Donal Skehan
My instagram
  • 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
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

December 2012 Update!

Hi guys,

As you can probably tell from my Christmas jumper, Christmas is here! This weekend we have transformed our little cottage into a Christmas wonderland.

For the last four weeks rather than beautiful Christmas decorations and a tree, my kitchen and living room have been filled with props, wooden backgrounds and kitchenalia. The reason being, we have been shooting the images for my fourth cookbook, which will be out next year. You can see some behind the scenes images from the shoot below.

Kitchen Hero: Great Food For Less has just finished it’s current series on RTÉ One but you can catch up on episodes over on the RTÉ Player (also available to international viewers). Earlier this month I headed to Austria to record the Kitchen Hero Christmas Special and you can see some of the behind the scenes images below. Tune in on RTÉ One at 8.15pm!

This year I’m cooking Christmas dinner for 12. Beetroot cured gravadlax with Swedish crisp bread, maple and orange glazed turkey, and plum and star anise ham are all on the menu and I can’t wait to get cooking!

Check out lots of festive recipes below!

Have a wonderful Christmas and a happy New Year!

Donal x

Continue reading >>

Plum & Star Anise Christmas Ham

Sweet, sticky and aromatic, this Christmas ham comes with serious sophistication. Like most good Christmas ham’s this recipe is ALL about the glaze. The combination of sweet orange, sticky plum jam and Asian star anise ticks all the boxes in terms of Christmas tastes.

Serves 8-10
4.5kg of ham
2 liters of water
1 large onion
1 tbsp black peppercorns
8 whole cloves, plus extra for garnish
3 star anise

Glaze:
150g plum jam
100g brown sugar
Juice of 1 orange
5 star anise

Place the ham in a large pot and pour in the water along with the onion, star anise, cloves and peppercorns. If the water doesn’t cover the ham, add more.

Bring to the boil and them simmer steadily for 40 minutes per kg (3 hours) After the cooking time, turn off the heat and allow to cool in the liquid.

In a small saucepan, add the orange juice, jam, sugar and star anise and cook gently until the sugar has dissolved and you are left with a slightly thick glaze. Leave to cool slightly.

Preheat the oven to 220°C.

When the ham has cooled, remove from the liquid before removing the skin, exposing the fat and scoring diagonally with a small sharp knife. Place the ham in a roasting tray and brush the plum glaze over the top of the ham. Push the cloves into each cross.

Bake for 20 minutes or until golden on top.

Remove from the oven and allow to cool slightly before slicing thinly to serve.

Continue reading >>

Orange and mint crispy duck rolls

For parties and get-togethers ahead of the big day, these little duck rolls not only make great canapes but are also an easy Christmas day starter if you want to do something a little different. They make a wonderful and slightly alternative Christmas day starter.

Continue reading >>