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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.
6
2 Tbsp. (30 mL) extra virgin olive oil 4 lb (2 kg) beef wing roast 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
6 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:20
Preparation
2:15
COOKING
2:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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 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

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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