The Perfect St Patrick’s Day Meal

Celeb Chef Colin Fassnidge shares his favourite dish to pair with Irish Whiskey

St Patrick’s Day is almost here, and no matter if you’re attending some downsized St Paddy’s day gatherings or working from home due to the COVID-19 coronavirus threat, we want to help you celebrate in style! Men’s Fitness have teamed up with Celebrity Chef and Irishman, Colin Fassnidge to bring you his favourite food to pair with Irish Whiskey.

A great delicacy of his country, Colin can’t go past using Irish Whiskey in his dishes. His favourite dram is Slane Irish Whiskey – a bold, new take on Ireland’s legendary spirit.

Created by Brown-Forman working with the Conyngham family, Slane Whiskey brings together three centuries of ties to the village of Slane. With such rich history, Slane Irish Whiskey marries traditional Irish craftsmanship with innovations like its signature Triple Casked maturation process, making it the perfect drink to serve on St Patrick’s day alongside a hearty lamb shoulder. 

Lamb Shoulder paired with Slane Irish Whiskey

(Serves 10 people)

Splash of Olive Oil
2 ea x Lamb Shoulder Oyster Cut Bone In
2 ea x Carrots
1 ea x Brown Onion
½ Bunch x Rosemary
½ Bunch x Thyme
1 tsp x Fennel Seeds
1 tsp x Corriander Seeds
2 x Star anise
200 ml x White Wine
2 Lt x Chicken Stock


Preheat the oven at 90°C. Heat the oil in a large frying pan  over high heat, and seal lamb shoulder on each side until nicely browned. Place into an ovenproof dish with the vegetables, herbs and wine, and pour enough stock so the meat is covered. Cover with a lid and cook for 12 hours. Remove from the oven and set aside.


200 gr x Baby Kipfler Potatoes
6 ea x Carrots
200 gr x Fresh Peas


Pod Fresh Peas. Wash and cut vegetables and cook them in lamb cooking liquid

Green Sc

2 Bunch x Flateleaf Parsley
1 Bunch x Basil
1 Bunch x Mint
1 Clove x Garlic
2 Small Fillet x Anchovies
100 ml x Sherry Vinegar
100 ml x olive oil
50g x Cornichons
50g x Capers
1 tablespoon mustard


To make the green sc combine all the ingredients in a blender and blend until smooth.


Rock Salt ( To Bake On)
5 ea x Desiree Potatoes
100 gr x Butter Uns
200 ml x Milk
2 Small Spring Onions, finely sliced
1 Bunch x Flatleaf Parsley
Splash of Olive Oil


Preheat the oven at 200°C. Cover a baking tray with rock salt and place the potatoes on top. Bake for 1 hour or until tender when pierced with a  skewer. Scoop out the flesh, and pass through a mouillde, ricer or fine sieve. Place into saucepan over low heat, and add the butter and hot milk. Stir until smooth, then mix parsley and spring onions. Season with salt and dress with olive oil

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