MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adelaide Hills Spanish Tapas
Categories: Pork, Vegetables, Wine, Mushrooms, Breads
Yield: 14 Servings

MMMMM---------------------SPICED PORK ROLLS--------------------------
250 g Minced (ground) pork
1/2 sm Red onion; fine chopped
1 cl Garlic; fine chopped
1 ts Smoked Spanish paprika
1/2 tb Dry sherry
25 g (1/4 c) stale breadcrumbs
Salt & fresh ground pepper
60 g Prosciutto (4 slices)
Extra-virgin olive oil for
- shallow-frying
Toothpicks to secure rolls

MMMMM--------------------PINOT NOIR MUSHROOMS-------------------------
20 g Butter
2 cl Garlic; fine chopped
120 g Button mushrooms (12)
125 ml (1/2 c) pinot noir
125 ml (1/2 c) chicken stock
3 Thyme sprigs; extra to
- serve

FOR THE SPICED PORK ROLLS: Combine all the ingredients,
except the prosciutto and oil, in a large bowl and
season with salt and pepper. Mix until very well
combined. Roll a tablespoon of the mixture into a
sausage shape then repeat with the remaining mixture.

Cut each slice of prosciutto into four lengthways, and
then across to create rectangle shapes. Roll each pork
sausage in a piece of prosciutto and secure with a
toothpick.

Heat the oil in a large frying pan to a depth of 2 cm
(3/4") and fry the sausages, turning from time to
time, for 5 minutes or until golden brown and cooked
through. Drain on paper towel.

FOR THE PINOT NOIR MUSHROOMS: Melt the butter in a
medium frying pan. Add the garlic and mushrooms and
sauté for 3 minutes. Add the pinot noir, stock and thyme
and simmer gently for 15 minutes, or until the liquid is
absorbed and the mushrooms are tender. Serve at room
temperature, topped with the extra thyme sprigs.

RECIPE FROM: https://www.lifestylefood.com.au

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