Donal Skehan
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  • Apple, cinnamon, honey and toasted pecan porridge with a little almond milk moat for breakfast this morn! Possibly my favourite way of eating oats! :)
  • Ultimate leftover fried rice for lunch today! Coming up on the youtube channel in a few weeks! :)
  • So apparently today is #ChocolateCakeDay- would be rude not to sure this amazeballs Millionaire Chocolate Gold-dust Cake! Who wants a slice? :)
  • Max is on youtube! To watch the full video check out my channel- link in profile! RUFF! 🐶
  • So Max has been keeping the bed warm! 🐶
  • Griddled baby gem, with roast cauliflower and brussels sprouts, red pesto and halloumi chips for lunch! Basically another fridge clear out- but bloomin' delish! :)
  • Healthy Chocolate Fudge with @susanjanekitchen on my youtube channel! Can't remember what was so funny but needless to say we had a good time! :)
  • Sunday swim time for #maxthedog! On the hunt for his ball! :)
  • Introducing guilt free Raw Chocolate Fudge and the incredibly inspiring @susanjanekitchen over on my youtube channel this morning! Link in profile! :)
  • It's the weekend! Which means it's #maxthedog time- have a great weekend folks! It's getting brighter everyday! :)
  • Bloomin' beautiful kale chips up on my youtube channel! Give them a go this weekend- highly addictive! :) (link in profile- subscribe!)
  • #tbt to cooking on NBC's The Today Show in NYC for St. Paddy's Day! :)
  • How to make spicy kale chips on my youtube channel today- check them out link in profile! :)
  • It's breakfast time baby! Check out myself and @thehappypearfood lads cooking up some epic buckwheat pancakes on my youtube channel! Link in profile- have a great Tuesday! :)
  • Burren Smoked Salmon Quiche @pepperpotcafe for lunch! Delicious as always! :)
  • Beat the Monday blues with a slice of Orange Polenta Cake. And guess what... It's GLUTEN FREE! :)
  • Family Sunday lunch today: White wine chicken with salad and greens! :)
  • All about the healthy pancakes this morning on my youtube channel with the lads from @thehappypearfood! Head over and check them out- link in my profile! :)
  • Salmon & Avocado Salad for lunch AKA fridge clean out salad! :)
  • Sweet morning walk with The Swede and The Hound! #howth #ireland
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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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