Donal Skehan
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  • 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! :)
  • Max is off to stay at his granny and grandads! In the excitement he jumped into the front seat and knew he was in trouble! #guilty #maxthedog
  • Just doing a spot of green rice harvesting in Vietnam as you do! #tbt my new series #FollowDonal starts in April on @foodnetworkuk! 🎉
  • Happy Pancake Tuesday! How many pancakes have you eaten today? I've got 3 brilliant ways to top them over on my youtube channel! :)
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Duck Pomegranate and Mint Salad

The combination of rich duck meat, a salty dressing, the sweet tang and texture of pomegranate seeds and the hit of freshness from the mint and coriander make this salad particularly special. You can easily make this recipe with pan fried duck breasts, but I have cheated slightly and used those wonderful Silverhill duck breasts, which simply need to be crisped up in the oven. This is a super little winter salad which is wonderfully aromatic.

Serves 2
1/2 Silverhill crispy aromatic duck
4 spring onions, finely sliced
2 large handfuls of winter salad leaves
A good handful of fresh mint leaves
A good handful of fresh coriander leaves
1 pomegranate, halved

For the dressing:
1 tablespoon of dark soy sauce
1 tablespoon of rice wine
1 teaspoon of sesame oil
1 small thumbsized piece of ginger, finely minced
Zest of 1 orange

Cook the duck in a hot oven, until crispy, remove and shred the meat.

Whisk together the ingredients for the dressing.

Hold the pomegranate cut side down and bash the skin with a wooden spoon to remove the seeds to a large mixing bowl.

Mix all the ingredients for the salad and the duck with the dressing in bowl with the pomegranate seeds.

Pile onto large serving plates and serve straight away.

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Tune in to Four Live on RTÉ One today!

This week on Four Live I’ll be cooking one of my favourite fish dishes and Martin McLoughlin from Nicky’s Plaice will be on to give his top tips of which types of fish to buy and what to look for!

Make sure to tune in from 4pm today onwards, and remember to tune in to Kitchen Hero tonight! :)

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Pea, Mint and Pancetta Soup

A true classic, but it never fails to get me excited. The combination of mint and peas is unique and it’s a really fresh flavour for a soup in the summer. You can, of course, make this with frozen peas, and unless you can pick some from your own garden, the frozen pea route is actually the better option. I add pancetta to my soup for a salty kick.

Serves 4
1 tablespoon of olive oil
200g of pancetta pieces
1 onion, roughly chopped
1 clove of garlic
2 medium potatoes, peeled and cubed
1 litre of vegetable stock
500g of frozen or fresh peas
1 small bunch of mint, about a handful
sea salt and ground black pepper to season
Crème fraîche to serve

Place a medium-sized pot over a high heat and fry the pancetta in a drop of olive oil for about 4 minutes until crispy. Remove from the pot with a slotted spoon and place on a plate lined with kitchen paper.

You should be left with enough oil and pancetta fat in the pan, if not, add a little more olive oil and fry the onion and garlic for 2-3 minutes. Then, add in the potato and vegetable stock. Bring to a steady simmer and cook until the potato is tender when pierced with a fork. It should take about 10 minutes.

Add the peas and mint and simmer for a further 3-4 minutes. Then, blitz with a hand blender until smooth.

Taste and season with sea salt and ground black pepper as required. Serve with a dollop of crème fraîche and crispy pancetta pieces.

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Harissa Fish with Carrot, Mint and Spring Onion Salad

This is a snappy little fish dish dish with a nice hit of spice. Harissa paste is a super handy storecupboard ingredient which really adds an extra kick to dishes like this. You should be able to find it most supermarkets close to the spices.  It goes really well on fish, poultry and meat.

Serves 2
2 white fish fillets
2 tablespoons of harissa paste
Juice of 1/2 lemon

For the salad
2 carrots, peeled and grated
2 spring onions, finely sliced
A few sprigs of fresh mint, finely chopped
1 teaspoon of harissa paste
2 tablespoons of extra virgin olive oil
1 teaspoon of balsamic vinegar
Sea Salt and ground black pepper to serve

Spread the harissa paste on the flesh side of the fish fillets and set aside. In a bowl whisk together the harissa paste, olive oil, balsamic vinegar and then toss in the carrot, spring onion and mint until combined. Place a non stick frying pan over a high heat and drizzle with a little oil if needed.  Place the fish fillets skin side down and fry for 2 minutes and then turn over and fry for a further two minutes or until cooked through.  When you turn the fish, squeeze the juice of 1/2 a lemon over the fish.

Serve the fish fillets alongside the carrot salad and dig in! :)

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Pea Mint and Feta Pasta

This is a super simple little supper which can be thrown together in the time it takes to cook the pasta. To be honest, if you can’t get peas straight from the garden it’s almost better to use frozen here, as peas begin to loose their natural sugars as soon as they’re picked, so even fresh ones in the supermarket probably won’t be as good as you will get frozen. This recipe is easily adapted with most leftovers you might have in the fridge. I love a little bit of chorizo added here or maybe some freshly chopped basil with a sprinkle of grated Parmesan cheese.

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