Host a Spanish dinner party with these 4 recipes and wine tips
Here’s how to wow your guests with the finest Spanish cuisine, from a hearty potato omelette to tasty churros dipped in chocolate, paired with Campo Viejo wine
Back in 1964 in Rioja, three Spanish entrepreneurs wanted to create a wine that would bring families and friends together around a table to share food, drinks and conversation. Fast forward to today and Campo Viejo is a staple of any get together.
Having your friends and family over for a dinner party is great fun – but deciding what to cook and the drinks to serve with those dishes can prove a very difficult decision.
Below are four Spanish-inspired recipes from chef Xabi Bonilla and Campo Viejo’s own archive to make for your next dinner party – and the wines you should pair them with.
Potato omelette – Xabi Bonilla
Serves: 4
Ingredients
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800g potatoes
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1 onion
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2 garlic cloves
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8 eggs
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1 tsp salt
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250ml olive oil
Method
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Peel potatoes, onions and garlic. Cut potatoes and onion into approx. 2cm sized pieces and chop the garlic finely.
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Whisk the eggs in a large bowl and add the salt.
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Heat the frying pan, add the olive oil and fry the potato & onion for approx. 30 minutes, add the garlic for the last 5 minutes.
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Remove the fried potato and onion pieces from the frying pan and drain the excess liquid, then add to the whisked egg mixture.
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Leave a little cooking oil in the frying pan; remove the rest of the oil from the pan.
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Reheat the frying pan and pour the mixture in leaving the potato and egg to set.
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Using a large plate, turn the omelette and finish cooking. It should be creamy inside.
Xabi´s tip:
In every Spanish home a different potato omelette is made. At my house it has always been made with onion and a bit of garlic. But for me, the key for a good omelette is its texture. My favourite are the creamy ones, like my mother’s (not too much liquid and don’t overcook).
Pair with Campo Viejo Garnacha: Soft, silky, fresh and intensely fruity, Campo Viejo Garnacha contains subtle notes of sweet spices and toast that enhance and wrap the fruit, leaving a lasting freshness.
Mediterranean steak tartare - Campo Viejo
Serves: 4
Ingredients
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200g meat
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60g Mayonnaise
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1 orange
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1 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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Salt and pepper
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10g capers
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1 tbsp olive tapenade
Method
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Remove any fat from the meat and finely chop with a knife.
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In a bowl, dress the meat with the mayonnaise, the grated zest of one orange, a few drops of Worcestershire sauce and a small spoonful of mustard.
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Check the seasoning and set aside.
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Plate up with a rectangular mould up to 1cm high.
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Distribute capers and tapenade over the surface.
Pair with Campo Viejo Reserva: With an intense nose and complex finish, Campo Viejo Reserva offers flavours of ripe fruit, spices and toasted oak.
Three mushroom potato ravioli with a black truffle mayonnaise - Xabi Bonilla
Serves: 4
Ingredients
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2 large cooking potatoes
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500ml sunflower oil
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300g Portobello mushrooms
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150g shiitake mushrooms
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50g enoki mushrooms
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2 onions
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1 clove of garlic
For the truffle mayonnaise:
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1 egg yolk
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45g Tartufata, black truffle sauce
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1 tbsp sherry vinegar
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160ml sunflower oil
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10ml extra virgin olive oil
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Pinch of sea salt
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Pinch of black pepper
Method
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Pre-heat the oven to 180ºC
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Peel and dice the onions, and transfer to a saucepan over a low heat for approx. 40 minutes.
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Then peel and dice the garlic and add to the onion to cook for 5 more minutes.
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Wash the mushrooms and finely chop the Portobello, enokis and shiitake caps.
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Increase the heat to medium and add the chopped Portobello and shiitake to the onions. Cook for 5 minutes and then add the enoki to briefly cook. Add salt and set aside.
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In a blender, gently combine the egg yolk, sherry vinegar and tartufata until just mixed. Then on a low speed, gradually mix in the sunflower and extra virgin oil with the egg mixture.
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By the time you've added all the oil, you should have a thick, glossy mayonnaise that holds its shape. Taste and add more salt, pepper or vinegar if you like.
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Peel the potatoes and cut with a mandolin (or by hand) eight slices of approximately 3mm thickness, and between 16-20 slices as thin as possible.
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Add sunflower oil to a pan then and add the 3mm potato slices and cook over a medium heat until soft. Take care not to overcook them.
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Repeat the above but for less time with the thin slices.
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Drain the oil from potatoes and set aside.
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Place the 3mm potato slices on a baking tray lined with greaseproof paper.
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Fill them with the mushroom mixture and cover each one with two of the thin slices.
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Bake the raviolis in a preheated oven at 180ºC for about 10 minutes until you get a crunchy texture.
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Spread the remaining truffle mayonnaise on the plates and carefully place the cooked raviolis on top.
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Sprinkle with sea salt before serving.
Serve with Campo Viejo White Tempranillo: Clean, bright and refreshing, Campo Viejo Blanco is made with both Viura and Verdejo grapes, giving it a high fruit intensity, great texture and very good acidity.
Churro bites with chocolate chestnut sauce – Campo Viejo
Serves: 4
Ingredients
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30g butter
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250ml water
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130g plain flour
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pinch of salt
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1 tsp baking powder
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1 tsp vanilla bean paste
For the sauce
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75g dark chocolate, melted
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125g French chestnut vanilla spread
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30ml double cream
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1 litre sunflower oil to fry
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Cinnamon sugar to sprinkle
Method
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Preheat a deep fat fryer to 190˚C.
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Boil the kettle and measure 250ml. Pour into a pan on a low heat and add the butter.
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Once the butter is melted, add the vanilla and sift in the flour, baking powder and salt.
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Stir with a wooden spoon for 2-3 minutes until a glossy ball forms.
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Set aside and allow to cool for 10-15 minutes while you make the sauce.
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Carefully melt the chocolate in the microwave (stirring after every minute).
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Add the chestnut spread, cream and mix.
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Once slightly cooler place the dough in a piping bag with a star shaped nozzle.
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Squeeze the dough over the fryer using a butter knife to carefully cut off 10cm long churros.
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Cook the churros until floating and golden brown.
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Take the cooked churros out of fryer and sprinkle liberally with cinnamon sugar.
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Serve with the chocolate chestnut sauce.
Serve with Campo Viejo Cava Reserva: Sporting a powerful aroma with hints of yeast, Campo Viejo Cava is balanced with a lingering finish. Expect sweet spots and final reminders of apple.
For more inspiration on great food, paired with Campo Viejo – a wine that was made for sharing – with friends, follow the fiesta at campoviejo.com and follow on Facebook and Instagram @campoviejo