Campo Viejo
Kitchen Suppers with Campo Viejo

Campo Viejo, the UK’s favourite Rioja, has worked with top chef, Chris Barber (former personal chef to HRH Prince Wales) to create seven new recipes, from one shopping trip, which gives you a different meal for every night of the week – whatever the occasion! Each of these delicious, easy to prepare dishes have been matched with the very best bottle of wine from the Campo Viejo range chosen by Rioja wine expert, Neil Phillips.

So whether you are cooking for you and your loved one or you are hosting a girls’ night-in, there is a recipe and Campo Viejo wine match for you! Simply purchase your ingredients at the start of the week and prepare your entertaining schedule…

To download the recipes and wine match below, click on the night of the week and you will be able to have your own copy for your personal recipe books.

SUPPER DAYS SHOPPING LIST
Monday

Monday - Light nutritious salad with quinoa

Campo Viejo Viura 2006   For a feel good start to the week, try pairing this delicious (no cooking required) fresh salad with a glass of refreshing Campo Viejo Viura 2006. Its complex aroma includes hints of fruit and white blossom with spices which will complement the fresh vegetables and zesty salad dressing.
SERVES PREPARARTION TIME
4 20 minutes
INGREDIENTS METHOD
100g quinoa
50g pine nuts
50g shitake mushrooms
100g fresh tomatoes
50g sundried tomatoes
1 ripe avocado
25g fresh green olives
100g rocket (wild is best)
50g manchego
Dressing
1/3 lemon and lime juice
2/3 olive oil
  salt & pepper
  fresh chilli
1. Toast the quinoa in a saucepan over a gentle heat for a minute or two, cover with an inch of water and simmer for 10 minutes, or until the grains turn translucent and tender.
2. Drain in a sieve and allow to cool.
3. Toast the pine nuts to give them a golden colour and keep to one side.
4. Slice the fresh shitake mushrooms thinly, and slice the fresh and sundried tomatoes.
5. Peel and chop the avocado, chop the green olives roughly and then combine all the ingredients in a large mixing bowl.
6. Whisk together the citric juice with the olive oil, seasoning and just a touch of finely sliced chilli, and then dress all the salad ingredients well.
7. Finish with some shavings of manchego and serve immediately.
RECOMMENDED WINE Campo Viejo Viura 2006 is available from Sainsbury’s (RRP £4.99) and Threshers (RRP £6.99).
  Download recipe
Light nutritious salad with quinoa
Tuesday

Tuesday - Instant lemon cheese cake

Gran Campo Viejo Cava Rosé   Create the perfect night-in with the girls with a glass of sparkling Gran Campo Viejo Cava Rosé paired with a slice of this luxurious dessert for an extra special treat on a Tuesday night!
SERVES PREPARARTION TIME
6/8 20 minutes / Cooking time: 1 hour
INGREDIENTS METHOD
200g (7oz) digestive biscuits
50g (1¾oz) butter, melted
150ml (¼ pint) double cream
1 397ml tin of condensed milk
2 lemons (zest and juice)
2 limes (zest and juice)
1. Whizz the biscuits in a magimix, or crush them finely with a rolling pin.
2. Melt the butter and mix with the biscuits, press into the base of a 22.5cm/9" flan ring.
3. Whisk the cream until it forms soft peaks, and fold into the condensed milk.
4. Slowly whisk in the juice and zest, and pour the mixture quickly into the flan ring – once the juice is added it will set quite quickly.
5. Smooth the top of the cheesecake with the back of a spoon, and allow to set in the fridge.
It will set instantly, but will improve if left for at least an hour to chill.
RECOMMENDED WINE Gran Campo Viejo Cava Rosé is available from Sainsbury’s and Threshers (RRP £6.99).
  Download recipe
Instant lemon cheese cake
Wednesday

Wednesday - whole baked seabass with fennel, olives tomatoes and new potatoes

Campo Viejo Rosé   Why not prepare a nutritious fish dish midweek and pair with Campo Viejo Rosé 2006. With delicate aromas of strawberries, plums and blackberries partnering floral notes of rose and violet, this wine is smooth, supple and rounded with a fresh bite and will be an ideal match for the sea bass and the olives and fennel.
SERVES PREPARARTION TIME
4 45 minutes / Cooking time: 30 minutes
INGREDIENTS METHOD
1-1.5kg Whole sea bass
2 bulbs fennel
2 cloves garlic
600g new potatoes
50g black olives
250g fresh, ripe tomatoes
  Olive oil
1 lemon
1 bunch chives
1. Get your fishmonger to gut and scale the bass for you, but otherwise leave the fish whole.
2. Cut the fennel bulbs in half, place in an oven proof dish and cover with a shallow layer of water that will steam the fennel when baked.
3. Add the whole cloves of garlic, season well and bake the fennel for one hour in a medium oven, covered with a tightly fitting lid or foil.
4. Meanwhile boil the new potatoes for 30 minutes or until tender – allow to cool slightly and slice into roughly 1cm thick discs.
5. Lay the potatoes on the base of an ovenproof dish, season well with salt and pepper.
6. De-stone the olives, roughly chop and sprinkle onto the potatoes.
7. Slice the fennel bulbs and layer them on top of the potatoes, and then slice a layer of tomatoes on top of the fennel.
8. Crush the cloves of garlic that were baked with the fennel with the back of a spoon, and mix with a good spoonful of olive oil, and a squeeze of lemon juice.
9. Place the whole fish on top of the vegetables, and spoon over the garlic and lemon dressing.
10. Bake the fish in a medium hot oven covered in foil for 30 minutes. Remove from the oven and lift the fish onto a separate serving platter.
11. Sprinkle finely chopped chives onto the vegetables, and serve immediately.
RECOMMENDED WINE Campo Viejo Rosé 2006 is available from Asda (RRP £5.49) and Threshers (RRP £6.99).
  Download recipe
Whole baked seabass with fennel, olives, tomatoes and new potatoes
Thursday

Thursday - grilled rib of beef with valdeon (or other spanish blue cheese) raclette

Campo Viejo Reserva 2002   As the weekend approaches, why not host a candlelit dinner party for your friends and prepare a grilled rib of beef paired with Campo Viejo Reserva 2002. This wine is complex with a mélange of flavours including jammy red fruits, cherries, black plums, raspberries and blackberries – an ideal accompaniment for the creamy Spanish cheese sauce.
SERVES PREPARARTION TIME
4 35 minutes / Cooking time: 35 minutes
INGREDIENTS METHOD
600g new potatoes
2 cloves garlic
100g Spanish blue cheese
100g crème fraiche
2 single ribs of beef on the bones, 500/600g
each
  Mixed salad leaves
1. Boil the new potatoes for 30 minutes or until
tender.
2. Cut into quarters, and remove the skins if you
prefer.
3. Crush the garlic, and simmer for 5 minutes
with the crème fraiche.
4. Dice the blue cheese and whisk into the
crème fraiche, take the crème fraiche off the
heat.
5. Season the cream with ground pepper and a
touch of salt, and pour over the new potatoes.
6. Transfer to an ovenproof dish, and gently warm the potatoes until needed.
7. Season the beef and sear in a griddle pan until golden on both sides.
8. Transfer the beef to a hot oven for approximately 10 minutes for rare beef, 15 for medium rare, and 20 minutes for medium.
9. Allow the beef to rest for at least 15 minutes, then carve into thin slices, spoon over any
cooking juices.
10. Serve the beef on a bed of the potatoes, and garnish with some salad leaves dressed in olive oil and balsamic vinegar.
RECOMMENDED WINE Campo Viejo Reserva 2002 is available from Tesco, Sainsbury’s, Oddbins, Asda (RRP of £8.99) and Threshers (RRP £9.99).
  Download recipe
Grilled rib of beef with valdeon raclette
Friday

Friday - Gourmet home made bruschetta with chorizo, artichoke, manchego, roast peppers, tomato and fresh herbs

Campo Viejo Crianza 2004   Friday night is the best time to relax at home and prepare for the weekend ahead. To create a special TV supper, try this easy to prepare bruschetta paired with a glass of Campo Viejo Crianza 2004. This wine exudes a fruit-rich fragrance with dominant floral aromas, conveyed over a background of toasted wood and vanilla, coconut and spices and is a perfect match for the Spanish toppings on the bruschetta.
SERVES PREPARARTION TIME
4 20 minutes / Cooking time: 20 minutes
INGREDIENTS METHOD
1 ciabatta
1 clove of garlic
100g fresh tomatoes
50g chorizo
50g baby artichokes in oil
1 romano pepper
50g sun dried tomatoes
25g fresh green olives
50g manchego
  Oregano, basil, thyme
  Olive oil
1. Carefully slice the ciabatta lengthways to get long, thin slices.
2. Brush the slice with olive oil, and rub with a clove of garlic.
3. Meanwhile chop the tomatoes and simmer for 15 minutes, then push the tomato pulp through sieve to remove seeds and skin.
4. Spread the tomato base onto the ciabatta, and then top the bruschetta with your ingredients.
5. Top with slices of manchego and herbs and bake in a medium oven for 15 – 20 minutes.
RECOMMENDED WINE Campo Viejo Crianza 2004 is available from Waitrose, Tesco, Sainsbury’s, Oddbins, Asda, Morrisons (RRP £6.49) and Threshers (RRP £7.99).
  Download recipe
Gourmet homemade bruschetta with chorizo, artichoke, manchego, roast peppers, tomato and fresh herbs
Saturday

Saturday - Grilled scallops with saffron and roast peppers

Gran Campo Viejo Cava Brut   It’s Saturday night and time for something special! This recipe makes an excellent starter or light supper before an evening out. Try pairing with a glass of Gran Campo Viejo Cava Brut - its powerful, fruit aroma with underlying hints of blossom and honey will go well with the fresh scallops and zesty dressing.
SERVES PREPARARTION TIME
4 25 minutes / Cooking time: 10 minutes
INGREDIENTS METHOD
1 ciabatta
2 romano peppers
1 sprig thyme
2 cloves garlic
  A few strands of saffron
1 lemon
1 bunch chives
8 large diver scallop sin the shell
  Virgin olive oil
1. Cut 4 small squares or discs of ciabatta and bake in the oven until golden and crispy.
2. Slice the peppers finely and then cook in a saucepan on a gentle heat with olive oil, thyme and crushed garlic until the pepper is very soft.
3. Spoon the peppers on top of the baked ciabatta. Warm two table spoons of olive oil and add the strands of saffron, leave in a warm place and allow the flavours to infuse.
4. Add a squeeze of lemon, a few finely chopped chives, and seasoning to the dressing.
5. Sear the scallops in a non stick pan with a touch of olive oil for two minutes on each side. The scallops should be golden on each side, but
just warm in the centre.
6. Serve the scallops on top of the peppers, and spoon over the saffron dressing.
RECOMMENDED WINE Gran Campo Viejo Cava Brut isavailable from Sainsbury’s and Threshers (RRP £6.99).
  Download recipe
Grilled scallops with saffron and roast peppers
Sunday

Sunday - slow roast belly of pork with white beans and chorizo

Campo Viejo Gran Reserva 1999   Sunday lunch is one of the most anticipated meals of the week and a time to entertain your friends and family. Serve a slow roast belly of pork paired with white beans and chorizo and for that true taste of Spain, serve with a glass of Campo Viejo Gran Reserva 1999. Boasting an elegant palate with a well-rounded body, this elegant wine displays balanced aromas of vanilla and cinnamon.
SERVES PREPARARTION TIME
4 25 minutes / Cooking time: 2 hours 35 minutes
INGREDIENTS METHOD
1kg pork belly
1 bulb garlic
1 bunch thyme
100g carrots
100g chorizo
100g fresh ripe tomatoes
1 tin butter beans
1 bunch flat leaf parsley
  Olive oil
  Salt and pepper
1. Season the pork belly and place on a bed of garlic cloves and thyme in a suitable roasting tin.
2. Add a cup of water and cover with foil, bake for 2 hours in a low oven.
3. Turn the oven up high, remove the foil, season the pork well with salt and pepper, and cook for a further 30 minutes or until the crackling is firm and golden.
4. Peel and dice the carrot and chorizo into roughly 1 cm cubes. Crush 2 cloves of garlic and sweat in a large sauce pan, add the chorizo and carrots and cook gently under a lid for 5 minutes.
5. Chop the tomatoes and add to the pan along with a sprig of thyme. Simmer for another 5 minutes, and then add the butter beans.
6. Simmer and gently stir into the sauce, trying not to crush the butter beans. Finish the beans with salt and pepper, and a good handful of chopped flat leaf parsley.
7. Slice the pork and serve with a generous helping of butter beans.
RECOMMENDED WINE Campo Viejo Gran Reserva 1999 is available from Oddbins, Sainsbury’s (RRP £12.99) and Threshers (RRP £14.99).
  Download recipe
Slow roast belly of pork with white beans and chorizo
1kg pork belly   Shopping Basket

BOTTLE OF
Campo Viejo Crianza 2004
(Available from Waitrose, Tesco, Sainsbury’s, Oddbins, Asda, Morrisons RRP £6.49 and Threshers RRP £7.99)

BOTTLE OF
Campo Viejo Reserva 2002
(Available from Tesco, Sainsbury’s, Oddbins, Asda RRP of £8.99 and Threshers RRP £9.99)

BOTTLE OF
Campo Viejo Gran Reserva 1999
(Available from Oddbins, Sainsbury’s RRP £12.99 and Threshers RRP £14.99)

BOTTLE OF
Gran Campo Viejo Cava Rosé
(Available from Sainsbury’s and Threshers RRP £6.99)

BOTTLE OF
Gran Campo Viejo Cava Brut
(Available from Sainsbury’s and Threshers RRP £6.99)

BOTTLE OF
Campo Viejo Rosé 2006
(Available from Asda RRP £5.49 and Threshers RRP £6.99)

BOTTLE OF
Campo Viejo Viura 2006
(Available from Sainsbury's RRP £4.99 and Threshers RRP £6.99)

Download shopping list

8 large diver scallops without the shell  
2 single ribs of beef on the bone (500/600g each)  
1 whole sea bass (1-1.5kg)  
1 stick of chorizo  
  Manchego cheese  
1 pack of Spanish blue cheese  
1 tin of condensed milk (397ml)  
1 pot of double cream (150ml/1/4pt)  
1 pot of crème fraiche (100g)  
1 packet of butter  
450g fresh ripe tomatoes  
1 avocado  
3 romano peppers  
100g carrots  
50g shitake mushrooms  
1 bag of mixed salad leaves  
1 bag of new potatoes (1.2kg)  
1 jar of baby artichokes in oil (50g)  
5 lemons  
3 limes  
50g fresh green olives  
1 jar of black olives (50g)  
100g sun dried tomatoes  
1 bag of quinoa  
1 bag of pine nuts  
2 bulbs of garlic  
1 tin of butter beans  
1 packet of digestive biscuits  
2 ciabattas  
1 fresh chilli  
2 bunches of chives  
2 bunches of thyme  
1 bunch of flat leaf parsley  
1 packet of fresh oregano  
1 packet of fresh basil  
100g wild rocket  
  A few strands of saffron  
1 bottle olive oil  
  Salt  
  Pepper  
       
   
Campo Viejo

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