I don’t think you can visit Louisiana without trying Gumbo. It’s on most menu’s and is wonderful hotch potch of ingredients combined in a rich and thick liquid served with white rice. During my stay in New Orleans we visited the New Orleans Cooking Experience where the self proclaimed High Priestess of the Bayou and incredible character Boo taught us her recipe for Gumbo. It’s made by making a roux from oil and flour and then adding onion, celery and green pepper. Like most home cooking there are many variants on this classic recipe but it is well worth a try for a true taste of the South!

Serves 8
1 1.2kg whole chicken, in portions
75ml of vegetable oil
100g of plain flour
1 large green pepper, chopped
1 large onion, chopped
3 sticks of celery, chopped
200g of roughly sliced andouille sausage (or mexiacan chorizo or qualbasa as substitute)
4 ripe tomatoes, chopped
2 litres of chicken stock
2 sprigs of thyme
4 bay leaves
2 garlic cloves, finely chopped
1 teaspoon of cayenne pepper
16 shrimps
Sea salt and ground black pepper
Cooked white rice to serve
Toasted Sour dough bread to serve

Preheat the oven to 200˚C.

Place the chicken portions on a large shallow baking sheet and drizzle with a little oil and season with sea salt and ground black pepper.

Roast in the oven for 45 minutes until cooked through.

While the chicken is cooking, whisk together the flour and oil in a large pot  over a medium heat.

Continue to cook, whisking continuously until the mixture turns a rich brown.

Add the pepper, onion and celery and cook until tender. Stir in the sausage and tomatoes and then pour in the stock.

Add the thyme, bay leaves, black pepper, cayenne and garlic.

Bring to the boil and season with sea salt.

Add the chicken, shrimps and continue to simmer for 10 minutes.

Serve in bowl with a tablespoon of white cooked rice in each.

The post Deep South Gumbo! first appeared on Donal Skehan | EAT LIVE GO.

Most people don’t realise that pork belly is incredibly easy to cook. You can season it with all sorts of different things but when it comes down to it, it’s all about the crispy crackling and tender meat. The rice I serve with the pork belly is inspired by the salty, sweet and fresh flavours of Thailand. It’s best to use rice that has been cooked and cooled in the fridge for a stir fry, it won’t clump together in the pan the way freshly cooked rice would.

Serves 4
2kg pork belly
1 tablespoon of Sichuan peppercorns, crushed
Sea salt

For the rice:
300g of leftover basmati rice, cooked and cooled
6 large spring onions, finely sliced on the diagonal
A generous handful of coriander, roughly chopped
1 large red chilli, finely chopped
1 large thumb sized piece of ginger, finely sliced
3 cloves of garlic, finely chopped
200g of green beans or tenderstem brocolli
2 teaspoons of caster sugar
3 tablespoons of fish sauce
1 tablespoon of soy sauce

Preheat the oven to 160˚C.

Pat the pork belly completely dry with kitchen paper and then rub with sea salt and peppercorns all over.

Place on a wire wrack set over a roasting dish. Place in the oven to cook for 3 hours.

Turn the heat to 220˚C and cook for a further 15 minutes until the crackling is crispy.

Remove from the oven and allow to rest while you prepare the rice. When you are ready, using a bread knife, cut through the crispy skin in 1cm slices.

Heat the oil in a large wok until just about smoking. Add in the ginger, garlic, spring onions and chilli and fry for about 30 seconds until aromatic.

Add in the green beans or broccoli and fry for 2 minutes. Add in the rice and stir through. Season with the fish sauce, caster sugar and soy sauce and fry for a further 3 minutes.

Toss through the coriander and serve alongside slices of the pork belly.

The post Crispy Pork Belly with Thai Fried Rice first appeared on Donal Skehan | EAT LIVE GO.

This is my basic risotto recipe, which is essentially a blank canvas for  any ingredients you want to add. Try mixing through roasted squash and  crispy pancetta, or an Arrabiata sauce for a delicious alternative to  mushrooms.

Serves 4
200g of Chanterelle mushrooms
1 litre Chicken stock
150g butter
1 tablespoon of olive oil
1 onion, peeled and finely chopped
300g risotto rice
75ml white wine
150g Parmesan cheese, freshly grated
Extra virgin olive oil to serve

Fry the mushrooms in half the butter until slightly coloured. Allow any water from the mushrooms to fry off. Transfer to a plate and set aside.

Pour the stock into a saucepan and simmer gently. Melt the remaining butter and the olive oil in a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated.

Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock until the rice is tender and has a creamy coating. This should take about 15-20 minutes.

Add the remaining butter, mushrooms and grated Parmesan cheese and gently stir though. Season to taste with salt and black pepper. Serve immediately with a drizzle of extra virgin olive oil or truffle oil and a sprinkle of Parmesan cheese.

The post Wild Mushroom Risotto first appeared on Donal Skehan | EAT LIVE GO.

This is a nice fast dish that can be cooked in the time it takes to make the rice! It’s really important to taste a dish like this, if you feel it’s missing something, add more soy sauce, more honey, or more spice from the curry paste. Cooking is all about making it taste right for you!

Serves 4
2 rib eye steaks, sliced thinly
2 tablespoons of red curry paste
2 cloves of garlic, finely minced
1 thumbsized piece of ginger, finely minced
1 teaspoon of sesame oil
2 tablespoons of rapeseed oil
1 red onion, finely sliced
2 large pak choy, roughly sliced
1 tablespoon of dark soy sauce
1 tablespoon of honey
400ml of coconut milk240g of basmati rice
800ml of water
A handful of salted peanuts, roughly chopped

Place the rice in a pot with the full quantity of water and place over a medium heat, and simmer for about 10-12 minutes until the water has evaporated. Remove from the heat and allow to sit with the lid on until you are ready to serve.

While the rice is cooking, combine the sliced beef with 1 tablespoon of red curry paste, half the garlic and ginger and the sesame oil.

Place a wok over a high heat with 1 tablespoon of rapeseed oil and then stir fry the beef rapidly in two batches for about 3 minutes until just cooked.  Remove to a plate and set aside.

Place the wok back on the heat with a little extra oil and stir fry the onions with the remaining curry paste, for 2 mins, then add in the remaining garlic and ginger with the sliced pak choy. Stir fry until just tender.

Add in the coconut milk, soy sauce, and honey and bring to the boil. Taste it and once you’re happy with the balance of flavours, serve.

Fluff up the rice with a fork and then serve alongside the beef. Top with a little sprinkling of chopped peanuts.

The post Nutty Thai Red Beef Curry first appeared on Donal Skehan | EAT LIVE GO.

This simple little supper hardly calls for a recipe at all. It uses lots of storecupboard ingredients to pump up the volume and make the best of the fresh prawns. You could use cooked frozen prawns here or maybe some slices of smoked salmon. The fresh flavours of white wine and lemon juice really lend themselves well to seafood.

Serves 4
400g of spaghetti
6 prawns per person, peeled
2 tablespoons of olive oil
4 cloves of garlic
1 teaspoon of chilli flakes
200ml of white wine (about a wine glassful)
Juice of 1 lemon
90g of butter (about 6 tablespoons)
A generous handful of parsley, finely chopped

First things first, get the pasta on the boil, cook it according to the instructions on the pack. Drain and toss in a little olive oil and set aside. Place a pan over a medium heat and add a little olive oil, gently fry the garlic and chilli for about one minute.

Add in the prawns and fry for three minutes, tossing until they have changed colour and are cooked through. Remove from the pan and set aside. Pour the wine and the lemon juice straight into the saucepan and bring to the boil. Let it simmer away for a minute or two and then stir in the butter until it’s melted and add half the parsley.

Add the prawns and the pasta and toss until everything is evenly combined.

Serve straight away with the remaining chopped parsley and a generous seasoning of sea salt and ground black pepper.

The post Simple Prawn and Garlic Pasta Supper first appeared on Donal Skehan | EAT LIVE GO.

This is the dish you can make when you invite the parents around to show them you really can make it on your own, and that you don’t need your mother to wash your socks anymore! Chicken thighs are a good, cost-effective cut of meat and will hold really well in the freezer, so pick up a few packs.

Serves 4
1 tablespoon olive oil
8 chicken thighs
2 red onions, sliced into thick slices
5 carrots, cut into rough chunks
3 celery sticks, cut into rough slices
400g tin chopped tomatoes
600ml chicken stock
2 teaspoons English mustard
1 teaspoons dried oregano
Sea salt and ground black pepper

Heat the oil in a large, high-sided pot until it’s really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.

Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.

Pour in the chopped tomatoes and chicken stock and stir though with the mustard and oregano. Add in the browned chicken and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.

Serve in deep bowls with some thick, crusty bread to soak up the juices.

The post Tasty Chicken Hotpot first appeared on Donal Skehan | EAT LIVE GO.

This a surprisingly tasty soup, which is wonderfully cleansing. Used originally as part of a weight-loss diet, I make it regularly as a really substantial lunch. This recipe makes a generous amount – I freeze half the soup and keep the rest in the fridge.

Serves 8
3 onions, chopped into chunks
2 green peppers, chopped into chunks
1 bunch of celery, chopped into chunks
1 iceberg lettuce, chopped into chunks
2 x 400g tins chopped tomatoes
800ml/1½ pints vegetable stock
300g/10½oz lentils or soup mix
Sea salt and freshly ground pepper

Add all the ingredients to a large pot and bring to the boil. Reduce the heat and simmer for 20–30 minutes until the lentils are soft.

Blend the soup to a smooth consistency with a hand blender; you may need to add a little extra stock if the soup is too thick.

Season with salt and pepper, and serve.

The post Boot Camp Soup first appeared on Donal Skehan | EAT LIVE GO.

Even my just about overripe Avocado, is one of the true underrated super foods- It’s packed with essential fatty acids, Vitamin K and antioxidants- it also makes a lovely face mask! (But you didn’t hear that from me…) Radish’s are often linked to aiding digestive problems and are beneficial for the teeth and gum’s- So overall this salad is packed with nutrition and is a perfect Good Mood Food recipe!

Serves 2
2 free range chicken breasts
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Juice of 1⁄2 lemon
A good pinch of black pepper
1 red onion, cut in half and sliced wafer thin
1 avocado
6 radishes
A large handful of oak leaf lettuce leaves

For the dressing:
1 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
1 small garlic clove, finely chopped
1 teaspoon of wholegrain mustard
Juice of 1⁄2 lemon
A good pinch of sea salt

If you have the time to marinate the chicken breasts overnight, by all means go ahead. Remove any fat or skin from the breasts and place in small resealable bag. Pour in 1 tablespoon of balsamic vinegar, 3 tablespoons of olive oil, the juice of half a lemon and a pinch of black pepper. Seal and give a good shake. In a jar, bowl, or whatever you want to make your dressing in, combine the dressing ingredients. Whisk or shake to combine and set aside.

Heat a large frying pan, until just before it begins smoking, and place the chicken on it. You shouldn’t need any extra oil as olive oil is used in the marinade. Cook for approximately 4–5 minutes either side then remove from the heat. Let it rest for a few minutes (if you can wait) and slice into thin strips. Place a good handful of lettuce leaves on each plate and scatter with the red onion.

Slice the avocado in half and remove the stone. Spoon out the green flesh, slice into thin strips and arrange on top of the salad. Give them a squeeze of lemon juice to prevent browning. Cut the radishes into quarters and place on the outside of the plate. Arrange the chicken strips on top of the avocado and using a spoon drizzle the dressing over the salad.

The post Balsamic Chicken, Avocado & Radish Salad first appeared on Donal Skehan | EAT LIVE GO.

This is a super simple little supper which can be thrown together in the time it takes to cook the pasta. To be honest, if you can’t get peas straight from the garden it’s almost better to use frozen here, as peas begin to loose their natural sugars as soon as they’re picked, so even fresh ones in the supermarket probably won’t be as good as you will get frozen. This recipe is easily adapted with most leftovers you might have in the fridge. I love a little bit of chorizo added here or maybe some freshly chopped basil with a sprinkle of grated Parmesan cheese.

Serves 4
300g of pasta
5 tablespoons of creme fraiche
150g of feta cheese
150g of fresh peas if you have them, otherwise use frozen
A good handful of fresh mint, finely chopped
A pinch of salt
A good pinch of freshly ground black pepper

Cook the pasta according to the instructions on the pack and drain.

If you are using frozen peas, cook them until tender and drain. If you are using fresh peas and they are tender and young, I don’t bother doing anything to them apart from shelling them and giving them a quick splash under some cold water.

When the pasta is cooked, add the creme fraiche, feta cheese, peas, mint, salt and pepper and stir gently until the pasta is evenly coated.

Serve straight away with a good squeeze of lemon juice!

The post Pea Mint and Feta Pasta first appeared on Donal Skehan | EAT LIVE GO.

Although I do try to buy as much in season vegetables as possible I just can’t resist using cherry tomatoes in this tasty little dish. The good thing about roasting them is that it brings out the best from even the most tasteless tomatoes. By feeding them with a little sea salt, black pepper, olive oil and balsamic vinegar you are guaranteed little morsels packed with punchy flavour. It’s dishes like this which are really simple and full of flavour that make mealtimes far more enjoyable and take the hassle out of cooking for groups. Feel free to adapt the recipe as you wish, try using different herbs, different salad leaves, just use what you have.

Serves 4
4 chicken breasts
6 cloves of garlic
2-3 sprigs of rosemary
4 tablespoons of olive oil
A good pinch of ground black pepper
A good pinch of sea salt

For the salad:
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
A good pinch of ground black pepper
A good pinch of sea salt
1 large punnet of cherry tomatoes, sliced in half
120g of rocket leaves
1 small red onion, finaly sliced
Shavings of parmesan cheese to serve

In a bowl whisk together the olive oil and balsamic vinegar for the salad.

Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss to combine.  Season with sea salt and black pepper.

Place in an oven at 200oC/Gas Mark 6 for about 35 minutes or until the tomatoes have reduced in size.

While the tomatoes are roasting in the oven, in a pestle and mortar or with the back of a knife, crush the garlic cloves with a little sea salt, until you have a fine paste.

Remove the leaves from the sprigs of rosemary, and add them with the mushed garlic, 4 tablespoons of olive oil, and chicken breasts to a bowl and allow to marinade while you prepare the rest of the salad ingredients.

On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending on the size, but just make sure they are cooked through.

In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining dressing.

Serve alongside the chicken with some shavings of parmesan cheese.

The post Garlic and Rosemary Chicken with Roast Cherry Tomato Salad first appeared on Donal Skehan | EAT LIVE GO.

This is the recipe we were given along with the press release and Ken actually demonstrated the dish for us. I can tell you it is absolutely delicious and you should definitely give it a go. It follows through from what he mentioned about using different ingredients to build layers of flavours and many different notes.

Serves 2
200g of beef, sliced in strips
25ml of rapeseed oil
2 teaspoons of ginger, finely chopped
2 cloves of garlic, finely chopped
Zest of one orange
1 teaspoon of birds eye chillies, chopped
25g of black beans
75g of spring onions, chopped in 1 inch shanks
50g diced onion
75g diced red peppers
75g diced green peppers
45ml oyster sauce
40g of Chee Hou sauce
2 teaspoons of sugar
200ml water
20ml sesame oil
1 teaspoon of cornflour

Heat the wok over a high heat and add oil to coat.  Quickly stir fry the meat and when it is cooked through, remove from the pan and set aside.

Heat the oil in the wok and add the ginger and garlic.  Stir fry over a high heat until it becomes golden and toasted.

Add the orange zest and fry until it releases fragrant citrus notes.

Then fry the chilli, black beans and chopped onions for 20 seconds.

Add the spring onions and peppers and fry lightly until tender.

Add the the Chee Hou sauce, oyster sauce, water and sugar and stir through.  Then add the meat and toss until it is coated with all the sauce and vegetables.

Finish with the sesame oil and thicken with the cornflour.

Serve with noodles or rice.

The post Beef and Black Bean Stir Fry first appeared on Donal Skehan | EAT LIVE GO.

Garlic and mushroom is a classic combination and works super in this tasty pasta dish. Crumbling the goats cheese over the hot pasta creates a creamy coating and leaves the dish with a distinctive tangy taste. The dish only takes the time to cook the pasta and is perfect to make a little extra and stick in a lunchbox for tomorrow.

Serves 4
250g of wholemeal penne pasta
1 tablespoon of olive oil
3 cloves of garlic chopped finely
1 onion chopped into thin half moon slices
150g of mushrooms sliced thinly (Approx. 6 large mushrooms)
75g of goats cheese
A generous pinch of black pepper
A generous pinch of sea salt

The post Garlic Mushroom and Goats Cheese Pasta first appeared on Donal Skehan | EAT LIVE GO.

Normally I make this herb paste for a full roast chicken, but I find pre-portioned chicken legs and thighs are perfect for entertaining as you don’t have to fuss around with carving. The great thing about this dish is that you can prepare the two trays a few hours ahead of your guest arriving and pop them in the oven just before they arrive! If you don’t grow your own herbs you can pick up little packets for about €1 in most supermarkets which are really handy for one off dishes. I love roasting whole garlic bulbs but if it’s too much garlic for you just leave these out.

Serves 6
6 Chicken legs and thighs
4 red onions, peeled and quartered
2 bulbs of garlic,with the top sliced off
4 cloves of garlic
40g or a large handful of fresh herbs, basil, rosemary, thyme
6 medium sized parsnips, peeled and quartered
A few sprigs of fresh thyme
1 tablespoon of honey
A good drizzle of olive oil
A good pinch of sea salt and ground black pepper

In a pestle and mortar or a food processor, blitz the mixed herbs, garlic cloves, and a little olive oil.  Add a little more olive oil until you have a loose paste.

Place the parsnips on a large roasting tray with the thyme, drizzle with honey and oil and spoonful of the herb paste.  Toss together until everything is combined.
On another roasting tray arrange the chickens pieces, garlic bulbs and red onion.  Add the rest of the herb paste and toss everything together until the the chicken and onions have a nice coating of herbs.

Place both roasting trays in the oven at 190°C/Gas Mark 5, for about 45-50 minutes or until the chicken is cooked right through.  The parsnips will cook slightly quicker than the chicken so you may need to take them out of the oven before the chicken.

Serve the chicken straight away, with the parsnips, red onion, garlic and an little drizzle of the juices.

The post Herby Roast Chicken and Honey and Thyme Parsnips first appeared on Donal Skehan | EAT LIVE GO.

You can add as many other ingredients to the salad as you want, beansprouts, or snow peas all work great in this. I used fillet steak here, but as this can be quite expensive, other cuts will work just as nicely, try sirloin or a good quality shoulder steak. This recipe can also be made ahead of time, marinade the meat in the fridge, prepare the veg beforehand and only toss with the dressing when you are ready to eat.

Serves 4
4 x 120g fillet steak
1 cucumber, thinly sliced
2 carrots, thinly sliced
6 spring onions, finely sliced on the diagonal
1 red pepper, thinly sliced
Small handful of chopped coriander to serve

For the marinade and dressing:
1 chilli, deseeded and minced
1 thumb sized piece of ginger, finely minced
2 cloves of garlic, finely minced
Juice of 1 lime
1 teaspoon of sesame oil
1 teaspoon of thai fish sauce
1 tablespoon of soy sauce
3 tablespoons of sunflower oil

Place the steaks on a plate.

Mix all the ingredients for dressing/marinade together and pour 1/4 of the mixture over the steaks.

Toss all the veg together in salad bowl and set aside.

Heat a large griddle pan and fry the steaks for 3-5 minutes on either side depending on their size.

Remove the steaks and allow to rest on a chopping board for a few minutes.

Add the dressing to the salad and toss to combine.

Slice the steak thinly, sprinkle with a little chopped coriander and serve with the zingy salad.

The post Oriental Steak Salad first appeared on Donal Skehan | EAT LIVE GO.

I make this salad to go, if you want to do the same, keep the dressing separate and add it when you are ready to eat.

Serves 4
4 chicken breasts
4 tablespoons of teriyaki sauce
2 cloves of garlic, finely chopped
1 small Chinese cabbage, finely chopped in shreds
A large handful of sugar snap peas, finely sliced
2 red peppers, sliced finely
1 red onion, sliced finely
1 tablespoon of sunflower oil

For the dressing:
3 tablespoons of sunflower oil
1 tablespoon of teriyaki sauce
Juice of 1 lime
1 clove of garlic, finely minced
½ a thumbsized piece of ginger, finely minced

Combine the teriyaki sauce and garlic in a bowl and add the chicken breasts.

Toss to combine, cover and then place in fridge while you chop the salad ingredients

Heat a griddle pan over a medium heat with a little oil and fry the chicken breasts for 4-5 minutes either side or until hey are cooked through.  Remove the breasts from the pan set on a chopping board to cool.

In a large mixing bowl, whisk together the ingredients for the salad dressing.

Add the Chinese cabbage, red peppers, red onion and snow peas to the bowl.  Toss until the vegetables are nicely coated with the dressing.

Serve the salad in large deep dishes and sprinkle with a little shredded coriander.

Slice the chicken thinly and arrange on top of the vegetables.

Serve straight away.

The post Asian Teriyaki Chicken Salad first appeared on Donal Skehan | EAT LIVE GO.

One of my favourite cocktails is a mojito and, you guessed it, this recipe was thought up after one too many! But it was an experiment that paid off.

Serves 4
4 chicken breasts
1 garlic clove
4–5 tablespoons of rum
Juice of 2 limes
2 limes quartered
1 tablespoon of olive oil
A small handful of fresh mint
A generous pinch of sea salt and freshly ground pepper

Chop the mint and garlic finely and place in a large resealable bag. Add the rum, lime juice, oil, salt and pepper to the bag.

I butterfly the chicken breasts so they cook quicker and the garlic doesn’t burn.

To do this, place one hand on the breast and with the other slice through the thickest part, making sure the breast stays attached on one side.

Put the chicken in the bag and seal. Toss the chicken around in the bag and make sure the breasts are covered in the mint and garlic mixture.

Leave in the fridge preferably overnight, or you can make in the morning and leave for the day.

To cook the chicken, heat a pan over a high heat and fry the breasts and marinade for about 3–5 minutes on either side, depending on the size of the chicken breasts.

Tumble in the lime quarters after you turn the chicken and allow to caramelise on all sides. Serve straightaway with a tasty side salad, couscous and a final squeeze of juice from the caramelised lime quarters.

The post Mojito Lime Chicken first appeared on Donal Skehan | EAT LIVE GO.