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Wing Roast with Peach Chutney
2013-08-06
https://www.metro.ca/userfiles/image/recipes/roti-cote-aloyau-chutney-peche-5384.jpg
PT20M
PT2H15M
PT2H45M
Preheat oven to 300°F (150°C).Salt and pepper roast.Heat oil in a skillet over medium-high heat.Brown meat on all sides.Roll roast in herb mixture, covering mustard completely.Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve with peach chutney.ChutneyHeat oil in a skillet over medium heat. Sweat onion for 3-4 minutes, covered, over low heat. Add garlic, ginger and mustard seed and cook for 2 minutes. Add wine vinegar and brown sugar and cook for 2 minutes. Add peaches and cook, uncovered, for 15 minutes, on low. Cool and serve.
6
Académie Culinaire
4
7
5
1
2 Tbsp. (30 mL) extra virgin olive oil
4 lb (2 kg) beef wing roast
Salt and pepper as needed
peach chutney
1 red onion, sliced very fine
1 Tbsp. (15 mL) extra virgin olive oil
2 garlic cloves, coarsely chopped
1 Tbsp. (15 mL) finely grated ginger
1 Tbsp. (15 mL) mustard seed
5 Tbsp. (75 mL) white wine vinegar
5/8 cup (160 mL) brown sugar
28 oz (796 mL) can of peach
Wing Roast with Peach Chutney
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:20
Preparation
2:15
COOKING
2:45
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
4 lb
(2 kg)beef wing roast
-
Salt and pepper as needed
-
peach chutney
-
1
red onion, sliced very fine
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
2
garlic cloves, coarsely chopped
-
1 Tbsp.
(15 mL)finely grated ginger
-
1 Tbsp.
(15 mL)mustard seed
-
5 Tbsp.
(75 mL)white wine vinegar
-
5/8 cup
(160 mL)brown sugar
-
28 oz
(796 mL)can of peach
Preparation
Preheat oven to 300°F (150°C).
Salt and pepper roast.
Heat oil in a skillet over medium-high heat.
Brown meat on all sides.
Roll roast in herb mixture, covering mustard completely.
Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.
Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve with peach chutney.
Chutney
Heat oil in a skillet over medium heat. Sweat onion for 3-4 minutes, covered, over low heat. Add garlic, ginger and mustard seed and cook for 2 minutes. Add wine vinegar and brown sugar and cook for 2 minutes. Add peaches and cook, uncovered, for 15 minutes, on low. Cool and serve.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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