Donal Skehan

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Spring
Ricotta Pancakes with Lemon Curd | DonalSkehan.com, A nice change from traditional pancakes.
Summer
Strawberry and Elderflower Cake | DonalSkehan.com, Summertime flavours, perfect for sharing with friends.
Autumn
Braised Rabbit Pie | DonalSkehan.com, Brilliant traditional pie recipe.
Winter
Lamb Shanks With Lentils | DonalSkehan.com, A nice alternative to traditional roast lamb.
Breakfast
Hong Kong French Toast | DonalSkehan.com, Brunches don't get much more decadent than this!
Light Meals & Salads
Griddled Beef with Htipiti Spread & Lentil Salad | DonalSkehan.com, Impressive main for any dinner party.
Healthy
Spicy Sriracha Chicken Salad | DonalSkehan.com
Main Meals
Mom’s Coq Au Vin Blanc! | DonalSkehan.com, A Skehan family favourite!
Vegetarian
Mozzarella Arancini with Sweet & Spicy Marinara | DonalSkehan.com, Cheese stuffed rice balls, deep-fried until golden brown.
Family
Harissa Baked Eggs | DonalSkehan.com, Enjoy this healthy, comforting baked egg recipe for breakfast, brunch, lunch or dinner.
Desserts & Baking
Key Lime Impossible Pie | DonalSkehan.com
Drinks
Thyme Lemonade | DonalSkehan.com, Great on its own, even better with a splash of booze added!
Snacks
Chocolate Dipped Candied Oranges with Sea Salt | DonalSkehan.com, A simple festive treat.
Traditional Irish
Traditional Irish Scones | DonalSkehan.com
Christmas
Puff Pastry Leftover Pie | DonalSkehan.com
Halloween
Pumpkin Spice Donuts with Spiced Caramel | DonalSkehan.com

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@donalskehan
Spinning plates, making delicious dinners and projects for @windshoregoods, Dunnes Stores, @weareappetite & @arthuranddonal!
AD BBQ Grill SaucesThis BBQ is designed for flavour-packed cooking with minimal fuss. With Dunnes Stores’ delicious range of pre-marinated meats—like piri piri chicken, tandoori-style drumsticks, and Irish pork belly sizzlers—you’re ready to grill straight from the pack. To elevate your spread, I’ve included three simple but bold sauces and seasonings: a punchy salsa verde, sweet-spicy romesco and smoky cumin salt. Each one brings a different dimension to your BBQ table—fresh, zesty, spicy, and savoury. As always made with the best of ingredients from your local dunnesstores! Serves: 4 Time: 30 minutes For the Romesco Sauce: 50g skinless hazelnuts, toasted 6 garlic cloves, peeled and roughly chopped 6 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 tsp smoked paprika 1 slice of stale white bread, torn up (crusts are perfect) ½ red onion, peeled and roughly chopped 1 large tomato, peeled, deseeded and chopped 90g roasted red peppers from a jar Good handful of flat-leaf parsley, finely chopped Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper. For the cumin salt: 1 tbsp cumin seeds 2 tsp sea salt For the cumin salt, toast the cumin seeds in a dry frying pan over a high heat until fragrant. Tip into a pestle and mortar and crush roughly - leaving a little texture. Mix with the salt and set aside. For the salsa verde: 1 clove garlic 2 handfuls of fresh flat-leaf parsley 1 handful of fresh basil 1 handful of fresh mint 4 anchovy fillets 1 tbsp Dijon mustard 3 tbsp red wine vinegar 8 tbsp really good extra virgin olive oil To make the salsa verde, peel the garlic and pick the herb leaves, then place into a pestle and mortar and crush until you form a paste. Add the anchovies and crush again. Add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Alternatively you can chop all the ingredients, except the oil together on a board. Add to a bowl and drizzle in the oil to finish.