Donal Skehan
My instagram
  • My favourite recipe from today's shoot! Subtly spiced @baronscourt1 venison with a red currant glaze, forest mushrooms and sweet potato mash- got a bit excited about this one! #DonalsIrishFEAST
  • Beautiful snowy morning here @BelleIsleCastle! Filming for new series of #DonalsIrishFEAST this morning using great local producers...
  • Off to learn about Sika Deer at @baronscourt1 with gamekeeper Sammy for #DonalsIrishFEAST!
  • Recording voiceovers this morning with @lockybutler for @foodnetworkuk! Show starts in April! :) #donalvietnam #FollowDonal
  • Good morning from Max! Who's got that Friday feeling?! 🎉
  • Ridonculously delicious spiraliser salad up on my YouTube channel this evening! Packed with great Thai flavours its guaranteed to make take the kitchen gadget out of its box more then once! :)
  • Just got back to Dublin and @rachelkhooks brand new book is on my desk! Cannot wait to check it out- beautiful styling, photography from @davidloftus and wonderfully delicious and innovative collection of recipes! Check it out- it's in shops now! 👍
  • Fantastic meal at Lilla Ego in Stockholm last night- highlight meal of the year so far! Really cool little restaurant, totally relaxed vibe and the food was incredible- ate: Gruyere (Semla) bun with seasonal mushrooms, pickled green tomatoes and pine, for main: duck breast with roast celaric, orange zest and beetroot! Only regret was I didn't have room for dessert! Tack @lillaegokrog!
  • #stockholm
  • Good Morning! Last day filming in sunny Stockholm! Unfortunately no sun in the warehouse we're shooting in and didn't finish last night till 8, so had to jump out for a quick stroll to soak up some vitamin D! ☀️#stockholm
  • Good morning from sunny Stockholm! More filming for #mittkök today! Think I may be loosing my mind- thought I lost my laptop this morning at breakfast- had the whole place looking for it, it was in my room... #facepalm #needmoresleep
  • Brilliant Fish & kinda chips with minty mushy peas over on my YouTube channel! The kinda chips are crispy hasselback potatoes- love making these and they go great with the crunch of that crispy beer batter! :)
  • Good morning from Stockholm! :)
  • Brown butter cod with crispy potatoes, leek, carrot and lentils for Sunday lunch @gunneboslott! Really simple flavours but so bloody good!
  • Saluhall Briggen- cool covered food market in #göteborg, the building used to be an old fire station...
  • Fish tacos baby! Oh yeah! :) #tacosandtequilagbg
  • Scallop ceviche with poblano chilli, lime, coriander and sweet popcorn at #tacosandtequilagbg in Göteborg... Really great fresh flavours, textures and just the right amount of spice...
  • Bubbling caramelised banana pancakes plus 3 great ways with the mighty crepe! :)
  • Morning! Currently obsessed with these dinner rolls topped with Irish cheese! So easy and love that they are tear and share- have a video recipe for them coming up soon as a collab with the brill @thedomesticgeek1! :) #paddysdaycollab
  • Happy Chinese New Year guys! I've got a delicious leftover egg fried rice recipe video over on my YouTube channel- perfect for all the celebrations but also great cheap student food and a super simple supper! :)
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Green Bean, Potato & Pesto Lasagne

Pesto LasagneLasagne is one of those classic Italian dishes which has made a name for itself across the world with a rich meat sauce, layers of creamy white sauce, pasta and cheese, it’s hard to resist. I was excited to come across this lighter version made with green beans, potatoes and flavoured with basil pesto.

Serve 4-6
75g of butter, plus extra for the top
75g of plain flour
750ml of milk
pinch of nutmeg
250g fresh lasagne sheets
150g of fresh pesto
250g of green beans
500g of baby potatoes
75g of Parmesan cheese, finely grated

Boil the potatoes for about 10-12 minutes or until soft when pierced with a fork. Before the end of the cooking time add the green beans and cook for 2-3 minutes.

Place a medium sized saucepan over a medium high heat and add in the butter. When it’s completely melted and foaming add in the flour and whisk until you are left with a roux. Cook for 2 minutes before whisking in the milk. Continue to whisk and cook until the sauce holds a figure of eight when swirled with the whisk. Season with sea salt and ground black pepper and stir in the nutmeg. Remove from the heat and stir through the pesto.

Preheat the oven to 200˚C.
Spread a little of the pesto sauce across the base of medium sized roasting tin. Lay sheets of the pasta across the base top with the sauce, green beans, slices of potatoes and a generous sprinkle of Parmesan. Repeat the process layering up the lasagne with the remaining ingredients until you are left with a final layer of pasta sheets.

Pour over the remaining sauce, sprinkle with Parmesan and dot with a little butter.
Place in the oven to bake for 25 minutes until bubbling and golden.
Serve straight away with a fresh salad.

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Vodka Penne

Vodka Penne_2This recipe is inspired by the fantastic Lorraine Fanneran who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).

Serves 4
350g dried penne
25g  butter
125g pancetta or bacon bits or 2 slices cooked ham, chopped
4 tablespoon vodka
200ml  double cream
3 tablespoon tomato purée
A small handful of fresh flat leaf parsley, roughly chopped
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve

Cook the pasta in a large saucepan according to the instructions on the packet. Meanwhile, heat the butter in a large frying pan over a medium heat, add the bacon and fry for 3–5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Simmer gently for 5 minutes or until the sauce has thickened. Season to taste with salt and black pepper.

When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of Parmesan cheese.

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Cookbook Review and Competition: Two Greedy Italians

In terms of a television format, couples cooking on TV together works beautifully. First came The Two Fat Ladies, then The Hairy Bikers and now we have The Two Greedy Italians.  Although the format is the same, two different cooks, on the road, cooking similar food with different takes on it, for me there is so much more going on in Two Greedy Italians.  It’s packed full of Italian history, touching personal stories, beautiful scenery and most importantly fantastic food.  I had read about the pairing of these two, old, Italian chefs a couple of months ago and couldn’t wait to see what the outcome would be.  Antonio Carluccio, the godfather of Italian cookery for many years and Gennaro Contaldo, the man made famous as the mentor to Jamie Oliver, combine forces to create one of the warmest and most fascinating on screen duo’s TV cookery has seen.  Sure there might be set up shots, but at the heart of their TV show, there is a genuine friendship and a real warmth.

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