Donal Skehan
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  • Huge congrats to the winner of #JuniorMasterChef 2014- the brilliant Phoebe! Myself and @johntorodecooks are super proud! Really brilliant series this year- so inspiring to see such enthusiastic young cooks- hope the show inspires lots more young cooks to get cooking! :)
  • Joe Caulfield my next door neighbour is on #DonalsIrishFEAST tonight! He catches some of the best lobster in #Howth! :)
  • It's all about Dublin tonight on #DonalsIrishFEAST! Peter & Vlad from one of Dublin's best little sour dough bakeries, @arunbakery will be on RTÉ One at 7pm! 🍞
  • 'Twas the panto before Christmas 2009! I was Peter Pan, @bprdowling was a very fabulous Captain Hook and @mastylee was Tinker Bell! #tbt
  • Very foggy but sun came out! Really beautiful day! :)
  • Despite the cold Max went for a swim!
  • Beautiful cliff walk in #Howth this morning before heading to Limerick today! #ireland
  • French onion soup kind of day? MAIS OUI! Try the recipe this evening- C'est délicieux! Find it on DonalSkehan.com... #Recipeoftheday
  • A little bit of Max action from earlier today! Hello Max! :)
  • Mini sticky toffee baked Alaska on my youtube channel tonight! Little sneak peek recipe from my brand new series #donalsirishfeast starting this Thursday on Irish screens! :)
  • Junior MasterChef is back today! Hitting CBBC at 4.30pm with myself, @johntorode1 and 4 budding young brilliant cooks! Make sure to tune in and set to record! :) #JuniorMasterChef
  • Potato, cheese and thyme tart in my Irish independent column today- will stick the recipe up on the blog soon! :)
  • Happy Swedish Kladkakka Day! This my triple layer version with a cream cheese frosting- recipe on my blog! :) #kladdkakansdag
  • Having such a brilliant time on the #KitchenHeroLive Tour around Ireland! Cooking up delicious dishes in theatre venues! In Castlebar tonight with a great crowd- yeehaw! :)
  • Just spent the evening with these crazy Swedish mofo's in the #mittkök studio! Filming new recipes for Sweden! :)
  • Pear frangipane tarts in my Irish Independent Weekend Magazine column today- will stick the recipe on my blog next week! :)
  • Happy Halloween!!! What are cooking today? Lots of Halloween recipes up on my blog including these creepy chocolate eyeballs! 🎃👻
  • Myself and @JohnTorode1 are back with a brand new series of #JuniorMasterChef kicking off on the 10th of November on CBBC! Lots of a brilliant young cooks showcasing their cooking skills! :)
  • Sweet and savoury sticky rice dumplings: sweet green bean paste coated in sesame seeds and aromatic pork mince- deep fried until crisp and bloomin delish! #donalvietnam
  • Last lunch in Vietnam- delicious Bun Cha- a feast of chargrilled pork, rice vermicelli noodles, lots off fresh herbs with a sweet and spicy dipping sauce! Will so miss the street food here! #donalvietnam
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Oriental Steak Salad

You can add as many other ingredients to the salad as you want, beansprouts, or snow peas all work great in this. I used fillet steak here, but as this can be quite expensive, other cuts will work just as nicely, try sirloin or a good quality shoulder steak. This recipe can also be made ahead of time, marinade the meat in the fridge, prepare the veg beforehand and only toss with the dressing when you are ready to eat.

Serves 4
4 x 120g fillet steak
1 cucumber, thinly sliced
2 carrots, thinly sliced
6 spring onions, finely sliced on the diagonal
1 red pepper, thinly sliced
Small handful of chopped coriander to serve

For the marinade and dressing:
1 chilli, deseeded and minced
1 thumb sized piece of ginger, finely minced
2 cloves of garlic, finely minced
Juice of 1 lime
1 teaspoon of sesame oil
1 teaspoon of thai fish sauce
1 tablespoon of soy sauce
3 tablespoons of sunflower oil

Place the steaks on a plate.

Mix all the ingredients for dressing/marinade together and pour 1/4 of the mixture over the steaks.

Toss all the veg together in salad bowl and set aside.

Heat a large griddle pan and fry the steaks for 3-5 minutes on either side depending on their size.

Remove the steaks and allow to rest on a chopping board for a few minutes.

Add the dressing to the salad and toss to combine.

Slice the steak thinly, sprinkle with a little chopped coriander and serve with the zingy salad.

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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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