Donal Skehan
My instagram
  • I know what I'll be baking with this Christmas! Very cool! Thanks @NielsenMasseyUK! :)
  • Not a fan of Xmas cake? Try my Sticky Toffee Figgy Pudding as a great festive alternative! #Recipeoftheday
  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
  • Aussie presents from the brill @mycupcakeaddiction! Elise has given specific instructions on how to loose my Tim Tam virginity and sent on a copy of the cookbook that I chose every birthday cake I had growing up from! So cool! Thanks Elise! :)
  • Christmas shopping in Gothenburg! #sweden
  • #winterwalks #sweden #tjolöholm
  • Big hello from not so snowy Sweden! Went to the beautiful Tjolöholm Castle for a windy Winter walk today- now back home making a saffron fish soup for 18 Swedes- let's hope they like it! :)
  • Christmas rocky road recipe video up on my youtube channel today! Make sure you head over and check it out! Link in my profile! :) ⛄️
  • Happy Friday! It's Gingerbread Muffin time! :)
  • My essential guide to Christmas dinner is on the blog including this bloomin' delish Xmas pud! :)
  • Just got this very cool silver youtube button to mark my channel hitting 100,000 subscribers! Thanks a million to everyone for watching and subscribing and to @youtube @jamiesfoodtube @nomosdigital @m_dillon99 @leohynes20! Whoot! :)
  • My Chocolate & Caramel Tiramisu is a brilliant alternative to traditional Christmas desserts! Who wants a scoop? Recipe on DonalSkehan.com...
  • Howdy London! 🇬🇧
  • Cranberry, white chocolate and oat cookies on my youtube channel today- check it out- link in profile! :)
  • You know, around this time of year I think it's important to be subtle with how you celebrate the festive season...
  • Pretty excited about our dessert this evening- chocolate brownie cherry trifle! If you can't find me I'll be in the corner licking the bowl clean... #DonalsChristmasFEAST
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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.

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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.

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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!

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