Donal Skehan
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  • BALL! Out for some #maxthedog time! :)
  • Beautiful calm morning out there! Happy Monday have a great week folks! 👍
  • Baby's day out! 99's for all! :) #howth
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
  • Stunning stroll in Stockholm this morning! Such a beautiful city- back to Dublin this afternoon! :) #stockholm #sweden
  • It's here! Check out the food issue of the Irish Independent WEEKEND magazine today! I'm the guest editor and thrilled to announce my new weekly food column! :)
  • Duck, pomegranate, orange and mint salad from filming today! So tasty! :)
  • It's Fika Friday here in Stockholm! We got princess cake! 14 episodes of #mittkök filmed and we are done- yeehaw! :)
  • Kom och träffa mig i Stockholm! I'm doing a book signing in Leila's General Store in MOOD Gallerian at 6pm tonight! There will be kanelbulle! :)
  • So excited to tell you I am the guest editor of this week's Irish Independent Weekend Magazine's special food issue! Out Saturday filled with my favourite London food spots, recipes from my Italian adventures, meet some of Ireland's finest food producers, my little black book, plus lots of in season produce inspiration! Also there is this cover! 😃
  • Giving a book signing at @leilalindholm's @leilasgeneralstore in Stockholm at 6pm this Thursday evening! Come by and say hej hej! :)
  • Super meal at new Stockholm restaurant NOOK- scallops, ceps and samphire | venison, chanterelles, pickled lingonberries and roast celeriac | cloudberries, pine needles, brown butter ice cream and almonds. @nookrestaurang
  • HEJ HEJ SVERIGE! Just arrived in Stockholm for a couple of days filming! :)
  • Blackberry cupcakes! Recipe makes a really moist and sweet cake- delish- recipe on my blog! :)
  • These brilliant Nonnas were so much fun and taught me to make donzelle, little savoury fried bread on the streets in Montalcino! Delicious with prosciutto and a glass off Brunello! The lovely lady on the right was up late singing Non Ho L'Età at the end of the night! :) #GrandmasBoy
  • Some serious banoffee cake action over on my youtube channel with a special guest appearance from @eric_lanlard! Head over and subscribe- link in my profile! Tag a friend who'd fancy a slice! :)
  • Pesto, green bean and potato lasagne for lunch today! Recipe in this weekends Irish Independent Weekend Mag! :)
  • Finally editing pics from filming in Italy! Bringing back so many memories! Meet Nonna Adolarata who taught me how to make cannelloni from scratch and crappiatta a traditional soup from the town of Matera in the south of Italy! #GrandmasBoy
  • It's porchetta o'clock! :)
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Turkey Tom Ka Gai

Tom Ka Gai is a Thai soup which is traditionally made of coconut milk, galanghal, lemongrass and ginger.  This is my twist on it using turkey instead of chicken.

Serves 2
250g of cooked turkey
100g of rice noodles
400ml of coconut milk
350ml of chicken stock
Juice of 1 lime
1 large thumb-sized piece of ginger
1 red chilli, finely chopped
6 spring onions, finely sliced
1 stalk of lemongrass, finely chopped
3 kaffir lime leaves
1 teaspoon of soft brown sugar
Handful of fresh coriander leaves

Cook the noodles according to the instructions on the packet, drain and rinse under cold water. Set aside.

Pour the stock and coconut milk into a medium sized pot and bring to a steady simmer.

Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes.

Add in the cooked turkey and stir through until heated through.

Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.

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Leftover Ham and Cheese Caramelised Onion Tart

This tart is not only delicious but also makes the most of leftover ham and cheese.  The true highlight of dish however is the caramelised red onions.

Serves 6-8
225g (8oz) Plain flour, Plus extra for dusting
a Pinch of Salt
125g (41/2oz) Cold Butter, Cut into Pieces
green Salad, to Serve

Filling
2 tbsp olive oil
4 large red onions, peeled, halved and sliced into half moons
Sea Salt and freshly ground Black pepper
3 large eggs
300ml (101/2fl oz) double Cream
150g (5oz) of leftover cheese, chopped up or crumbled
200g of leftover ham, chopped
a few fresh thyme sprigs, leaves only

Equipment
A 28cm (11in) quiche tin with removable base

To make the filling, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised.

Season with salt and black pepper then remove the pan from the heat and allow to cool. This can be done well ahead of time.

To make the pastry, place the flour and salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles rough breadcrumbs.

Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball.

Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes.

Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf.

Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until light and golden.

In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the pastry case, scatter over the crumbled cheese, ham and thyme leaves and season with salt and ground black pepper.

Gently pour the egg and cream mixture into the pastry case and bake in the oven for about 30–35 minutes or until the filling is set. Allow to cool then serve in generous slices with a green salad.

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Mega Turkey and Brie, Cranberry Chutney, Grilled Sambos

TurkeySandwich

You can’t beat a grilled cheese sandwich, except at Christmas! Make this with leftover turkey, brie and cranberry relish and you will have on your hands the ultimate leftover sandwich!

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Individual Leftover Christmas Pudding Caramelised Crumb Toffee Swirl Bombs

I love little make ahead desserts which will happily sit in the freezer until you are ready to serve. These little leftover Christmas pud bombs are delicious and extremely easy to prepare.

Makes 4-6
250g Leftover Christmas pudding, crumbled
3 tablespoons of brown sugar
1 litre of good quality vanilla ice cream
297g can of dulche de leche

Preheat the oven to 200oC.

Place the crumbled Christmas pudding on a baking tray lined with parchment paper and sprinkle with the brown sugar.

Place under a hot grill until the sugar has caramelised. Remove from the oven and allow to cool.

Mix together the ice cream with the caramelised pudding crumbs and half the caramel.  Divide the mix amongst mini pudding molds or small cups, cover with cling film and place in the freezer to set.

When you are ready to serve, fill a bowl with boiling water and dip the pudding molds halfway in for 20 seconds or so to release.

Turn each one upside down onto a serving plate and serve drizzled with the remaining caramel sauce.

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Individual Leftover Ham Pies

These perfect little pies make a tasty little lunch time bite during the Christmas season. Using up the last of the leftover Christmas ham, these really simple flavours combined with a flaky shortcrust pastry will keep everyone happy! If you have any leftover sprouts, slice the finely and stir through the mixture too!

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Leftover Pud Caramel Pots

By toasting the crumbled Christmas pudding with a little sugar you will be left with the most delicious crisp sweet nuggets, which sprinkled over a little ice cream, drizzled with some caramel sauce and topped with some toasted almond flakes makes the most delicious little dessert!

Makes 4-6 pudding pots
450g Leftover Christmas pudding, crumbled
3 tablespoons of brown sugar
1 tub of green & blacks vanilla ice-cream
297g can of caramel
Toasted flaked almonds to serve

Preheat the oven to 200oC.

Toss the crumbled Christmas pudding on a baking tray with the brown sugar and brandy.

Place in the oven for 10 minutes or until the sugar is caramelised.  Remove from the oven and allow to cool.

Layer little individual dessert glasses with vanilla ice-cream, caramelised Christmas pud and the caramel sauce.

Serve straight away.

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Christmas Cheesecake

This makes a great change to all the usual Christmas desserts and best of all it uses up any Christmas cake leftovers you might have after the big day. This recipe works well as a normal cheesecake mixture if you drop the cinnamon and baileys, so you also make it with a regular digestive biscuit base also.

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Leftover Chicken and Sweetcorn Soup

This super tasty soup has become a classic in our house, it was always requested on sick days home from school. I always find sweetcorn lends a warm and comforting taste to soups and its bright colour puts a smile on my face. Try not to skimp on ingredients for this one, it tastes best when you use the best ingredients – homemade stock and fresh ginger are a must!

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