Donal Skehan’s Sunday feast for all the family

Growing up, the highlight of the weekend was the big Sunday meal, and often aunts and uncles would drop by and we would all sit down and catch up on the week. It’s a tradition I’m doing my best to keep up in our house, and our boys love the novelty and fun of having people in the house. It always starts with a menu and, this weekend, this is what’s on mine.

For a simple yet impressive starter, try my honey-grilled goat’s cheese salad — beetroot, grilled goat’s cheese and bitter leaves, a simple and elegant starter that is sure to impress your guests. The bitterness of the leaves adds a nice contrast to the sweet earthiness of the beetroot, and the honey glaze on the cheese adds a touch of sweetness that ties everything together.

This dish is easy to prepare and can be made ahead of time, leaving you more time to enjoy with your loved ones.

For a no-fuss, one-pot winner that can be served directly to the table, my pesto prosciutto and mozzarella stuffed chicken with marinara sauce and gnocchi is a winner. A lovely little assembly job that can be cooked in advance and kept warm on the hob or in the oven. It’s the type of meal you’ll want to serve with some good bread to mop up the rich tomato sauce.

Lastly, a proper showstopper of a dessert, rich and decadent and easy to make ahead — a chocolate hazelnut caramel tart. It’s the type of dessert you will enjoy making and I would recommend you do this the day before so you have time to enjoy the process.

Keep in the fridge overnight and bring out an hour before you are ready to serve and you will be left with oozing caramel hidden beneath a rich chocolate ganache. Serve with creme fraiche to cut through the sweetness.

Honey Grilled Goat’s Cheese Salad

Serves: 4

Time: 25 minutes

Ingredients

• 250g beetroot (purple, yellow, candy — whatever you can get your hands on)
• 75g honey
• 2 tbsp brown sugar
• 4 small goat’s cheese rounds or 2 larger ones
• 1 head red chicory, leaves separated
• Handful lamb’s lettuce
• Handful rocket leaves
• 75g walnuts, toasted
• Handful of mint leaves, torn, to garnish

For the dressing:

• 80ml extra-virgin olive oil
• 25ml red wine vinegar
• Juice of ½ a blood orange
• 1 tsp Dijon mustard
• Pinch sugar
• Sea salt & freshly ground black pepper

Method 1. Preheat the grill to a high setting.

2. Peel the beetroot and thinly slice on a mandoline into iced water. If using purple beetroot, you may want to slice these into a separate bowl as they will stain all your other beetroot the same colour.

3. Mix the honey and brown sugar together into a bowl and place the goat’s cheese rounds on a large baking tray. Divide the honey mixture between the rounds and place into the oven to grill for 5 minutes.

4. Make the dressing by placing all the ingredients into a jam jar and shaking to emulsify. Drain the beetroot and place together in a large bowl. Then pour over the dressing and toss to coat. Add the chicory, lamb’s lettuce and rocket leaves and toss again. Divide the salad between serving plates and crumble over some toasted walnuts. Place a round of bruleed goats’ cheese on each plate and then scatter over the mint to finish.

Pesto Prosciutto & Mozzarella Stuffed Chicken with Marinara Gnocchi

Serves: 4

Time: 1 hour

Ingredients

• 2 tbsp olive oil
• 1 onion, very finely chopped
• 1 garlic clove, thinly sliced
• ¼ tsp dried chilli flakes
• 3 x 400g cans finely chopped tomatoes
• 1 tsp sugar
• 50g unsalted butter
• Sea salt & freshly ground black pepper
• ½ small bunch basil, shredded, plus leaves to serve
• 2 x 500g bags fresh gnocchi

For the chicken:

• 3 tbsp fresh pesto, plus extra to serve
• ½ lemon, finely zested
• 4 medium chicken breasts
• 2 x 150g balls buffalo mozzarella, drained and chopped
• 8 slices prosciutto

Method 1. Heat half the oil over a medium-low heat in a casserole pot. Add the onion and a good pinch of sea salt and fry for 10-12 minutes or until softened and translucent. Add the garlic and chilli and cook for 2 minutes. Tip in the tomatoes and the sugar. Bring to a simmer, cover and cook over a low heat for 20 minutes, stirring halfway. Once cooked, stir through the butter and blend the sauce with a hand-held blender until very smooth. Season with salt and pepper and stir through the basil.

2. Mix the 3 tablespoons of pesto with the lemon zest and a grind of black pepper. Place a chicken breast on your chopping board. From the thick end, insert a sharp knife into the chicken to make a pocket, making sure you leave a few centimetres at the bottom so you don’t go all the way through to the end. Spoon a quarter of the pesto into the chicken, stuff with chunks of mozzarella and wrap two slices of prosciutto around the fillet. Repeat with the remaining chicken breasts.

3. Heat the remaining olive oil in a large, non-stick frying pan. Add the chicken breasts and fry over a medium-high heat for 3-4 minutes on each side or until golden brown. Remove from the pan with tongs and set aside.

4. Tip in the tomato marinara sauce, gnocchi and 200ml of water and bring to a simmer. Nestle in the chicken, season, cover and cook for 7-10 minutes over a low-medium heat. Check the chicken is cooked, then serve scattered with extra basil leaves, a drizzle of pesto and a drizzle of extra-virgin olive oil.

Chocolate Hazelnut Caramel Tart

Serves: 8

Time: 4 hours

Ingredients

• 300g bourbon biscuits
• 30g blanched hazelnuts, lightly toasted
• 1 tbsp unsweetened cocoa powder
• 80g unsalted butter, melted
• For the caramel layer:
• 90g unsalted butter, cubed
• 60g soft dark-brown sugar
• 1 tbsp golden syrup
• 200g condensed milk
• ½ tsp flaky sea salt

For the ganache:

• 200ml double cream
• 170g dark chocolate, finely chopped – at least 70pc cocoa solids
• 2 tbsp golden syrup
• 20g blanched hazelnuts, toasted and roughly chopped

To serve:

• Creme fraiche

Method 1. Grease the base of a shallow 20cm tart tin and line with a disc of baking parchment. Tip the biscuits, hazelnuts and cocoa into a food processor and grind to a medium-coarse, sandy texture. Add the butter and blitz briefly until the mixture clumps together. Push the mixture into the base and sides of the prepared tin and transfer to the fridge for 30 minutes.

2. To make the caramel, place the butter, dark-brown sugar, golden syrup, condensed milk and salt into a medium-sized saucepan and allow to simmer over a medium heat, stirring regularly, until the sugar dissolves. Bring to the boil and cook for 6-8 minutes, stirring constantly, until thickened. Remove from the heat and pour into your biscuit base and return to the fridge for 30 minutes to set.

3. For the ganache, heat the cream in a large saucepan over a low heat until steaming. Combine the chocolate and golden syrup in a large, heatproof bowl. Pour the hot cream over this mix, whisking constantly until the chocolate has melted. Pour this mixture over the caramel and biscuit base, then sprinkle with the blanched hazelnuts and return to the fridge for another 1 ½-2 hours.

4. When ready to eat, push the tart out of its tin. Place on a plate and leave to come up to room temperature until sliceable. Serve sliced with a dollop of crème fraiche. The tart will keep in the fridge for up to 3 days.