Donal Skehan
My instagram
  • 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! :)
Blog Archive
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

Sriracha Baked Chicken Wings

Siracha Baked Chicken Wings

I LOVE Sriracha Sauce and what better way to eat it, then smothered on tasty chicken wings! This glaze is sweet and spicy  in all the right ways and will have your guests licking their fingers and asking for more!

Serves 4
1.5kg chicken wings
Sea salt and ground black pepper
2 tablespoons of sunflower oil
Coriander leaves to garnish
Sesame seeds, toasted, to garnish
Spring onions, finely sliced and curled, to garnish

For the Sriracha Glaze
4 tablespoons of butter
3 garlic cloves, finely grated
1 small thumb sized piece of ginger, finely grated
4 tablespoons of honey
6 tablespoons of sriracha sauce
1 tablespoon of soy sauce
Juice of 1 lime

Preheat the oven to 200˚C.

In a bowl toss the chicken wings with the sunflower oil and season with sea salt and ground black pepper. Spread the chicken wings on two baking trays and place in the oven to cook for 35 minutes or until crispy.

While the chicken cooks, prepare the glaze. In a wok over a medium high heat, add the butter and when it begins to foam add in the garlic and ginger cooking 1-2 minutes. Add in the remaining glaze ingredients and bring to the boil. Cook for 2 minutes and then remove from the heat. Reserve half the glaze in bowl and half in the wok.

When the chicken wings are cooked through, tumble them into the bowl with the glaze and toss to coat. Place back on the baking tray and cook for a further 10 minutes. Remove the chicken wings from the oven and add them to the remaining glaze in the wok.
Serve straight away with spring onion curls, coriander and a sprinkle of toasted sesame seeds.

Continue reading >>

Snickers Ice-Cream Cake

Sharon Snickers Cake_2

If you love chocolate, peanuts, caramel and ice cream, this is definitely the cake for you! It is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 12–14
250ml Salted Caramel Sauce
250ml Chocolate Sauce
1.5 litres Peanut Butter Ice-Cream
Sunflower oil, for the tin
12 x 58g Snickers bars
15 toffee waffle biscuits

Remove the ice cream from the freezer and leave to soften until spreadable but not completely thawed. Oil the cake tin and line the sides with parchment paper. Cut the Snickers bars into 5mm-thick slices and roughly chop the waffle biscuits into small bite-sized pieces.

Scatter a third of the waffle pieces in a single layer in the bottom of the tin. Spoon a third of the ice cream on top and spread evenly. Scatter on a third of the Snickers pieces in a single layer. Drizzle with a third of each of the caramel and chocolate sauces. Repeat these layers again, using the same quantities of everything. Then scatter with the remaining waffle pieces and finish with the remaining ice cream, smoothing the top. You should have a third each of Snickers pieces and caramel and chocolate sauces left for serving. Cover with cling film and freeze for at least 8 hours or overnight until frozen solid.

When ready to serve, remove the cake from the tin and sit it on a cake stand or serving plate. Peel off the parchment paper and leave for 15–20 minutes to soften a little. Then, to decorate, arrange the remaining Snickers pieces on top and spoon over the caramel and chocolate sauces so they just dribble down the edges. To serve, cut into 12–14 wedges, which is best done with a long sharp knife, dipped in boiling water and wiped dry between each cut.

Leftover ice-cream cake should be frozen straight away. Wrap individual portions in parchment paper and seal in a food bag. These will keep happily in the freezer for up to a few months.

Continue reading >>

New Years Eve Partaaay!

Wow 2010 really went by in a flash!  I cannot believe it is already New Year’s eve tomorrow…  To be honest I was never really a big fan of New Years eve, it was always a bit of a let down after the excitement of Christmas.  It was kind of like the Sunday during a school week where you knew the party was coming to an end and you had to go back to school the next day.  The last few years we have tried to do something different, by heading off somewhere but this year we are staying put and having people over.  There isn’t too much pressure really because all that is expected is a bit drink to be provided and something nibble on while everyone stands around and get’s merry!

Continue reading >>