Donal Skehan shows you how to make the latest viral food trends
It seems there’s always a new viral trend popping up online, so today Donal is road-testing three of his favourites. First up is the ‘Crookie’, created by a Paris bakery selling more than 2,000 a day, Tik Tok went wild with videos showing how to create the masterpiece at home.
Plus he’ll also be showcasing delicious lasagne bites and a pizza sandwich which are all over social media.
Crookie
Serves: 6
Ingredients6 croissants500g milk chocolate chip cookie dough, room temperature100g Madagascan dark chocolate, chopped into rough pieces, plus extra for meltingIcing sugar, to serve
Method
1. Preheat the oven to 180C/160C fan/Gas Mark 4.
2. Slice the croissants in half lengthways, ensuring not to cut all the way through.
3. Slice the cookie dough and insert a slice into each of the croissants. Place any left over dough on top of the croissants.
4. Break up some of the dark chocolate into rough pieces, and pop into the croissants, along with some pieces on top.
5. Transfer to a baking tray and bake in the oven for 12-15 minutes, until the cookie dough has baked.
6. Melt the remaining dark chocolate in a glass bowl over a pan of simmering water, and drizzle over the baked croissants.
7. Finish with a sprinkle of icing sugar and serve.
Lasagne Bites
Serves: 6
Ingredients6-12 lasagne sheets (blanch if not bendy)360g Bolognese 90ml Bechamel or cheese sauce1 heaped tablespoon Cheddar cheese, grated1 heaped tablespoon Parmesan cheese, grated 1 handful freshly chopped parsley
Method
1. Preheat the oven to 200C.
2. Grease a 6 case muffin tin and lay one or two lasagne sheets in each, cutting to fit, to make sure none of the sides are exposed.
3. Spoon in bolognaise, and top with a dollop of bechamel sauce. Sprinkle over grated Cheddar and Parmesan.
4. Bake in the oven for 20 minutes or until golden and bubbling.
5. Scatter over some chopped parsley and serve.
Italian Style Chopped Sandwich
Serves: 2
Ingredients2 tbsp olive oil 8 slices salami 8 slices prosciutto 1 large handful rocket80g semi-dried tomatoes50g Italian grilled artichokes2 tbsp Parmesan shavings½ small red onion100g mozzarella bocconcini 2 tbsp extra virgin olive oil 4 tbsp mayonnaise3 tbsp Italian basil pesto 2 ciabatta Sea salt and freshly ground black pepper
Method
1. Heat a pan over a medium high heat. Add one tbsp of the olive oil and fry the prosciutto until crispy and golden. Remove from the pan and set aside on a chopping board.
2. Add the rocket, semi-dried tomatoes, artichoke, Parmesan shavings, red onion and mozzarella to the board. Drizzle over the extra virgin olive oil, season with black pepper, and with a large knife chop everything into smaller than bitesize pieces.
3. Place the mayonnaise into a bowl and swirl through the pesto.
4. Heat a griddle pan over a high heat. Split the ciabatta in half and rub with the remaining olive oil and a sprinkle of sea salt. Toast on the pan for 2-3 minutes, until golden brown with deep char marks.
5. Spread the pesto mayo onto the ciabatta, scoop in the chopped ingredients to fill the sandwich, and serve.