Donal Skehan
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  • It's the Kerry episode of #DonalsIrishFEAST on RTÉ One tonight at 7pm! Make sure to check it out for this epic mini baked Alaska using @kfionnm's Murphy's Irish Sea Salt Ice Cream...
  • It's been a tough day for #maxthedog- this Christmas ham has been bullying him...
  • Sure would you look who it is in my favourite place in the world- @bebbrell from @sortedfood! Did the cliff walk and went for a little brunch in The House! Say hello Ben! :) #Howth
  • Huge congrats to the winner of #JuniorMasterChef 2014- the brilliant Phoebe! Myself and @johntorodecooks are super proud! Really brilliant series this year- so inspiring to see such enthusiastic young cooks- hope the show inspires lots more young cooks to get cooking! :)
  • Joe Caulfield my next door neighbour is on #DonalsIrishFEAST tonight! He catches some of the best lobster in #Howth! :)
  • It's all about Dublin tonight on #DonalsIrishFEAST! Peter & Vlad from one of Dublin's best little sour dough bakeries, @arunbakery will be on RTÉ One at 7pm! 🍞
  • 'Twas the panto before Christmas 2009! I was Peter Pan, @bprdowling was a very fabulous Captain Hook and @mastylee was Tinker Bell! #tbt
  • Very foggy but sun came out! Really beautiful day! :)
  • Despite the cold Max went for a swim!
  • Beautiful cliff walk in #Howth this morning before heading to Limerick today! #ireland
  • French onion soup kind of day? MAIS OUI! Try the recipe this evening- C'est délicieux! Find it on DonalSkehan.com... #Recipeoftheday
  • A little bit of Max action from earlier today! Hello Max! :)
  • Mini sticky toffee baked Alaska on my youtube channel tonight! Little sneak peek recipe from my brand new series #donalsirishfeast starting this Thursday on Irish screens! :)
  • Junior MasterChef is back today! Hitting CBBC at 4.30pm with myself, @johntorode1 and 4 budding young brilliant cooks! Make sure to tune in and set to record! :) #JuniorMasterChef
  • Potato, cheese and thyme tart in my Irish independent column today- will stick the recipe up on the blog soon! :)
  • Happy Swedish Kladkakka Day! This my triple layer version with a cream cheese frosting- recipe on my blog! :) #kladdkakansdag
  • Having such a brilliant time on the #KitchenHeroLive Tour around Ireland! Cooking up delicious dishes in theatre venues! In Castlebar tonight with a great crowd- yeehaw! :)
  • Just spent the evening with these crazy Swedish mofo's in the #mittkök studio! Filming new recipes for Sweden! :)
  • Pear frangipane tarts in my Irish Independent Weekend Magazine column today- will stick the recipe on my blog next week! :)
  • Happy Halloween!!! What are cooking today? Lots of Halloween recipes up on my blog including these creepy chocolate eyeballs! 🎃👻
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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!

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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!

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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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