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Aves de España and Marta Verona highlight poultry meat at the Gourmets Hall

  • The chef and nutritionist carried out a cooking show in the space of the Ministry of Agriculture, Fisheries and Food of Spain, where she made three rich and nutritious gastronomic proposals with chicken, turkey and quail as the protagonists of the event.
  • Journalists and professionals from the sector were able to taste the succulent dishes and discover the benefits of this white meat in the incomparable setting of one of the most important gastronomic fairs in the country.

Madrid, April 23, 2024.-  The 37th edition of the Gourmets Show this Tuesday had a flavor of poultry meat. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight the Poultry of Spain by carrying out an interesting cooking show led by the renowned chef and nutritionist, Marta Verona.

Attendees, including journalists and professionals in the sector, were able to receive a master class on the tastiest and most nutritious options for cooking chicken, turkey and quail.

Marta Verona was in charge of devising and preparing this poultry menu consisting of three dishes. The diners began the tasting with a Taco of Caesar salad with cold cuts turkey home, they continued savoring chili pepper chicken with huasacaca, and they finished the gastronomic experience with a Saam of quail pickled with sweet potato puree, all made with local products.

This is the third edition that Avianza joins the Gourmets Hall, reiterating the importance that the interprofessional gives to being present and supporting events as important in the sector as this top-level gastronomic exhibition. With its presence, Avianza wants to continue promoting the Aves de España seal, the result of the Spanish poultry sector's commitment to quality, sustainability and food safety.  

This showcooking, carried out in the space of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, also had a recreational part for the attendees, who participated in a fun contest answering a question about poultry meat. The winners of the raffle will receive a personalized professional chef's jacket at home, as well as the ingredients to make Marta Verona's recipes.

The 37th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 22 and will continue to host more than 1,500 gastronomic firms and 37,000 premium products until next Thursday, April 25. level.

Successful attendance at the Spanish Bird Showcooking at the Gourmets Hall.

A moment of Marta Verona's showcooking in the MAPA and Foods of Spain space.

Two of the dishes prepared by chef Marta Verona.

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AVIANZA is committed to using poultry meat from Spain

  • The Spanish Interprofessional Association of Poultry Meat has carried out a workshop in Madrid's Mercado de la Paz, with the chef and nutritionist Marta Verona, where recipes for use with chicken, turkey and quail and local products have been the protagonists. 
  • The journalists and food bloggers in attendance were able to delve into how to take advantage of each part of the birds and learn recipes so as not to waste even a bit of this versatile, healthy and economical meat.
  • This workshop has had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain with the aim of continuing to promote the consumption of Spanish poultry meat among consumers.
  • According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted

Madrid, October 20, 2023.- AVIANZA, the Spanish Interprofessional Association of Poultry Meat, together with the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, have carried out a cooking workshop using birds from Spain in Madrid's Mercado de la Paz with the renowned chef and nutritionist Marta Verona as master of ceremonies.

These institutions have wanted to delve deeper into food use given, on the one hand, the complicated economic and social context that the majority of Spanish society is going through and, on the other, the versatility and price of Spanish poultry meat. This meat meets all the requirements to become the star product in the shopping cart in difficult times.

To do this, AVIANZA called on journalists and bloggers specialized in gastronomy and food to show them firsthand the benefits of chicken, turkey and quail as healthy and useful foods.

During the workshop, Marta Verona shared with attendees the best options for cooking the different parts of poultry, their different uses taking into account healthier alternatives, as well as different recipes where the use and reuse of poultry meat took priority. For this workshop, the best local products provided by the same stalls at the La Paz Market were used.

The use recipes made by Marta Verona were: Guacamole toast and homemade turkey cold cuts; Vegetable chicken tacos in red wine and pineapple and quail skewers with vinaigrette sauce, dishes that AVIANZA will share on its website and social networks after this event with the aim of offering useful and quality information to consumers. 

“In this particular workshop we wanted to focus on food use because, unfortunately, we believe that it is the most appropriate given the economic-social context in which we find ourselves, in which we can almost speak of survival cuisine,” said Jordi. Montfort, general secretary of AVIANZA, and added that "in these cases, Spanish birds are an ally for the consumer and give families peace of mind knowing that, for little money, they are getting a healthy and balanced diet with the best animal protein.”

Food waste, a growing problem

With this action AVIANZA wanted to join the fight against the serious problem of food waste. According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one-third of all food produced in the world is wasted, equivalent to around 1.3 billion tons of food annually. This translates into a high economic cost since, globally, the value of wasted food exceeds $1 trillion a year.

Once again, this showcooking workshop had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, which continues to develop together with the interprofessional actions to promote poultry consumption in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. AVIANZA defends the interests of the Spanish poultry sector both in Spain and in the international market and represents more than 90% of companies linked to the poultry sector, both in chicken, turkey and quail meat. In total there are more than 5,000 farms and production centers, 281 cutting and processing rooms, which provide direct employment to more than 40,000 professionals.

Marta Verona teaching the AVIANZA showcooking workshop with the collaboration of MAPA and Foods of Spain.
Jordi Montfort, general secretary of AVIANZA, welcoming the attendees.
Attendees at the Spanish Poultry meat utilization event.
Marta Lafarque, responsible for Internationalization of AVIANZA, chef Marta Verona and Jordi Montfort, general secretary of AVIANZA.

Marta Verona with the turkey cold cuts recipe.
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Avianza brings poultry meat to Dubai: #PoultryFromSpain 

We close our visit to #Dubai with the gastronomic chronicle of a day where the #meatbirdspanish has been the protagonist thanks to the support of ICEX, to the Economic and Commercial Office of the Spanish Embassy in Dubai already #SOPEXA.

The objective of this evening has been none other than to highlight the quality of the #avesdeespaña and, therefore, the strength of #poultry sector Spanish to representatives of the main food and gastronomy companies and organizations in Dubai.

He #chicken, he #turkey and the #quail Spanish are synonymous with quality, excellence, and versatility, in addition to being a healthy and light meat. The attendees, both at the food in the restaurant #Amazonian like dinner #SsaleroDubai, whose theme was “Tapas Night”, they were able to see it first-hand.

With this action from #Avianza We continue to bet on a market as demanding and promising as that of #EmiratesUnited Arabs. The bell #PoultryFromSpain It is progressing satisfactorily and fulfilling the objective of positioning birds from Spain as synonymous with quality among the Emirati gastronomic sector.

Thanks to the team of Oblanca Group, COREN and URGASA GROUP who have accompanied us in this action.

Also, thank you for your assistance to Andres Salinero Barbolla, Economic and Commercial Counselor of the Spanish Embassy in Dubai Carmen Olvera García, International Trade and Investment Advisor at the Economic and Commercial Office of the Spanish Embassy in Dubai

#Megustapoultry#PoultryfromSpain#markets#avesdeespaña#fooddespaña

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AVIANZA and chef Alfonso Castellano prepare summer barbecue poultry recipes

One of the most appealing plans for summer continues to be the barbecue. It becomes an excellent option to spend a summer evening with friends and family around an outdoor table.

However, some believe that barbecues, although delicious, are not very innovative: the same old meat with the same old flavor.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has joined forces with Alfonso Castellano, chef of the prestigious Seeds restaurant, to carry out some delicious and innovative recipes with grilled poultry meat. During a gastronomic workshop, carried out by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists

Alfonso Castellano's recipes:

GINTONIC ROASTED CHICKEN

For the marinade:

  • 2 roast chicken 1k each
  • ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients and rub the chicken on all sides inside and outside the piece.
  2. Marinate for 12 hours                                                                       

For the roast:

  1. Remove the chicken from the marinade and let it cool for 2 hours before roasting.
  2. Prepare the coals over medium heat
  3. Place the chickens on the spit and place 30cm from the embers, cook for 45min.
  4. For the first 15 minutes, it will be placed on the side of the chicken's back.
  5. The next 10 minutes on one side of the chicken and the next 10 minutes on the other side.
  6. For the last 10 minutes we will place the chicken on the breast side.
  7. We will separate the spit from the fire 50cm and we can keep it that way for 10 more minutes if necessary, rotating it constantly.

BRAZED TURKEY BREAST

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  • 1 whole turkey breast
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat. Cover and let cool. 
  2. Place the breast in the cold brine for 12 hours.
  3. Remove dry and bridle                                                                       

For cooking:

  • On the day of the grill, at a medium heat, we will brown the breast directly from the cold without tempering it. Spread olive oil.
  • Mark the meat on all sides, and then hang 50cm from the heat of the embers, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • We can taste it at that moment or cool it and eat it like turkey cold cuts.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat.
  2. Cover and let cool.
  3. Introduce the turkey stilt for 12 hours.

For cooking:

  • Olive oil 500g
  • Poultry broth 500g
  • La vera paprika 20g
  • Garlic 1 head
  • Laurel 1 leaf
  • Nail 2 pc
  • Onion 1 unit
  • 1 whole turkey breast
  1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
  2. Place baking paper on top as a lid and cook over very low heat for 2 hours.
  3. Once tender, let it cool in the pot itself.
  4. On the day of the grill we will hang on a stilt (thigh and thigh together) about 40/50cm from the fire and let the smoke from the wood give it, but the heat indirectly just to temper it.

QUAIL STUFFED WITH THE VINE

For the filling:

  • 4 quail
  • Fresh foie 200g
  • Minced chicken meat 200g
  • Egg 1pc
  • Cream 50g
  • Breadcrumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat, mix with the rest of the ingredients.
  2. We can debone the partridges or ask for it from the pollero, although the recipe can perfectly be made without deboning.
  3. Stuff the quails with the filling and seal so they keep their shape.                                                                          

For the marinade:

  • Odorous old wine 750ml
  • Brandy 250ml
  • fresh thyme
  • Parsley
  • Nail 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Pepper grain 5g
  1. Put the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and bridle
  3. On the day of the grill, over a low heat, we will brown the quail directly from the cold without tempering it.
  4. We will brown the quail on all sides until the vine leaf dries and ends up falling off.
  5. At that moment we can remove it from the heat, clean any burnt leaf remains and serve.
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AVIANZA welcomes summer with a workshop and poultry barbecue in Madrid

  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer period, barbecue season par excellence
  • To this end, it held a workshop and subsequent barbecue for journalists, bloggers and gastronomic and food sector influencers where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn first-hand the best tips for having a barbecue in the gardens of the Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain

Madrid, June 21, 2023.- AVIANZA, the Spanish Interprofessional association of poultry meat, and the Ministry of Agriculture, Fisheries and Food together with Foods of Spain, wanted to welcome the summer season by holding a workshop and subsequent poultry barbecue in Madrid. 

The interprofessional developed this training for journalists, influencers and bloggers specialized in lifestyle, gastronomy and food, with the aim of disseminating the benefits of grilled chicken, turkey and quail, among which their great versatility and nutritional value stand out. and healthy that this white meat is.

During the workshop, chef Alfonso Castellano and his team (Restaurante Seeds) revealed the secrets to making a perfect poultry barbecue: from the preparation, the type of cooking and temperatures of the grill, to the different cuts and carvings , to finish with the plating and the different culinary combinations. 

After this training, attendees were able to enjoy a wonderful barbecue in the gardens of the impressive Seeds restaurant, which is located within the hotel and catering training school, MOM Culinary Institute, where they tasted such appetizing dishes as turkey shanks, breasts braised turkey, chicken with gin and tonic and quail with vine. Institutional representatives and representatives of the main companies in the meat sector in Spain also joined this evening. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, which continues to develop together with the interprofessional action to promote poultry consumption in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. 

Chef Alfonso Castellano from the Seeds restaurant during the Avianza workshop.
Jordi Montfort, general secretary of Avianza and Alfonso Castellano, chef of Seeds, during the presentation of the workshop.
A moment from the Avianza poultry barbecue workshop.
Representatives of the companies that make up Avianza and institutions at the BBQ Avianza 2023 event.
From left to right Maria del Mar Fernández Poza, from INPROVO; Jordi Montfort, from AVIANZA, Javier López from PROVACUNO Tomás Rodríguez from IINTEROVIC.

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Chef Aurelio Morales and Talent Class will teach the free online workshop “Cooking with Birds” on October 19

Avianza, MAPA and Foods of Spain organize this action to promote the consumption of poultry meat

SIGN UP HERE FOR THE ONLINE WORKSHOP

  • The renowned chef will give an online masterclass on October 19 at 6:00 p.m. on the versatility of chicken, turkey and quail and will make a live recipe where poultry meat will be the protagonist
  • This Avianza initiative will be carried out through the cooking course platform, Talent Class, and will have free access for all interested parties through the link: http://www.talent-class.com/avianza
  • Once again, this action to enhance poultry meat has the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain 

Madrid, 1October 4, 2022.- Avianza, the interprofessional poultry meat association, has trusted the renowned chef Aurelio Morales and the online culinary platform, Talent Class, to continue carrying out actions to promote the consumption of poultry meat. On this occasion, it will be Aurelio Morales (chef with a Michelin star for the Cebo restaurant) who will develop the live class “Cooking with Birds” with chicken, turkey and quail meat as the protagonists through the online cooking course portal.

The course will take place next Wednesday, October 19 at 6:00 p.m. and anyone interested can access it through this link: http://www.talent-class.com/avianza

During the course, Morales will explain the great versatility of birds when it comes to cooking and will make a live recipe specifically designed for one of the poultry meats. The class will be held via Zoom and is part of the extensive Talent Class training offer.

Aurelio Morales is a chef from Madrid who, after being head chef at the Suria de Ramses restaurant, directed the kitchens at Cebo (restaurant at the Urban hotel in Madrid), which earned a Michelin star under his command. This chef is part of the extensive and professional team of teachers on the platform, with such notable names as Carme Ruscalleda, Fran Martínez, Sergi Arola and Martina Puigvert.

Thanks to these collaborations and the support of the Ministry of Agriculture, Fisheries and Food of Spain, Avianza continues immersed in its campaign to promote the consumption of poultry meat in Spain, as well as to disseminate the benefits of this white meat. among which its great nutritional value and quality stand out.

SIGN UP HERE FOR THE ONLINE WORKSHOP

 

 

 

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Chef Javier Goya discovers the secrets of poultry barbecue with a masterclass in Madrid

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to carry out a cooking workshop to highlight the benefits of grilled poultry meat
  • This master class took place on July 7 at the SUA by Triciclo restaurant and had some exceptional students, including journalists and gastronomy and lifestyle bloggers.
  • Goya, a specialist in embers, developed the workshop addressing the entire process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

Madrid, July 8, 2022.- Summer is the barbecue season par excellence. Family and friends gather around the embers to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional association of poultry meat, and the grill expert chef Javier Goya, wanted to join together to highlight the benefits of poultry barbecue.

For this, Goya has given a masterclass in his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialized in lifestyle and gastronomy, where he has revealed his secrets to making a top-level poultry barbecue. For more than an hour, the chef addressed the entire process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

The menu that the attendees prepared and tasted, made by SUA by Triciclo with Javier Goya, consisted of Free-range chicken wings stuffed with pickled mussels and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and aged cheese and J.grilled quail erk.

After this presentation as a workshop, the association will publish a downloadable and completely free ebook with the history of grilled chicken and different and tasty barbecue poultry recipes. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

“With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, at Avianza we want to continue promoting consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we have to continue spreading its benefits with actions like this," said Jordi Montfort, general secretary of Avianza, and added that "Spain is, in addition, one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. We have a growing sector that we have to be proud of.”

Chef Javier Goya preparing the poultry meat and macerations.

A moment from the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: free-range chicken wings stuffed with pickled mussels and grilled.

Five reasons to eat poultry

The battle for good flavor and the delicious dishes that are made is very close between the three, despite the fact that they all share virtues and win the battle to be the healthiest of the range of meats on the market. Here we offer you the five reasons why poultry meat will conquer your heart and, of course, the desire to cook it:

  1. Poultry meat is easy to digest and very economic. These meats, especially chicken, in addition to their versatility and nutritional properties, are one of the favorites of the little ones. An added value when cook for the little ones of the house. 
  2. Poultry meats have as their main contribution of nutrients proteins, since it is a good source of essential amino acids, those that our body does not synthesize and that must be consumed to be a healthy diet. A 100 gram serving can have between 110 and 215 calories. It stands out for being a good source of protein and fatty acids monounsaturated.
  3. With the large number of proteins that poultry meat has, it helps in the fight bone loss and provides our body with large amount of phosphorus, an essential mineral that nourishes teeth and bones, as well as the kidneys and liver.
  4. It is precisely because of the high protein levels that they provide a lot of energy. Furthermore, the metabolism burns calories so you can handle a Healthy weight and a good level of activity. Is easy to digest and it is well tolerated by those who suffer from digestive disorders since its connective tissue is easier to disintegrate.
  5. poultry meat Helps muscle growth and development. That is why this meat is highly recommended for the youngest. And furthermore, the ease of digestion of chicken meat is combined with its satiating effect, which helps us not snack between meals.

Therefore, whenever you want to celebrate something, count on poultry to make your dishes and your diet healthy and appetizing.