Donal Skehan

Sweet Potato and Halloumi Salad

Barbecues do not just have to be for meat. This recipe is a great example of a delicious salad that can be partly cooked on a hot grill. It’s packed with punchy flavours that will leave you wanting more.

Serves 4
2 large sweet potatoes, sliced into 1cm pieces
400g halloumi cheese, sliced into 1cm pieces
Extra-virgin olive oil
3 large cloves garlic, finely sliced
2 red chillis, finely sliced
Ground black pepper
1 small handful mixed salad leaves per person

For the dressing
Handful fresh basil, finely chopped
1 garlic clove, minced Juice of 1 lime
3 tbsps extra-virgin olive oil

Whisk together the ingredients for the dressing and set aside.

Place the sweet potato and halloumi slices on a large plate and then drizzle with olive oil and scatter with the garlic and chilli. Season with ground black pepper.

Toss each slice in oil so it’s coated and then place on a medium-high heat on the barbecue. Cook the halloumi until it has golden brown score marks, then turn to cook the other side. Cook the sweet potato until charred and tender when pressed with tongs.

Assemble the salad by tossing the salad leaves in the dressing and placing a handful on each plate. Top with the slices of halloumi and sweet potato and serve with a little extra drizzle of the dressing.

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Chimichurri Surf and Turf with Skinny Sweet Potato Chips

Surf N Turf -1 copy

This is one heck of a meal, packed with flavours which won’t disappoint!  The chimichurri sauce is originally from Argentina and it’s so simple to make yourself with just a couple of simple store-cupboard ingredients. When you’re selecting your steaks try and look out for ones with an even marbling of fat and a rich red colour.  The steaks and prawns are perfect for the BBQ if you want to cook outdoors.

Serves 4
2 rib eye steaks
6-8 Dublin bay prawns
3 medium sweet potatoes, sliced into thin chips
1 tbsp of rapeseed oil
2 tsp of cajun seasoning
3 large handfuls of mixed garden salad leaves

For the chimichurri sauce
1 medium onion, finely chopped
4 garlic cloves, chopped
2 handfuls of fresh flat leaf parsley
1 teaspoon of dried oregano
6 tablespoons of extra virgin olive oil
3 tablespoons of red wine vinegar
A pinch of cayenne pepper and sea salt

Preheat the oven to 210°C. Toss the sweet potato chips in a large roasting tin, with the rapeseed oil and cajun seasoning.  Pop the roasting tin in the oven for 35-40 mins making sure to toss them half way through, until they are slightly charred on the edges.

Whizz together the ingredients for the chimichurri sauce in a food processor and decant into a bowl. Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce allow to sit to marinate for anything from a couple of minutes to overnight.

Heat a large griddle pan over a high heat and cook the steaks for 2–3 minutes either side for medium and a little longer if you prefer a more well-done steak.  Remove from the heat and allow to rest on a plate under some tinfoil. Add the prawns to the griddle pan and cook for about 2 minutes either side. Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.

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Sweet-Potato Breakfast Fries

The Method

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Herby Sweet Potato Chips

These sweet and spicy little wedges knock the socks off greasy fast food chips any day. If you haven’t tried sweet potatoes before, this is a great introduction recipe, where you just can’t go wrong. Serve as a nice side dish or a quick and tasty snack! If I am serving these as a side dish, I generally prepare them first and let them cook away in the oven while I get on with the rest of the dinner.

Serves 4
5 large sweet potatoes
3 garlic cloves, finely chopped
3 tablespoons of olive oil
A good handful of fresh herbs
1 teaspoon of sea salt
1 teaspoon of freshly ground black pepper

Preheat the oven to 190°C/375°F/Gas Mark 5. In a pestle and mortar, bash together the a little of the olive oil, the herbs, garlic and sea salt until you have a smooth paste. Peel the sweet potatoes and slice in half lenghtways and then in half again, then chop into rough chips. Place in a bowl and toss with the herby paste.

Place in a large roasting tin and drizzle with a little extra oil and sprinkle with ground black pepper until all the chips are well coated. Roast in the oven for about 40–45 minutes, or until the insides are soft and the edges are slightly charred.

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