Donal Skehan

Ginger and Cinnamon Spiced Pumkin Pie

The original recipe uses 1/2 the can of both the pumpkin pure and condensed milk, so I’ve doubled it here to make two pies. After all two pies are always better than one! I’ve also added grated fresh ginger for an extra zing, but you could add ground ginger, mixed spice and ground black pepper.

Makes 2 x 9inch pies
Each pie serves 6
For the filling:
110g of sugar
1 teaspoon of sea salt
1 tablespoon of cinnamon
1 large thumb sized piece of ginger, finely grated
1 x 822g tin of Libby’s Pumpkin Puree
1 x 397g tin of condensed milk
4 large free range eggs

For the pie bases:
2 sheets of ready to roll shortcrust pastry
A little butter to grease
Tin foil
Ceramic baking beans or dried pulses

Preheat the oven to 220˚C and grease two 9 inch pie tins with a little butter.

Roll out the sheets of short crust pastry and press them into the two pie tins. Prick the bases with a fork and tidy up the edges by crimping them with your fingers, this doesn’t have to look perfect.

Place one sheet of tin foil or grease proof paper in the base of each pastry lined pie tin and tumble in some ceramic baking beans or any dried pulse will do.

Place the pie tins in the oven to cook for 10 minutes. Remove the tin foil and baking beans and place back in the oven for a further 3-5 minutes. Set aside to cool slightly.

While the pastry is cooking, mix together all the ingredients for the filling in a large bowl.

Divide the pumpkin mix between the two tins, reduce the oven temperature to 180˚C and place back in the oven to bake for 45 minutes or until a skewer inserted in the centre of the pies come out clean.

Allow to cool before serving.


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Vietnamese Chicken Noodle Soup

FoodandWineSoup_12

The key to any chicken soup is the broth, and this vietnamese inspired chicken noodle soup is no difference. Charring the ginger and onion does sound rather an unnecessary  undertaking but it’s this addition, along with toasted spices, which makes a beautifully rich and aromatic broth.

Serves 6
1 large onion, sliced in half
2 large thumb-sized pieces of ginger
1 small free range organic chicken
4 cloves
2 star anise
3 tbsp coriander seeds
3 tbsp fish sauce
200g rice noodles
1/2 red onion, finely sliced wafer thin
1 red chilli
a small handful of mint
a small handful of basil
a small handful of coriander
a bunch of spring onions, finely sliced
2 limes, cut into quarters
Sea salt to season

Place the onion and ginger on a grill tray and place under a hot grill to char on all sides. The onion should be soft and slightly caramalised. Remove from the grill and add to a pot with the chicken and toasted cloves, star anise and coriander seeds. Cover with cold water and bring to the boil. Simmer for 50 minutes or until the chicken is cooked all the way through. Remove the chicken and set aside to cool before removing the skin and shredding the meat.

Add the fish sauce, bring the remaining liquid back to the boil and then lower the heat and simmer for a further 40 minutes until the flavour has intensified. Season with sea salt to taste. Strain the broth through a fine sieve and skim any fat from the top once it settles.

Place the broth back in the pot and bring to the boil. Add the rice noodles and cook until soft. Serve the noodles and broth in deep bowls and top with the shredded chicken, mint leaves, basil leaves, coriander leaves, red onions, spring onion and a wedge of lime. Slurping is a completely necessary part of devouring this soup.

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Sticky Maple, Apple & Ginger Cake

The Method


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Asian Chicken Salad with Chilli, Ginger and Lime Dressing

Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4
Marinade:

2 tablespoon of soy sauce
Juice of lime
1 clove garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Dressing:
3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Salad:
4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.

In a small bowl add all the ingredients for the dressing and whisk to combine.

Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.

Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.

Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.

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