Tag: Donal Skehan

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Hearty and zingy, this Thai rice soup is perfect for in-between weather. @RTEfood

Donal Skehan’s Thai rice soup

Donal Skehan

By Donal Skehan

Celebrity Chef

Ingredients

Serves: 4

Time: 35 minutes

  • 1.5ltrs good chicken stock
  • 2 inch piece of fresh ginger
  • 2 lemongrass stalks
  • 1 lime, juice and peeled zest
  • 2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!
  • 50ml fish sauce, plus extra to season
  • 3 cloves garlic
  • pinch ground turmeric
  • 6 chicken thighs, cut into bite sized pieces
  • 500g cooked white rice
  • pinch white pepper
  • 2 tbsp light soy sauce
  • 1 red onion
  • Sesame oil, to serve
  • Handful of coriander leaves
  • Handful of mint

Method

  1. First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
  2. Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
  3. Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
  4. Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
  5. To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
  6. Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.

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Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores

https://www.instagram.com/reel/C_kr8_TMKDG/?igsh=ZnB4NWl1aHIweGw5

donalskehan

and

dunnesstores

Paid partnership

Original audio

Liked by mekhla_sinha and others

  • donalskehan's profile picturedonalskehan
  • Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!

    Serves: 4
    Time: 35 mins + overnight freezing time

    For the ice cream:
    2 vanilla pods, split in half, seeds scraped
    200g condensed milk
    600ml double cream
    2 tsp flaky sea salt

    For the roasted frozen berries:
    300g frozen mixed berries 
    3 tbsp caster sugar
    1 tbsp cornflour
    Juice of a lemon

    To serve:
    100g white chocolate, grated

    1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
    2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
    3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
    4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d
Posted on

Hearty and zingy, this Thai rice soup is perfect for in-between weather. @RTEfood

Donal Skehan’s Thai rice soup

Donal Skehan

By Donal Skehan

Celebrity Chef

Ingredients

Serves: 4

Time: 35 minutes

  • 1.5ltrs good chicken stock
  • 2 inch piece of fresh ginger
  • 2 lemongrass stalks
  • 1 lime, juice and peeled zest
  • 2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!
  • 50ml fish sauce, plus extra to season
  • 3 cloves garlic
  • pinch ground turmeric
  • 6 chicken thighs, cut into bite sized pieces
  • 500g cooked white rice
  • pinch white pepper
  • 2 tbsp light soy sauce
  • 1 red onion
  • Sesame oil, to serve
  • Handful of coriander leaves
  • Handful of mint

Method

  1. First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
  2. Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
  3. Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
  4. Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
  5. To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
  6. Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.

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Creamy Chicken and Spinach Pasta @donalskehan @dunnesstores

donalskehan

dunnesstores

Paid partnership

Original audio


  • Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛

    Serves: 4
    Time: 30 mins

    300g tagliatelle
    1 tbsp olive oil
    A knob of butter
    400g skinless chicken breasts, sliced into thick strips
    3 garlic cloves, peeled and finely chopped
    50g ready-to-use sun-dried tomatoes
    150g baby spinach leaves
    250ml single cream
    Parmesan shavings, to serve 
    Basil leaves, to serve
    Sea salt and freshly ground black pepper 

    1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted.
    2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
Posted on

Creamy Chicken and Spinach Pasta @donalskehan @dunnesstores

donalskehan

dunnesstores

Paid partnership

Original audio


  • Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛

    Serves: 4
    Time: 30 mins

    300g tagliatelle
    1 tbsp olive oil
    A knob of butter
    400g skinless chicken breasts, sliced into thick strips
    3 garlic cloves, peeled and finely chopped
    50g ready-to-use sun-dried tomatoes
    150g baby spinach leaves
    250ml single cream
    Parmesan shavings, to serve 
    Basil leaves, to serve
    Sea salt and freshly ground black pepper 

    1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted.
    2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
Posted on

Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores

https://www.instagram.com/reel/C_kr8_TMKDG/?igsh=ZnB4NWl1aHIweGw5

donalskehan

and

dunnesstores

Paid partnership

Original audio

Liked by mekhla_sinha and others

  • donalskehan's profile picturedonalskehan
  • Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!

    Serves: 4
    Time: 35 mins + overnight freezing time

    For the ice cream:
    2 vanilla pods, split in half, seeds scraped
    200g condensed milk
    600ml double cream
    2 tsp flaky sea salt

    For the roasted frozen berries:
    300g frozen mixed berries 
    3 tbsp caster sugar
    1 tbsp cornflour
    Juice of a lemon

    To serve:
    100g white chocolate, grated

    1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
    2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
    3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
    4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d