Our Tasty Trip to Slane!
We are always on the look out for new and exciting recipes to help hero our fantastic range of Manor Farm Chicken products. Continuously, we are seeing a demand for Irish thigh meat vs traditional Irish breast meat as chefs understand that its the thigh that holds the real flavour.
Read on to find out how Eimear McKeown of Santa Maria maximised this flavour and pimped out our Irish Thigh Meat and Free Range Thigh Burgers with their exciting spices.
On Friday the 29th of November – the Manor Farm Foodservice team travelled to Slane in Co.Meath, where we were introduced to one of Irelands leading ingredients excellence companies – Santa Maria.
Darina Brennan, Tony McGuigan and Gareth Carbury of the Dalata Hotel Group also met us on the day, where together we tasted the fantastic Santa Maria / Manor Farm Chicken dish combinations. Dalata were looking for inspiration when cooking with our Free Range Thigh Meat and Free Range Burgers.
Santa Marias’ versatile range is ideal for making sauces , dressings , marinades , glazes and crusts as well as lifting delicious meats , fish and vegetables and giving dishes a subtle yet spicy twist.
In their magnificent facilities in Slane, Santa Marias’ in-house Development Chef – Eimear Owens (pictured below) wowed both the Dalata and Manor Farm team with her vibrant , inspiring and on trend recipes. Our top favourite flavours and dishes of the day were and you can see pictured below ;
- Lemon Curry on Whole Irish Chicken
- Chimi-Churri on Irish Chicken Thigh
- Katsu Chicken Curry – using Irish Breast and Irish Thigh
- Fajita Chicken – using Irish Breast and Irish Thigh
- Steam Cooked Wings – Red Chilli Ginger & BBQ Korean Style sauce
- Free Range Burger – Korean Style BBQ
Dish of the day!
Manor Farm, Free Range Thigh Burger with BBQ Sauce!
Our juicy free range thigh meat burgers – which by nature are already packed with flavour – coupled up quite nicely with Santa Marias BBQ sauce.
Eimear topped our Free Range burgers off with freshly chopped mango and red onion. She then neatly placed the ingredients between a brioche bun. Finally, Eimear finished off the burger with a squeeze of Santa Maria Korean BBQ sauce which resulted in a complete flavour frenzy.
