Donal Skehan
My instagram
  • 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! :)
  • Max is off to stay at his granny and grandads! In the excitement he jumped into the front seat and knew he was in trouble! #guilty #maxthedog
  • Just doing a spot of green rice harvesting in Vietnam as you do! #tbt my new series #FollowDonal starts in April on @foodnetworkuk! 🎉
  • Happy Pancake Tuesday! How many pancakes have you eaten today? I've got 3 brilliant ways to top them over on my youtube channel! :)
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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.

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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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