A popular holiday wine brand has unveiled a series of simple culinary hacks to recreate the top tastes and flavours of Spain. Great value wine producer Campaneo has teamed up with one-pound meals author and chef, Miguel Barclay, to reveal some easy tips to help elevate everyday meals.
Midweek meals can easily become sensational suppers with a few tiny tweaks, tips and regular store cupboard ingredients. All recipe ideas match well with a glass of Campaneo wines for an extra treat. Hailing from the lesser-known Campo de Borja, the two Campaneo wines - currently available in Tesco stores nationwide - are widely considered to be some of the best value Spanish reds on the market at just £5 a bottle.
The wines - a Garnacha and a Tempranillo - are made from old vines which produce rich and flavourful grapes. Campaneo Old Vines Garnacha 2020 (abv 14%) is a beautifully smooth, rich and full-bodied red with rich plum notes, light spice flavours with a touch of cherry on the finish. Meanwhile, the Campaneo Old Vines Tempranillo 2020 (abv 13.5%) is a smooth and well-structured wine with hints of wild ripe raspberry, hints of cherry and just a touch of spice.
Here's a selection of Miguel’s #dinnerhacks:.
Pizza
Miguel said: “This works with any shop-bought pizza. But first you need an extra crisp base so cook it in the oven directly on the wire rack and let the heat crisp up that base through the bars. Once cooked, top with cold chunks of torn up mozzarella, peppery rocket and slices of cured Parma ham. Finish with drizzle of olive oil and a pinch each of salt, pepper and oregano.”
Wine pairing: Campaneo Old Vines Garnacha 2020
Pasta
The chef said: “Make your pasta look like it costs £18 in a posh restaurant. Just boil some posh filled pasta, drain, and arrange in a pile on a plate. Next grate over some Grana Padano, probably double what you think you should. Then drizzle with olive oil, enough that you see it pool slightly at the bottom and finish with freshly cracked black pepper and a pinch of oregano.”
Wine pairing: Campaneo Old Vines Tempranillo 2020
Steak
Miguel explained: “Professionally cooked steak should be super-charred and burnt on the outside but still raw in the middle. But unfortunately, this can only be done on a professional grade grill in a restaurant. Here’s my hack to get this same effect at home - don’t put up with beige steak, try this instead. Open the window. Turn your biggest hob on to max and heat up your thickest bottom pan for about 10 minutes until smoking hot. Meanwhile in a small bowl, dissolve 1/4 of a beef stock cube into a big glug of olive oil to create a dark brown oil. Rub this oil all over the steak, season with salt and fry in your super-hot pan for a couple of minutes on each side until you have the prefect charred steak.”
Wine match: Campaneo Old Vines Tempranillo 2020
Fish Fingers
“Pretend you are poolside at a fancy hotel in California with my quick version of a Baja fish taco. Just chuck the fish fingers in the oven while you create a quick salad using red cabbage, red onion, coriander & lime juice. Get the extra small tortilla wraps, I like to heat mine up directly on the gas hob using tongs to get a bit of charring, but you can microwave them or use a trying pan on an electric hob. Assemble your taco with fish fingers and salad, then a drizzle of pink sauce made from mayo and ketchup,” Miguel added.
Wine match: Campaneo Old Vines Garnacha 2020
Miguel Barclay recommends the following store cupboard ingredients, to ensure that any midweek meal can become something special:
Lemon - A classic way to add extra zing to your dish, just add a squeeze to anything from risottos to even a Sunday roast.
Olive Oil - Packed with flavour and ties everything nicely together in the flavour department. Add a little drizzle to anything from pasta to even ice cream.
Balsamic glaze - Beautifully sweet but still maintaining that familiar balsamic tartness, this goes great in salads and is especially delicious with anything involving cheese.
Maldon sea salt - Everything just tastes more restaurant quality with actual visible flakes of salt sprinkled on top, your tongue picks up on those boosts of flavour and this will instantly elevate your cooking.
Sesame seeds - A bit bland when not toasted, so make sure you toast them in a fry frying pan to unlock their full flavour before scattering on your stir fry.
Dried oregano - Finish of your dish with a pinch of this to add an extra dimension of flavour to anything from salads to cheese on toast.
Laogan crispy chilli in oil - Perhaps the biggest flavour boost money can buy, just add a teaspoon to anything to make it instantly better.
