Donal Skehan: Home Cook Episode 7 Recipes

Confit Chicken with 20 Garlic Cloves 

Serves 4–6 DF GF 

Prep time: 20 minutes, 

plus chilling 

Cook time: 31⁄2 hours 

Ingredients: 

8 whole chicken legs 

2 sprigs of rosemary, 

needles stripped 

5 sprigs of thyme, leaves stripped 

Pared zest of 1 lemon 

20 garlic cloves (about 2 

whole bulbs) 

12 small shallots, peeled 

6 baby leeks, trimmed 

1 litre extra virgin olive oil 

Sea salt and freshly ground 

black pepper 

For the hasselback potatoes 

800g (1lb 12oz) small/medium 

Desiree or Rooster potatoes 

or other red skinned potatoes 

2 tbsp olive oil (use leftover confit oil for these) 

Flaky sea salt 

For the bitter leaf salad 

2 heads of chicory (endive), leaves separated 

1 frisée lettuce, roughly torn 

1 tbsp white wine vinegar 

3 tbsp of the reserved confit oil 

Method: 

1. Place the chicken legs in a large ovenproof dish, sprinkle over the rosemary and thyme leaves, lemon zest, garlic cloves and a generous seasoning of salt and pepper. Massage into the legs then cover and chill overnight.  

2. Preheat the oven to 150°C/130°C fan/300°F/Gas 2. Bring the chicken out of the fridge and turn all the legs so they are skin side up in the dish. Nestle the shallots and leeks in and around them, then pour over the extra virgin olive oil, making sure everything is well covered.   

3. Place in the oven and cook, uncovered, for 2–2 1⁄2 hours, or until the chicken is almost falling off the bone. Remove from the oven and allow to cool in the oil, preferably overnight. Once the oil is cooled completely strain into a resealable jar and keep in the fridge for other uses.  

4. Prepare your potatoes: cut small slits all the way along the length of your spuds, but not all the way through, then massage all over with oil from the confit chicken, place in a roasting tray and scatter with plenty of flaky sea salt and some black pepper.  

5. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Roast the potatoes for 40 minutes, then increase the heat to 220°C/200°C fan/425°F/ Gas 7. 

6. Put the chicken, onions and leeks onto a roasting tray. Place the chicken into the oven with the potatoes for the remaining 20 minutes. Roast until the chicken skin is crispy and golden and the potatoes golden and tender. 

7. While the chicken and potatoes finish cooking in the oven prepare the bitter leaf salad. Add the leaves to a bowl. Whisk together the white wine vinegar and reserved confit oil and salt and pepper. Drizzle over the leaves and toss to combine. 

Basque Burnt Cheesecake with Cherries 

Serves: 10 

Prep time: 20 minutes, plus cooling 

Cook time: 45 minutes 

Ingredients: 

Butter, for greasing 

850g (1lb 14oz) full-fat cream cheese 

250g (9oz) caster (superfine) sugar 

6 large free-range eggs 

200ml (generous 3⁄4 cup) double 

(heavy) cream 

2 tsp vanilla bean paste 

Pinch of salt 

3 tbsp plain (all-purpose) flour 

For the cherries: 

500g (1lb 2oz) fresh or frozen 

cherries 

3 tbsp caster (superfine) sugar 

Finely grated zest of 1 orange 

and a squeeze of juice 

Method: 

1. Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Butter a 20cm (8in) springform cake tin and line with two sheets of baking parchment crossing the pan so that it is covered completely and comes up the sides of the tin.  

2. Beat the cream cheese and caster sugar together in the bowl of a stand mixer until silky and no longer grainy when you rub a bit between your fingers.   

3. Beat the eggs in one at a time, beating really well in between each addition. Scrape down the bowl then beat in the cream, vanilla and pinch of salt.  

4. Sift the flour over the top then mix in, beating for 5 more minutes. Pour into the prepared tin and give the tin a sharp bang on the work surface to release any bubbles. Bake in the middle of the oven for 45 minutes until it is deep brown on top but still with a slight wobble. It will puff up above the level of the tin but will fall back after cooking.  

5. Remove from the oven and leave to cool completely in the tin; it will fall and crack as it cools.  

6. Meanwhile, put the cherries, sugar and orange zest and juice into a small pan and cook over a low heat until you have a thick compote.  

7. Cut the cheesecake into slices and serve with the cherry compote. 

Make Ahead Plates 

Chickpea Salad with Red Onion, Parsley & Toasted Cumin  

Ingredients: 

2 x 400g (14oz) tins of chickpeas, drained and rinsed 

1 x red onion, finely chopped 

100g fresh parsley 

2 tsp cumin seeds, toasted 

2 tbsp sherry vinegar 

Pinch of sugar 

4 tbsp extra virgin olive oil 

Method: 

1. Drain and rinse the chickpeas and tumble into a serving dish. Finely chop a red onion and a large bunch of parsley and toss into the chickpeas.  

2. Toast cumin seeds in a dry frying pan until fragrant, then roughly crush in a pestle and mortar before adding to the chickpeas. 

3. Sprinkle a good pinch of sugar and add the sherry vinegar and olive oil. Mix well before serving on a large platter. Finish with a final dusting of cumin. 

Summer Tomato Platter with Toasted Fennel Seeds  

Ingredients: 

800g (1lb 12oz) mixed heirloom tomatoes, sliced 

2 tsp green fennel seeds 

2 tsp sweet apple cider vinegar 

3 tbsp extra virgin olive oil 

Method: 

1. Slice mixed heirloom tomatoes and arrange on a platter.  

2. Toast cumin seeds in a dry frying pan until fragrant, then roughly crush in a pestle and mortar. 

3. Drizzle the tomatoes with olive oil, apple cider vinegar and a generous pinch of salt and pepper. Tear basil leaves over the top and finish with a dusting of the toasted, crushed fennel seeds. 

Whipped Butter Mountain, Sea Salt & Crusty Bread  

Ingredients: 

454gm butter 

3 tbsp milk 

Sea salt and black pepper 

Chili flakes 

1 tbsp lavender honey 

Method: 

1. Allow a pat of unsalted butter to sit at room temperature for an hour, then beat with a small splash of milk with a hand-held electric whisk until really light and fluffy.  

2. Serve on a small plate and season with plenty of sea salt, black pepper and chili flakes and a drizzle of lavender honey. 

3. Serve with slices of hot crusty baguettes. 

Dressed Baby Gem Platter  

Ingredients: 

4 heads of baby gem, wedged 

1 lemon, juiced 

Salt and pepper 

Parmesan cheese, shavings 

4 tbsp toasted pine nuts 

Method: 

1. Take 4 baby gem lettuces and cut them into thin wedges. Arrange on a platter and drizzle with a generous amount of olive oil and lemon juice. Season with salt and pepper and shavings of Parmesan cheese and finish with toasted pine nuts.