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

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