Donal Skehan
My instagram
  • 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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To Spatchcock Or Not To Spatchcock That Is The Question!

As I have probably mentioned a million times before, I grew up eating a roast chicken every Sunday and it has since become my favourite way to cook the bird! However during the summer months, when I just feel I can’t bring myself to eating it alongside roast potatoes I like to mix it up and cook it just a little bit differently. Technically speaking I think the term spatchcocking specifically refers to flatten poussins but basically for me it’s the process in which you remove the back bone of a chicken and flatten it out, which makes it easy to cook on the BBQ and to cut into portions once it’s cooked.

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Have Your Cake And Eat It!

Earlier this year, many food writers made their predictions for 2011′s hottest food trends, and one of the big things mentioned again and again was the rise in popularity of home baking.  Rather than trying to find something to topple the mighty cupcake, baking in general is being made cool again.

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Lemon Drizzle Days…


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Lemon Drizzle Slices

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The perfect accompaniment to a nice cup of tea, these lemon drizzle slices are a light and zesty.  A nice alternative for those who don’t particularly love heavy baking.  If you aren’t too keen on baking, this all in one recipe makes things very simple and should leave you with fairly impressive results.

Makes 30 slices.
225g caster sugar
250g self-raising flour
1 teaspoon baking powder
4 large free-range eggs
225g butter, at room temperature
3 tablespoons of milk
Zest of 3 lemons

For the lemon drizzle icing:
200g icing sugar
Juice of 1 lemon
Zest of 1 lemon

Pre-heat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.

Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.

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Crisp Gingerbread Biscuits

gingerbread_11This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.  The smell of these biscuits baking in the oven will instantly transport you to Christmas heaven!

Makes around 100 biscuits
150ml of golden syrup
250g of sugar
200g of butter
150ml of cream
1 teaspoon of ground ginger
1 teaspoon of cinnamon
1 teaspoon of bicarbonate of soda
700g of plain flour

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Mozzarella, Tomato and Gnocchi Bake

The Method


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Swedish Gooey Chocolate Cake

The Method


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Creamy Colcannon Mash

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Colcannon is as traditional, as traditional Irish food gets, and for the week that's in it, when the whole world will be going green in our honour, what better thing to do, than serve up some of the finest! I told my granddad I was making this the other day and no sooner was it out of my mouth than he had burst into song. The dish of course, is the inspiration behind the traditional Irish song by the same name, "Oh weren't them the happy days when troubles we knew not and our mother made colcannon in the little skillet pot". This recipe is the one I grew up with, but if you want to experiment, you could also stir in a little bit of wholegrain mustard to add an extra bite to it!

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Mom’s Coq Au Vin Blanc!

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Coq au Vin Blanc was a regular winter dish in my house when we were growing up. I have distinct memories of it steaming up the kitchen windows while we did our homework on the kitchen table. It’s a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always seems to have more flavour.

Serves 4
1 tablespoon olive oil
4 chicken legs
15g (oz) butter
150g (5oz) bacon or pancetta pieces
2 garlic cloves, peeled and chopped
1 large onion, peeled and chopped
200g (7oz) mushrooms (about 10–15 mushrooms), sliced into quarters
2 fresh thyme sprigs
450ml (16fl oz) white wine (about 2 glasses)
250ml (9fl oz) single cream
Good handful of freshly chopped flat-leaf parsley
Sea salt and ground black pepper

Place a large cooking pot over a high heat and add the olive oil. Put the chicken legs in the pot and brown on all sides until they are a golden colour. Remove and set aside on a plate.
Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp. Add the garlic and onion and fry for 3–4 minutes. Add the mushrooms and cook for a further 3 minutes.
Return the chicken to the pot along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through. Turn the legs halfway through the cooking time and remove any fat or scum that rises to the top.
When the chicken is cooked, remove from the pot and set aside. Stir the cream into the juices, add a good pinch of sea salt and black pepper and simmer for a further 10 minutes or until the sauce is has become a little thicker.
Place the chicken back in the pot to allow it to warm through and stir through the chopped parsley. Make sure the food is hot when you serve it at the table.

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Crispy Hasselback Potatoes

I came across the recipe for Hasselback potatoes when I was younger and they are so visually appealing that I had to make them. The traditional recipe, originally from Stockholm, calls for breadcrumbs and cheese, but I have tried to make it as simple as possible for this recipe. The potatoes go nicely alongside most dishes. If your potato slices don’t separate while cooking, increase your heat and you should get better results.

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