Donal Skehan
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  • 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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Boned and Rolled Maple and Orange Glazed Turkey with Apple and Smoked Bacon Stuffing

Not your traditional Turkey but an absolute must for any of those with a fear of carving. By removing the bones and rolling the meat with the stuffing, it becomes easy to slice. Your butcher will happily bone and roll the turkey for you, just be sure to bring the prepared stuffing with you and they can pop it in for you, tie it up tight and send you home with a perfect little packet.  I love the combination of maple, orange, smoked bacon and apple, but you can easily adapt this with your own favourite flavours.

Serves 8-10
4.5kg boned and rolled Turkey
50g of soft butter
75ml of maple syrup
Juice of one orange
Sea salt and ground black pepper

For the stuffing:
30g of butter
150g of smoked streaky bacon
1 medium onion, finely chopped
250g of breadcrumbs
400g of cooking apples, peeled cored and chopped into small cubes
Zest of one orange

To prepare the stuffing melt the butter in a large frying pan over a medium high heat and when it begins to foam add in the streaky bacon and fry for 3-4 minutes. Add in the onions and fry for a further 4-6 minutes until soft.

Add in the apple and fry for a further 3 minutes. Remove from the heat and stir through the bread crumbs. orange zest and season with sea salt and ground black pepper. Allow to cool before covering and storing in the fridge until you are ready to use it.

Once you’ve brought your stuffing down to the butcher and he has stuffed and rolled the turkey, place it in a large roasting tray and rub with the butter. Season generously with sea salt and ground black pepper.

Preheat the oven to 190˚C.
Roast the turkey until a meat thermometer reads 150˚F for approximately 2 1/2 hours. If the skin is looking too brown, just cover with tin foil.
Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste.

Save half the mix to add to the gravy.
Remove the turkey from the oven and brush with maple syrup and place back in the oven until a meat thermometer reads 160˚F about 20 minutes more.
Place the bird on a chopping board with deep grooves and cover with tin foil.

Scrape the juices from the bottom of the roasting tin into a small sauce pan along with the remaining maple syrup and orange juice and bring to a steady simmer until it reduces a little.

Sliced up the bird and serve with the hot gravy.

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Spicy Chicken and Avocado Salad

I constantly go back to this salad dressing, I can make it in my sleep! I  get annoyed at myself for using it so much at times, but it really does  taste good and it’s a cinch to make. Opt for streaky rashers, as the  more traditional ones won’t crisp up and crumble into the salad.

Serves 2
2 chicken breast fillets
2 tablespoons of Cajun seasoning
1 tablespoon of olive oil
1 ripe avocado, stone removed and cut into thick slices
About half the leaves of a cos lettuce, washed, dried and torn into bitesize pieces
1 small punnet of cherry tomatoes, washed and sliced in half
4 streaky rashers

For the dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of Dijon mustard
1 garlic clove, pressed through a garlic press
A generous seasoning of sea salt and ground black pepper

Whisk the ingredients for the dressing together in a bowl, or pop into an old jam jar, stick the lid on and give it a good shake!

Sprinkle the chicken with the cajun seasoning on a plate, and then place a frying pan over a medium high heat with a little olive oil.  Fry the chicken on both sides for about 4 minutes, or until cooked all the way through.  You can check if they are cooked by slicing through the thickest part of the chicken breast, if there are any signs of pink, throw it back on the pan.

Remove the chicken from the pan and place on a chopping board.  Keep the pan on the heat and fry the bacon until crispy.

Slice the chicken and bacon thinly.

Place the cherry tomatoes and torn lettuce leaves in a bowl and toss with half the dressing.

Assemble the salad on serving plates, topping with with the chicken, avocado and bacon.  Drizzle over the rest of the dressing, sprinkle with a little ground black pepper and you are ready to eat!

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Good Auld Bacon and Cabbage

This dish would have been traditionally served quite regularly in homes all over Ireland, as the ingredients are quite readily available. It’s real comfort food for me and I love the fresh flavours of the veg.

Serves 4
900g of Shoulder of bacon
1/2 head of savoy cabbage, sliced finely
2 Carrots, chopped
1 onion sliced
2 tablespoons of butter
A good pinch of sea salt and black pepper

Creamy Leek and Parsley Sauce:
2 tablespoons of butter (a generous knob)
2 tablespoons of flour
2 large leeks, sliced finely
100-150ml bacon stock
1 teaspoon of English mustard
A good handful of parsley, chopped
1 tablespoon of fresh cream

Remove the bacon from any packaging and place in a pot of cold water over heat.  Bring to the boil and simmer for approximately 40 minutes or until cooked.  Remove from the water, place on a plate and set aside.  Save the bacon stock.

To make the creamy leek and parsley sauce, melt the butter in a sauce pot and sweat the leeks until soft but not coloured.  Add the flour, mixing to combine, then add a little of the bacon stock stirring until the sauce thickens.  Judge the consistency of the sauce by eye, and you may want to use a little more or less to your taste. Season with a little sea salt and black pepper and stir through the English mustard.

Keep warm until you have the consistency you require and then stir through the chopped parsley and tablespoon of cream.

To make the cabbage, melt the butter in a frying pan over a medium heat and add the onion and carrots, cooking until soft.  Add the cabbage to the pan and allow to wilt down slowly, turning every now and then until it has wilted down and become tender.

Serve the bacon in slices topped with the creamy leek and parsley sauce alongside the cabbage.  Enjoy!

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Bacon Avocado and Sundried Tomato Sandwich

Try and choose some tasty bacon from your butchers, it will make all the difference!

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