Name: Hazelnut and Frangelico Pork Terrine
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: 20 minutes + 1 hour 45 minutes
Yield: 8 to 10
Cuisine: Easter recipes
Ingredients: 3 lb. 1.5 kg regular ground Quebec pork; 1 onion, chopped; 2 cloves garlic, crushed; 2/3 cup 160 ml whole hazelnuts; 1/4 cup 60 ml Frangelico Liqueur; 1/2 cup 125 ml chopped fresh parsley; 2 eggs, lightly beaten; 1/3 cup 80 ml 35% cream; 1 tsp. 5 ml 4-spice blend; Salt and freshly ground pepper, to taste; 6 onion rings; 12 whole hazelnuts

Hazelnut and Frangelico Pork Terrine

1 hour 45 minutes Cook time 20 minutes Prep time 8 to 10 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 190 °C (375 °F).
In a bowl, macerate hazelnuts in Frangelico liqueur for 15 minutes.
Combine ground pork, hazelnuts, liqueur, onion, garlic, parsley, eggs, cream, 4-spice blend, salt and pepper in a bowl.
Place mixture in a terrine mould lined with parchment paper and pack firmly. Arrange onion rings and 12 hazelnuts on top. Cover with aluminum foil.
Place terrine mould in a roasting pan and fill pan with boiling water to the midpoint of the terrine mould. Bake for 1 hour and 45 minutes.
Cool and refrigerate for at least 12 hours before serving.

Hazelnut and Frangelico Pork Terrine

You may also like

Pork belly roast and mango chutney

Beer, citrus and maple syrup smoked ham

Old-Style Mustard Glazed Ham

Harvest salad

Warm pork loin and yellow beets salad

Bacon pecan pie

Caribbean Salad with Pork Tenderloin

Stuffed Pork Loin and Onion Compote

Pork Croque-Madame