Donal Skehan
My instagram
  • Good morning from grey and gloomy Stockholm! Off to record 4 episodes of #mittkök this morning... #mumsfillibaba
  • My grandad watching my Today Show appearance- "that's marvellous! Now are those two ladies American?"...
  • Mammy Skehan's braised lamb shanks for Sunday lunch! 🌟
  • Brilliant Baked eggs with Parmesan & Chive scone @Eseaboard in Drogheda...
  • Very excited to be on the cover of this Saturday's Irish Independent Weekend Magazine! Make sure to check it out- it's an Easter food special issue! :)
  • Jerk finger lickin' chicken with a mango salsa! Last recipe of today's shoot- feeling far less jet lagged than was expecting! :)
  • Irish cream liquor & coffee cake all served up! Another one coming up on the YouTube channel soon! :)
  • Creamy spinach chicken pasta on set today! Coming to the YouTube channel very soon! :)
  • Vodka penne for dinner? Ah sure go on! Recipe on my blog and over on my YouTube channel! 🍝
  • Good morning Dublin! So happy to be home and it's not raining! Great few days in the US- looking forward to getting back over in July! :)
  • THIS BREAD IS BANANAS- B A N A N A S! Full vid in profile! 🍌 #bananabread
  • Palm Springs brekkie! Mexican eggs with salsa, avocado, coriander (cilantro, if you please!) and a fried egg on a corn tortilla! 🎉☀️🍴#palmsprings
  • All about my auntie Ann's banana bread over on youtube today! Check it out- link in profile! Have you subscribed yet? :) 🍌
  • Incredible house! #palmsprings
  • Just uploaded a behind the scenes Vlog from filming for the @todayshow! So much fun! Link in my profile! :) #NYC
  • So apparently if you point your snapchat camera at this you can add me on SnapChat! Otherwise I'm at "donalskehan" yeah I'm down with the kids! #yolo
  • Martha Stewart's photography studio- hold me while I weep! #NYC
  • Today just got even more exciting! Check out where I am! :) #NYC
  • Had so much fun presenting the St. Patrick's Day limerick challenge with Al  Roker, Tamron Hall and this guy Willie Geist! :) #stpatricksday
  • Big thank you to these lovely ladies, Jackie, Katherine & Joanne, for organising everything for me on @TodayShow! :)
Blog Archive
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

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.

Continue reading >>

Chimichurri Surf and Turf with Skinny Sweet Potato Chips and a Garden Salad

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 2

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

For the dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 clove of garlic, finely minced
1 teaspoon of Dijon mustard
Sea salt and ground black pepper

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 while you prepare the salad.In a large bowl, whisk together the ingredients for the dressing and then toss through the salad leaves when you’re ready to serve.

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.

Continue reading >>

Sweet-Potato Breakfast Fries

The Method


Continue reading >>

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.

Continue reading >>