Adelaide Hills Spanish Tapas
I made this delightful collection of flavoursome morsels when filming Taste of Australia TV series, so it is named after the location: Adelaide Hills Spanish Tapas.
Spiced Pork Rolls
Preparation time: 5 minutes
Cooking time: 5 minutes
½ small red onion, finely chopped
1 clove garlic, finely chopped
250g pork mince
1 teaspoon smoked Spanish paprika
½ tablespoon (10 ml) dry sherry
¼ cup (15 g) stale breadcrumbs
4 slices (60g) prosciutto
Toothpicks, to secure rolls
Extra virgin olive oil, for shallow-frying
- Combine all ingredients except prosciutto 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, repeat with remaining mixture.
- Cut each slide of prosciutto into four – lengthwise and then across to create with rectangle shapes. Roll each pork sausage in prosciutto and secure with a toothpick.
- Heat olive oil in a large frying pan to a depth of 2cm and fry the sausages, turning from time to time, for 5 minutes or until golden brown and cooked through. Drain on paper towel.
Pinot Noir Mushrooms
Preparation time: 10 minutes
Cooking time: 10 minutes
1 tablespoon (20g) butter
2 cloves garlic, finely chopped
12 (approx 120g) button mushrooms
3 sprigs thyme
½ cup (125ml) pinot noir
½ cup (125ml) chicken stock
Extra thyme sprigs, to serve
Melt butter is medium frying pan. Add garlic and mushrooms and sauté for 3 minutes. Add thyme, pinot noir and stock and simmer gently for 15 minutes or until the liquid is absorbed and the mushrooms are tender. Serve at room temperature, topped with extra thyme sprigs.
Serve on a platter with goat’s cheese toasted thinly sliced baguette and steamed asparagus
These recipes were created at Nepenthe Vineyard in the Adelaide Hills when shooting episode 3 of Taste of Australia in South Australia