Adelaide Hills Spanish Tapas: Spiced Pork Rolls
After a jaw-dropping tapa that will have your guests begging for the recipe? Lyndey Milan's Spiced Pork Rolls will do exactly that. Team with her Pinot Noir Mushrooms to really satisfy the tastebuds.
This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95.
Visit Lyndey's website here: lyndeymilan.com
250 g (9 oz) minced (ground) pork
½ small red onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon smoked Spanish paprika
2 teaspoons dry sherry
15 g (½ oz/ ¼ cup) stale breadcrumbs
salt and freshly ground black pepper
60 g (2 oz) prosciutto (about 4 slices)
extra-virgin olive oil for shallow-frying
toothpicks to secure rolls
- Combine all the ingredients, except the prosciutto and oil, in a large bowl. 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.