Donal Skehan
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  • 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
  • Blueberry chia seed muffins going down a storm over on youtube! Link in profile- here's a little taster! :)
  • Swim time for Max! #maxthedog
  • Spicy kale chips just out of the oven! Video recipe coming up next week! :)
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Parmesan Crusted Parsnips

Roast Potatoes Parsnips-1 copy

Roasting vegetables is a fantastic way of feeding a crowd with little effort. They would also be delicious if you wanted to prepare selection of similarly prepared root vegetables such as celeriac, carrots or turnips.

Serves 12
50g plain flour
50g freshly grated Parmesan
1.25kg parsnips
groundnut or other flavourless oil for baking
knob of butter
sea salt and freshly ground black pepper

Begin by combining the flour, Parmesan, salt and pepper in a mixing bowl. Peel the parsnips using a potato peeler. Then halve and quarter them lengthways and cut each length in half across, so that you end up with smallish chunks. Cut out any tough woody centres. Now pop the parsnips in a pan, pour in enough boiling water just to cover them and add salt. Put on a lid, bring them to the boil and boil for 3 minutes.

Meanwhile have a large kitchen tray ready. Then, as soon as they are ready, drain them in a colander and, whilst they are still steaming, drop a few at a time (with the aid of some kitchen tongs) into the flour and Parmesan mixture, shaking the bowl and moving them around so that they get a good even coating. As they are coated transfer them to the tray. Make sure you do them all fairly swiftly as the flour mixture will only coat them whilst they are still steamy! When they’re all coated they are ready to cook or store in the fridge or freeze. To bake them, preheat the oven to 400F (200C), Gas Mark 6. Place a large solid roasting tin in the oven to preheat and in it put enough oil just to cover the base and a knob of butter for flavour. Then, when the oven is ready, remove the tin and place it over direct heat (turned fairly low) and, again using tongs, place the parsnips quickly side by side in the tin. Tilt it and baste all the parsnips with hot oil mixture, place the tin in the oven and bake them for 20 minutes, then turn them over, drain off any surplus fat (a bulb baster is good for this) and continue to bake for a further 15-20 minutes or until they are crisp and golden. Serve hot.

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Parmesan Roast Potatoes

Parmesan Roast Potatoes copy

Move over turkey and ham, Christmas wouldn’t be Christmas without crunchy roast potatoes and these ones are the business! Crispy with a Parmesan crust on the outside and tender and fluffy on the inside.

Serves 4
1kg of potatoes (marris piper or rooster)
1 tablespoon of plain flour
1 generous handful of Parmesan cheese.
2 tablespoons of olive oil
Sea salt and ground black pepper

Preheat the oven to 200°C. Peel the potatoes and chop in half. You may need to slice the chunks in half again depending on what size you want them. Place the potatoes in a pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain in a colander and then place back in the pot along with the flour, cheese, and a seasoning of sea salt and ground black pepper. Put the lid on and give them a quick shake to coat and chuff up the sides. Place in a roasting tin and roast in the oven for 35 minutes or until golden brown and crispy.

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Baked Brussel Sprout Gratin

Creamy Brussel Sprouts_1 copy

If you want a no fuss brussel sprout recipe that can be made ahead of time then this is the one for you- baked in a creamy sauce, these brussel sprouts can be kept warm in a low oven until you are ready to serve them.

Serves 6

1 tablespoon of olive oil
A good knob of butter
1 clove of garlic, finely chopped
1kg of brussel sprouts, peeled and halved
75g of Parmesan cheese, finely grated
Sea salt and ground black pepper

To make the white sauce:
2 tablespoons butter
2 tablespoons flour
240ml milk

Heat the oil and butter in a large frying pan over a medium high heat until the butter melts and begins to foam. Add in the garlic and fry for 30 seconds before adding in the brussel sprouts and stir frying for 6-8 minutes until tender. Make the white sauce by melting the butter in a saucepan then adding the flour, whisking vigurosly for 1 minute. Add in the milk, whisking as you go until you have a smooth mixture. bring to the boil for about a minute or until thickened then set aside. Stir through 1/3 of the Parmesan cheese.

Preheat the oven to 200°C. Place the brussel sprouts into a baking dish and pour the white sauce over to coat. Sprinkle with the remaining Parmesan and cook in the oven for about 20 minutes. Serve straight away.

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