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  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  Stale breadcrumbs (1/4 c)
           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 Pinot noir (1/2 c)
    125 ml Chicken stock (1/2 c)
      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
  saute 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
  
  Uncle Dirty Dave's Archives
 
MMMMM