Store Cupboard Essentials

There are times when someone drops around unexpectedly or when you’re feeling too lazy to have to spend time in the kitchen, this is when the contents of your store cupboard can come to the rescue. Stock up on some of these essentials from Brindisa, and you’ll never need to get stressed again about what you’re going to eat. Just open a jar or a couple of tins and make yourself a meal to satisfy the most discerning palate (whether that’s yours or your visitor’s!). Suggested products and recipes from our Head of Product Training.

September 05, 2022 | James Robinson

Essential Products

Navarrico & Perello Pulses

Lentils, Alubias, Butter Beans and Chickpeas

You might think that cooked pulses in jars are only for emergencies, but when you’ve tasted the products from Navarrico or Perello you’ll realise they can be eaten for pleasure. Hot or cold, winter or summer, these are always the base of a great dish.

Brindisa Beans Blog Image

SHOP THE BRINDISA BEANS

Brindisa Sauces

Fritada, Sofrito, Salsa Brava

For warming winter dishes these Brindisa branded, tomato-based sauces really deliver flavour.

SHOP THE BRINDISA SAUCES

Preserved Vegetables

Artichoke Hearts, Piquillo Peppers, White Asparagus

When it’s too warm for hot food then these preserved vegetables are perfect for a salad with beans or chickpeas. Or make up a delicious dip in moments.

SHOP BRINDISA PRESERVED VEGETABLES

Preserved Fish

Yellowfin Tuna, Bonito Tuna, Sardines, Anchovies

Spain produces some of the best tinned fish you can imagine, make your choice, and combine with your preferred pulse.

Brindisa Preserved Fish Blog Image

SHOP BRINDISA PRESERVED FISH

Pickles

Guindilla Chillis, Baby Gherkins, Caperberries, Pickled Garlic, Olives

To add that extra burst of flavour, one of our range of encurtidos (pickles) will make an excellent garnish.

Brindisa Pickles Blog Image

SHOP BRINDISA PICKLES

Optional Extras

FRESH HERBS for colour and freshness

ONIONS/SHALLOTS/CHIVES ETC. adding sweetness to cooked dishes or sharp intensity to salads

SMALL TOMATOES for additional umami flavours

BACON/PANCETA/CHARCUTERIE for savoury depth

CITRUS FRUIT for brightness

EXTRA VIRGIN OLIVE OIL, GOOD BITTERSWEET VINEGAR such as Forum Cabernet Sauvignon vinegar

RECIPE IDEAS

The following recipes should really just provide you with general outline of what you can make; feel free to change ingredients to suit your personal preferences.

Chickpea & Yellowfin Tuna Salad

Ingredients

Jar of large cooked Navarrico or Perello chickpeas
Ortiz yellowfin tuna in olive oil
Jar of Navarrico piquillo peppers
Unio muscatel vinegar
Brindisa extra virgin olive oil
Optional extras: caperberries, gherkins, parsley/tarragon/chives depending on personal preference, shallots

Method

1. Empty jar of chickpeas into a sieve, rinse and dry.

2. Open tin of tuna, pour off the oil and reserve, and add tuna to the chickpeas. Open jar of piquillo peppers and slice about 4/5 of the peppers into thin strips.

3. If using, add pickle(s), herbs, shallot; then combine reserved oil from the fish with an equal amount of extra virgin olive oil, add muscatel vinegar and whisk together, then pour the dressing over the chickpea mixture. Eat with good bread.

Butterbean & Artichoke Salad

Ingredients

Jar of Perello butter beans
Navarrico marinated artichoke hearts
Brindisa pickled garlic
Ortiz anchovy fillets (optional)
Lemon zest
Brindisa extra virgin olive oil
Unio muscatel vinegar

Method

1. Open and rinse off the butter beans; cut the artichoke hearts into about 6 pieces, thinly slice about 5 cloves of pickled garlic, combine them all.

2. Add 6 anchovy fillets, sliced lengthways into 3 pieces and the zest of an unwaxed lemon and mix.

3. Make a vinaigrette using Brindisa extra virgin olive oil and Forum Chardonnay vinegar and dress the salad

4. Sprinkle with chives or parsley for a bit of colour.

Quick White Bean & Tomato Stew

Ingredients

Jar of Navarrico or Perello haricot beans
Jar of Brindisa sofrito/fritada
Medium onion/2 or 3 shallots
Diced pancetta/bacon/chorizo (optional),
Brindisa extra virgin olive oil
Forum cabernet sauvignon vinegar

Method

1. Finely slice onion or shallots, fry gently in a little olive oil for about 5 minutes, then, if using, add cured meat(s) and cook for a further minute, add 1 tablespoon of vinegar and reduce.

2. Empty jar of beans, including liquid, into the onions and then the jar of tomato sauce. Simmer for about 5 minutes, check seasoning and then serve in bowls with good bread.