Donal Skehan : Kitchen Hero TV Series

Monday 23rd April  6pm   The Good Food Channel

Donal Skehan's debut TV series finally hits UK screens this month after a successful run in his native Ireland. Named after and based on recipes from his second book Kitchen Hero, Donal dishes up a variety of delicious and easy to follow recipes that will get everyone cooking. I flew over to join him for the last few days of filming to shoot behind the scenes (and fill my belly).

With his third book due to be published later this month and a second TV series on its way, this is going to be another big year for the talented cook, writer and photographer. If you can't wait until the 23rd, here's a taste of what's to come...

Donal Skehan Kitchen Hero

Starts Monday 23rd April  6pm  The Good Food Channel (Sky 249  Virgin 260)

InProduction.tv

For more information CLICK HERE

Donal's Garlic and Rosemary Roast Lamb

There can't be many people busier this year than Donal Skehan. Not only has he just launched his new book, Kitchen Hero, he's been filming the accompanying TV series since January in his own home!

I joined him for the last few days of filming at the end of March (mainly to stuff my face but also to work) and was blown away by the amount of hard graft and attention to detail that goes into each episode.

There will be a behind the scenes post soon but there was one recipe in particular I wanted to share as it's perfect for this time of year.

On the last day of shooting Donal cooked a gorgeous roast lamb dinner for his family. I've tried loads of recipes for roasting a leg of lamb, but this one is so simple I urge you to give it a go!

INGREDIENTS

1 leg of lamb

A few fresh rosemary sprigs

A few cloves of garlic

Olive oil

Sea salt and freshly ground black pepper

250ml lamb stock
1 onion


Preheat the oven to 180ºC/Gas Mark 4

Slice the onion into thick slices and place on the bottom of a large roasting tray. Place the lamb on top of the onions and, using a sharp knife, make holes all over the lamb (about 2-3cm apart). Now slice the garlic into thick spikes and insert into each hole with a small sprig of rosemary.

Drizzle with a little olive oil, season generously with sea salt and black pepper, and it's ready to go in the oven. Roast the lamb for 25-30 minutes per 450g (1lb) for medium rare.

This is the time to get your veggies sorted. Donal cooked dauphinoise potatoes (recipe also in his book) but roasties always go down well and carrots and anything else you fancy.

Transfer the cooked lamb to a serving dish, cover with foil and allow to rest for at least 10-15 minutes. To make the gravy, tip the juices to one corner of the roasting tray and spoon the fat off the top. Place the tray on the hob and add the stock. Bring to the boil and whisk ensuring you incorporate all the caramelised meat juices from the tray. To thicken add a little roux (equal amounts of butter and flour mixed together) while it comes to a boil. Decant into a gravy jug and you're ready to serve!

Unfortunately there was only enough to feed Donal's family so the crew were left to look on in desperation!

Only joking, there was plenty left over, and after a full days shoot we all finally sat down at 9pm. The lamb was absolutely delicious as were the dauphinoise potatoes and yet so simple. You MUST give this a go.

Donal's book Kitchen Hero is available to buy now through most good book shops. To buy it on Amazon click here

Holy Mackerel!

Fishing for supper with Donal Skehan

Cook, blogger, writer and photographer Donal Skehan is quickly becoming Irelands brightest cooking star. Since starting The Good Mood Food blog in 2007 he has developed a huge following and is a regular on Irish TV and in the press.


His first book, Good Mood Food, is a staple in many kitchens (including my own) and is packed full of simple, healthy and delicious recipes. Later this month his second book Kitchen Hero will be released, closely followed by a TV series of the same name.


I was lucky enough to meet him last year and spent a few days cooking, eating and talking food. One of the highlights was heading out to sea on his dad Dermot's boat to see what we could catch for supper.


We set off from Howth harbour armed with little more than a few fishing lines and a bucket full of optimism! Luckily Dermot knew these waters well and we headed over to Ireland's Eye where he guaranteed we'd catch something. After a short wait the lines began to twitch and we starting pulling in 3 or 4 mackerel at a time. Having not been sea fishing for about 12 years I'd forgotten how much fun it is! Our thoughts quickly turned to how the fish would be cooked and we set a course for Howth. 

Back on dry land, the fish were quickly gutted and cleaned (which attracted attention from a few scavengers) before heading back to Donal's family home. I LOVE mackerel so was really looking forward to having it cooked this fresh. The fish were prepared simply with a little salt and pepper, garlic, chilli, lemon, drizzled with olive oil and put straight on the barbecue. 

If you've never barbecued fish before I urge you to give it a try, especially when it's as fresh as this. The flavours worked fantastically together with the mackerel coming through strongest. It may still be the winter and freezing cold outside, but the idea of eating this on a warm summers evening with a glass of wine is enough to keep me happy.

It was my first time visiting Howth but I look forward to going back very soon, especially if Donal will be doing the cooking! If you'd like to find out more or try some of his recipes, why not visit donalskehan.com

cover photo by Chris Terry

Donal's book Kitchen Hero goes 
on sale on the 31st March. 
Pre-order your copy now 
CLICK HERE