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Lyndey Milan’s Adelaide Hills Spanish Tapas

Lyndey Milan's Adelaide Hills Spanish Tapas

Nepenthe Winery in the picturesque Adelaide Hills has been experimenting with some Spanish wine varieties, so I took this as inspiration to create some tapas, which I matched with winemaker Alex Trescowthick’s latest vintages. I added some local goat’s cheese, toasted thinly sliced baguette and blanched asparagus to go with his sauvignon blanc.

Spiced Pork Rolls

Makes 16
Preparation 10 minutes
Cooking 5 minutes

INGREDIENTS

250 g minced (ground) pork
1/2 small red onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon smoked Spanish paprika
1/2 tablespoon dry sherry
25 g (1/4 cup) stale breadcrumbs
salt and freshly ground black pepper
60 g prosciutto (about 4 slices)
extra-virgin olive oil for shallow-frying
toothpicks to secure rolls

METHOD

1 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.

2 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.

3 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.

Wine: Try the softer, more fruit-driven characters of tempranillo, which can handle the spice!

Pinot Noir Mushrooms

Makes 12
Preparation 10 minutes
Cooking 10 minutes

INGREDIENTS

20 g butter
2 garlic cloves, finely chopped
120 g button mushrooms (about 12)
125 ml (1/2 cup) pinot noir
125 ml (1/2 cup) chicken stock
3 thyme sprigs, plus extra to serve

METHOD

1 Melt the butter in a medium frying pan. Add the garlic and mushrooms and sauté 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.

Wine: If food is cooked in a wine, it makes the perfect match to drink with it!

The Carousel thanks to Lyndey Milan.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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