avocados is that, unless you give them a spritz of lemon juice they tend not to like sitting around, so always prepare them last.

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Peanut Butter Snicker Squares

This snickers recipe makes delicious squares which are miles better and totally different than the commercial bars you can buy in the shops, way more chewy, crunchy and chocolatey and totally worth it! We used 100g of white chocolate and 100g of milk chocolate when we made these and swirled the two together to get a super marbled effect to make our squares a little unique.

Makes about 20 squares
200g of smooth peanut butter
100g of caster sugar
200ml of golden syrup
100g Special K flakes
100g coconut flakes
1 teaspoon vanilla sugar
200g of chocolate

Place the chocolate in a bowl over a small simmering saucepan of water and allow to melt gently.

In another saucepan, over a gentle heat, melt together the peanut butter, sugar, and golden syrup until runny and smooth.

In a large mixing bowl, toss the Special K flakes, flaked coconut, and vanilla sugar until combined.

Pour the peanut butter mixture over the dry ingredients and using a wooden spoon stir until everything is nicely combined.

Turn the mixture out into a 2 inch deep baking dish and spread out evenly pressing down with the back of the spoon.

Pour over the melted chocolate and place in the fridge for a few hours until firm.

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Donna Hay’s Chocolate Candy Cane Cookies

Personally I think these cookies taste even better a day or two after you make them. The intense dark chocolate flavour mellows out a bit and makes a really moist cookie. You can also make these without the candy cane chunks which aren’t essential. Chopping the candy canes is fairly easy though so don’t worry, just use a sharp knife.

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Yummy White Hot Chocolate

This is a perfect little Christmas pick me up to keep you warm during all the baking and decorating you’ll be doing in the next few days! If you want a really frothy mixture, pop the warm mix into an empty milk carton, pop on the lid and give it a good hard shake!

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Mini Mince Pies

Mince pies are a traditionally British festive sweet pastry which are very delicious. They are pretty popular here in Ireland but I’m not sure if they are seen in many other countries across the world, maybe you can tell me! The “mince meat” consists of apples, raisins, sultanas, currants, mixed peel and a mix of Christmas spices, so as you can see there is no real meat involved!

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Christmas Mince Pie Star Slices

These mince pie slices are a wonderful alternative to the traditional mince pie. Use your own mince meat recipe here if you have one, if not most supermarkets stock handy jars of the stuff!

Serves 4-6
For the pastry:
170g flour
1 teaspoon of cinnamon
100g cold butter, cut into small chunks
1 tablespoon of caster sugar
1 egg yolk
2 tablespoons of water

For the filling:
420g jar of mince meat
1 large cooking apple, peeled and cored
A sprinkle of brown sugar

Place the flour and cinnamon in a mixing bowl.

Add the butter and rub in using your finger tips until you have a rough breadcrumb like mixture. Don’t worry it will come together!

Add the sugar and the egg yolk and mix through with a spoon.

Add the water slowly until a dough comes together.

Form a ball with your hands, cover in cling film and place in the fridge to chill for at least 10 minutes.

Preheat the oven to 200oC/Gas Mark 6.

Chop the apple into small rough slices and combine in a bowl with the mince meat.

Roll the pastry dough out to about half a centimetre in thickness and line a fluted tart tin with it. Make sure to cut out little stars from the pastry to decorate with later!

Prick the base with a fork and fill with baking paper and ceramic baking beans. Place in the oven and blind bake for 10 minutes, remove the paper and beans and bake for a further 5 minutes.

Fill the pastry base with the apple and mincemeat mixture and top with the pastry stars and a sprinkle of brown sugar.

Bake in the oven for approximately 15 minutes or until the pastry turns golden brown.

Serve cut into slices with a drizzle of cream!

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Christmas Cupcake Recipe

These cool Christmas cupcakes knock the socks of Christmas pudding any day! This recipe also works super for normal cupcakes too!

Makes approximately 8 cupcakes.
175g of self raising flour
110g of caster sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
110g of soft margarine or butter
2 large eggs
50ml of water/milk

To decorate:
Ready to roll icing
6 heaped tablespoons of icing sugar
1-2 teaspoons of water
Red and Green Food Colouring
A holly leaf cookie cutter

Preheat the oven to 180˚C and line a cupcake tray with paper cases.

In a large bowl combine all the dry ingredients.  Make a well in the center of the bowl and break in the 2 eggs and add the butter in small pieces.  Using an electric hand mixer beat all the ingredients together until combined.  Add in half the milk/water and beat again until combined.  You are looking for the batter to be light and creamy.  Add the rest of the liquid if you need it- you may not.

Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top.

Allow to cool on a wire rack before applying the frosting.

Combine the icing sugar and water until you get a thick icing, you may need to add more sugar or water depending if it’s too thick or too thin!  Spoon a little amount on the top of each cupcakes and allow to set while you get on with the holly and berries!  Make sure to leave a little aside to attach the rest of the decorations.

Knead a small amount of the green food colouring into a little of the ready to roll icing until you get a nicely coloured dough.  Repeat this with the red food colouring.  Roll out the green icing and with a holly cookie cutter cut out two leaves for each cupcake.  Dusting the worksurface with icing sugar will prevent any sticking.  With the red icing dough, roll out little balls.  With a spoon add a little dollop of the icing to the bottom of the holly and the berries and place on top of the cupcakes.

Allow the icing to set before eating, if you can wait that long!

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Hungarian Goulash

I’m not sure how authentically Hungarian this goulash is but it’s the recipe we always cooked from and it always goes down well in my house! It’s another great recipe to make ahead and pop in the freezer for a quick and easy dinner.

Serves 4
700g of steak pieces
2 large onions, chopped
1 clove of garlic, chopped
1 tablespoon of olive oil
1 generous tablespoon of flour
1 generous tablespoon of Hungarian paprika
400g tin of chopped tomatoes
A good pinch of sea salt and black pepper
A little sour cream to serve

Preheat the oven to 140oC/Gas Mark 1.

Heat the oil in a large casserole pot and brown the beef on all sides.  Make sure not to put too much beef in all at once as it won’t brown.

Transfer the meat to a plate and set aside.

Add the onions and garlic to the pot and fry until soft and golden.

Return the beef to the pot and stir in the paprika and flour to coat.

Add the tomatoes, salt and pepper and bring to a steady simmer.

Place the lid on the casserole pot and transfer to the oven to cook for about 2 hours.

Just before serving stir through a little sour cream to create a wonderful marbled effect!

Serve with some freshly cooked brown rice and some steamed veggies.

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Mom’s Coq Au Vin Blanc!

CoqAuVinBlanc

Coq au Vin Blanc was a regular winter dish in my house when we were growing up. I have distinct memories of it steaming up the kitchen windows while we did our homework on the kitchen table. It's a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always seems to have more flavour.

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Visit To A Swedish Bakery!

swedishbakery11

During my visit to Sweden a few weeks ago, I got the opportunity to visit a Swedish bakery! As it so happened it turned out to be the same bakery which supplied the desserts for the restaurant I used to work at when I lived in Sweden.

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Chicken Thigh Supper

This is a super dish for a big group of people, served with a tasty salad; it’s perfect for weekday entertaining. If you can’t get a hold of chicken thighs, you can use any other cuts as long as they’re on the bone. This gives the meat a really great flavour.

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Crispy Hasselback Potatoes

I came across the recipe for Hasselback potatoes when I was younger and they are so visually appealing that I had to make them. The traditional recipe, originally from Stockholm, calls for breadcrumbs and cheese, but I have tried to make it as simple as possible for this recipe. The potatoes go nicely alongside most dishes. If your potato slices don’t separate while cooking, increase your heat and you should get better results.

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