Donal Skehan
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  • Strangest location I've filmed in! Crumlin Road Jail in Belfast! Great but very cold location for #DonalsIrishFEAST! :)
  • Spiced yoghurt chicken with coriander and almond cous cous... Using free range chicken from Olive and Donald Elliot at Marlfield farm- Olive also taught me how to pluck a chicken...
  • Mini banana bread loaves with chocolate and @keennutrition almond butter! :)
  • 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
  • Good morning from Max! Who's got that Friday feeling?! 🎉
  • 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!
  • #stockholm
  • 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...
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Tune in to Four Live on RTÉ today!

I’ll be cooking up a tasty pasta dish using some fantastic Irish cheese.  The lovely Elizabeth Ryan from Sheridan’s Cheesemongers will be joining us to chat about a selection of different cheese available.

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Zesty Brocolli and Goats Cheese Orecchiette

This makes the perfect midweek supper, which can be easily thrown together with a few simple ingredients.

Serves 4
300g of orecchiette or other small pasta pieces
1 head of broccoli, cut into florets
Zest of 1 lemon
1-2 teaspoons of dried chilli flakes
3 cloves of garlic, finely sliced
1 tablespoon of olive oil
150g of goats cheese
A good glug of extra virgin olive oil to serve
Sea salt and ground black pepper

Bring a large pot of water to the boil and drop the broccoli florets in. Allow to cook for 3-4 minutes until just tender, then remove from the pot and refresh in a bowl filled with ice cold water.

Bring the pot of water back to the boil, add in the orecchiette and cook according to the instructions on the pack or for about 12-15 minutes, until al dente.

While the pasta is cooking, add a good drop of olive oil to a frying pan over a medium high heat and fry the chilli flakes and garlic for 3-4 minutes. Drain the broccoli and then add it the pan, tossing to combine.

When the pasta is cooked, drain it and place it back in the pot. Toss through the broccoli, chilli and garlic and season with sea salt and ground black pepper. Then add the lemon zest and crumble in the goats cheese.

Gently fold the goats cheese in so that it doesn’t break up and melt completely.

Serve the pasta straight away with a final generous drizzle of extra virgin olive oil and a squeeze of lemon juice.

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Cheesy Cauliflower and Broccoli Bake

This is pure, unashamed, comfort-food indulgence! Don’t be scared of making the  sauce — it takes minutes.

Serves 4
1 large head cauliflower, broken into florets
head broccoli, broken into florets
50g/2oz butter
50g/2oz plain flour
500ml/18fl oz of warm milk
150g/5oz of cheddar cheese
1 tsp Dijon mustard
Sea salt and ground black pepper

Pre-heat the oven to 190°C/375°F/Gas Mark 5. Bring a pot of water to the boil, then add the cauliflower and broccoli florets and cook for no longer than two to three minutes — they should still have a good bite to them, as they will finish cooking in the oven. Drain them under cold water and set aside.

In a saucepan, melt the butter and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer for two minutes until the sauce becomes thick.

Remove from the heat and add in the cheese, Dijon mustard and season with sea salt and ground black pepper. Place the cauliflower and broccoli in a high-sided baking dish and pour over the cheese sauce. Top with a little extra grated Cheddar and another sprinkle of ground black pepper.

Bake in the oven for 20 minutes until the top is nice and golden. Serve in big hefty spoonfuls!

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Creamy Broccoli Pasta

I am huge fan of simple pasta dishes which are easy to throw together in a matter of minutes and this one definitely hit’s the spot. There is a wealth of in season vegetables at the moment and you can easily replace broccoli with asparagus or cauliflower and maybe some broad beans thrown in for good measure. If you can’t your hands on parpadelle pasta, tagliatelle will do just fine.

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Sesame Honey Duck with Broccoli

With just a few simple ingredients this is an easy dish to create and is really tasty.

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Broccoli Feta and Cherry Tomato Salad

I have been living on this salad over the last few weeks, so I thought I would stick it up here! It’s really delicious and full of healthy ingredients, plus it’s so easy to make!

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