Donal Skehan is back in Ireland after a busy 18 months overseas, juggling two toddlers, writing a book and filming a brand new TV show, Donal’s Family Kitchen, for RTÉ One.

Donal’s kitchen was the heart of the home during the lockdowns and many of the great recipes enjoyed by his wife and boys appear in his new show.

"I'm thrilled to bring you my new series this Autumn, filmed entirely in my home kitchen using recipes that I love to make for my own family.

Following the overwhelming response to last year's series and triggering a nationwide shortage of lamb shanks (sorry about that!) I'm going to be filling your kitchen with even more doable recipes that will keep you cooking and baking through winter and beyond!" explains Donal.

His ‘Kitchen keepers’ are tried and tested recipes that really work for busy family life. Think cheesy beef shin lasagne, smoky chicken tacos and speedy pastas. Donal’s love for baking has also been reignited and each episode includes recipes like his Swedish inspired cinnamon buns, a bright pink funfetti cake and his quick fix lemon curd pudding.

Here we have four great ‘Quick Fix And Craveable’ recipes from episode three of Donal's Family Kitchen.

Vodka Penne Pork Ragu

INGREDIENTS

◆ 1 tbsp olive oil

◆ Chilli flakes

◆ 550g pork and fennel sausages removed from skin

◆ 2 tsp fennel seeds, crushed

◆ 2 garlic cloves, sliced

◆ 4 tbsp vodka

◆ 1 x 400g tin finely chopped tomatoes

◆ 2 tbsp tomato purée

◆ 250ml double cream

◆ 350g penne pasta

◆ 25g Parmesan, finely grated

◆ Large handful flat leaf parsley, roughly chopped

◆ Sea salt and freshly ground black pepper

METHOD

➊ Heat the oil in a large sauté pan over a medium heat. Add the sausage and using a wooden spoon break it up into smaller pieces, fry for 6-8 minutes until golden brown. Add the fennel seeds to this along with the garlic.

➋ Add the vodka followed by the tomatoes, tomato purée, give it a mix and then add the cream, stir to combine. Simmer for 20-25 minutes until the sauce has reduced a little.

Season to taste.

➌ Bring a large pot of water to the boil. Season once boiled, add the penne. Cook according to packed instructions. Once the pasta has cooked, stir it through the sauce. Serve in bowls topped with Parmesan, parsley, and black pepper.

Southern Fried Chicken Salad

SERVES: 4

INGREDIENTS

FOR THE CHICKEN AND COATING:

◆ 350ml buttermilk

◆ 6 skinless boneless chicken thighs, cut into strips

◆ Sunflower oil, for frying

◆ 3 tbsp plain flour

◆ 75g cornflakes

◆ 2 tsp dried oregano

◆ 1 tsp chilli powder

◆ 1 tsp garlic powder

◆ Sea salt and freshly ground black pepper

FOR THE DRESSING:

◆ 150g blue cheese, crumbled

◆ 100g mayonnaise

◆ 3 tbsp sour cream

◆ 2 tbsp buttermilk

◆ Juice of ½ lemon

◆ 1 tsp garlic powder

◆ 1 tsp hot sauce (tabasco)

FOR THE SALAD:

◆ Iceberg lettuce,

◆ ½ cucumber, thinly sliced on a mandolin

◆ 6 radishes, thinly sliced on a mandolin

◆ A small handful of chives

METHOD

➊ In a bowl, mix together the buttermilk, season with sea salt and ground black pepper and marinate for 30 minutes in the fridge.

➋ Pour the cornflakes in a large freezer bag and using a rolling pin, crush the cornflakes and the rest of the coating ingredients in until you have a coarse powder. Add the rest of the coating ingredients to the bag along with seasoning. Seal the bag and shake the dry mix until all ingredients are well combined.

Place onto a platter.

➌ When you are ready to cook the chicken, remove the chicken pieces from the

buttermilk and dredge in the seasoned cornflakes. Shake off any excess, then place the chicken in the pan of hot oil (175ºC/350˚F) to fry. Cook for about 5 minutes on each side until they are cooked through and have a good golden brown colour. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper. Keep warm in a low-heat oven.

➍ For the dressing, mix all the ingredients in a small bowl and season to taste.

➎ For the salad, trim the bottom off the iceberg lettuce and remove outside leaves. Cut the lettuce into eighths lengthwise, and then into 5cm pieces. Arrange the pieces on a large serving platter. Garnish with the radish and cucumber slices. Slice the chicken pieces into thick 2cm strips and arrange around the lettuce wedges. Finally dress the platter generously with the blue cheese dressing, chives and perhaps some extra crumbled blue cheese. Serve at the table and devour.

Hoisin Duck Lettuce Wraps

CHEF NOTES:

The skin of the duck once crisped is really tasty and adds so much texture and flavour to these lettuce cups. If you lightly bash the toasted sesame seeds before scattering them over it’ll release even more of their flavour.

SERVES: 4

PREP: 15 MINUTES

COOK: 30 MINUTES

INGREDIENTS

◆ 4 confit duck legs

◆ 5cm piece of fresh ginger, finely grated

◆ 3 garlic cloves, crushed

◆ 2 tbsp honey

◆ 2 tbsp dark soy sauce

◆ 3 tbsp light soy sauce

◆ 2 tbsp hoisin sauce, plus extra to serve

◆ 1 tsp Chinese five-spice

◆ 2 heads of baby gem lettuce

◆ ½ cucumber, peeled, deseeded and sliced into thin batons

◆ 1 small carrot, sliced into strips

◆ 4 spring onions (scallions), thinly sliced and dropped into iced water

◆ 1 red chilli, thinly sliced

◆ Small handful of coriander (cilantro) leaves

◆ 1 tbsp toasted sesame seeds

METHOD

➊ Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Place the duck legs on a roasting tray and bake in the oven for 25 minutes.

➋ When the duck is almost finished, place a large frying pan (skillet) over a medium heat.

Add 2 tablespoons of oil from the roasting tray to the frying pan along with the ginger and garlic. Sauté for 2–3 minutes until softened. Add the honey, soy sauces, hoisin sauce and Chinese five-spice to the pan and stir to combine.

➌ Pull the duck meat and crispy skin from the bones and shred, discarding any bones. Toss the meat into the sauce in the pan to coat.

➍ Separate the baby gem leaves and lay on a platter. Top with the duck, cucumber, carrot, spring onions, chilli, coriander and sesame seeds. Serve with extra dollops of hoisin sauce as needed.

Lemon Curd Pudding

INGREDIENTS

◆ 150g caster sugar

◆ 165g butter, at room temperature

◆ 150g plain flour

◆ 1 ½ heaped tsp baking powder

◆ 3 large free range eggs

◆ Zest of 1 lemon

◆ 1 tsp vanilla bean paste

◆ 340g jar lemon curd

◆ 350ml Double Cream

YOU’LL NEED

◆ Oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm/8” x 6” x 2”

◆ Mixing bowl

METHOD

➊ Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.

➋ In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.

➌ Pour in the prepared dish and smooth on the top. Add 2 tbsp of the lemon curd across the top of the batter and swirl across the top.

Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.

➍ Whip the double cream until you get a nice soft fold

➎ Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.

➏ Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.

Donal’s Family Kitchen, Wednesday nights at 7.30pm on RTÉ One sponsored by SPAR. His latest book Everyday Cook is available now.

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