Donal Skehan
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  • View from my breakfast table! Stayed in Sa Pa last night high in the mountains, 1500 meters above sea level... Off to spend the day with a local Red Dao family to learn more about their traditions... #DonalVietnam
  • Have just eaten from this fairly intimating platter of mystery meat! You choose what you want from pig tongue, liver, heart and blood sausage and it gets boiled up and served with a fiery hot dipping sauce with chilli, meat broth, fish sauce and spring onions. Also interesting they eat it with potato noodles rather than rice noodles, in broth and mint... Swallow the fear, get in there and eat like the locals do! #DonalVietnam
  • Chicken for sale at Bac Ha market- incredible experience, like nothing else, have whiplash from everything I have to look at! #DonalVietnam
  • Flower Hmong tribe at Bac Ha market this morning selling fresh vegetables and sugar cane... #DonalVietnam
  • Great meal this evening! Finally in Sapa after the longest bus ride ever today 8am-11.30pm! Up early tomorrow morning to film at Bac Ha Market... #DonalVietnam
  • BBQ pork and pumpkin greens at the most rocking little restaurant in Sapa! #DonalVietnam
  • Wok fried lunch today! Lots of greens including Morning Glory or water spinach stir fried with pork fat and fish sauce... #DonalVietnam
  • Rice fields on the way up to Sapa... #DonalVietnam
  • We had a bit of an audience for filming earlier- Vietnamese kids in the hills of Sapa! #DonalVietnam
  • Breakfast in Vietnam! Beef Pho- deep broth with noodles, herbs and thin slices of beef! Bloomin delish! #DonalVietnam
  • These lovely ladies cooked us dinner this evening- just left Hanoi and on our way up towards Sapa! #DonalVietnam
  • First meal after 36 hours traveling: Lau ga! A big dig in soup with noodles, tofu, veggies, herbs and eh... chicken feet! :) 🍗 #DonalVietnam
  • A little vlog from London feat. @mycupcakeaddiction plus HUGE NEWS: My youtube channel just hit 100K SUBSCRIBERS! Huge thanks for all the support- link in my profile! X
  • Truffled goats cheese with honey and almonds @copitatapas for lunch today- life just got better! 🍴
  • Peanut butter snicker squares from filming yesterday with @mycupcakeaddiction! Coming up on my youtube channel very soon! :)
  • My mom's creamy white wine chicken on the blog today! Great mid week meal! :)
  • Maxie Theresa... #maxthedog
  • This morning over on my youtube channel I'm cooking with... MY MOM! Creamy white wine chicken on the menu! Head over and subscribe! Link in my profile! 😃🍗
  • Ricotta hotcakes with apple syrup glazed bacon! Happy Saturday folks! :)
  • Roast pumpkin and ricotta ravioli with chanterelles, prosciutto and sage butter in my weekly column in tomorrow's Irish Independent Weekend Magazine! :)
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The Waitress Marshmallow Mermaid Pie

This is definitely a once a year pie, it is most likely one of the most unhealthy desserts I have ever cooked in my life! Saying all that, it is delicious and extremely therapeautic to make. This is the original recipe but I used digestive biscuits in the place of graham crackers and toasted dessicated coconut on a baking tray in the oven.

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Mini Steak and Mushroom Pie

These look great served in individual little pie dishes, but if you don’t have any to hand, simply use one large pie dish. You can cook the pie mix ahead of time, freeze and defrost when you want to use it.

Makes 6 mini pies
2 tablespoons of sunflower oil
1 lb of stew steak or diced beef
250g of mushrooms
500ml of beef stock
250g of puff pastry
2 red onions, finely chopped
4 cloves of garlic, finely chopped
A generous pinch of sea salt and ground black pepper
2 egg yolks

Heat a tablespoon of oil in a large frying pan, and brown the meat on all sides. You may need to fry the meat in batches in order to get a nice colour. Remove from the pan and set aside. Add the rest of the oil to the pan and fry the garlic and onions until soft. Add the beef stock, meat pieces, salt and pepper and combine. Lower the heat, cover and cook over gentle heat for approximately 1 hour and 30 minutes.

Make sure to give the mix a stir every now and then to prevent it sticking at the bottom. The aim is to get the meat as tender as possible, so you may need to add a longer cooking time depending on the meat you buy.

10 minutes before the mix is finished add the finely sliced mushrooms and stir through to combine. Remove from the heat and allow to cool.

Preheat the oven to 220˚C/ 430˚F/ Gas 7.

Dust your work surface with a little flour and roll out the pastry to about a centimetre in thickness. Empty the steak and mushroom filling into your chosen pie dish or dishes and drape over the pastry. Leave about 1cm of pastry over the side of the dish and then push the pastry in to the dish so you end up with a nice crust the whole way round. Using a pastry brush, coat the pastry with the egg yolk, this will produce a delicious golden coloured crust.

Place in the oven for approximately 15-20 minutes or until the pastry puffs up and turns a nice golden brown.

Serve straight away with a tasty salad and enjoy!

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