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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 peach
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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    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 L SELECTED VARIETIES


    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


  • 4 lb
    (2 kg)
    beef wing roast
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    RED GRILL BEEF SHORT RIBS

    RED GRILL BEEF SHORT RIBS

    $6.99 /lb

    15.41/kg CUT FROM CANADA AA GRADE


    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

    $6.99 ea.

    375 - 454 g SELECTED VARIETIES



  • 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 Deals  (2)
    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 L SELECTED VARIETIES


    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


  • 2
    garlic cloves, coarsely chopped
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    Flyer Deal  (1)
    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 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
    You might like:

    Flyer Deal  (1)
    JUMBO CANTALOUPES PRODUCT OF U.S.A., NO. 1 GRADE, 1.99 EA. LARGE OR WHITE FLESH TREE RIPENED PEACHES PRODUCT OF U.S.A., NO. 1 GRADE LARGE OR WHITE FLESH TREE RIPENED NECTARINES PRODUCT OF U.S.A., 1.99

    JUMBO CANTALOUPES PRODUCT OF U.S.A., NO. 1 GRADE, 1.99 EA. LARGE OR WHITE FLESH TREE RIPENED PEACHES PRODUCT OF U.S.A., NO. 1 GRADE LARGE OR WHITE FLESH TREE RIPENED NECTARINES PRODUCT OF U.S.A., 1.99

    $1.99 ea. or /lb


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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