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  • Gur Cake for Sean O'Rourke on Radio One! Will be on to chat about Theodora Fitzgibbon's The Pleasures of the table- out now...
  • The perfect Easter Sunday chocolate cake coming up in my youtube channel today! Subscribe over here: http://www.youtube.com/donalskehan
  • Making Gur Cake this evening from Theodora Fitzgibbon for interview with Sean O'Rourke tomorrow morning on RTE Radio One...
  • Throwback Thursday! At the Meteor Music Awards 2009 with Industry! @michelemcgrath @morgandeane #tbt
  • Best part of today was trying to teach Max how to ride a scooter!!! He was loving it! :) #scootscoot
  • Got to see what the ladies have to go through to look extra pretty at the hands of my buddy the amazingly talented make up artist @makeupfairypro today! :)
  • Had a #nobakebaking filled day today filming a video for the launch of Sharon Hearne Smith's new cookbook out in June! Check out this crepe cake! :)
  • The new issue of my Irish food magazine @feastjournal is now out. Download our free app on iTunes or print copies available in Easons.
  • Our apple tree blossoms about to burst! :)
  • Playing ball with Max this evening! #maxthedog
  • Buffalo chicken from our youtube video shoot yesterday! Who's hungry? :)
  • Making beetroot hummus for the Irish Independent Weekend magazine this morning! My Easter Sunday recipes coming this weekend! :)
  • Morning run on the beach! Loving the weather! :) #howth #ireland
  • Forgot to share this shot from earlier- seagulls having a field day when fisherman turned his back to deliver fish to Nicky's Plaice on Howth pier this morning!
  • Incredible day today! Great sunrise and great sunset- Max having a ball! :)
  • Chocolate Hazelnut cake coming to my youtube channel this week! Isn't that right @m_dillon99! :)
  • CHOCOLATE!!!
  • Singapore noodles for lunch! :)
  • Swedish cinnamon buns coming to my youtube channel very soon! :)
  • Happy Monday folks! Have a great week! Run on the cliffs to start the day- Filming for youtube today! :)
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November 2012 Update!

Hi guys,

Christmas is just around the corner and I for one cannot wait!  In the lead up to December, this month is all about slow cooking, cosy baking days and winter ingredients.

At the moment, my kitchen is packed with pomegranates, clementines, root veggies and I have just stocked up on my festive spices, cinnamon, cloves and cardamom!

There's lots to be excited about this month as Kitchen Hero: Great Food For Less is back on screens over on RTÉ One, make sure to tune in Wednesdays at 7.30pm.

I will be joining fellow Junior MasterChef judge, John Torode on BBC Breakfast on BBC One this Wednesday morning the 21st of November, to speak about the competition.  Junior MasterChef has been airing all this month and the final takes place this week on Friday the 23rd of November.  Make sure to tune in weekdays at 4.30pm on BBC One and the CBBC channel.

I can also reveal that I am busy working away on my fourth cookbook and third cookbook in the Kitchen Hero series, which will be due out next year.  I hope that can explain my silence on the blog a little, as I have been writing away like a busy bee, before my deadline in December!

This month also marks the 6th annual Great Irish Bake in aid of Temple Street Childrens Hospital. This month we're encouraging the nation to get baking, to raise funding for this great hospital.  I've provided some delicious baking recipes and videos, to inspire you, to get baking and to organise cakes sales at home, in work or at school.  See details below.

In this month's update, there's a selection of Swedish baking, Winter salads, and comfort food recipes, two Asian inspired cookbooks, baking videos, a visit to the Wild Honey Inn, in the Burren on Ireland's west coast and three incredible food blogs, I've been drooling over.

Have a wonderful November!

Donal x

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Swedish Apple and Almond Cake

Where we stay in Sweden the gardens are filled with apple trees heavy with fruit every Autumn. Although I love the summer in Sweden, the Autumn is quite unique and equally special. This apple and almond cake is a wonderful way to celebrate the seasons fruit and is heavily spiced with comforting cinnamon and cardamom.   Serves 6-8 110g butter plus extra for greasing 150g soft light brown sugar 2 large free range eggs 210g plain flour, sifted 1tbsp baking powder pinch of salt 1 tsp ground cinnamon 2 tsp ground cardamom 300g peeled, cored and sliced cooking apple (Shouldn't be more than one large one) 50g flaked almonds 3 tbsp apple or apricot jam   Preheat the oven to 180°C, 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, cardamom 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.   Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much.   Remove from the oven and leave to cool.   As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.    

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Deep South Gumbo!

I don't think you can visit Louisiana without trying Gumbo. It's on most menu's and is wonderful hotch potch of ingredients combined in a rich and thick liquid served with white rice. During my stay in New Orleans we visited the New Orleans Cooking Experience where the self proclaimed High Priestess of the Bayou and incredible character Boo taught us her recipe for Gumbo. It's made by making a roux from oil and flour and then adding onion, celery and green pepper. Like most home cooking there are many variants on this classic recipe but it is well worth a try for a true taste of the South!   Serves 8 1 1.2kg whole chicken, in portions 75ml of vegetable oil 100g of plain flour 1 large green pepper, chopped 1 large onion, chopped 3 sticks of celery, chopped 200g of roughly sliced andouille sausage (or mexiacan chorizo or qualbasa as substitute) 4 ripe tomatoes, chopped 2 litres of chicken stock 2 sprigs of thyme 4 bay leaves 2 garlic cloves, finely chopped 1 teaspoon of cayenne pepper 16 shrimps Sea salt and ground black pepper Cooked white rice to serve Toasted Sour dough bread to serve   Preheat the oven to 200˚C.   Place the chicken portions on a large shallow baking sheet and drizzle with a little oil and season with sea salt and ground black pepper.   Roast in the oven for 45 minutes until cooked through.   While the chicken is cooking, whisk together the flour and oil in a large pot  over a medium heat.   Continue to cook, whisking continuously until the mixture turns a rich brown.   Add the pepper, onion and celery and cook until tender. Stir in the sausage and tomatoes and then pour in the stock.   Add the thyme, bay leaves, black pepper, cayenne and garlic.   Bring to the boil and season with sea salt.   Add the chicken, shrimps and continue to simmer for 10 minutes.   Serve in bowl with a tablespoon of white cooked rice in each.        

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Rich Frosted Chocolate Brownies

This brownie recipe makes wonderfully dense and fudgey chocolate brownies which are delicious all by themselves, but with addition of a chocolate cream cheese frosting, they are taken to a whole new level!   Makes 24 brownies 225g good-quality dark chocolate 225g butter 300g caster sugar 3 large eggs, beaten 1 tsp vanilla extract 100g plain flour 1tsp baking powder   Frosting: 100g butter, softened 450g cream cheese 320g icing sugar, sifted 50g cocoa, sifted   Preheat oven to 180°C, line a 22 x 30cm baking tin with baking parchment.   Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir contantly until melted and smooth.   With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened.   Lastly, sift in the flour and baking powder and fold in gently.   Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.   While the brownie is cooling, prepare the frosting by placing the butter and cream cheese in the bowl of an electric mixer and beat for 4 minutes or until pale and creamy.   Add the icing sugar and cocoa and fold through with a spatula until thick and spreadable. Spread the brownie with the frosting and cut into squares. You’d be welcome at anyone’s house with these!    

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Triple Chocolate Muffins

These muffins are simple to prepare and easy to adapt. Try other variations using ingredients like fruit or nuts. The muffins can also easily be frozen once cooked.   Makes 12 muffins 100g butter, melted 200nl buttermilk 2 large free-range eggs 150g caster sugar 250g self-raising flour 100g white chocolate, roughly chopped 100g dark chocolate, roughly chopped 3tbsp good quality cocoa powder   Preheat the oven to 180°C. Line a muffin tray with paper cases.   In a bowl, whisk together the butter, buttermilk, orange zest and set aside.   In a standalone mixer, beat the eggs with the sugar until light and fluffy.   Add in the butter mixture and whisk until combined.   Gently fold in the flour and cocoa powder until just combined. Now, stir through the white and dark chocolate until combined.  Be sure not to over mix the batter.   Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top.   Remove from the oven and let cool slightly before transferring to a wire wrack to cool further.  

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Duck Pomegranate and Mint Salad

The combination of rich duck meat, a salty dressing, the sweet tang and texture of pomegranate seeds and the hit of freshness from the mint and coriander make this salad particularly special. You can easily make this recipe with pan fried duck breasts, but I have cheated slightly and used those wonderful Silverhill duck breasts, which simply need to be crisped up in the oven. This is a super little winter salad which is wonderfully aromatic.   Serves 2 1/2 Silverhill crispy aromatic duck 4 spring onions, finely sliced 2 large handfuls of winter salad leaves A good handful of fresh mint leaves A good handful of fresh coriander leaves 1 pomegranate, halved   For the dressing: 1 tablespoon of dark soy sauce 1 tablespoon of rice wine 1 teaspoon of sesame oil 1 small thumbsized piece of ginger, finely minced Zest of 1 orange   Cook the duck in a hot oven, until crispy, remove and shred the meat.   Whisk together the ingredients for the dressing.   Hold the pomegranate cut side down and bash the skin with a wooden spoon to remove the seeds to a large mixing bowl.   Mix all the ingredients for the salad and the duck with the dressing in bowl with the pomegranate seeds.   Pile onto large serving plates and serve straight away.  

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Swedish Cinnamon Buns

Of the many different types of baking recipes from Sweden, the cinnamon bun is perhaps the most famous. In Sweden you can buy them everywhere from cafe's to supermarkets and even petrol stations. It's a sweet bread dough rolled up with a swirl of sweet buttery cinnamon throughout. The Swedes sprinkle these with pearl sugar which doesn't melt at high temperatures and creates those wonderfully distinctive white dots on top of the buns.   Makes 24 Buns 400ml milk 110g butter 2 x 7g sachets of dried yeast 110g caster sugar 750g plain flour 1/2 teaspoon salt 2 tsp ground cardamom 4 tablespoons of pearl sugar 1 egg, beaten   For the filling: 110g soft butter 90g sugar 2 tablespoons of cinnamon   Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate. Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough.   When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place. Preheat the oven to 220°C. To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste. When the dough has risen, punch it down in the bowl and cut it in half.  Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over.   Then, from the long side, roll the dough so you get a snail effect and slice into approx 12 pieces. Place the slices in a non stick mini pie tray with six holes, (you could also lay them flat on a baking sheet lined with parchment paper) face up and coat with the beaten egg. Sprinkle the buns with pearl sugar. Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown.   Repeat the process with the second half of the dough. The buns are incredible eaten just warm from the oven.

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Bord Gáis Energy Irish Book Awards 2012…

I'm so excited that Kitchen Hero: Great Food For Less has been shortlisted in the inaugural Avonmore cookbook of the year category at the Irish Book Awards 2012.  There are some truly wonderful cookbooks in the category from Rachel Allen, Aoife Carrigy, Catherine Fulvio, Domini Kemp and Neven Maguire which are all a real testament to the great selection of cookery writing Ireland has to offer.  I'd be thrilled if you'd support my book by voting for it over here!  The winner will be announced at the ceremony on the 22nd of November.  Fingers crossed! :)

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