Donal Skehan
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  • Happy Halloween!!! What are cooking today? Lots of Halloween recipes up on my blog including these creepy chocolate eyeballs! 🎃👻
  • Myself and @JohnTorode1 are back with a brand new series of #JuniorMasterChef kicking off on the 10th of November on CBBC! Lots of a brilliant young cooks showcasing their cooking skills! :)
  • Sweet and savoury sticky rice dumplings: sweet green bean paste coated in sesame seeds and aromatic pork mince- deep fried until crisp and bloomin delish! #donalvietnam
  • Last lunch in Vietnam- delicious Bun Cha- a feast of chargrilled pork, rice vermicelli noodles, lots off fresh herbs with a sweet and spicy dipping sauce! Will so miss the street food here! #donalvietnam
  • Have met a load of lovely people who have been watching my youtube channel here in Vietnam! So cool! Xin Chao! #DonalVietnam
  • Met some crazy #GrandmasBoy fans today in Hanoi! So excited to hear it's been showing here in Vietnam! #DonalVietnam
  • Very excited to be filming at this brilliant little street food market tomorrow for lunch in Hanoi! #DonalVietnam
  • I have yet to meet a film crew who trust me behind the wheel so here I am with my buddy TT biking around Hanoi! Better him than me the traffic is nuts here! :) #DonalVietnam
  • Was up at 3.30am this morning to catch these Vietnamese ladies harvest young green rice- a delicacy in Hanoi at this time of year! Here they are using a machine to separate the rice from the stems... #DonalVietnam
  • Egg coffee for breakfast in Hanoi! Sounds very strange but a combination of egg yolks, condensed milk, sugar, butter and laughing cow cheese is whisked until fluffy and thick and served with hot coffee! Incredible rich taste- like a liquid tiramisu! #DonalVietnam
  • Filmed at one of Hanoi's oldest and most famous restaurants today, Cha Ca La Vong, where they have been serving the same one dish for over 100 years- turmeric fish which is marinated for 12 hours with galangal and fish sauce then threaded onto bamboo skewers and chargrilled over hot coals- the fish pieces are then fried in shallot oil and served to the table on a hot plate where diners mix in dill and spring onions and serve over rice vermicelli noodles with peanuts, coriander, chilli and shrimp paste. Hugely popular here and I can see why! #DonalVietnam
  • Street food at the bustling market in Sapa- this lady was selling spicy pigs ear salad... #DonalVietnam
  • Morning market shopping in Sapa! On the way to Hanoi... #DonalVietnam
  • BBQ Pork with ginger, turmeric, mint and toasted sesame seeds... #DonalVietnam
  • Just can't get over the stunning scenery here! Not bad for a Tuesday! #DonalVietnam
  • On the streets of Sapa making apple wine with apples grown by the Hmong tribe... #DonalVietnam
  • Sad to say goodbye to our fantastic Red Dao hosts for the past three days... Heading to Hanoi tomorrow to focus on street food! #DonalVietnam
  • The incredible dry store at the top of a Red Dao tribe house- here they store corn, rice and pumpkins through the winter. The kitchen is just underneath so the heat and smoke helps to dry the produce out... #DonalVietnam
  • Brilliant few days filming with the Red Dao tribe just outside Sapa! #DonalVietnam with @jonnyrocksville @lenocks...
  • Best experience of the day- a traditional herbal bath with herbs picked from the mountain and steeped in boiling water! It is used to soak the muscles after a hard day in the rice paddies! Nothing like taking a bath with a big group of strangers watching! :) #DonalVietnam
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The Pepper Pot’s White Yeast Loaves

feast-pepperpot-cafe_1511

Saturday is a great time to be in Dublin city and I love spending the best part of the day there. My go-to brunch spot has to be the Pepperpot Cafe in Powerscourt Town House, with their mismatched tea sets and epic sandwiches–Mount Callan Cheddar, Bacon, and Roast Pear being my favourite! Their sandwiches are served on thick, doorstep style home-made bread and I couldn’t believe it when I got my hands on their secret recipe….

Makes three x 1lb loaves
1.5k strong white flour
30g salt
30g butter
50g yeast
875g water

Preheat the oven to 210ºC. Line three 1lb loaf tins with silicone paper. Sieve flour and salt together and then rub in the butter with your fingertips. Make a well with your hand, forming a large space in the centre with a wall of flour surrounding it. Crumble your yeast into the well and add the water. Dissolve the yeast by swirling your hands in a circular motion.

Begin to incorporate the flour, a little at a time. Knead, stretching the dough as you knead. Knead until you develop a smooth dough. Set aside and cover with a large bowl and allow to ferment for 45 minutes during which time it will expand. After 45 minutes knock the dough back, this releases the gas the yeast have produced. Quickly mould back into a round shape and set aside for a further 5 minutes.

After 5 minutes divide the dough in three and use a weighing scales to measure out each third into 800g. (Or divide again if making mini loaves). Shape into three round balls of dough. Cover again. After 5 minutes flatten with your knuckles, fold in from the sides, left to right, into the middle and roll from the top towards yourslef into a Swiss roll type shape. Place in lined tins. Dust with flour and place on top of your oven, which usually has residual heat form the warming oven, alternatively use your hot
press. Leave for 30 minutes to rise.

After 30 minutes, cut the bread with a knife giving it three traditional vertical slits and place in the oven. After a further 30 minutes remove from the tins and allow to crisp up in the oven for 5 more minutes. Remove breads and place on a wired rack to cool.

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Ever Been A Tourist In Your Own Town?

It’s not often you get to feel like a tourist in your own town, following a tour guide blindly, but that’s what I was last weekend and I loved every minute of it.  A few weeks ago I got a lovely email from the ladies who run Dublin’s Fab Food Trails asking if I might join them on one of their guided food tours around Dublin.  Intrigued by the idea, I gladly accepted with the promise of lots of foodie treats and tasters along the way.  So early on Saturday we marched along to the top secret meeting place from where the tour would begin.  We were greeted by the extremely welcoming Eveleen who has an extensive background in food and has even written her own cookbook, The Irish Potato Cookbook.

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