• 6/20 World Tapas Day - 1

    From Dave Drum@1:2320/105 to All on Wed Jun 19 16:38:00 2024
    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 in) 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

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