neck roast from the tin with apple and onion chutney

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into 150-200 g portion pieces. Put meat into the fat pan of the oven and season with salt, pepper and dried marjoram. Then brush half of the pieces with mustard. Wash the potatoes thoroughly and place/spread between the meat pieces. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours.

2. 2

   Turn the meat and potatoes in between and brush with the escaped meat juice. For the chutney, peel onions and cut them into rings. Wash and peel the apples, cut them into eighths and remove the core. Cut apple boxes crosswise into slices. Add raisins, sugar, cider vinegar, mustard seeds, curry and about 1/2 teaspoon salt and bring to the boil. Simmer covered for about 20 minutes, stirring in between. (The chutney is ready when the liquid has boiled away and the apple has crumbled). Let the finished chutney cool down. Wash the parsley and cut it into strips, except for something to garnish. Cut the potatoes if necessary and arrange them with the neckpieces on a large plate.

3. 3

   Simmer covered for about 20 minutes, stirring in between. (The chutney is ready when the liquid has boiled away and the apple has crumbled). Let the finished chutney cool down. Wash the parsley and cut it into strips, except for something to garnish. Cut the potatoes if necessary and arrange them with the neckpieces on a large plate. Put a blob of crème fraîche on each potato, sprinkle with parsley and garnish. Add chutney extra

Nutrition Facts

KCAL
670 kcal

CARBS
45 g

FATS
36 g

PROTEINS
41 g