Donal Skehan’s weekend recipes – a zero-effort brekkie, a viral omelette and a steak night feast

My weekend cooking, however, is a different beast altogether — cartoons on the TV while I make a coffee, read the papers and decide what’s on the menu for Saturday and Sunday while making eggs and toast for the troops — something to look forward to.

A trip to the butchers is definitely a favourite weekend activity and we’re lucky to have one a stone’s throw from where we live. If I’m not distracted by pork chops on the bone with its fat intact or a whole chicken to spatchcock for the barbecue, Saturday is steak night, and with the first whiff of a freshly opened bottle of red, you know you’re in a good place.

Nailing a perfect medium-rare steak is one of the best things you can learn how to cook and something that will win friends and lovers. The choice of cut is up to you, though my choice would be rib-eye as standard and cote de bouef for very special occasions. Basted in butter with garlic, rosemary or thyme, it’s one of my true food pleasures. I have a recipe for you for a steak frites night which will kick off your weekend the right way.

These days, in the rush and bustle of weekday mornings, I’ve gotten into the bad habit of swigging a coffee and heading out the door, but on the weekend, I take the time to make something special. ​

We recently tried waffling croissant dough, which results in pretty spectacular waffles with zero effort — shall we call them croffles? Drizzled with maple syrup and sea salt, they are memorable.

I fear my weekend recipes may be heavily influenced by watching food videos on social media, as the next offering is an egg sandwich where an omelette is folded with white bread to make a fairly impressive egg sandwich worthy of a recipe.

My twist on this viral trend takes inspiration from the Taiwanese thousand-layer scallion pancakes stuffed with egg, cheese, herbs and hot sauce. A trend worth the hype? I think it might just be!

Sea Salt & Maple Syrup Croffles

Serves: 2

Time: 10 minutes

Ingredients

• 4 frozen croissants, slightly defrosted
• 100g caster sugar

To serve:

• Maple syrup
• Flaky sea salt
• Butter, softened

Method

1. Heat the waffle maker and pre-heat the oven to 100C/200F.

2. One by one, dip the croissants into the caster sugar and place into the preheated waffle maker for 2-3 minutes, until golden brown. Keep warm in the low oven and repeat the process until all of the croissants are waffled.

3. Serve with the maple syrup, a pinch of flaky sea salt and a ramekin of softened butter.

Chilli & Cheese Omelette

Serves: 2

Time: 20 minutes

Ingredients

• 4 eggs
• 1 green chilli, chopped
• 2 spring onions, finely chopped
• 100g strong mature cheddar, grated
• Small handful of coriander leaves
• Salt and white pepper
• 25g butter
• 4 slices white sandwich bread
• Sriracha sauce, to serve

Method

1. Whisk the eggs, green chilli, spring onions, cheese and coriander together until well combined and season with salt and white pepper.

2. Place a pan over medium heat and add the butter. Pour half of the egg mixture into the pan and gently fold the sides in until the egg is barely set on top. Add 2 of the bread slices to the top of the egg and flip over to coat in the egg then place back on top. Flip the whole thing so the bread is now on the bottom of the pan and fold the sides of the omelette in, following the lines of the bread. Add sriracha to the top of the egg, if using. Now flip one of the slices over the other so you have formed a sandwich.

3. Cook for a further 2 minutes on each side until the bread is golden. Repeat with the remaining ingredients and serve with extra sriracha.

Killer Steak Frites

Serves: 2

Time: 1 hour

Ingredients

• 1 x large cote de boeuf (about 3.5cm thick)
• Sea salt and freshly ground black pepper
• 2 tbsp rapeseed oil
• 50g butter
• 2 garlic cloves, bashed
• 2 sprigs of rosemary

For the chips:

• 500g waxy potatoes, cut into chips
• Rapeseed oil, for frying
• Small handful parsley, roughly chopped
• Small handful tarragon, roughly chopped

For the aioli:

• 2 large free-range egg yolks
• 1 tsp Dijon mustard
• 1 large garlic clove, finely grated
• 100ml vegetable oil
• 75ml extra-virgin olive oil
• Squeeze lemon juice

Method

1. Remove the steak from the fridge for at least 20 minutes before cooking to bring to room temperature. While it comes to temperature, season the steak well with salt and pepper on both sides. Set on a wire rack over a roasting tray and leave uncovered until you are ready to cook.

2. Preheat the oven to 140C/120C fan/280F/Gas Mark 1. Place the steak in the oven for approximately 25-35 minutes for medium-rare (the temperature should read 55C/131F).

3. While the steak cooks, prepare the chips. Place the potato chips in a large, heavy-based casserole or Dutch oven and pour over the oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with a tongs to loosen any that are stuck to the base. Continue to cook for a further 5 minutes or so or until they turn golden brown.

4. Remove the chips with a slotted spoon to a baking sheet lined with kitchen paper, season generously with sea salt and toss with the herbs. Keep warm in a low-heated oven.

5. For the aioli, place the egg yolks, Dijon mustard, garlic and a pinch of sea salt in a bowl. You can keep the bowl in place and steady by using a damp kitchen towel wrapped around the base.

6. Whisking continuously, add the two oils to the egg mixture a few drops at a time and then gradually pour in a steady stream. Don’t add the oil too fast and ensure it’s completely incorporated before adding more. Whisk until completely emulsified, then whisk in the lemon juice and season generously to taste. Decant into two ramekins for serving (Any leftovers will keep well in a jar in the fridge for up to 2 days).

7. Once the steak is finished in the oven, remove and allow it to sit until you are ready to sear. Heat the oil in a heavy-based pan over a high heat and add the steak to cook for almost a minute or until nicely browned before flipping and adding the butter, garlic and rosemary to the pan.

8. Tip the pan and, using a spoon, baste the steaks continuously for another minute.

9. Remove the steak from the pan, before slicing and serving with chips and aioli.