Donal Skehan: Home Cook Episode 5 Recipes

One Pot Moroccan Spiced Meatballs 

Serves: 4 

Prep time: 30 minutes 

Cook time: 5 hours 

Ingredients: 

450g (1lb) minced (ground) lamb 

1⁄2 red onion, finely diced 

2 garlic cloves, minced 

1 medium free-range egg 

2 tsp ras el hanout 

30g (2oz) fresh white breadcrumbs 

1 tbsp finely chopped flat-leaf parsley 

2 tbsp olive oil 

Sea salt and freshly ground black pepper 

For the sauce: 

1⁄2 red onion, finely chopped 

2 garlic cloves, finely chopped 

1 heaped tbsp harissa paste 

Grated zest of 1 lemon 

400g (14oz) tin chopped tomatoes 

100ml (scant 1⁄2 cup) chicken stock 

400g tin (14oz) chickpeas, drained and rinsed 

For the harissa yoghurt: 

200g Greek yoghurt 

1 tbsp Harissa paste 

1 garlic clove, grated  

Zest of one lemon 

For the cous cous: 

200g couscous 

A large handful of flat-leaf parsley, chopped 

Zest of one lemon 

To serve: 

Honey, to drizzle 

Handful of flat-leaf parsley, chopped 

Couscous, steamed 

Greek yoghurt 

Flatbreads, charred and roughly torn 

Ras el hanout, for sprinkling 

Method: 

1. Mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls.  

2. Heat the 2 tablespoons of oil in a frying pan over a medium heat (or in the slow cooker on sauté function) and brown the meatballs all over. Transfer to a plate.   

3. To make the sauce, gently fry the onion in the same pan used for the meatballs  for 5 minutes, sprinkle with some sea salt, then add the garlic, harissa and lemon zest and cook for a minute more.  

4. Pour over the chopped tomatoes and stock and add the meatballs back in. Simmer, uncovered in the pan for 30 minutes, until the sauce is reduced and the meatballs are cooked through (or on high in the slow cooker for 4 hours). 

5. Add the chickpeas and cook for a further 5 minutes, while you make the harissa yoghurt and couscous. 

6. Add the harissa paste, garlic and lemon zest to the greek yoghurt. Season, mix well and set aside for serving. 

7. Put the couscous in a bowl and cover with boiling water, leaving a plate on top, until all the water has been absorbed. Fluff the couscous with a fork and add the chopped parsley, lemon zest and season with salt & pepper.  

8. Drizzle the meatballs with honey and serve with the couscous, a dollop of yoghurt, a flatbread, some flat leaf parsley and ras el hanout sprinkled over the top. 

Back to School Chicken Stew 

Serves: 4–6 

Prep time: 20 minutes 

Cook time: 6 hours 

Ingredients: 

2 tbsp olive oil 

8 chicken thighs (bone in and skin on) 

1 large onion, thinly sliced 

3 celery sticks, chopped 

3 large carrots, chopped 

2 garlic cloves, grated 

3–4 sprigs of fresh thyme 

2 tbsp plain (all-purpose) flour 

400ml (13⁄4 cups) chicken stock 

Sea salt and freshly ground black pepper 

Flat leaf parsley, to serve 

For the dumplings: 

60g (21⁄4oz) cold butter 

150g (generous 1 cup) self-raising flour 

Good pinch of salt 

1 tbsp snipped chives 

50g (2oz) grated Cheddar 

100ml (scant 1⁄2 cup) buttermilk (or use milk or natural yoghurt) 

Method: 

1. Season the chicken all over with salt and pepper. Heat the oil over a medium heat in a frying pan, or using the sauté function of your slow cooker. Add the chicken and brown all over, then set aside.  

2. In the same pan the chicken was cooked in, add the onion, celery and carrot and sweat slowly for 5 minutes before adding the garlic and thyme.  

3. Stir in the plain flour then slowly add stock and bubble for a minute or two. Add the chicken back into the pan and season well.   

4. Simmer over a low heat for 1 & ½ hours, or in an oven preheated to 160°C/140°C fan/320°F/Gas Mark 3 for 1 & ½ hours. (Alternatively, you can cook in your slow cooker on low for 5 hours).  

5. About 1 hour before the end of the cooking time, make the dumplings. Rub the butter and flour together with your fingers until it resembles breadcrumbs then add the salt, chives and cheese. Make a well in the centre and pour in the buttermilk. Combine to form a soft dough.   

6. If you’re cooking in a slow cooker, increase the temperature to high.  

7. Tear golf ball-sized pieces from the dough and dot all over the surface of the stew. Recover with the lid and cook for a further hour. 

8. Sprinkle with chopped parsley and serve. 

One Pan Fish & Clams with Creamy Peas & Spinach 

Serves: 4 

Prep time: 10 minutes 

Cook time: 15 minutes 

Ingredients: 

500g (1lb 2oz) fresh clams 

1 tbsp olive oil 

4 x 200g (7oz) firm white fish fillets (eg cod, hake, turbot) 

25g (1/4 stick) butter 

150ml (5fl oz) white wine 

4 slices of sourdough bread 

1 garlic clove, cut in half 

Extra virgin olive oil, for drizzling 

150g (5oz) frozen peas, defrosted 

250g (9oz) baby spinach 

75ml (1/3 cup) double (heavy) cream 

Zest of one lemon 

4 tsp trout roe 

A few sprigs of dill 

Sea salt and freshly ground black pepper 

Method: 

1. Prepare your clams, tap each one on the board/counter and discard any that don’t close. Soak in a bowl of cold salted water for about 20 minutes then rinse in cold water. 

2. Heat the oil in a lidded sauté pan. Season the fish and fry over a medium high heat for 2–3 minutes until golden, then flip over. Add butter to the pan and baste as the fish cooks for a further 2–3 minutes. Transfer to a warmed plate and keep warm in a low oven.  

3. Add the clams to the pan with the wine, cover and cook over a high heat for 3–4 minutes until all the clams are opened (discard any that remain closed). 

4. Meanwhile, toast the bread, rub with the garlic halves, drizzle with extra virgin olive oil and sprinkle with salt.  

5. Scoop out the clams with a slotted spoon into a warm bowl. Add the peas and spinach to the pan and cook until the spinach is wilted, then add the cream and lemon zest. 

6. Season to taste, then return the clams to the pan and stir through. Divide them between four warmed bowls and top each with a piece of fish. Drizzle with extra virgin olive oil and spoon over some trout roe. Add a good grinding of fresh black pepper, sprinkle with the dill and serve with the garlic toasts.