#lachinata

(170727) @lachinatakorea

15th October 2019

Battersea tapas restaurant Brindisa held a press cookery masterclass showcasing the variety of flavour the Spanish smoked paprika La Chinata can add to an array of dishes which were paired with tantalising wines.

Not one to venture much with flavour, my taste buds were pleasantly surprised by the way a hint of their hot, sweet or flaked chilli can enhance my culinary experience.

Javier Oliva informs us his grandfather started La Chinata in 1975 and he and his brother and father maintain it to this day. They’ve been working with Brindisa for just as many years, An incredibly painstaking handmade process of smoking the chilli peppers, rotating them and picking out the seeds before grinding them has kept many people in business on their farm.

The head chef then explains and makes each dish from his specially prepared menu all with added La Chinata spices.

Also on the menu at Brindisa, the Manchego cheese dish is marinated in olive oil and La Chinata mild paprika, then layered with baking paper to bake before being served with Marcona almonds. A simple dish yet full of flavour. I would never have thought to put paprika on cheese but it so works.

Next, the chickpea potage is cooked in vegetable stock with pine nuts, celery, carrots and parsnips, and flavoured with La Chinata chilli flakes and a bit of sweet paprika powder too. A healthy, hearty meal that you can make a big batch of and save for later!

My favourite dish up next that is also on the menu at Brindisa, is the char-grilled octopus on La Chinata hot paprika mash with paprika alioli and olive oil. A filling delicious dish with just the right amount of kick to it left me wondering when to come back for more.

The Iberian pork fillets, wrapped in pancetta, with La Chinata chilli flakes, peanuts and fresh herb salad, are hearty and fulfilling, cooked medium rare and tasted so good, unlike any pork I’ve tasted before. A wild mushroom and cream version is available in the restaurant.

For dessert, La Chinata chilli flakes were mixed into a hazelnut crumble and served with chocolate ganache, which is made with caramel and dark chocolate and egg yolk (and no gelatin!). Chilli and chocolate have been going hand in hand since the age of chocolate, so it’s only fitting that this combination tastes like they were made for each other, without being too hot to blow your head off. a fine slice of Pan de Coca adorns the ganache, a sprinkle of salt, drizzle of olive oil and some more chilli flakes on top, makes this piece of art as delicious as it looks.

From sweet, to mild, to hot, I will definitely be more adventurous and add some spice to my dishes, and with the cute little red tins being sold in most major supermarkets, they’ll be easy to find.

As well as serving amazing mouthwatering food, Brindisa also hold cookery masterclasses. Head over to their website to find out more.

https://www.brindisakitchens.com/

https://brindisa.com/

https://www.instagram.com/brindisaspanishfoods/