Add one tablespoon of flour to the bag, twist the bag closed, and SHAKE (this will keep the bag from bursting). Place the bag in a pan that is at least 2 inches deep. Tip: You may use wheat, rice, potato, nut, or gluten-free flour, cornstarch, cornmeal, or matzo meal instead of flour. Add water or broth to the bag as directed by the cooking time chart below, place the pork or ham into the bag, and season as you’d like or as directed by your recipe. Place the sliced lamb in the bowl of a slow cooker. Sprinkle over the cornflour and Chinese five spice and toss to coat. Add all other ingredients except the sesame oil. Pour over 180ml water and stir to combine the ingredients and submerge the meat. It sounds simple and it was. I was trying out my new Look Oven Bags for Roasting and I wasn't disappointed. I love meals that you can throw together and bake. It’s an all in one meal with very little prep work and it’s good for you! Many people think that Reynolds oven bags are just for turkey – but they can make so many more dinners.

Soak completely covered in water for 24 hours before cooking. Drain. Add 2 cups of fresh water or broth to oven bag.Please ensure that the product is piping hot throughout before serving. Ensure product is thoroughly cooked and that juices run clear and that no pink colour remains. Avoid bag touching heating elements or flame in oven. If product is frozen, defrost thoroughly and cook as chilled. Do not reheat. Add water to the bag as directed by the cooking times chart. Season beef with 1 teaspoon dried thyme and ½ teaspoon pepper, or as directed by the recipe.

For the onion and spice mix, melt the ghee in a heavy-based saucepan over medium–low heat. Add the onion and sauté for five minutes or until softened, being careful not to brown too much. Add the garlic and ginger and sauté for a further minute. Tip:Use Reynolds Kitchens ®Large Size Oven Bags for turkeys and other meats and poultry that are 8 pounds or smaller. Use Reynolds Kitchens ® Turkey Size Bags for meats and poultry 8-24 pounds.Serve with rice and steamed vegetables, and sprinkle with sliced spring onions and toasted sesame seeds if desired. Transfer half the mixture into a slow cooker. Set the remaining onion and spice mixture aside to prepare the dump bag. Soak completely covered in water for 24 hours before cooking. Drain. Add 4 cups of fresh water or broth to oven bag. Cut six 1/2 slits in the top of the bag so the steamcan escape. Make sure there is enough room in the oven to allow the bag to expand without touching any parts of the oven. Keep defrosted food in the fridge, for no longer than 24 hours, until you are ready to cook or reheat it. If you are reheating leftovers or defrosted frozen meals in the microwave or on the stovetop, stir intermittently to ensure they have been reheated appropriately and evenly.