Part 1: Professional Cooking Show with Lamb (Chef Manos Parianos + Chef Nikos Fotiadis)
Description: Cooking Show: Chefs Manos Parianos and Nikos Fotiadis cook Lamb sirloin with Aegina pistachio crust, smoked eggplant purée, lamb jus and leg jelly
Part 2: Professional Cooking Show with Lamb (Chef Xenia Bouzaranidou + Chef Nikos Fotiadis)
Description: Cooking Show: Chefs Xenia Bouzaranidou and Nikos Fotiadis cook Lamb neck “lollipops”, roasted artichokes, young carrots, green peas purée, sauce “agginares à la polita”.
Part 3: Sheep cutting seminar from nose to tail (Chef Nikos Fotiadis)
Description: Chef Nikos Fotiadis exhibits nose to tail cutting techniques for lamb
More Info
Signed by Nature is a European programme promoting European sustainable sheep and goat farming in Greece, Germany and Sweden, run by the National Interbranch Meat Organization (EDOK). The duration of the campaign is 3 years and its aim is to inform professionals and consumers in Greece, Germany and Sweden for the benefits of sustainable sheep and goat breeding, while at the same time teaching them to recognize the quality of goat and sheep meat produced in the EU. Official website:https://signedbynature.eu/en/
EDOK is the first interbranch organization of its kind and is part of the European Commission’s broader strategy for the promotion of interprofessional activities. EDOK promotes the dialogue between, both the members and the institutions, in order to facilitate those interventions that will benefit the growth of its members and the entire Meat Sector.https://edokhellas.com/
Part 1: Sustainable goat and sheep farming for kids
Description: A useful tool for parents and teachers, that explains the basic principles of sustainability and sustainable meat production with a use of fun animation for kids.
Part 2: Yummylicious! Cooking with Kids, easy recipes for balanced family meals (Nora de Moratti + Chef Nikos Fotiadis)
Description: Cooking show. Cooking with Kids, easy recipes for balanced family meals with sheep and goat meat
2.Lamb gyros sandwich with lots of grilled vegetables
More Info
Signed by Nature is a European programme promoting European sustainable sheep and goat farming in Greece, Germany and Sweden, run by the National Interbranch Meat Organization (EDOK). The duration of the campaign is 3 years and its aim is to inform professionals and consumers in Greece, Germany and Sweden for the benefits of sustainable sheep and goat breeding, while at the same time teaching them to recognize the quality of goat and sheep meat produced in the EU. Official website:https://signedbynature.eu/en/
EDOK is the first interbranch organization of its kind and is part of the European Commission’s broader strategy for the promotion of interprofessional activities. EDOK promotes the dialogue between, both the members and the institutions, in order to facilitate those interventions that will benefit the growth of its members and the entire Meat Sector.https://edokhellas.com/
Part 1: Documentary-Sustainable production of sheep and goat meat
Description: Documentary with famous Greek presenter Elias Mamalakis as our host, accompanied by two European food bloggers, Lena Flaten and Niki Theunissen. Their journey to the Greek countryside helps us discover the benefits of sustainable sheep and goat breeding for nature, animals and humans.
Part 2: From farm to fork! A delicious by Michelin Starred Chef Lefteris Lazarou (Chef Lefteris Lazarou + Chef Nikos Fotiadis) (Lamb chops with celeriac puree)
Description: Cooking Show Lamblicious!: Michelin Starred Chef Lefteris Lazarou presents ta delicious recipe made with lamb that was breeded sustainably.
Heat the olive oil in a pan. Add a little salt and half the thyme. After oiling the chops, place them in the pan and sauté them until they turn brown on both sides.
Then add the cherry tomatoes, the Florin pepper and the rest of the thyme. Add the broth. Remove the pan from the heat and place it in the oven. Be careful if the pan has a plastic handle, you should transfer it to a baking tray. Bake at 180 degrees for about 20 minutes.
Remove from the oven and then add a little celery root puree to bind the sauce.
Put the puree in a circle on a plate and pour in the sauce and place the chops on top. Garnish with a few oregano leaves.
Part 3 :From farm to fork! A delicious by Michelin Starred Chef Lefteris Lazarou (Chef Lefteris Lazarou + Chef Nikos Fotiadis) Lamb bites with stamnaggathi and kumquat)
Description: Cooking Show Lamblicious!: Michelin Starred Chef Lefteris Lazarou presents ta delicious recipe made with lamb that was breeded sustainably.
Lamb bites, Stamnaggathi wild herbs, kumquat from Corfu
Ingredients for 4 portions
1 kg lamb leg deboned, cut into medium pieces
10 pcs. of Kumquat in slices
100 grams of olive oil
200 g Beef broth
3 bay leaves
15 grams of french parsley
10 pcs peeledcherry tomatoes cut in half
1 lemon (juice and zest)
10 grams of salt
2 grams of fresh oregano
60 grams of Florin Pepper
Heat the olive oil in a pan and sauté the onion. Then add the Florin pepper and the meat. Saute until it turns brown on all sides. Add the broth and bring to a boil. Place the bay leaves, the kumquats, the zest and the lemon juice, the oregano, the french parsley and the cherry tomatoes. Add salt and cook on low heat until the meat is tender. Once it is ready, remove from the heat.
For the stamnagathi
50 g Olive oil
1 kg of stamnagathi
70 g Chives
6 pcs. Of Kumquats in slices
3 grams of salt
In a saucepan with salted water, blanch the stamnagathi and cool it under running water.
Heat the olive oil in a pan and sauté the onion. Add the stamnagathi, salt and kumquats. Stir until everything is sautéed together.
Composition
Place the stamnagathi on a plate and then the meat. Pour some sauce. Garnish with a few spearmint leaves.
More Info
Signed by Nature is a European programme promoting European sustainable sheep and goat farming in Greece, Germany and Sweden, run by the National Interbranch Meat Organization (EDOK). The duration of the campaign is 3 years and its aim is to inform professionals and consumers in Greece, Germany and Sweden for the benefits of sustainable sheep and goat breeding, while at the same time teaching them to recognize the quality of goat and sheep meat produced in the EU. Official website:https://signedbynature.eu/en/
EDOK is the first interbranch organization of its kind and is part of the European Commission’s broader strategy for the promotion of interprofessional activities. EDOK promotes the dialogue between, both the members and the institutions, in order to facilitate those interventions that will benefit the growth of its members and the entire Meat Sector.https://edokhellas.com/
Signed by nature: Educational creative workshop on “Sheep and goat breeding, a choice for sustainable breeding and healthy nutrition” in the American Farm School.
Watch the video:
View the photos:
Εργαστήριο με φύλλα εργασίας και πνευματικά παιχνίδια
Κατασκευή κετσέ από μάλλινο φέλτ
Γευστική δοκιμή κατσικίσιου γάλακτος
Προβολή βίντεο αιγοπροβατοτροφίας
Κατσικάκι μαγειρεμένο με σύκα, μέλι και φυσικά αρωματικά βότανα
Εργαστήριο δημιουργίας στάμπας σήματος
Κατασκευή μάλλινης φούντας
Εργαστήριο με φύλλα εργασίας και πνευματικά παιχνίδια
Εργαστήριο με φύλλα εργασίας και πνευματικά παιχνίδια
Κατασκευή μάλλινης φούντας
Εργαστήριο δημιουργίας στάμπας σήματος
Παρασκευή μάλλινου νήματος σε αδράχτι
Συγκριτική γευστική δοκιμή πρόβειου, κατσικίσιου και αγελαδινού γιαουρτιού
When the top priority of modern livestock farming is to ensure flavourful products with high nutritional value that promote economic growth while also protecting the environment, the answer is extensive goat and sheep farming. That is the overriding message sent by the Greek National Interprofessional Meat Organization (EDOK) at an event held Thursday 23/1 in Stockholm, Sweden, as part of the Signed by Nature programme.
The Swedish audience, already familiar with environmental issues, expressed great interest in the particular features of extensive goat and sheep farming as practised in Greece, one of which is its contribution to preserving the environment.
The event was kicked off with opening remarks by the Greek Economic and Commercial Attaché in Sweden, Pantelis Giannoulis, before turning the floor over to Greek Ambassador Andreas Fryganas, who said that extensive goat and sheep farming is amongst the traditional livestock farming practices in Greece, and noted that Greece must highlight its qualitative characteristics and comparative advantages The Ambassador congratulated EDOK on staging the event, and expressed the hope that similar efforts will take place in future, as there is wide interest in Sweden in the messages that “Signed by Nature” brings.
The significance of goat and sheep farming as a driver of growth for Greece’s primary sector was highlighted by EDOK President Eleftherios Gitsas, who placed particular emphasis on the high quality of the products being made.
Signed by Nature’s key messages were further developed by programme coordinator Vicky Kostopoulou. The sustainable production of goat and sheep meat, as “signed by nature”, helps to conserve cultural richness and produce high-quality meat; it has a positive environmental footprint, protects against natural disasters and helps maintain biodiversity. It was this last message in particular that drew excitement from attendees, who asked questions to learn more about how goat and sheep farming helps shape and maintain the typical Greek landscape, on which the event cast a spotlight.
Amongst the 70 guests attending the event was the Cypriot Ambassador, members of the Swedish Culinary Club, journalists, bloggers, chefs, importers and distributors, who expressed interest in attending the next event in Stockholm to take place during the second year of the Signed by Nature programme.
The menu offered to guests was prepared by executive chef and Brigade president Nikos Fotiadis, and featured the variety of ways in which goat and sheep meat can fulfil diverse gastronomic needs. The menu began with a cappuccino of sheep’s meat broth and wild green foam, and continued with a series of finger foods, including sheep’s meat burgers with puréed red peppers and mastic mayonnaise, ewe prosciutto rosettes, mini sheep sausages on a skewer with olive and feta, sheep gyro with mashed potatoes and Kozani saffron, and goat meat tartare. In other words, it was indicative of the culinary creations that a catering company can offer based on goat and sheep meat.
The main dish, which was an excellent example of the use of goat and sheep meat in a gourmet restaurant kitchen, was lamb fillet with a pistachio crust, pumpkin purée with bergamot and celery root bar with a Mavrodafni wine sauce and Greek truffle from Olympus.
Finally, traditional dishes which feature prominently on the Greek family table were presented, and specifically goat fricassee with Greek wild greens, roast lamb with potatoes and grilled lamb chops.
‘Signed by Nature’ event set for Thursday 23 January 2020, 16:00-19:00, at Dionysos Restaurant in Stockholm, as part of the programme “Activities to inform and promote European sustainable goat and sheep meat-production in Greece, Germany and Sweden.
The Greek National Inter – Branch Meat Organization (EDOK) in the frame of the European Program Signed by Nature “Information and Promotion of the European sustainable goat-sheep breeding in Greece, Germany and Sweden” has the pleasure to invite you to a special event on Thursday 23/01/2020 at 16.00 – 19.00 p.m. at Dionysos Restaurant (www.dionysos.se) 56 Bondegatan street, Stockholm.
You will be informed on the benefits of the sustainable sheep and goat production for the environment, farmers, local communities and consumers.
You will also have the opportunity to discover the high quality of the European sustainable sheep and goat meat products.
Signed by Nature recently made its premiere appearance outside Greek borders at an event held in the German State of Rhine-Westphalia on 20 November, offering attendees an opportunity to try Greek sheepmeat for the first time.
Present at the event were well-known German public opinion shapers, including wholesalers and retailers who were impressed by the gastronomic potential of Greek sheepmeat. Greek meat dishes based on mutton, goat and lamb were prepared for the event by renowned chefs to highlight the unique flavours of Greek local products.
The tasting menu included sheep and goat prepared in a variety of ways, burgers, prosciutto and sausages – all made from sheepmeat.
An “espresso” made from sheep’s broth stole the show.
Aside from the feast of flavours, participants also learned about the content and goals of the programme.
