Donal Skehan
My instagram
  • 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...
  • 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! :)
  • Max is off to stay at his granny and grandads! In the excitement he jumped into the front seat and knew he was in trouble! #guilty #maxthedog
  • Just doing a spot of green rice harvesting in Vietnam as you do! #tbt my new series #FollowDonal starts in April on @foodnetworkuk! 🎉
  • Happy Pancake Tuesday! How many pancakes have you eaten today? I've got 3 brilliant ways to top them over on my youtube channel! :)
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Whoohaa Chorizo Bean Pasta

Pasta is definitely a super-cheap store cupboard ingredient which can easily be transformed into hundreds of delicious dishes. This is one of my favourite ways of making the most of it. When making a tomato sauce, the key to getting the best flavour out of it is to cook it slowly. I love to add a good glug of red wine while it reduces to bring out a really great richness. The chorizo gives the dish a kick of heat and will leave you feeling full.

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Spanish Fried Eggs with Chorizo and Potato Hash

If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast!

Serves 4
6 medium sized potatoes
150g of chorizo sausage, cut into bitesize chunks
1 onion, chopped
Juice of 1/2 lemon
Sea salt and ground black pepper
4 eggs

Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside.

Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in.

Remove the chorizo from the pan and set aside on a plate.

Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo.

Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don’t have enough.

Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper.

Remove the hash from the pan and place in a serving plate.

Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny.

Serve the eggs on top of the hash and dig in!

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Brindisa Chorizo and Rocket Sandwiches

Isn’t it amazing that some of the most tasty dishes are always the easiest. This recipe is hardly a recipe really, it’s a case of assembly when you get down to it. Do try and get your hands on some good quality chorizo from a specialty Spanish food shop if you can, it makes all the difference in taste!

Serves 2
4 good quality fresh chorizo sausages, halved
2 roasted piquillo peppers, sliced
2 large handfuls of rocket leaves
2 ciabatta, lightly toasted
A good drizzle of olive oil
A splash of balsamic vinegar
A good pinch of sea salt and crushed black peppercorns

In a large hot frying pan, fry the chorizo halves until roaring red and sizzling on both sides. Toast the ciabatta halves and slice in half. Toss the rocket leaves in a little olive oil and balsamic vinegar. Season with a little sea salt and black pepper. Assemble the sandwich, place the chorizo on the ciabatta, add a few thick slices of roasted peppers, and some dressed rocket leaves.

Devour immediately!

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Chorizo and Spring Onion Quesadillas

You can get chorizo in fine soft slices or in thick sausage form which I use in this recipe. If you are really stuck and can’t get your hands on some chorizo for this recipe, don’t panic, you can use a little leftover cooked chicken or some sliced cooked ham as a substitute. The great thing about quesadillas is that you can really adapt them to what you have, the classic ones I normally make are with some salsa, cheese and thinly sliced red onion, simple and delicious!

Serves 2
150g of chorizo, sliced in bite size chunky rounds
1 clove of garlic, finely minced
A small handful of cherry tomatoes, finely chopped
4 wholewheat tortilla wraps
A bunch of spring onions, sliced finely
A small handful of grated cheddar cheese
Sea salt and black pepper to season

Heat a large frying pan over a high heat and cook the chorizo on both sides until sizzling and roaring red.  When it’s cooked, remove from the pan and place on a plate lined with some kitchen paper.  Drain a little of the chorizo oil, leaving enough to fry the quesadillas. While the chorizo is frying off,  combine the minced garlic and chopped tomatoes in a bowl and season with a little salt and pepper. Spread half the tomato and garlic mix on one of the tortilla wraps, top with a little cheese, a generous amount of spring onions, and some of the cooked chorizo.

Place another tortilla wrap on top and fry on both sides over a high heat, until the quesadilla is golden brown and the cheese inside has melted.  Repeat with the second quesadilla. Serve the quessdillas sliced in quarters with an extra sprinkle of sliced spring onions, and a little of the leftover tomato and garlic mix.

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Chorizo and Mushroom Thin Crust Pizza

This dough creates a wonderfully, thin, crisp yet still chewy dough which ticks all the boxes for me! You can easily freeze the dough after it has finished rising, punch down, and pop in a freezer bag. Take it out the day before you plan to use it and allow to it to defrost in the fridge.

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Warm Chorizo, Red Onion and Baby Potato Salad

I’m totally in love with this dish at the moment, its a perfect summer garden dinner. I normally just serve this as a side dish but you can beef it up by adding a few eggs to the dish and baking them until cooked. I can’t tell you tell you just how tasty this little recipe is, you will just have to try it!

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