Donal Skehan
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  • 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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Blackened Salmon With Green Goddess Avocado Salad

Blackened Salmon_5

Salmon is like the godfather of fish. Its big meaty fillets can stand up to just about any flavour you throw at it. Its oily flesh can withstand the heat of chilli and spice and, like most fish, it is incredibly healthy. The blackening method of this recipe creates a wonderful deep and smoky crust on the top of the fillets and, when combined with a cooling creamy avocado salad, it really is a delicious little dinner.

Serves 4 
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 salmon fillets, skin on
3 tablespoon olive oil or melted butter

For the Avocado Salad
1 head of romaine lettuce, leaves separated
6 radishes, trimmed and thinly sliced
2 large avocados, stoned and sliced
6 spring onions, trimmed and finely sliced

For the Dressing 
3 tablespoon buttermilk
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 garlic clove, peeled and finely chopped
Handful of chives, snipped
Sea salt and ground black pepper

Preheat the grill to high. Mix the paprika, chilli powder, cayenne pepper and garlic powder on a flat plate. Drizzle the salmon fillets with olive oil or melted butter and then dip the tops in the spice mix. Place on a grill tray and cook under the grill for about 10 minutes until the top is slightly charred and the fish is cooked all the way through.

While the fish is cooking, blitz the ingredients for the dressing in a hand blender until smooth. Season with sea salt and ground black pepper to taste. On a large serving platter, arrange the romaine lettuce, radishes, avocados and spring onions and drizzle over the dressing. Place the salmon fillets on top and serve straight to the table.

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Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise

FEAST Final Shoot_24

This is a great make ahead Gravadlax recipe and is perfect as a starter for any dinner party. Originating from Sweden, Gravadlax is always impressive when you place it on the table  for your friends and family to devour. It’s great as is, but is extra special with Cucumber Pickle and Dill Mustard Mayonnaise.

Serves 8-10
2 sides of salmon, with the skin on, approximately 900g each
2 tablespoons Atlantic Sea Salt
2 tablespoons sugar 2 tablespoons ground black pepper
4 tablespoons chopped fresh dill

For the Cucumber Pickle:
1 cucumber
4 tablespoons rice vinegar
4 tablespoons caster sugar
1 tablespoon salt
1 small red chilli, chopped very finely
1 small shallot, very thinly sliced
3 tablespoons hot water

For the Dill Mustard Mayonnaise:
1 large egg yolk
2 tablespoons of French mustard
1 tablespoon of white sugar
1/2 pint of sunflower oil
1 tablespoon of white wine vinegar
1 tablespoon of dill salt and pepper

For the Gravadlax:
Mix the salt, sugar, pepper and dill together. Lay out one side of salmon on cling film and spread on the mixture ensuring it is evenly coated. Cover this prepared side with the other side of salmon. Wrap all the salmon well in the cling film and refrigerate. Turn this every day for 4 days. It will be ready on day 5.

For the Cucumber Pickle:
Cut the cucumber in half lengthways. Slice very thinly, preferably with the thinnest setting of a mandolin, if you have one. In a bowl mix together the sugar, salt, vinegar and hot water until combined and then add the cu- cumber, shallot and red chilli. Transfer to individual serving jars and place in the fridge overnight before serving.

For the Dill Mustard Mayonnaise:
Whisk the yolk, mustard and sugar in a bowl, slowly until combined. Add the oil drop by drop until the mixture has emulsified, then add the vinegar and dill. Season with salt and pepper

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Irish Food Folk: Ballyvolane House

FEAST Ballyvolane House_52

Ballyvolane House was a feature for our very first issue of FEAST: A Dinner Journal and continues to be one of my favourites.  Justin and Jenny Green were proud to show us their beautiful family home which has become a popular destination for tourists, in the south of Ireland.  The most exciting thing that caught my attention when we visited them last year was the strong focus on food, which both Justin and Jenny are passionate about.  Foraged cocktails, walled vegetable gardens and a small drove of rare breed pigs are all just part of the experience.  Have a read of the piece below which appeared in the Spring 2013 issue of FEAST: A Dinner Journal and keep an eye out for our Wild Atlantic Way issue which went to print yesterday and should be appearing on shelves next week.

FEAST Final Shoot_25

The first view of Ballyvolane House by the weary traveller is a welcome one, framed as it is by shimmering trees, green lawns and languishing mauve wisteria. It is a grand house, a Georgian county retreat, but not overwhelming and the simple façade feels homely and welcoming. No surprise really considering the welcome you’ll get from Justin and Jenny Green, this unique and peaceful spot is their place of work and their home so there’s a great family run atmosphere here. Guests all sit around the family dinner table for breakfast and dinner. Attention to detail is everything from the deep, cloud-like beds to the impeccably sourced food, it is a place set apart.

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Creamy Salmon Tagliatelle with Garden Peas and Sundried Tomatoes

This is a great meal to throw together in just minutes and it’s really filling. You can pick up sun-blushed tomatoes in the supermarket. They are a much brighter colour than sun-dried tomatoes and a little less intense in flavour. Alternatively roast some halved cherry tomatoes with a little olive oil with sea salt and black pepper at about 200oC for about 40 minutes.

Serves 4
300g (11oz) tagliatelle
2 tbsp olive oil

2 handfuls of peas, fresh or frozen
2 garlic cloves, peeled and finely chopped
200g (7oz) low fat crème fraîche
A good handful of fresh dill, chopped
75g (3oz) sun-blushed tomatoes, roughly chopped
Sea salt and freshly ground black pepper
200g (7oz) sliced smoked salmon, cut into strips
Juice of 1/2 lemon, to serve


Cook the pasta in a large saucepan according to the instructions on the packet.

In the last few minutes of the pasta cooking time, drop in the peas, then drain.

Heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute.

Add the crème fraîche and heat through then add the dill, tomatoes and a good pinch of salt and black pepper and stir through.

Finally add the salmon strips and hot tagliatelle and toss everything together until coated.

Serve each portion with a generous squeeze of lemon juice.

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Salmon and Tuna Nigiri

Nigiri is probably one of the simplest forms of sushi to make, yet I  think it is the most elegant looking. You can make a wide range of nigiri using different vegetable and seafood toppings.

1 darne fresh salmon, cut into fine slices
fresh sushi-grade tuna steak, cut into fine slices

Take a small amount of cooked sushi rice and, using a damp hand, mould the rice into an ovalshaped ball.

Dot a small drop of wasabi on top.

Place a slice of fresh salmon on top and smooth it on to the rice.

Serve with pickled ginger and soy sauce.

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Teriyaki Salmon with Noodles

Salmon is an extremely healthy ingredient to cook with. It’s low in calories, has immune system boosting properties and contains omega-3 essential fatty acids which the body does not naturally produce. If you have any leftovers, this tasty sauce can also be used tossed through a crunchy Asian salad.

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