Recipes - Donal Skehan | EAT LIVE GO - Page 5

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Tomato & Mozzarella Foccacia Bread | DonalSkehan.com, A basic bread dough with amazing toppings!

Wood Fired Fennel Salmon, Roasted Veg & Lemon Aioli | DonalSkehan.com

Wild Mushroom Risotto | DonalSkehan.com, A creamy and delicious lunch or light supper.

Dark-Chocolate Beetroot Cupcakes | DonalSkehan.com, Rich & earthy, these are a real treat!

3 Brilliant Juices | DonalSkehan.com, A refreshing, healthy & delicious way to start your day!

Light Meals & Salads

My Very BEST Sausage Roll | DonalSkehan.com

Asian Beef Noodle Salad | DonalSkehan.com, A fresh and fragrant Thai-inspired beef recipe.

Cola Christmas Ham | DonalSkehan.com, The perfect sweet-savoury addition to your Christmas dinner or Thanksgiving celebrations.

Thai Style Roast Sweet Potatoes | DonalSkehan.com

Grated Tomato Pasta | DonalSkehan.com, Short on time and inspiration? You're six ingredients and fifteen minutes away from supper!

Desserts & Baking

Sticky Apple Cake with Creme Normande | DonalSkehan.com

Best 4 Breakfast Protein Smoothies | DonalSkehan.com, These smoothies will help kickstart any day!

KFC: Korean Fried Chicken | DonalSkehan.com, Not the kind of KFC you're used to but you probably will want to grab a bucket - it's that good!

Traditional Irish

Irish Rissoles with Colcannon & Pan Juice Gravy | DonalSkehan.com

Homemade Chocolate Biscotti | DonalSkehan.com, Delicious homemade treat, perfect with a coffee.

Bloody Red Velvet Cake | DonalSkehan.com, A spectacularly spooky centre piece for your Halloween celebrations!

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Spinning plates, making delicious dinners and projects for Wind Shore Goods, Dunnes Stores, Appetite Media & Arthur&Donal!

Air Fryer Roast Porchetta with Sea Salt Crusted Potatoes | Dinner inspo! You need to try this crispy skinned, juicey porchetta from dunnesstores , cooked effortlessly in an Air Fryer. It’s such a great cut of meat and served with some salt-crusted potatoes and a killer sauce, what more could you want! adTime: 1 hour 30 minutes
Serves: 4

1 x Dunnes Stores prerolled Porchetta
1 tbsp olive oil
1 tbsp fennel seeds
1 tbsp fresh rosemary, chopped
½ tsp sea salt flakes
½ tsp black pepper
For the Sea Salt Crusted Potatoes:
800g baby potatoes (waxy variety)
2 tbsp sea salt
Water to cover
For the Red Sauce:
100g roasted red peppers (from a jar or roasted fresh)
1 clove garlic, minced
1 tbsp red wine vinegar
2 tbsp olive oil
½ tsp chili flakes
½ tsp smoked paprika
½ tsp sea salt
Mixed salad leaves to serve

Preheat the air fryer to 200°C. Dry and score the fat of the porchetta and rub in some olive oil, fennel seeds, rosemary, sea salt, and black pepper.
Place the porchetta seam-side down in the air fryer and cook for 45 minutes, About halfway through, cover the porchetta with tin foil and roast for a further 30 minutes at 160°C, until the skin is deep golden and crispy.
Transfer to a plate and let rest for 10 minutes before slicing.
Place baby potatoes in a pot and cover with water. Add 2 heaped tbsp sea salt. Cook uncovered for 25-30 minutes, until the water completely evaporates and leaves a thin, salty crust on the potatoes.Gently toss the potatoes so the salt clings to the surface. Keep warm.
To make the red sauce, blend together roasted red peppers, garlic, red wine vinegar, olive oil, chili flakes, smoked paprika, and sea salt until smooth.
To serve, slice the porchetta into thick rounds with a drizzle of the red sauce. Arrange the potatoes on a plate along with a small handful of dressed salad leaves, Enjoy!

Mini Rhubarb Fool Pavlovas | It’s April Fool’s day today and if you’re looking for a show-stopper dessert to serve at any occasions you may have coming up- you need to try these FOOL proof mini pavlovas! So simple & sure to impress with the best of ingredients from dunnesstores x adTime: 20 minutes
Serves: 4

500g Irish rhubarb, cut into inch long pieces
1 vanilla pod, split lengthways
100g sugar
Zest & juice of 1 orange
200ml double cream
4 Dunnes Stores pavlova rounds
100g raspberries

Simmer rhubarb, sugar, vanilla, orange zest, and juice for 10 minutes. Reserve some pink pieces for decoration.
Whip the cream until soft peaks form and fold in ¾ of the poached rhubarb compote.
To assemble, lightly crush the pavlovas in the centre, top with rhubarb fool, and garnish with poached rhubarb and torn raspberries. Drizzle with any syrup left in the pan and enjoy!