Donal Skehan
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  • Happy Halloween!!! What are cooking today? Lots of Halloween recipes up on my blog including these creepy chocolate eyeballs! 🎃👻
  • Myself and @JohnTorode1 are back with a brand new series of #JuniorMasterChef kicking off on the 10th of November on CBBC! Lots of a brilliant young cooks showcasing their cooking skills! :)
  • Sweet and savoury sticky rice dumplings: sweet green bean paste coated in sesame seeds and aromatic pork mince- deep fried until crisp and bloomin delish! #donalvietnam
  • Last lunch in Vietnam- delicious Bun Cha- a feast of chargrilled pork, rice vermicelli noodles, lots off fresh herbs with a sweet and spicy dipping sauce! Will so miss the street food here! #donalvietnam
  • Have met a load of lovely people who have been watching my youtube channel here in Vietnam! So cool! Xin Chao! #DonalVietnam
  • Met some crazy #GrandmasBoy fans today in Hanoi! So excited to hear it's been showing here in Vietnam! #DonalVietnam
  • Very excited to be filming at this brilliant little street food market tomorrow for lunch in Hanoi! #DonalVietnam
  • I have yet to meet a film crew who trust me behind the wheel so here I am with my buddy TT biking around Hanoi! Better him than me the traffic is nuts here! :) #DonalVietnam
  • Was up at 3.30am this morning to catch these Vietnamese ladies harvest young green rice- a delicacy in Hanoi at this time of year! Here they are using a machine to separate the rice from the stems... #DonalVietnam
  • Egg coffee for breakfast in Hanoi! Sounds very strange but a combination of egg yolks, condensed milk, sugar, butter and laughing cow cheese is whisked until fluffy and thick and served with hot coffee! Incredible rich taste- like a liquid tiramisu! #DonalVietnam
  • Filmed at one of Hanoi's oldest and most famous restaurants today, Cha Ca La Vong, where they have been serving the same one dish for over 100 years- turmeric fish which is marinated for 12 hours with galangal and fish sauce then threaded onto bamboo skewers and chargrilled over hot coals- the fish pieces are then fried in shallot oil and served to the table on a hot plate where diners mix in dill and spring onions and serve over rice vermicelli noodles with peanuts, coriander, chilli and shrimp paste. Hugely popular here and I can see why! #DonalVietnam
  • Street food at the bustling market in Sapa- this lady was selling spicy pigs ear salad... #DonalVietnam
  • Morning market shopping in Sapa! On the way to Hanoi... #DonalVietnam
  • BBQ Pork with ginger, turmeric, mint and toasted sesame seeds... #DonalVietnam
  • Just can't get over the stunning scenery here! Not bad for a Tuesday! #DonalVietnam
  • On the streets of Sapa making apple wine with apples grown by the Hmong tribe... #DonalVietnam
  • Sad to say goodbye to our fantastic Red Dao hosts for the past three days... Heading to Hanoi tomorrow to focus on street food! #DonalVietnam
  • The incredible dry store at the top of a Red Dao tribe house- here they store corn, rice and pumpkins through the winter. The kitchen is just underneath so the heat and smoke helps to dry the produce out... #DonalVietnam
  • Brilliant few days filming with the Red Dao tribe just outside Sapa! #DonalVietnam with @jonnyrocksville @lenocks...
  • Best experience of the day- a traditional herbal bath with herbs picked from the mountain and steeped in boiling water! It is used to soak the muscles after a hard day in the rice paddies! Nothing like taking a bath with a big group of strangers watching! :) #DonalVietnam
Blog Archive
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GIY Sow & Grow Launch

This morning I headed out to Rathfarnham on the south side of Dublin to visit a school where Innocent smoothies and GIY Ireland were launching a brand new campaign to get school kids growing their own veggies, Sow & Grow.  After a few years growing my own veggies, I’m a complete convert and a big believer that anyone can give it a go.  It’s one of those incredibly rewarding activities and if you are a food lover it’s the obvious hobby to add to your to do list.  After a few mishaps, my theory is always to grow things you want to eat and things which grow quickly.  Peas, salad leaves, potatoes, cabbages, and strawberries are fail safe in my books and now is definitely the time to get sowing.

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Checking In!

Call off the search! I’m still here and still kicking! I know it’s been a while but hey as any blogger will know there is always at least some point where you would much rather scratch your eyes out than write a blog post.  More importantly though I’m back and I have found my food blogging mojo again.  I suppose I should let you know what’s been going on behind the scenes since my last post nearly 2 months ago!  The major project which has taken up so much of my time has been the new book which I’ve been working on full time since mid October.  It was one the tighter deadlines I’ve had for a book to date, but in some ways the pressure was a good thing, it meant far less faffing about and creating up imaginary tasks which were of course far more important than finishing the book.  Between October and the end of November I was chained to a desk writing the 100 recipes that make up my third book, which was nicely broken up with some intensive recipe testing in the middle.  I have to admit that although cooking that sort of volume of varied food in quick succession can turn the whole process into a bit of a blur, I did manage to structure the days so they had a nice pace of writing half the day and then pottering around the kitchen tinkering with recipe measurements before dinner.

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