Pork terrine with hazelnuts and frangelico

PORK TERRINE WITH HAZELNUTS AND FRANGELICO

PREPARATION: 20 min

COOKING: 105 min

SERVINGS : 4

INGREDIENTS

• 2/3 cup Whole hazelnuts 150 ml
• 4 tbsp Frangelico hazelnut liqueur 60 ml
• 3 1/4 lb Regular ground pork 1.5 kg
• 1 Onion, chopped
• 2 Garlic cloves, finely chopped
• 1/2 cup Fresh parsley, chopped 125 ml
• 2 Eggs, lightly beaten
• 1/3 cup Cream, 35% m.f. 75 ml
• 1/2 tsp. allspice 2 ml
• Salt and freshly ground pepper to taste
• 6 Onion rings, for garnish
• 12 Whole hazelnuts, for garnish

PREPARATION

1. In a small bowl, macerate 150 ml (2/3 cup) hazelnuts in hazelnut liqueur for 15 minutes.
2. In a large bowl, combine hazelnuts, liqueur, ground pork, chopped onion, garlic, parsley, eggs, cream, allspice, salt and pepper to taste.
3. Pour the mixture into a loaf pan lined with waxed paper. Arrange onion rings and remaining hazelnuts on top. Cover with aluminum foil.
4. Preheat oven to 190°C (375°F). Place loaf pan in roasting pan. Pour boiling water into the roasting pan until the pan is halfway up. Bake for 1h45.
5. Cool, then refrigerate for at least 12 hours before serving.