Donal Skehan
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  • Sure would you look who it is in my favourite place in the world- @bebbrell from @sortedfood! Did the cliff walk and went for a little brunch in The House! Say hello Ben! :) #Howth
  • 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
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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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