Donal Skehan
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  • Apple, cinnamon and honey porridge! The best way to start October! Good morning! :)
  • It's Nonna central on the blog today! This lovely lady was from Matera and show me how to make crappiatta a peasant soup with lots of grains...
  • Pesto, green bean and potato lasagne on the blog this evening as part of my Mambo Italiano blog post! Check it out! :)
  • Fig, honey & almond cake! Made this with local figs, honey and almonds in Matera this time last year! Would so love to be back there right now! :) #italy #cake
  • New blog post featuring some of the brilliant Nonnas I met in Italy last year plus some great Italian recipes! Check it out on DonalSkehan.com...
  • Oh hello! :) #maxthedog
  • Out blackberry picking yesterday...
  • Blackberry & Custard Doughnuts- recipe coming up this weekend...
  • Thai Fish Cakes- how to make them video over on my youtube channel! Head over and subscribe! :) 👍
  • Misty warm morning in #Howth! Deep breath and have a great week folks! :)
  • Picked loads of sloes today! All set to make some gin next week! :)
  • Having a go at curing my own bacon this weekend! Seems to be fairly easy- will report when done! Pork belly rubbed with sugar, salt and herbs.
  • Nutella stuffed brioche French toast! Anyone for a bit of brunch? :)
  • Such an epic day out there! Just back from a two hour walk around the cliffs of #Howth! Happy weekend folks! #ireland
  • A bit of #mittkök madness this morning on Swedish telly! Was making cannelloni with spinach and mushrooms! :)
  • Vietnamese caramel salmon in my new weekly column in the Irish independent today! Delicious recipe traditionally made with catfish- it's sweet and sticky and very easy to make! :)
  • Salted caramel peanut mud pie up on the blog! Tag a friend for a special Friday treat! What are you baking this weekend? :)
  • Red velvet cheesecake! Recipe up on @jamiesfoodtube this evening with @eric_lanlard! Grab a slice for a pal! :)
  • Post workout juice- apple, carrot, ginger, celery, cucumber & beetroot! Better @tonedfit?
  • Max can't take selfies but wanted a photo taken with his favourite view on our walk this eve! :) #howth #ireland #maxthedog
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Turkey Tom Ka Gai

Tom Ka Gai is a Thai soup which is traditionally made of coconut milk, galanghal, lemongrass and ginger.  This is my twist on it using turkey instead of chicken.

Serves 2
250g of cooked turkey
100g of rice noodles
400ml of coconut milk
350ml of chicken stock
Juice of 1 lime
1 large thumb-sized piece of ginger
1 red chilli, finely chopped
6 spring onions, finely sliced
1 stalk of lemongrass, finely chopped
3 kaffir lime leaves
1 teaspoon of soft brown sugar
Handful of fresh coriander leaves

Cook the noodles according to the instructions on the packet, drain and rinse under cold water. Set aside.

Pour the stock and coconut milk into a medium sized pot and bring to a steady simmer.

Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes.

Add in the cooked turkey and stir through until heated through.

Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.

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Mega Turkey and Brie, Cranberry Chutney, Grilled Sambos

TurkeySandwich

You can’t beat a grilled cheese sandwich, except at Christmas! Make this with leftover turkey, brie and cranberry relish and you will have on your hands the ultimate leftover sandwich!

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Boned and Rolled Maple and Orange Glazed Turkey with Apple and Smoked Bacon Stuffing

Not your traditional Turkey but an absolute must for any of those with a fear of carving. By removing the bones and rolling the meat with the stuffing, it becomes easy to slice. Your butcher will happily bone and roll the turkey for you, just be sure to bring the prepared stuffing with you and they can pop it in for you, tie it up tight and send you home with a perfect little packet.  I love the combination of maple, orange, smoked bacon and apple, but you can easily adapt this with your own favourite flavours.

Serves 8-10
4.5kg boned and rolled Turkey
50g of soft butter
75ml of maple syrup
Juice of one orange
Sea salt and ground black pepper

For the stuffing:
30g of butter
150g of smoked streaky bacon
1 medium onion, finely chopped
250g of breadcrumbs
400g of cooking apples, peeled cored and chopped into small cubes
Zest of one orange

To prepare the stuffing melt the butter in a large frying pan over a medium high heat and when it begins to foam add in the streaky bacon and fry for 3-4 minutes. Add in the onions and fry for a further 4-6 minutes until soft.

Add in the apple and fry for a further 3 minutes. Remove from the heat and stir through the bread crumbs. orange zest and season with sea salt and ground black pepper. Allow to cool before covering and storing in the fridge until you are ready to use it.

Once you’ve brought your stuffing down to the butcher and he has stuffed and rolled the turkey, place it in a large roasting tray and rub with the butter. Season generously with sea salt and ground black pepper.

Preheat the oven to 190˚C.
Roast the turkey until a meat thermometer reads 150˚F for approximately 2 1/2 hours. If the skin is looking too brown, just cover with tin foil.
Whisk together the orange juice and maple syrup and pour a little over the bird every now and then to baste.

Save half the mix to add to the gravy.
Remove the turkey from the oven and brush with maple syrup and place back in the oven until a meat thermometer reads 160˚F about 20 minutes more.
Place the bird on a chopping board with deep grooves and cover with tin foil.

Scrape the juices from the bottom of the roasting tin into a small sauce pan along with the remaining maple syrup and orange juice and bring to a steady simmer until it reduces a little.

Sliced up the bird and serve with the hot gravy.

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Move over ham- It’s Turkey Time!

One of the things I have learned in my discovery of food so far is that, people who are passionate about good quality ingredients are more than enthusiastic about expressing this passion and filling you up with information.  Gerry McEvoy, who runs his farm of 800 free range bronze turkey’s is absolutely no different.  We were introduced via the magic of twitter last week when I tweeted asking whether anyone knew of a turkey farmer.  Within a matter of hours the meeting was set and the following day I was all set to head up to the farm to see all those turkeys!

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