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Dining with Estrella Galicia: Brindisa Battersea

Dine with Estrella Galicia at Tapas Brindisa Battersea

by Great British Chefs 22 March 2019

Great British Chefs joined forces with Estrella Galicia on 11 April, where top chef Yago Crego prepared an incredible six-course Galician dinner at Tapas Brindisa Battersea.

Galicia, an autonomous region at the most north-westerly tip of Spain, is home to some of the best food in the world. Stunning seafood, exquisite empanadas, the finest pork and unique and interesting vegetables are cooked with passion throughout the area. That’s why we were thrilled to team up with Estrella Galicia to host a six-course Galician dinner at Tapas Brindisa Battersea on 11 April.

Cooking the food was chef Yago Crego, a born-and-bred Galician from the city of Ferrol who now heads up the kitchen at Tapas Brindisa Battersea. Taking inspiration from the recipes of his hometown, he recreates authentic dishes with contemporary twists that breathe new life into Galician cuisine.

Each of Yago’s six courses was perfectly paired with one of Estrella Galicia’s five beers. As Spain’s largest independent brewery, Estrella Galicia was established in 1906 and continues to be family-owned, still brewing its beer in the city of A Coruña where it was first founded thanks to the impeccable quality of the local water.

The dinner took place on Thursday 11 April at 7.30pm, with the following dishes served:

  • Empanada de bacallau con pasas (paired with Estrella Galicia 0.0% Alcohol): A classic Galician pie filled with the unique combination of salt cod and raisins.

  • Vieira á galega (paired with Estrella Galicia Gluten-Free): Scallops cooked au gratin in their shell topped with salty-sweet diced Iberico ham and tomatoes.

  • Salpicón de polbo á grella con crema de aguacate (paired with a caña of Estrella Galicia Premium): Diced octopus with a fresh Galician spring salad and an avocado purée.

  • Ramen de lacón con grelos (paired with Estrella Galicia Premium): lacón is a cut of salted pork shoulder unique to Galicia. Chef Yago pairs it with grelos (turnip tops) and serves it ramen-style for a modern twist.

  • Taco de zorza (paired with 1906 Reserva Special): Minced Galician chorizo (known as zorza) served on top of a traditional Galician crêpe.

  • Coulant de tarta de Santiago (paired with 1906 Black Coupage): A melt-in-the-middle almond tart served with a scoop of silky vanilla ice cream and orange jam.

For a taste of what was on offer, take a look at chef Yago's recipe for Galician octopus salad below, as well as some images from the event.

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We'll be hosting more dinners around the UK with Estrella Galicia throughout the rest of 2019 – find out more here.

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