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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Mediterranean Mackerel with a Tomato Panzanella Salad

Mackerel instantly reminds me of eating outside in the summer at BBQ’s on Ireland’s Eye with my grandad and all my cousins. Fried or BBQ’d with meditteranean flavours it goes beautifully with an Italian panzanella salad, which is packed with great tastes and textures.

Serves 4
4 Mackerel Fillets
Juice of 1 lemon
4 cloves of garlic, finely chopped
1/2 loaf of ciabatta bread, torn into rough pieces
1/2 red onion, finely sliced
1 punnet of cherry tomatoes
150g of sunblush tomatoes
1 tablespoon of red wine vinegar
3 tablespoons of extra virgin olive oil
1 clove of garlic, finely chopped
A good handful of basil, roughly chopped

Preheat the oven to 200oC.

Toss the bread chunks in a roasting tray with a generous drizzle of olive oil.  Season with sea salt and ground black pepper and then place in the oven until toasted and golden for about 8 minutes.  Give them a good toss half way through.  Remove from the oven and feed with an extra drizzle of olive oil.

In a large bowl whisk together the red wine vinegar, olive oil, and garlic and then add in the onion, cherry tomatoes, sunblush tomatoes, toasted bread and toss until completely coated.  Leave to soak up the dressing while you get on with the fish.

Place the mackerel on a plate and drizzle with a little olive oil, a squeeze of lemon juice and sprinkle with sea salt, black pepper and a little of the dried oregano.

Heat a large frying pan over a medium high heat and then place the mackerel flesh side down for 2-3 minutes, then turn over squeeze over lemon juice and cook for further 2-3 minutes.

Serve straight away alongside the panzanella salad.


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Simple Mackerel Fillets with Chilli, Garlic and Lemon

I grew up on mackerel! It was and still is one of the easiest fish to catch just off Howth head. I have some of the most amazing childhood memories of sunny mackerel filled summers with my granddad Do on his boat, where my cousins and I would be busy racing to pull in rods with heavy lines, fish on each hook, while my granddad would gut them and fillet them like the pro he was, belly laughing at the fact that we were all to squeamish to take them off the lines ourselves. For me, mackerel dishes always have to be simple with really fresh flavours, and I love this quick and simple lunch which has a great kick of heat thanks to the chilli. People get a bit worried when it comes to cooking fish, but go to the fishmongers and ask them to do all the hard work and you will be left really lovely fillets of fish which are no more complicated to cook than pan frying a chicken breast!

Serves 4
4-6 mackerel fillets
2 red chillies, finely chopped with the seeds removed
4 cloves of garlic, finely chopped
Juice of 2 lemons
A good drizzle of olive oil
A good pinch of sea salt and cracked black pepper

Place the mackerel fillets on a large plate and drizzle with olive oil and a good squeeze of lemon juice.  Don’t use all the lemon juice here, as it’s nice to give the fish an extra squeeze of lemon while it cooks and then at the end to serve.

Sprinkle over the chilli and garlic and gently rub into the fish on both sides, turning to coat in the lemon and olive oil.

Season the fillets with sea salt and black pepper and cook on a hot, non stick griddle pan, over a high heat, for 2-3 minutes either side, depending on their size or until they are cooked through.  Halfway through the cooking time, give them another splash of lemon juice.

Serve the mackerel fillets with a spicy tomato salsa or a fresh side salad for a really light and healthy lunch!

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BBQ Mackerel with lemon and Smoked Sea Salt

There are so many things that you can do with fish on a barbecue, but sometimes its nice to keep things simple, a few herbs, maybe some garlic butter or just plain lemon and salt will bring the natural flavours alive. If you are freezing mackerel, freeze the same day you get it, make sure to use within 3 months, and defrost in the fridge. You may notice a change in the texture of the fish but it shouldn’t be too significant.

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