Special Occasions

Country Style Pâté

Combine all ingredients except bacon, mixing thoroughly. Line paté mould or loaf tin with 4 strips bacon. Fill with paté mixture and arrange remaining 4 strips of bacon on top. Cover with aluminium foil. Pre-heat oven to 350°F (180°C). Place

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Crab Stuffed Roast of Pork

Untie pork roast and, if necessary, slice horizontally, about 3/4 of the way through so that it opens like a book. In butter or margarine, sauté onion, celery and garlic until softened. Stir in crab, bread crumbs, dill and cayenne

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Crown Roast of Pork on the BBQ

Wrap each pork rib bone in foil. Place the roast in a drip pan about 1-11/2″/2.5-4 cm deep, and extending 3″/7.5 cm beyond sides of roast. Preheat barbecue on high; reduce heat to low. Place pan on grill about 6″/15

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Elegant and Easy Terrine

Line a 9″ x 5″ (2 L) loaf pan with aluminum foil, allowing 2 inches (5 cm) extension on either side of pan. In large mixing bowl, combine all ingredients except hard cooked eggs and bay leaf. Pack ½ meat

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Glazed Ham with Cider Sauce

Place ham in large roasting pan. Combine cider, ½ cup brown sugar, cinnamon, cloves and lemon juice; pour over ham. Cover and roast at 325ºF (160ºC) for 1½ hours, basting often. Add raisins, if using; cover and roast 30 minutes

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Glazed Ham with Maple Rum Sauce

Roast ham at 325ºF (160ºC) uncovered, about 15 minutes per lb/500 g. Meanwhile, combine maple syrup and rum. After 45 minutes, brush ham with maple mixture frequently, to an internal temperature of 140ºF (60ºC). Remove to a platter and keep

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Glazed Ham with Rum Raisin Sauce

Combine 1/3 cup/75 mL brown sugar with mustard. Drizzle over ham and spread to coat evenly. Place ham in a small roasting pan. Roast at 350ºF (180ºC) for about 50 minutes or until internal temperature reaches 140ºF (60ºC). Meanwhile, combine

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Glazed Pork Loin with Fig Stuffing

With a sharp knife, make an incision lengthwise through the centre of the roast. Rotate the knife to make an opening. Remove knife and enlarge opening with your fingers. For stuffing, combine figs, garlic, shallot, bread crumbs and Italian seasoning.Stuff

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Grilled Pork Tenderloin With Curry Nut Stuffing

*To toast walnuts, place on a baking sheet in a 350ºF/180ºC oven for 5-8 minutes. Watch carefully! Place 1 cup (250 mL) walnuts, curry powder, canola oil and garlic in a food processor. (Reserve remaining walnuts for garnish.) Pulse until

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Greek Loin Roast

Place pork, fat side up, on a cutting board. Cut loin almost, but not completely, in half lengthwise. Open up like a book. Starting in the centre, parallel to to the original cut, cut each side almost, but not completely

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