7 Classic Irish Dinners That Go Beyond Corned Beef and Cabbage

Chances are great if you are planning on getting your Irish on this St. Patrick’s Day, your gastronomic intake will include something along the lines of  Corned Beef and Cabbage, Steak and Guinness Pie and Irish sausage anchoring some sort of bangers and mash dish. You may even throw a little more ubiquitous bar fare like poutine, wings and nachos into the mix. A Canadian-Irish culinary fusion.

We love a party as much as anyone – and one that more or less is all about drinking (and something to do with four leaf clovers and snakes) – certainly has our stamp of approval. But for this St. Paddy’s Day, we thought we’d give a nod to some of the more traditional dishes of Irish family dinners, and leave the pub grub and green beer for next time.

Related: The Fighting Irish and Their Wild Whiskey History

Seafood & Fish

Ireland is an island afterall, so naturally seafood and fish make up a large amount of traditional fare. Dublin even hosts an annual prawn festival (it’s next month, so you can still make it).

Seafood Chowder

Creamy and rich and filled with a wonderful mix of fish and seafood, Irish seafood chowder is perfect for the rainy, windy days of early spring. Try this recipe and pair it with a crisp and mineral-focused Chablis to cut through the fat and highlight the salty, shellfish notes.

We like: Domaine Jean Collet & Fils “Montee de Tonnerre” Chablis 1er Cru, Burgundy, France 2011 $34.95 Vintages 405720

Dublin Prawns in Garlic Butter Sauce

With melted butter, an oaky Chardonnay is a no-brainer, but garlic can be a killer. Seafood with garlic does well with refreshing, high acid whites like Sauvignon Blanc or a neutral Italian white wine. For this recipe, which includes licorice-like herbs tarragon and chervil along with a splash of Pernod, we recommend an herbaceous and bright New Zealand Sauvignon Blanc.

We like: 3 Stones Sauvignon Blanc, Marlborough, New Zealand 2014 $16.95 Vintages 207159

Roast Whiskey Salmon

To make salmon all the more Irish, marinate it in whiskey and honey before roasting. Give this recipe a shot and pair it with a dry Riesling to fight back the fat of the dish and compliment the smokey, honeyed notes.

We like: Calamus Reserve Riesling, VQA Niagara Peninsula 2012 $18.95 Vintages 180877

Lamb

There’s something about green, rolling hills and grazing lamb that go hand in hand. Perhaps that’s why lamb and mutton hold a starring role on traditional Irish dinner tables.

Shepherd’s Pie

People get very testy about this: shepherd’s pie is made with ground lamb, a casserole made with ground beef is a cottage pie. So get it right. This recipe is flexible with either beef or lamb, but to keep it Irish go for the lamb and pair it with a spicy Syrah to compliment the hearty earthiness of the meat.

We like: Mission Hill Reserve Shiraz, VQA Okanagan Valley 2012 $26.95 126763

Lamb Stew

Slow braising lamb in its own stock and adding hearty root vegetables makes this dish the ultimate in Irish comfort food that is elegant enough for a dinner party. Try this recipe with a peppery, fruity Beaujolais Cru or Gamay. The low tannin and red berry flavour brightens the rustic, earthy flavours of the stew.

We like: 13th Street Gamay Noir VQA Niagara Peninsula 2012 $19.95 Vintages 177824

Potatoes

We can’t very well talk of traditional Irish fare with out mentioning the wee spud, now can we?

Potato pancakes

Known as Boxty, these simple to prepare pancakes are a mix of fresh potato and left over mashed potato. Serve with Irish bangers, smoked salmon, or on their own with toppings of bacon, sour cream and grated cheddar. This basic recipe will start you off. For simple, yet delicious, pancakes, pair with a Chardonnay to compliment the creamy weight of the dish.

We like: Duckhorn “Migration” Chardonnay, Russian River Valley, California 2012 $34.95 Vintages 396309

Colcannon

A mix of mashed potato and boiled cabbage, Colcannon recipes are as unique to each Irish Ma as lasagna is to an Italian Nonna. This recipe adds in onion and bacon, but no matter which version you opt for, served along side roast lamb or salmon it’s sure to offer a taste of the Emerald Isle. Cabbage isn’t the friendliest of wine pairings, but try it with a lighter Cabernet Franc as the wine’s herbaceous note will work to compliment the green vegetable (and it also works with lamb and salmon).

We like: J.M. Raffault “Les Picasses” Chinon, Loire, France 2011 $19.95 Vintages 367011