Donal Skehan
My instagram
  • Huge congrats to the winner of #JuniorMasterChef 2014- the brilliant Phoebe! Myself and @johntorodecooks are super proud! Really brilliant series this year- so inspiring to see such enthusiastic young cooks- hope the show inspires lots more young cooks to get cooking! :)
  • Joe Caulfield my next door neighbour is on #DonalsIrishFEAST tonight! He catches some of the best lobster in #Howth! :)
  • It's all about Dublin tonight on #DonalsIrishFEAST! Peter & Vlad from one of Dublin's best little sour dough bakeries, @arunbakery will be on RTÉ One at 7pm! 🍞
  • 'Twas the panto before Christmas 2009! I was Peter Pan, @bprdowling was a very fabulous Captain Hook and @mastylee was Tinker Bell! #tbt
  • Very foggy but sun came out! Really beautiful day! :)
  • Despite the cold Max went for a swim!
  • Beautiful cliff walk in #Howth this morning before heading to Limerick today! #ireland
  • French onion soup kind of day? MAIS OUI! Try the recipe this evening- C'est délicieux! Find it on DonalSkehan.com... #Recipeoftheday
  • A little bit of Max action from earlier today! Hello Max! :)
  • Mini sticky toffee baked Alaska on my youtube channel tonight! Little sneak peek recipe from my brand new series #donalsirishfeast starting this Thursday on Irish screens! :)
  • Junior MasterChef is back today! Hitting CBBC at 4.30pm with myself, @johntorode1 and 4 budding young brilliant cooks! Make sure to tune in and set to record! :) #JuniorMasterChef
  • Potato, cheese and thyme tart in my Irish independent column today- will stick the recipe up on the blog soon! :)
  • Happy Swedish Kladkakka Day! This my triple layer version with a cream cheese frosting- recipe on my blog! :) #kladdkakansdag
  • Having such a brilliant time on the #KitchenHeroLive Tour around Ireland! Cooking up delicious dishes in theatre venues! In Castlebar tonight with a great crowd- yeehaw! :)
  • Just spent the evening with these crazy Swedish mofo's in the #mittkök studio! Filming new recipes for Sweden! :)
  • Pear frangipane tarts in my Irish Independent Weekend Magazine column today- will stick the recipe on my blog next week! :)
  • 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
Blog Archive
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Corn On The Cob That Bursts Into Flames? Yes Please!

Meat is the obvious choice for a barbecue, but there are lots of other options for non meat eaters, the BBQ sweet potato and halloumi salad is a perfect example, but I always like to make sure my accompaniments are exciting too. A few nights ago we had a beautiful dinner of balsamic chicken thighs with a tomato and feta salad, and some BBQ Corn on the cob. The recipe here will change the way you eat corn forever! To be honest it’s the only way corn should ever be eaten.  Just slathered with a little bit of butter, garlic and parsley is a nice easy option but you can totally go one step further and roll the hot corn on the cob in grated Parmesan cheese with a little chopped chilli or with a little bit of lime and basil butter.

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Pizza? On The BBQ? Are You Avin’ A Giraffe?!

I have been dying to cook pizza on the BBQ for ages and I finally plucked up the courage to make it happen a few weeks ago.  After a lot of research on the matter, the choices boiled down to two major options, one to cook it directly on the grill which had it’s hazards, and then choice I went with which was to buy a pizza stone.  The decision was made easy when I spotted a cute little stone for about 15 euro on sale in a hardware shop.  The beauty of cooking on the stone is that you get left with a fantastic crispy and chewy base.  You pop the stone on BBQ for about 45 minutes ahead of cooking and then when it’s nice and hot, you slap on the pizza base and assemble the pizza toppings.  In about 6-8 minutes you are left with one of the most delicious pizzas you will ever make at home.

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Swedish Summer and Boozy Bum Chicken…

It’s been a little quiet on the blogging front for the last few days, but I have good reason! After a couple of crazy months, I can well and truly say I have switched my mind to the standby position.  We’re spending some time in Gothenburg soaking up some Swedish sunshine and inspiration before work starts on the new book when I’m back.  It’s given me a bit of time to work through the notebooks full of recipe ideas I’ve been writing over the last year and over the weekend I managed to whittle it down to a really solid list of tasty recipes.  The whole book writing process has always been a learning process and I think now I have a really good idea about how I want to write the next one.  In lots of ways there is a detachment between writing the recipes, testing the recipes, and shooting the photography for the recipes and so for this next book I want to combine all three and really give a sense of real life cooking as I work through the production process.  I’m planning on cooking and shooting everything chez moi, so the next few months I’m sure our kitchen is going to look like a bomb hit it! :)

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