Donal Skehan - Home Cooked

Pad Thai

Pasta alla Norma

Peanut Butter Sandwich Cookies

PepperPot Roast Pear, Montgomery Cheese & Bacon Sandwich

Polenta Chips with Rosemary Salt

Pork Pot Stickers with Warm Bok Choy & Cashews

Profiterole Mountain

Prosciutto-wrapped Cheesy Chicken with Wild Mushroom Sauce

Raspberry Goddess Pie

Rhubarb Macaroon Bars

Rich Tomato Shellfish Soup

Roast Asian Beef Stew with Chilli Noodles

Roast Beef with Salsa Verde

Roast Chicken Cacciatore

Rosemary-crusted Rack of Lamb with Crushed Minty Pea Potatoes

Salted Caramel Biscuits

Salted Peanut Caramel Mud Pie

Saturday Night Teriyaki Chicken

Scrambled Egg Croissants

Sole Meunière

Spicy Seafood Paella

Spring Pea & Ricotta Ravioli

Sticky Pork with Crackling & an Apple & Ginger Sauce

Strawberry & Mascarpone Cheese Belgian Waffle Stacks

Strawberry Cheesecake Tart

Strawberry Swirl Marshmallows

Summer Berry & Pistachio Pavlova Stack Cake

Surf & Turf Salad

Swedish Knäckebröd (Crisp Bread)

Sweet & Sticky Honeyed Duck Legs

Thai Rice Noodle Salad

Three-Cheese Lasagne

Thyme Honey & Butter Roast Carrots

Tomato Basil Tray Roast Fish Fillets with Gremolata

Toulouse Sausage Puy Lentil Stew

Turkey Noodle Lettuce Cups with Ginger Dipping Sauce

Turkish Ground Meat Pizza

Vietnamese Coffee Ice Cream

Waitress Mermaid Pie

Wild Honey Omelette Arnold Bennett

Yorkshire Puddings

Za’Atar Pork Fillet with Jewelled Herby Pomegranate Couscous

Maple Pork Chops with Griddled Baby Gem Lettuce Chilli & Lemongrass Chicken Prosciutto-wrapped Cheesy Chicken with Wild Mushroom Sauce Chilli & Tomato Crab Pasta Thai Rice Noodle Salad Braised Crispy Chicken Thighs with Spring Onions, Baby Gem & Peas Beer Batter Fish with Pea Mash & Rosti Potato Cakes Sole Meunière Flavour Bomb Salad Spicy Seafood Paella Pasta alla Norma

MAPLE PORK CHOPS WITH GRIDDLED BABY GEM LETTUCE

Sweet maple syrup, tangy vinegar and salty soy sauce with a kick of freshness from coriander really make for an extra special pork chop in this recipe. I particularly love serving them with griddled Baby Gem lettuce (a trick I picked up in America), which turns this humble salad green into something smoky, meaty and fresh.

SERVES 4

1 tbsp butter

1 tbsp rapeseed oil, plus extra for brushing

4 large pork loin chops on the bone, 2.5cm thick

Sea salt and ground black pepper

1 small red onion, peeled and finely sliced

1 tbsp apple cider vinegar

4 tbsp maple syrup

1 tbsp light soy sauce

4 tbsp apple juice

4 Baby Gem lettuce, cut in half lengthways

Large handful of coriander leaves, roughly chopped, plus extra to garnish

5 spring onions, trimmed and finely sliced, to garnish

Preheat the oven to 190°C (375°F), Gas Mark 5.

Melt the butter with the oil in a large ovenproof frying pan over a high heat. Pat the pork chops dry with a little kitchen paper and season with sea salt and ground black pepper. Add the chops to the pan and brown on both sides.

When the meat has a good colour, add the onion and fry for about 30 seconds. Then pour in the vinegar, maple syrup, soy sauce and apple juice and heat until the sauce is bubbling. Baste the meat well with the sauce and then place the pan in the oven on the middle shelf and cook for 10 minutes.

While the pork chops are cooking, place a large griddle pan over a high heat and brush the lettuce halves all over with a little of the oil, and season with sea salt and ground black pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes on either side until they have nice deep char marks but still hold their shape. Remove from the heat and set aside.

When the chops are cooked, transfer to a warmed plate and reduce the sauce over a medium heat for a few minutes until slightly thickened. Add the coriander and stir through, then add the chops and the Baby Gem and coat generously in the sauce.

Serve the chops on warmed plates with the charred Baby Gem and scatter with spring onions and a little extra coriander.

CHILLI & LEMONGRASS CHICKEN

This is a wonderfully fragrant dish that is very easy to prepare. I use chicken thighs here as they have more flavour, but you can easily use chicken breasts instead. The paste made for the sauce can also be used with beef or pork.

SERVES 2

2 lemongrass stalks, finely chopped

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely chopped

1 tbsp Thai fish sauce (Nam Pla)

350g chicken thigh meat, cut into bite-sized chunks

1 tbsp sunflower oil

1 tbsp curry powder

100ml chicken stock

1 tbsp caster sugar

Small handful of mint, basil and coriander leaves, to garnish

In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.

Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture, then add the curry powder and stir-fry for about 1 minute until fragrant. Then add the marinated chicken and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides.

Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs.

PROSCIUTTO-WRAPPED CHEESY CHICKEN WITH WILD MUSHROOM SAUCE

This is a warm and comforting supper that doesn’t take too much time to prepare. You can serve it with either steamed rice or a simply dressed salad, but the two key components are the crisp prosciutto-wrapped chicken oozing with cheese and rich and creamy mushroom sauce. You won’t be able to say no!

SERVES 4

100g Gruyère cheese, finely grated

100g frozen spinach, thawed, squeezed of excess liquid and finely chopped

4 chicken breasts

8 slices of prosciutto

1 tbsp olive oil

FOR THE MUSHROOM SAUCE

50g dried mushrooms

200ml chicken stock

1 tbsp butter

1 onion, peeled and finely sliced

100g mixed fresh mushrooms, sliced

1 garlic clove, peeled and finely chopped

75ml white wine

125ml single cream

Sea salt and ground black pepper

Small handful of flat-leaf parsley, to garnish

Preheat the oven to 200°C (400°F), Gas Mark 6. For the mushroom sauce, soak the dried mushrooms in a bowl with the chicken stock.

To stuff the chicken, mix together the grated cheese and chopped spinach in a bowl. Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the cheese and spinach mix. Wrap two slices of prosciutto around each chicken breast.

Heat the oil in a a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about 10 minutes until the prosciutto is crispy and the chicken is cooked through.

Meanwhile, make the mushroom sauce. Add the butter to the pan and place it back on a medium heat. Fry the onion and fresh mushrooms for about 6 minutes until tender. Then add the garlic and fry for another 2 minutes. Pour in the soaked dried mushrooms together with the chicken stock and add the white wine. Bring the sauce to the boil, then reduce the heat and simmer for 2–3 minutes until slightly thickened. Remove the pan from the heat and stir in the cream. Season with sea salt and ground black pepper to taste.