Donal Skehan

Tune in to Four Live on RTÉ One today!

This week on Four Live I’ll be cooking one of my favourite fish dishes and Martin McLoughlin from Nicky’s Plaice will be on to give his top tips of which types of fish to buy and what to look for!

Make sure to tune in from 4pm today onwards, and remember to tune in to Kitchen Hero tonight! :)

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Harissa Fish with Carrot, Mint and Spring Onion Salad

This is a snappy little fish dish dish with a nice hit of spice. Harissa paste is a super handy storecupboard ingredient which really adds an extra kick to dishes like this. You should be able to find it most supermarkets close to the spices.  It goes really well on fish, poultry and meat.

Serves 2
2 white fish fillets
2 tablespoons of harissa paste
Juice of 1/2 lemon

For the salad
2 carrots, peeled and grated
2 spring onions, finely sliced
A few sprigs of fresh mint, finely chopped
1 teaspoon of harissa paste
2 tablespoons of extra virgin olive oil
1 teaspoon of balsamic vinegar
Sea Salt and ground black pepper to serve

Spread the harissa paste on the flesh side of the fish fillets and set aside. In a bowl whisk together the harissa paste, olive oil, balsamic vinegar and then toss in the carrot, spring onion and mint until combined. Place a non stick frying pan over a high heat and drizzle with a little oil if needed.  Place the fish fillets skin side down and fry for 2 minutes and then turn over and fry for a further two minutes or until cooked through.  When you turn the fish, squeeze the juice of 1/2 a lemon over the fish.

Serve the fish fillets alongside the carrot salad and dig in! :)

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Red Cabbage and Carrot Coleslaw

I have a handy dandy Magimix food processor and it makes this recipe so simple and takes only minutes to prepare. If you don’t have one, it’s no big deal but it makes this easy recipe a little more time consuming. This crunchy coleslaw is the perfect accompaniment to any meat or poultry dish.

Serves 4-6 people
3 carrots, grated
1/2 head of red cabbage, finely chopped or coarsely grated
3 spring onions, finely chopped
3 tablespoon of mayonaisse
1 tablespoon of wholegrain mustard
A good pinch of ground black pepper

Add all the vegetables to a large mixing bowl.

Add the wholegrain mustard, ground black pepper and mayonaisse and using a large spoon combine all the ingredients until the carrot and cabbage is evenly coated.

Transfer to a large serving dish, cover with cling film and place in the fridge until you are ready to serve.

The coleslaw should last 2-3 days kept in the fridge.

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Oregano Lamb Chops and Carrot and Cabbage Salad

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Now generally I am a Chicken and fish fan so this dish mostly came about because my girlfriend gently suggested that I should cook something other than chicken tonight! Not one to dissappoint I head to the butchers with this in mind and picked out some lamb chops.

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