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Something Special this Motherís Day

BacoFoil, the nationís number one foil brand has teamed up with number one cooking brand,* Belling to provide you with a perfect Motherís Day dish, sure to bring smiles to mums across the country.

This fantastic recipe for spring lamb is cooked in a foil tent ensuring the meat remains perfectly moist. The dish is incredibly simple to make and easy for the family to do together, with everyone mucking in.

Whatís more, with the cost coming in at only £2.13 per portion, a family of six can eat a Motherís Day feast for under £13.00.

Let your oven do the work and enjoy some family time together as your meal slowly roasts... for more ideas and great family recipes, visit www.baco.co.uk

For the optimum roast lamb then the Kensington Range Cooker for Belling is your answer. The new range comes in a traditional cream colour, with all the latest cooking features and is sure to brighten up your kitchen.  Visit www.belling.co.uk for a closer look at the stylish new range.

Slow Cooked Lamb Shoulder

Serves 6

365kcals, 16.5g fat, 7g sat fat, 6g sugar, 0.6g salt

1 400g tin chopped tomatoes

2 onions, peeled and coarsely chopped

2 carrots, peeled and roughly chopped

6 cloves garlic, peeled

3 sprigs thyme

2 bay leaves

1 large red chilli, split lengthways

1 bone-in British lamb shoulder

Salt and ground black pepper

175ml chicken stock

175ml dry white wine

 

1 double layer BacoFoil Non-Stick Roasting foil (80 x 60cm)

  1. Preheat oven to 180įC/Gas 4.
  2. Lay the double thickness foil over a roasting tray, pushing the foil into the shape of the tray.
  3. Combine the tomatoes with the onion, carrot, garlic, thyme, bay and chilli, tip onto the foil then top with the lamb, season with salt and pepper.
  4. Pour the chicken stock and wine around the lamb.   Bring the foil sides together and fold together to create a seal.   Place in the oven and cook for 2 hours.
  5. After 2 hours, fold the foil back, increase the oven to 200įC / Gas 6 and cook for Ĺ hour to reduce sauce and brown the meat.
  6. Remove meat and allow to rest, tip vegetables and juices into a saucepan, skin off the excess fat.   Either serve the sauce chunky or push through a food mill to create a thicker smooth sauce.   Serve with green vegetables and new potatoes.

*Baco Source: AC Nielson Dec 08.

Belling Source GFK June 2008 MAT Value.

 

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