Donal Skehan
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  • 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
  • Supporting the Pussycat Dolls with my band Industry- Summer 09' #tbt! @michelemcgrath @leehuttonswingsinger @morgandeane @jameshylandgtc @thetinyisland
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Blueberry & Chia Seed Muffins…

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If you’re anything like me, you’ll be running out the door every morning trying to make it to a meeting or to the office on time. We all know that breakfast is the most important meal of the day yet it’s the one that people skip the most. Not anymore! Healthy muffins are perfect for a quick breakfast on the go.

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These blueberry and chia seed muffins are packed with healthy ingredients, which will keep you going for any busy morning. I normally make them the night before and grab one or two just before I leave the house. The addition of the chia seeds give them an extra health boost as they are rich in antioxidants, essential fatty acids and are packed full of fibre! And all before you’re fully awake! 

Continue to the recipe for Blueberry & Chia Seed Muffins…

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Eggs Benedict

Eggs Benedict_1

Eggs Benedict has to be one of my ultimate treat breakfasts. Runny poached eggs with salty crisp bacon on top of a soft toasted English muffin, all coated in a tangy rich Hollandaise sauce – true perfection!

Serves 2–4
6 rashers of smoked streaky bacon
Pinch of salt
1 teaspoon white wine vinegar
4 large eggs
2 English muffins, split and toasted
Butter, for the muffins
Small handful of chives, snipped

For the Hollandaise Sauce 
2 large egg yolks
150g butter, cold and cut into cubes
Juice of lemon

Cook the bacon under a hot grill until it is crisp. To make the hollandaise sauce, place the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks and slowly add the butter, bit by bit after each one melts, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. To cook the eggs, bring a saucepan of water to the boil and add the salt and vinegar. Swirl the water with a tablespoon and then gently crack an egg into the centre. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. Remove with a slotted spoon and place them in iced water to stop them cooking any further. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute.

Butter the muffi ns and assemble the eggs Benedict by placing a few slices of bacon and an egg on each half and then top with the warm hollandaise sauce. Sprinkle over the chives and serve straight away.

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Kedgeree

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This wonderful spiced rice and egg dish from colonial India makes for a rather different breakfast. Keep an eye out for undyed smoked haddock. Many fishmongers and supermarkets now stock it and the flavour is far superior.

Serves 2
1 tablespoon butter, plus a little extra
1 onion, peeled and finely chopped
250g basmati rice, washed and drained
1 tablespoon garam masala
1 heaped teaspoon turmeric
600ml chicken stock
Sea salt and ground black pepper
2 small smoked haddock fillets, skinned
Small handful of flat-leaf parsley, chopped
3 soft-boiled eggs, shelled and halved
Lemon wedges, to serve

Melt the butter in a high-sided saucepan over a medium heat until it is foaming and golden. Add the onion, reduce the heat and sweat gently for about 8 minutes until is has softened. Add the rice, garam masala and turmeric and cook gently, tossing until completely coated in the onion and butter for 2 minutes. Add the stock and stir through. Cover with a lid and allow to cook gently for 15 minutes until all the liquid has been absorbed.

About 5 minutes before the rice is cooked, stir in sea salt and ground black pepper as necessary and lay the haddock fillets over the top, dotting them with a little extra butter. Continue cooking with the lid on until the rice is tender, then gently fork the fish through the rice. Serve generous portions on warmed plates topped with parsley, soft-boiled eggs and wedges of lemon.

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Irish Omelette

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This might come as a surprise to some people, but I found this recipe in an eighteenth-century manuscript, spelt ‘amulet’ (maybe it was considered lucky to eat it), and it is extremely good and filling. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

Serves 2
4 eggs
250g black pudding, cut into rings
4 rashers smoked, streaky bacon, finely sliced
1 tablespoon butter
small handful of chives
8 baby potatoes, cooked and sliced into 1 cm discs
salt and pepper

Fry the bacon and black pudding in a pan and transfer to s separate plate when cooked. Whisk eggs in a large bowl and add in all of the ingredients. Bring the pan to a medium heat, add in butter and when butter has melted pour in egg mixture. Cook the bottom until golden, then put under a hot grill to finish the top. Season to taste and garnish with chopped chives. Originally the top was finished with a ‘brander’ which was a heated disc of metal, often used in conjunction with the girdle or griddle, for baking.

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Frozen Yoghurt Breakfast Ring

Sharon Raspberry Granola Cups_1

Make breakfast memorable with this frozen ring of deliciousness, packed with yoghurt, berries and muesli to see you through the morning. Of course it can also be enjoyed at any time of the day. If you don’t have a suitable jelly mould, use a loaf or cake tin of the same volume (these alternatives need to be lined with cling film). Feel free to experiment with your favourite yoghurt flavours and fruits. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 8
300g natural yoghurt
1 x 400g can condensed milk
300g frozen berries, such as fruits of the forest, strawberries or raspberries
200g granola, broken up if in clusters
125g fresh mixed berries
Small handful of fresh mint sprigs

Divide both the yoghurt and the condensed milk equally between two separate medium bowls and stir until well blended. Stir the frozen berries into one of the mixes and pour this into the mould, spreading it out evenly. Scatter the granola evenly on top and gently pour the second yoghurt mixture over it, levelling with the back of a spoon. Cover with the lid or cling film and freeze for at least 8 hours or overnight, until frozen solid. Before serving, remove from the freezer and leave to stand for 5–10 minutes to soften a little.

Take the cover off and place a round cake stand or serving plate upside down on top. Turn both over together, allowing the ice-cream ring to drop onto the stand and lift off the mould to reveal it. Scatter with the fresh berries and mint sprigs to decorate and serve at once, cutting it into eight portions. Any leftover ice-cream ring should be frozen straight away. Store individual portions in lidded plastic tubs in the freezer, where they will keep happily for a few months to enjoy as you please.

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Brilliant Brunch Ideas…

Scrambled Egg Croissant

It has been a very busy few weeks filming my new TV series Donal’s Irish FEAST, all around Ireland and I have a whole separate blog post lined up to tell you about that.  Until then I wanted to check in and tell you that I’ve just passed the 30,000 subscriber mark on my new youtube channel! I am so delighted and it couldn’t have happened without you guys subscribing, liking and sharing my recipe videos, so I want to say a big thank you!

If you have missed any of my recent recipes, you can subscribe here to see them all but I thought I would round up my brand new brunch recipe videos as we are fast approaching the weekend. The first recipe is my Scrambled Egg and Goats Cheese Croissant. This is a quick and simple little breakfast but it’s taken to another level with the addition of goats cheese and rocket!  Bound to impress any weekend guest that happen to pop by to say hello.

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Blueberry and Walnut Muffins with Cinnamon Coffee

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The rapeseed oil gives these muffins a pale yellow hue, which is a pretty contrast with the blueberries. Use smaller cupcake cases for daintier versions.  Recipe from Catherine Fulvio-  The Weekend Chef

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Oeufs Cocotte

This is a wonderfully simple little French dish which makes a perfect weekend brunch.

Serves 2
4 large free range eggs
6 tablespoons of cream
A generous knob of butter
Sea salt and ground black pepper
Toast and bacon to serve

Preheat the oven to 200˚C.

Butter 2 large ramekins and place in a highsided baking dish.

Pour half the cream into the bottom of the ramekins. Break 2 eggs in to each ramekin and pour over the remaining cream.

Add a small knob of butter to each ramekin and season with sea salt and ground black pepper.

Pour boiling water half way up the sides of the ramekins in the baking dish and place on the middle rack of the hot oven.

Bake for 10 minutes.

Serve with some buttered toast soldiers to dip with and some bacon just off the pan.

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Maple Bacon Buttermilk Scones

I love the combination here of sweet and savoury, and it makes for an extremely delicious breakfast treat.

Makes 16 scones
1 tablespoon of rapeseed oil
250g of smoked streaky bacon, cut into 2cm pieces
450g flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
A generous pinch of salt
225g cold butter, cut into 1cm cubes
180ml maple syrup, plus a little extra for glazing
180ml of buttermilk
1 egg
Sea salt to sprinkle

Place a large frying pan over a medium high heat and fry the bacon in a little oil until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely.

In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Using a fork or pastry cutter press the butter into the dry ingredients until you have a mixture with resembles rough breadcrumbs. Don’t worry too much if there are still some rogue lumps of butter.

Combine the maple syrup and buttermilk in a pyrex jug and pour this into the butter mixture along with the cool bacon.

Using a fork bring the dough together making sure not to over mix it.

When the dough has come together, turn it out on to a clean work surface sprinkled with flour.

Roll the dough out to about 6cm in thickness and cut out 5cm diameter circles. You may have to roll the dough out again to use it all up.

Place the scones on two baking sheets lined with parchment paper or silicone baking mats and then place in the fridge to rest for about 10 minutes.

Preheat the oven to 180˚C. Whisk the egg in a bowl and set aside.

Before the scones go into the oven, brush a little beaten egg and sprinkle a little sea salt on each one, and then bake for 25 minutes.

Remove the scones from the oven and brush over a little maple syrup on each one. Place back in the oven for another 3 minutes and then remove to a wire cooling wrack.

Serve the scones straight away or parcel up in paper bags for a savoury breakfast snack!

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Swedish Christmas Rice Pudding

The joys of rice pudding are unfortunately no longer widely celebrated  but this was one of my favourite desserts while I lived in Sweden and  it’s the perfect sort of warm dessert for cold winter days.

Serves 4
200g pearl rice (Pudding rice)
a pinch of salt
1 tablespoon of butter
1 litre full-fat milk
4 tablespoons vanilla Sugar, plus extra to serve
1/2 tsp ground cinnamon, plus extra to serve
whipped Cream, to serve

Add the rice, 250ml (81/2fl oz) water, salt and butter to a large saucepan, then cover with a lid and place over a high heat.

Bring to the boil then reduce the heat and simmer for 10 minutes or until the water has been absorbed and the rice is cooked.

Pour in the milk and add the vanilla sugar and cinnamon.

Stir through to combine then return the mixture to the boil and again reduce the heat and simmer slowly for about 25–35 minutes or until you have a creamy rice pudding consistency but the rice still has a little bite to it.

Serve straight away or pour the rice pudding into a ceramic dish and allow to cool before covering and popping it in the fridge until chilled.

Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.

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Vanilla & Coconut Risotto with Spiced Mango and Pistachio

You can think of this as a risotto for breakfast, which sounds strange, or rice pudding for breakfast – less weird and only a little naughty.  Or you can think of it as rice porridge for breakfast, for what is risotto anyway but rice porridge? This procedure follows the classic risotto method of absorbing liquid into rice in stages, though I would be inclined to let the rice cook a bit more than for a savoury risotto. The recipe calls for sweet wine. This doesn’t mean you have to crack open your precious expensive dessert wines. A slightly sweet Riesling or Muscat is what’s needed, though you might get away with that Liebfraumilch you’ve got hidden away for visiting aunties.

This recipe comes from Dennis Cotter’s “For The Love Of Food”.

Serves 4

For the spiced mango
100g/3oz caster sugar
1 star anise, coarsely ground
4 cloves
1 tsp finely grated fresh ginger
1 large ripe mango

For the vanilla and coconut risotto
400ml/14fl oz milk
1 x 400ml/14fl oz tin of coconut milk
2 tbsp caster sugar
1 vanilla pod
15g/oz butter
200g/7oz Carnaroli or Arborio rice
4 tbsp sweet white wine
finely grated zest of 1 orange
finely grated zest of 1 lime

To serve
2 tbsp shelled pistachio
nuts, coarsely chopped
nutmeg, for grating

First make the spiced syrup for the mango: put the sugar, star anise, cloves and ginger in a small saucepan with 5 tablespoons of water and bring to the boil, then remove from the heat and leave to cool and infuse. Pass the syrup through a fine sieve. Peel the mango and slice the flesh from the stone.

Put half of it in a food processor, add 2 tablespoons of the spice syrup and blend to a purée. Add a little water, if necessary, to get a pouring consistency. Check for flavour and sweetness, and add a little more syrup to taste if it needs it.

Slice the remaining mango into matchsticks and put them in a bowl with a tablespoon of the mango sauce.

To make the risotto: put the milk, coconut milk and sugar in a saucepan and bring to the boil, then reduce the heat to at a simmer. Split the vanilla pod lengthways and scrape the pulp into the milk. Heat the butter in a wide, heavy pan over medium heat, add the rice and toast it, stirring, for 5 minutes. Add the white wine and simmer until it has been absorbed. Add a ladle or 2 of the hot milk mixture.  Stirring often, let this simmer until it has been absorbed, then add more of it.

Continue in this way for about 20 minutes, until the rice is tender and you have a nice porridgey texture. Stir in the citrus zest.

Serve the risotto in shallow bowls. Pour over a little mango sauce and place some of the sliced mango on top. Scatter over the pistachios, grate over a little nutmeg and serve.

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