Be a kitchen hero with Donal Skehan
We’re massive fans of Donal Skehan here at Sláinte. If you’re a take-away regular or microwave addict, Donal Skehan will get you cooking with his fun, delicious, healthy and oh-so-easy recipes from his new book, Kitchen Hero. Here’s a taste…
Boom Boom Pow Nasi Goreng
2 tbsp groundnut oil
4 garlic cloves, peeled
2 red chillies, plus 1 sliced red chilli to serve
1 tsp coriander seeds
1 tbsp fish sauce (nam pla)
1 tbsp tomato ketchup
2 large shallots, peeled and roughly chopped
3 tbsp sunflower oil
300g (11oz) raw king prawns, peeled and de-veined
2 skinless chicken breasts, finely sliced
250g (9oz) Basmati rice, cooked and cooled
1 tbsp dark soy sauce
1 tbsp Kecap Manis (Indonesian sweet soy sauce)
2 spring onions, sliced, plus extra to serve
4 large eggs
Prawn crackers, to serve (optional)
Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.
In a large wok or deep frying pan, heat 1 tablespoon of the sunflower oil over a high heat. Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going! Add the prawns and chicken and stir-fry for a further 2-3 minutes until just cooked through. Set aside and keep warm.
Using another tablespoon of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, kecap manis and spring onions and fry for 3-4 minutes until the rice is coated and piping hot. Return the chicken and prawns to the wok and toss well until hot.
Divide the Nasi Goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.
Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.
Pulled Pork Burgers
1 boneless pork shoulder (about 1.5kg / 3lb 5oz)
6-8 burger buns, halved
Red cabbage and carrot Coleslaw
1 large onion, peeled and finely chopped
6 garlic cloves, peeled and roughly chopped
2 tsp chilli powder
1 tsp coriander seeds
2 tbsp dried English mustard
175ml (6fl oz) distilled white vinegar
1 tsp paprika
5 tbsp tomato ketchup
2 tsp Worcestershire sauce
1 tbsp treacle
50g (2oz) soft dark brown sugar
1 tsp salt
3 carrots, peeled and grated
1⁄2 head of red cabbage, finely chopped or coarsely grated
3 spring onions, finely chopped
1 tbsp wholegrain mustard
A good pinch of black pepper, freshly round
3 tbsp mayonnaise
- Blitz all the ingredients for the marinade in a blender or using a pestle and mortar until you have a smooth mixture.
- Place the pork in a large saucepan or flameproof casserole dish, add the marinade and turn the pork in it until coated. Cover and place in the fridge to marinate for a couple of hours, or overnight if you have time. If you don’t have time, don’t worry; just cook the meat.
- For the coleslaw, put all the vegetables in a large bowl then add the mustard, pepper and mayonnaise. Using a large spoon, mix together until the veggies are evenly coated. (Transfer the coleslaw to a large serving dish, cover with clingfilm and refrigerate until you’re ready to serve.)
- Place the pan or casserole dish over a high heat, add about 1 litre (13⁄4 pints) water, just enough to cover the meat, and bring to the boil. Reduce the heat, cover with a lid and cook at a steady simmer for about 11⁄2 hours until the meat pulls apart easily with a fork. (The cooking time depends on the cut of meat, so you may have to cook it for a longer period of time until you end up with really tender pork.) Make sure to turn the pork during cooking.
- Remove the pork from the sauce with a carving fork and shred, then place the shredded meat on a warm plate, cover with foil and set aside. Bring the sauce to a steady simmer and reduce for 8-10 minutes until it is thick.
- Lightly toast the burger bun halves, if you wish, then spoon the sauce over the pork and serve in the toasted buns with a little coleslaw.