Adelaide Hills Spanish Tapas

Spiced Pork Rolls

1. 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.
2. 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.
3. 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

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.