Donal Skehan
My instagram
  • My favourite recipe from today's shoot! Subtly spiced @baronscourt1 venison with a red currant glaze, forest mushrooms and sweet potato mash- got a bit excited about this one! #DonalsIrishFEAST
  • Beautiful snowy morning here @BelleIsleCastle! Filming for new series of #DonalsIrishFEAST this morning using great local producers...
  • Off to learn about Sika Deer at @baronscourt1 with gamekeeper Sammy for #DonalsIrishFEAST!
  • Recording voiceovers this morning with @lockybutler for @foodnetworkuk! Show starts in April! :) #donalvietnam #FollowDonal
  • Good morning from Max! Who's got that Friday feeling?! 🎉
  • Ridonculously delicious spiraliser salad up on my YouTube channel this evening! Packed with great Thai flavours its guaranteed to make take the kitchen gadget out of its box more then once! :)
  • Just got back to Dublin and @rachelkhooks brand new book is on my desk! Cannot wait to check it out- beautiful styling, photography from @davidloftus and wonderfully delicious and innovative collection of recipes! Check it out- it's in shops now! 👍
  • Fantastic meal at Lilla Ego in Stockholm last night- highlight meal of the year so far! Really cool little restaurant, totally relaxed vibe and the food was incredible- ate: Gruyere (Semla) bun with seasonal mushrooms, pickled green tomatoes and pine, for main: duck breast with roast celaric, orange zest and beetroot! Only regret was I didn't have room for dessert! Tack @lillaegokrog!
  • #stockholm
  • Good Morning! Last day filming in sunny Stockholm! Unfortunately no sun in the warehouse we're shooting in and didn't finish last night till 8, so had to jump out for a quick stroll to soak up some vitamin D! ☀️#stockholm
  • Good morning from sunny Stockholm! More filming for #mittkök today! Think I may be loosing my mind- thought I lost my laptop this morning at breakfast- had the whole place looking for it, it was in my room... #facepalm #needmoresleep
  • Brilliant Fish & kinda chips with minty mushy peas over on my YouTube channel! The kinda chips are crispy hasselback potatoes- love making these and they go great with the crunch of that crispy beer batter! :)
  • Good morning from Stockholm! :)
  • Brown butter cod with crispy potatoes, leek, carrot and lentils for Sunday lunch @gunneboslott! Really simple flavours but so bloody good!
  • Saluhall Briggen- cool covered food market in #göteborg, the building used to be an old fire station...
  • Fish tacos baby! Oh yeah! :) #tacosandtequilagbg
  • Scallop ceviche with poblano chilli, lime, coriander and sweet popcorn at #tacosandtequilagbg in Göteborg... Really great fresh flavours, textures and just the right amount of spice...
  • Bubbling caramelised banana pancakes plus 3 great ways with the mighty crepe! :)
  • Morning! Currently obsessed with these dinner rolls topped with Irish cheese! So easy and love that they are tear and share- have a video recipe for them coming up soon as a collab with the brill @thedomesticgeek1! :) #paddysdaycollab
  • Happy Chinese New Year guys! I've got a delicious leftover egg fried rice recipe video over on my YouTube channel- perfect for all the celebrations but also great cheap student food and a super simple supper! :)
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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

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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.

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Orange and mint crispy duck rolls

If you’re planning a party or get-together, these little duck rolls not only make great canapes, they are also a fantastic starter if you want to do something a little different.

Makes 12 pancakes
1 whole Silverhill duck
12 Chinese pancakes
6 spring onions, finely sliced
Handful of mint, leaves picked
Handful of coriander, leaves picked
1/2 red chilli, finely sliced for garnish
Zest of 1 orange, for garnish

For the dressing:
Juice of one orange
1/2 red chilli, finely sliced
1 tbsp honey
1 tbsp dark soy sauce
1 tbsp rice wine
1 tbsp sunflower oil

Cook the duck in an oven at 200˚C until crisp and cooked. Mix the honey, orange juice, chilli, dark soy sauce, rice wine and sunflower oil and set aside. When the duck has cooked and rested for a bit, cut it into small pieces and mix it with the dressing. Warm the pancakes wrapped in tinfoil through on a pan over a low heat.

Assemble the pancakes by putting a little bit of duck, spring onion, mint, coriander, orange zest and chilli on each pancake, roll up and enjoy!

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