Recipes

Ingredients for 4 people

• 1 kg of pork steaks (shoulder or neck) ELASSONAS FARM
• Sea salt
• For the beer sauce
• 1 large onion thinly sliced
• 2 cloves of raw garlic
• 1 tbsp cow butter
• 10 porcini mushrooms, finely chopped into strips
• 180 ml red or black beer
• Salt
• Pepper

Take the steaks out of the fridge at least an hour before grilling them. Wipe them of excess moisture and salt them. Leave them for 20 minutes at room temperature, as they are, salted.
Grill the steaks over high heat, paying particular attention to flare-ups, especially if there is enough fat on the outside in a string.
For the beer sauce: pour the butter into a pan and once it melts, add the raw garlic and the sliced ​​onion. Saute until the onion is shiny and starts to acquire a nice pinkish color. Then add the mushrooms, salt and pepper. Stir vigorously with a spoon over high heat for 2-3 minutes. Quench with beer. Let the alcohol evaporate and simmer for about 10 minutes until the sauce thickens.
Serve the steaks on a platter and pour the warm beer mushroom sauce over them.

Ingredients for 4 people

FOR THE BURGERS

• 800 gr. lean ground beef ELASSONAS FARM
• 3 tbsp toast
• 1 large onion pureed
• 2 tbsp salt
• ½ tsp sweet paprika
• ½ tbsp. oregano
• 1 tbsp coarsely ground pepper
• 1 pinch of cumin
• 1 clove of garlic mashed
• 2 tbsp chopped parsley
• 1 egg
• 3 tbsp olive oil
• 2-3 drops of vinegar

FOR THE PAN

• 3-4 medium potatoes cut into thin slices
• 2-3 Florin peppers cut into thin slices
• 3-4 small tomatoes cut into slices
• ½ pint. tea olive oil
• 1 tbsp tomato paste1 pint. tea hot water

In a large bowl, put the minced meat, grated onion, garlic, egg, breadcrumbs, parsley, salt, pepper, cumin, oregano and olive oil. Knead very well and leave the bowl covered with film in the refrigerator for at least an hour to “set” the mixture.

Clean, cut the potatoes into thin slices and salt them. If you want, blanch them in boiling water for 3-4 minutes (or use them raw). Take them out with a slotted spoon and let them cool.

Form the minced meat into small round burgers by dipping our hands in a little olive oil and start placing them in a pan alternately, meatball, potato, tomato and pepper.
In a bowl, dissolve the paste in the hot water and pour over the burgers.

Add the olive oil, sprinkle with freshly ground pepper and salt. Bake in a preheated oven at 180 degrees C, up and down for about 45-50 minutes (depending on your oven). Let the food rest for ten minutes and serve it together with the vegetables and their sauce.

Ingredients for 3-4 people

• 1 package ELASSONAS FARM PORK GYROS 330 g
• 3 pies for skewers with a diameter of 20-25 cm
• 2 tomatoes cut into slices
• 3 lettuce leaves
• 2 thinly sliced onions
• 5 slices of bacon
• 250 gr. grated gouda cheese

For the mayonnaise sauce

• 5 tbsp mayonnaise
• 4 tbsp mustard
• 4 tbsp ketchup

French fries to serve

In a bowl, make the mayonnaise sauce by mixing it with ketchup and mustard.

In a pan, saute the pre-cooked pork gyro for 3 to 4 minutes, then cook the bacon and finally heat the pies in the same pan.

You take a pita and spread some of the mayonnaise sauce then the lettuce leaves, half the amount of gyros and pour some more sauce, cover with a pita and then spread sauce again, the grated gouda, the remaining hot gyro to melt cheese, the tomato slices, bacon, onion and finally sauce again and cover with the last pita.

Cut the club sandwich into 4 and serve with fries.

Ingredients for 3-4 people

• 6 veal sausages ELASSONAS FARM
• 3 tbsp olive oil
• 500 gr. boiled and diced potatoes
• 250 gr. Florinis peppers
• 10 eggs
• 4 tbsp chopped parsley
• 1 tbsp baking powder
• 2 tbsp soda, soft drink
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Preheat the oven to 170°C. Cut the sausages into slices and lightly sauté them in a non-stick pan for 2 minutes. Cut the potatoes into cubes, after having previously boiled them in a pot of plenty of salted water. In a bowl, whisk the eggs, parsley, baking powder, peppers and season with salt and pepper. Add the potatoes and sautéed sausages to the mixture and mix. Take a pan with a removable rim of 25-26 cm in diameter. You can line the bottom with parchment paper, so that you can easily unmould the omelette. Bake in the preheated oven for 25′-30′ or until cooked in the center. Let it cool for 10 minutes and unmould the omelette on a plate before cutting it. Serve hot or cold.

Ingredients for 2-3 people

• 1 pack ELASSONA FARM KEBABS
• 3 long aubergines, cut lengthwise into thin slices
• 400 g Regato cheese, grated (or other cheeses, such as Gouda & Graviera, or Feta)
• 5-6 leaves fresh basil, finely chopped
• 4-5 spring onions, finely chopped
• 1 cup tomato sauce
• Salt and pepper

• Cook the aubergine slices on a griddle pan, having first removed the bitterness by placing them in a bowl of salted water.
• Spread some of the tomato sauce in the bottom of an ovenproof dish with the chopped spring onions and the chopped basil leaves. Wrap each of the kebabs in 2 or 3 slices of aubergine and place in the dish. Sprinkle over the grated cheese and pour over the rest of the sauce. 
• Drizzle with a little olive oil and bake in a preheated oven at 170°C for 35 to 40 minutes.

Ingredients for 4 people

• 1 pack ELASSONA FARM LAMB BURGERS
• 4 brioche burger buns
• 12 cherry tomatoes
• 3 Tbsp olive oil
• salt

 

For the pesto

• 1½ cups Katiki soft cheese
• 1 cup Parmesan cheese, grated
• 1 cup chives, roughly chopped
• 1 cup light mayonnaise
• 1 cup fresh parsley
• 1 cup fresh basil
• 6-7 spring onions
• 3 cloves garlic, roughly chopped
• ¾ cup olive oil
• juice and zest of 1 lemon
• 1 tsp salt
• 1½ tsp freshly ground green pepper

• Blend the Katiki, Parmesan, chives, parsley, basil, lemon juice, olive oil, garlic, mayonnaise, salt and pepper with a hand blender for at least 6-7 minutes until the pesto is creamy.
• Grill the LAMB BURGERS on a charcoal grill for 15-20 minutes. You can also cook them in the oven at 180 degrees (with fan) for 25 to 30 minutes or on a griddle pan, turning 4-5 times, for 20 minutes, depending on how well you want them done. 
• Lightly sauté the cherry tomatoes in a frying pan, adding a little salt and then the olive oil, and continue sautéing for 2 to 3 minutes.
• To assemble the burgers, split the bun, spread some pesto on the bottom half and then add the LAMB BURGER, followed by a little more pesto and then the cherry tomatoes on top. Cover with the top half of the bun and serve.

Ingredients for 3-4 people

• 6 ELASSONA FARM lamb sausages
• 1 red pepper, chopped into large pieces
• 1 yellow pepper, chopped into large pieces
• 1 green pepper, chopped into large pieces
• 1 large carrot, cubed
• 10 cherry tomatoes, halved
• 1 large onion, finely chopped
• 1 clove garlic, finely sliced
• 1 Tbsp parsley, finely chopped
• ½ cup olive oil
• 1 cup tomato sauce
• a little red wine
• freshly ground black pepper
• salt

Cut the sausages in half and sauté them in a frying pan (with a lid) in a little olive oil. 

Deglaze with a little red wine and once the alcohol has evaporated, add the chopped onion together with the garlic and then the peppers, carrot and cherry tomatoes. Season with salt and pepper and stir slowly until the vegetables are lightly sautéed. Finally, pour over the tomato sauce, season with salt and pepper, and close with the lid.

Leave the sauce to thicken and sprinkle with chopped parsley just before serving.

INGREDIENTS for 2 burgers

 

• 1 pack ELASSONA FARM BEEF BURGERS 
• 2 burger buns 
• 2 lettuce leaves
• 4 slices tomato 

 

For the sauce

 

• 50 g butter
• half an onion, finely chopped
• nutmeg
• salt
• 100 ml milk
• 1 Tbsp wheat flour
• 50 g Kasseri cheese
• 50 g Emmenthal cheese 
• 50 g blue cheese
• 50 g Parmesan cheese, grated
• 100 ml cream

For the sauce: Melt the butter over a high heat in a heavy-bottomed saucepan or cast-iron frying pan and add the finely chopped onion, grated nutmeg, milk, flour and salt. Stir well with a wooden spoon and bring to the boil. Turn off the heat, cube the rest of the cheese, and add to the sauce along with the grated Parmesan. Finally, pour in the cream and stir well until the cheese has melted and the sauce has a smooth consistency.

 

Defrost the ELASSONA FARM BEEF BURGERS and cook on a griddle pan for 3-4 minutes on each side.

Split the burger buns and spread a little cheese sauce on the bottom half of each one, followed by the tender part of the lettuce leaf and a slice of tomato. Place two grilled burgers on top, with cheese sauce in between them, and pour some more sauce on top.  Finally, add a slice of tomato and close the burger with the top half of the bun.

Ingredients for 3 wraps

For the gyro: 

• 1 pack ELASSONA FARM chicken gyros

 

For the guacamole 

• 2 ripe avocados
• Juice of 1 lime
• 1 onion, finely chopped
• 1 clove garlic, finely sliced
• 10 cherry tomatoes or 1 medium tomato, deseeded and finely chopped
• ½ cup fresh coriander, finely chopped
• Salt
• Pepper
• Olive oil
• Tortillas

Place the chicken gyro in a non-stick frying pan without defrosting and sauté for 5 to 6 minutes. You can also cook it in a preheated oven at 180°C to 200°C or even in the microwave. 

Take the avocados, cut them in half, remove the stone, and scoop out the flesh with a spoon. Put the avocado flesh in a bowl, pour over the lime juice so it doesn’t go brown, and mash lightly with a fork.

Finely chop the onion and slice the garlic and add them to the avocado. Then finely chop the coriander and add it too. Cut the cherry tomatoes into quarters, or if you are using a regular tomato, deseed it and cut it into small cubes. Add the tomatoes, season with salt and pepper, and add a little olive oil. Then stir all the ingredients together.

Once the gyro is ready, you can warm the tortilla a little if you like. Spoon the guacamole and the chicken onto one half of the tortilla, ^leaving a good amount of space around it^***I don’t fully understand the Greek but I am describing what I see on the video***. Fold over the bottom, tuck in the sides, and roll up the tortilla. 

For the sauce

• 1 can chopped tomatoes
• 1 Tbsp tomato puree 
• 3 cloves garlic 
• 1 tsp dried oregano 
• 1 tsp salt 
• 1 tsp pepper 
• 1 tsp red pepper flakes 
• 6 Tbsp olive oil 
• 2 Tbsp ouzo

 

To serve

• Pita bread or Greek pita bread
• 1 medium red onion, thinly sliced
• 1 Tbsp parsley, finely chopped 
• 1 tsp sumac

• Heat the olive oil in a frying pan. 
• Lightly sauté the garlic and add the red pepper flakes. 
• Add the tomato puree and sauté, stirring with a wooden spoon for 3-4 minutes.  
• Blend the chopped tomatoes with a hand blender, add them to the pan, and bring to the boil. 
• Season with salt and pepper and add the oregano. 
• Deglaze with the ouzo and simmer until the sauce thickens and the alcohol evaporates. 

• Cook in the oven: at 180°C (with fan) on a baking sheet lined with greaseproof paper for 25 to 30 minutes. 

• On the griddle pan: over a medium heat, turning them 3-4 times on each side for about 10-12 minutes so they brown nicely without burning.

 

• On a charcoal grill: over a high heat for 7-8 minutes turning 2-3 times with tongs.
• In a bowl, mix the onion, parsley and sumac. 

 

• Serve on pita bread or Greek pita bread with the sauce poured over it. Place the hot kebabs on top and sprinkle with the mixture of onion, parsley and sumac.

Ingredients for 4 people

• 1 lamb leg, ELASSONAS FARM, boned or pulled off the bone (2-2.5 kg)

 

• 2-3 sprigs of fresh rosemary or thyme
• 125 ml (½ teacup). olive oil
• 2 cloves of garlic, halved and unpeeled
• 350 ml (1 ½ cups) dry white wine
• 2 carrots cut into large pieces
• 1 large onion cut into 4 pieces
• 2 tangerines juice
  1 piece star anise

 

For the filling

• 200 gr. chopped apricots (dried)
• 20 gr. fresh mint
• 150-200 gr. toast or bread
• 1 egg
• 2 gr. cinnamon
• 1 gr. nutmeg
• 1 gr. Cloves
• 2 gr. black pepper
• Salt
• 3 tangerines cut in half

• Heat the olive oil in a frying pan. 
• Lightly sauté the garlic and add the red pepper flakes. 
• Add the tomato puree and sauté, stirring with a wooden spoon for 3-4 minutes.  
• Blend the chopped tomatoes with a hand blender, add them to the pan, and bring to the boil. 
• Season with salt and pepper and add the oregano. 
• Deglaze with the ouzo and simmer until the sauce thickens and the alcohol evaporates. 

• Cook in the oven: at 180°C (with fan) on a baking sheet lined with greaseproof paper for 25 to 30 minutes. 

• On the griddle pan: over a medium heat, turning them 3-4 times on each side for about 10-12 minutes so they brown nicely without burning.

 

• On a charcoal grill: over a high heat for 7-8 minutes turning 2-3 times with tongs.
• In a bowl, mix the onion, parsley and sumac. 

 

• Serve on pita bread or Greek pita bread with the sauce poured over it. Place the hot kebabs on top and sprinkle with the mixture of onion, parsley and sumac.

Ingredients for 8 people

 

For the roast

• 3 kilos of mutton carcass ELASSONAS FARM
• 1 piece of cinnamon
• 2-3 whole cloves of garlic
• 1 teaspoon olive oil
• 1 teacup of red wine

 

For the rice

• 2 tea cups of basmati rice
• 2 tea cups chopped mushrooms
• 6 cups of water or chicken stock
• 1 tbsp turmeric (yellow root)
• 1 whole clove of garlic
• 1/3 fl. olive oil
• 1 tbsp beef butter Salt, pepper
• 1 tbsp lemon zest

 

For the garnish

• 2 tbsp chopped parsley

• Heat the olive oil in a frying pan. 
• Lightly sauté the garlic and add the red pepper flakes. 
• Add the tomato puree and sauté, stirring with a wooden spoon for 3-4 minutes.  
• Blend the chopped tomatoes with a hand blender, add them to the pan, and bring to the boil. 
• Season with salt and pepper and add the oregano. 
• Deglaze with the ouzo and simmer until the sauce thickens and the alcohol evaporates. 

• Cook in the oven: at 180°C (with fan) on a baking sheet lined with greaseproof paper for 25 to 30 minutes. 

• On the griddle pan: over a medium heat, turning them 3-4 times on each side for about 10-12 minutes so they brown nicely without burning.

 

• On a charcoal grill: over a high heat for 7-8 minutes turning 2-3 times with tongs.
• In a bowl, mix the onion, parsley and sumac. 

 

• Serve on pita bread or Greek pita bread with the sauce poured over it. Place the hot kebabs on top and sprinkle with the mixture of onion, parsley and sumac.