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Wing Roast with Peach Chutney 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. 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.
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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 peaches
Wing Roast with Peach Chutney

Wing Roast with Peach Chutney

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:20
Preparation
2:15
COOKING
2:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 4 lb
    (2 kg)
    beef wing roast
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    PLATINUM GRILL ANGUS INSIDE ROUND STEAK VALUE PACK OR ROAST

    PLATINUM GRILL ANGUS INSIDE ROUND STEAK VALUE PACK OR ROAST

    $3.99 /lb

    CUT FROM CANADA AAA GRADE



  • Salt and pepper as needed

  • peach chutney
  • 1
    red onion, sliced very fine
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 2
    garlic cloves, coarsely chopped
  • 1 Tbsp.
    (15 mL)
    finely grated ginger
  • 1 Tbsp.
    (15 mL)
    mustard seed
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD OR NEWMAN'S OWN BBQ SAUCE

    FRENCH'S MUSTARD OR NEWMAN'S OWN BBQ SAUCE

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.


  • 5 Tbsp.
    (75 mL)
    white wine vinegar
  • 5/8 cup
    (160 mL)
    brown sugar
  • 28 oz
    (796 mL)
    can of peaches
Imprimer ma sélection

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

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