Donal Skehan
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  • 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
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  • 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!
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  • 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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Beer Me Batter!

Just stealing a few minutes away from today to post a recipe.  It’s incredibly busy this week, with lots happening!  A big thank you to everyone who sent lovely messages of support and to all who was chatting about #kitchenhero on twitter, because on Monday night it was one of the top trending topics on twitter in Ireland!  After lots of fun at Electric Picnic with StopFoodWaste.ie we are back on the road again today to head down to the Waterford Harvest Festival.  I’ll be giving a demo this evening with recipes from the book and hopefully everyone will get a taste!  Speaking of which I better head off and whip up a blueberry and white chocolate cheesecake which is on the menu tonight! Mmmmm… cheesecake….

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Beer Batter Fish with Hasselback Potatoes

Beer Batter Fish-3 copy

This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

Serves 4
Crispy Hasselback Potatoes
Approximately 20 baby potatoes
2 tablespoons of melted butter
A generous pinch of sea salt

Beer Batter Fish
4 skinless and boneless fish fillets, cut into goujon sized pieces
125g of plain flour
280ml of cold beer
3-4 tablespoons of plain flour, to coat the fish
Sea salt and ground black pepper
Sunflower or rapeseed oil to fry
A few lemon wedges to serve

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a wooden spoon and slice down, cut slices about 3mm in thickness right across the potato, the dip in the spoon will prevent you from slicing all the way through. When you’re finished, place all the potatoes sliced side up in a roasting tray. Brush each one with melted butter and add a good sprinkling of coarse sea salt. Roast for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.

For the beer batter fish, make the batter just before you’re ready to cook. Fill a high-sided frying with about 1-2 inches of oil and place over a high heat. It needs to be very hot when you start to fry. Coat the fish in flour, shake off the excess and set aside. Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter. Season with a little black pepper and then drop a little of the batter into the hot oil, if it floats and puffs up, it’s ready. Working beside the pan, dip the fish goujons in the batter one at a time and then into the hot oil.

Make sure not to overcrowd the pan as this will reduce the heat. Cook for about 4 minutes until golden brown, turning halfway through the cooking time. Remove the goujons from the pan using a slotted spoon and place on a plate lined with some kitchen paper. Season with a generous sprinkle of sea salt, some lemon wedges and a good helping of crispy hasselback potatoes.

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