Donal Skehan

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Spring
Speedy Green Pasta | DonalSkehan.com
Summer
Butter, Garlic & Cherry Tomato Confit | DonalSkehan.com
Autumn
Killer Steak Frites At Home | DonalSkehan.com
Winter
Steak Sandwich with Scamorza, Roast Red Pepper, Rocket | DonalSkehan.com
Breakfast
Baked Oatmeal | DonalSkehan.com, A nutritious and delicious breakfast on the go.
Light Meals & Salads
Healthy Singapore Noodles | DonalSkehan.com, Delicious, healthy & ready in a flash!
Healthy
Spicy Pork Rice Noodles | DonalSkehan.com
Main Meals
Irish Creamed Kale | DonalSkehan.com, If the thought of kale scares you, then let this be the dish that changes your mind!
Vegetarian
Thai Sweet Potato Stew with Lemongrass & Ginger Brown Rice | DonalSkehan.com
Family
Gnocchi al Limone | DonalSkehan.com
Desserts & Baking
Chocolate Swirl Buns | DonalSkehan.com, These rich, fragrant pastries will go down a treat with your morning cup of coffee.
Drinks
Irish Mulled Cider | DonalSkehan.com, Warm yourself and friends, with this sweetly spiced punch!
Snacks
Best Ever Sticky Dry-Rubbed Ribs | DonalSkehan.com, A lip-smacking rib recipe - finger bowl mandatory!
Traditional Irish
Irish Blue Cheese Burgers with Soda Bread Baps | DonalSkehan.com, A classic cheese burger with an Irish twist.
Christmas
Christmas Brunch Waffles | DonalSkehan.com
Halloween
Irish Oaty Apple Crumble | DonalSkehan.com, A delicious Irish oaty apple crumble. Best served warm with cream!

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@donalskehan
@WINDSHOREGOODS Howth, Co. Dublin, Ireland
Slow Cooker Beef Ragu Dump Bag | If Nara Smith made a slow cooker beef ragu - the ultimate comfort food. You’ve got tender, melt-in-your-mouth beef simmered in a rich, savory sauce, and served over perfectly cooked pappardelle. Just dump everything into the slow cooker, and let the magic happen while you go about your day, with the best of ingredients as always from your local dunnesstoresad Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you’re ready to cook. The night before, defrost the contents in the fridge. When you’re ready to cook, transfer the contents of the bag to the slow cooker and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy!