The ‘Kitchen Suppers’ shopping list and weekly menu is downloadable free from www.campoviejowines.co.uk/kitchensuppers and is designed to give you a different meal for every night of the week – whatever the occasion!  And, to make your evening extra special, Neil Phillips – a Rioja wine expert – has matched each delicious dish with the perfect bottle of wine from the Campo Viejo range.

Here are a couple recipe tasters to get you in the mood. 

Grilled Rib Of Beef With Valdeon (Or Other Spanish Blue Cheese) Raclette

Perfect Wine Match - Campo Viejo Reserva 2001

Serves: 4
Preparation time: 35 minutes
Cooking time: 35 minutes

Ingredients

• 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

Method

• Boil the new potatoes for 30 minutes or until tender.
  
• Cut into quarters, and remove the skins if you prefer.
  
• Crush the garlic, and simmer for 5 minutes with the crème fraiche.
  
• Dice the blue cheese and whisk into the crème fraiche, take the crème fraiche off the heat.
  
• Season the cream with ground pepper and a touch of salt, and pour over the new potatoes.
  
• Transfer to an ovenproof dish, and gently warm the potatoes until needed.
  
• Season the beef and sear in a griddle pan until golden on both sides.
  
• Transfer the beef to a hot oven for approximately 10 minutes for rare beef, 15 for medium rare, and 20 minutes for medium.
  
• Allow the beef to rest for at least 15 minutes, then carve into thin slices, spoon over any cooking juices.
  
• Serve the beef on a bed of the potatoes, and garnish with some salad leaves dressed in olive oil and balsamic vinegar.

Campo Viejo Reserva 2001 is available from Tesco, Sainsbury’s, Oddbins, Asda, Costco (RRP of £8.99) and Threshers (RRP £9.99).

Gourmet Home Made Bruschetta With Chorizo, Artichoke, Manchego, Roast Peppers, Tomato And Fresh Herbs

Perfect Wine Match - Campo Viejo Crianza 2004

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients

• 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

Method

• Carefully slice the ciabatta lengthways to get long, thin slices.
  
• Brush the slice with olive oil, and rub with a clove of garlic.
  
• Meanwhile chop the tomatoes and simmer for 15 minutes, then push the tomato pulp through sieve to remove seeds and skin.
  
• Spread the tomato base onto the ciabatta, and then top the bruschetta with your ingredients.
  
• Top with slices of manchego and herbs and bake in a medium oven for 15 – 20 minutes.

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