Open Beef Sandwich 
Rye bread topped with fresh tomato salsa, Aria Farm Beef, Chicken or Lamb Strips, sliced avocado and sour cream.
Absolutely Delicious!

Scrummy Lunch 
Toast brown bread, spread with avocado and top with cooked Beef, Lamb or Chicken Strips - mmmmm!

Sate Marinade 
1 cup peanut sate sauce
2 desert spoons soy sauce

Marinate 475 gms Beef, Lamb or Chicken strips in the above marinade and then oven bake for 10-12 minutes in a preheated oven at 200 degrees. Or pan fry for 6-8 minutes. Serve hot or cold.

Aria Farm Strips 
Stir fry 5 cups of stirfry vegetables in a little oil, remove from the pan. Stirfry 475gm of Beef, Lamb or Chicken strips until golden, return vegetables to the pan add 1 cup of stirfry sauce and heat through.

Aria Farm Quick Curry 
Brown a packet of Beef, Lamb or Chicken strips in a pan. Add a curry sauce of your choice and simmer for 10-15 minutes. Serve on a bed of rice. 

Aria Farm Strips Bolognaise 
In a pan brown 475gms of Beef, Lamb or Chicken stripss, add a jar of commercial spaghetti sauce, simmer 10-15 minutes. Serve over spaghetti. 

Lamb Puffs Vietnamese style spring lamb rolls 
475 g packet Aria Farm Lamb Strips
1 tablespoon Asian Fish Sauce
1 tablespoon lemon juice
12 round rice paper wrappers (from Asian food shops)
1 small carrot, finely sliced, length-wise
4 spring onions, trimmed and shredded lengthwise
½ cup beansprouts
12 Vietnamese Mint leaves or sprigs of coriander
Briefly dip each Rice Paper into a bowl of warm water to make them pliable enough to roll. (Do not over soak them)
Lay them on a damp tea towel.
On one side of each moistened rice paper, place a Vietnamese mint leaf or a sprig of coriander. Top with one or two lamb strips, a few carrot and spring onion shreds and some beansprouts.
Roll up each rice paper, folding in the ends neatly to firmly enclose the filling. The leaf should show prettily through the semi transparent wrapper. No further cooking required!
Serve with a dipping sauce made by blending together 2 Tablespoons of each of the following: chilli and soy sauces, lemon juice and sesame oil. Serve spring rolls on a platter surrounding the small bowl of dipping sauce.

Chilli Con Carne 
Serves 4

475g Aria Farm Beef or Lamb Strips
2 tablespoons oil
2 onions, peeled and sliced
1 tablespoon minced garlic
1 teaspoon ground cumin (optional)
425g can of Chilli Beans
¼ cup tomato sauce or paste
1 cup of beef stock or water
Cook the beef or lamb strips in a pan until browned. Remove from pan.
Heat the oil in a pan and sauté the onion, garlic until it begins to soften. Add the cumin and cook for 2 minutes more.
Return the strips to the pan with the chilli beans, tomato sauce or paste and the beef stock or water.
Cover and simmer for 5-10 minutes.
Serve with crusty bread and a salad or alternatively with your favourite winter vegetables.

NB: Try wrapped in a tortilla for a meal on the go.

Basil & Mint Marinade - good for Antipasto 
1 desert spoon dried sweet basil
1 desert spoon dried mint
2 desert spoons brown sugar
1 large teaspoon of crushed garlic
½ cup soy sauce

Marinate 475 gms Beef, Lamb or Chicken strips in the above marinade and then oven bake for 10-12 minutes in a preheated oven at 200 degrees. Or pan fry for 6-8 minutes. Serve hot or cold.

Yum Yum 
3 tbsps partly cooked rice
1 large onion sliced
2 rashers chopped bacon
1 large tomato per person - sliced
250gms lamb, beef or chicken strips (1/2 packet)

Brown onions and bacon in a pan, remove from the pan then brown the lamb chips. Place all the ingredients in the pan. Simmer gently , add ½ cup of milk and thicken with cornflour.

Lamb Puffs 
Mix 1 egg, 1 cup of flour and 1 cup of milk into a smooth paste - let this stand for at least one hour. A tablespoon of chopped mint is an optional extra.
Brown the lamb strips in the oven or a pan.
Heat the oven to 250 c and put a little oil into each muffin tin hole and place in the oven
When the oil is smoky hot pour the batter mixture into 12 muffin tins. Add 4-5 strips per muffin and cook for approximately 8 minutes.
Serve with a mint jelly or sauce of your choice.

Five Spice Strips 

2tsp Chinese 5 spice
1tsp pepper
1tsp salt
2tsp garlic
2tsp ground ginger

Stir fry 475gms Beef, Lamb or Chicken strips in the above ingredients using 1 tsp of oil for 6 minutes. Serve with stir fry vegetables or as a finger food. 

Marinated tibetan lamb 
For four servings:

475gm packet lamb strips

The Marinade: Mix together

3 cloves garlic, crushed
½ teaspoon crushed chilli
2 tablespoons soy sauce
1 tablespoon black bean sauce
1 teaspoon peanut oil

The Stir-fry

3 teaspoons peanut oil
1 large onion, sliced
3 courgettes, cut into thin sticks
2 carrots, cut into thin sticks
1 tablespoon sweet chilli sauce
¾ cup water
1 teaspoon beef stock
2 teaspoons cornflour

Method:
Place the lamb strips in a dish and cover with the marinade. Make sure they are well coated. Cover and place in fridge for 1 hour.
Heat the 3 teaspoons of oil in a non-stick pan, add marinated lamb strips and sauté until lightly browned.
Add the onions, courgettes and carrots and cook for a further 5 minutes or until tender.
Mix together the sweet chilli sauce, water, stock and cornflour. Add to the pan and stir until the sauce thickens.

Spicy Strip rolls with a chilli dip 
For 4 servings:
475gm packet Aria Farm Strips
1 red onion - finely chopped
2 cloves garlic - crushed
2 carrots, grated
½ cup chopped parsley
1 teaspoon chilli paste
salt and ground black pepper
4 tablespoons hummus (sundried tomato)
8 sheets filo pastry
4 teaspoons butter - melted
Sweet chilli yoghurt dipping sauce:
1 cup natural yoghurt
2 tablespoons sweet chilli sauce

Method: Heat a non stick pan and sauté the Strips until cooked
Add the onion, garlic and carrots and cook for a couple of minutes
Add the parsley, chilli paste, salt and pepper, cook for 2 minutes
Remove strips from heat and allow to cool. When cool, mix in the hummus
Brush two sheets of filo with the melted butter and layer on top of each other. Place ¼ of the strip mixture about 10cm in down the long length of the filo leaving about 5cm at each end to tuck in and roll up.
Bake at 220°C for about 20 minutes or until the pastry is golden.

To make the dipping sauce:
Mix together the yoghurt and chilli sauce in a small bowl and serve.

Aunty kate's crockpot delight 
475g packet of Aria Farm Strips of your choice
Jar of curry sauce (you can use any prepared sauce of your liking)
2 cups of water
Place in a crockpot and simmer on low for 6-8 hours.

Uncle Finn's cornish pasties 
1 packet of short pastry
¼ packet of Aria Farm Strips, cubed
1 potato, diced
1 onion, finely chopped
1 tablespoon of gravy (dry mix).
Mix all ingredients and spoon into centre of thinly rolled out pastry.
Cut in a circle (use a saucer as a template).
Seal top to form a crescent shape.
Brush with water and prick with a fork.
Bake at 200° for 10-12 minutes.

Barbequed Beef, Lamb or Chicken Strips 
Turn barbeque on
Get plate or wok sizzling hot
Throw frozen strips onto plate or into wok
Add squirt of olive oil
Turn till browned - approximately 6 minutes
Do not overcook

Tips for Cooking:

Sear strips off with hot hotplate to keep moisture in
Don't put too many strips onto plate or into wok at one time -
475g maximum - otherwise insufficient heat means they stew rather than barbeque

Tips for Eating

Serve strips with a sauce or marinate before cooking

The strips can be marinated before cooking on the barbeque or oven and then served straight away. Yum.

Yummy Marinade
Combine 1 grated onion, 1 tsp crushed garlic, 1 tablespoon brown sugar, 1/3 cup soy sauce, pepper and pour over a bag of Aria Farm Beef, Lamb or Chicken Strips. Marinade for an hour. Cook on the barbeque as above. Note: A tsp of hoi sin sauce and/or black bean sauce can be added as a variation to the above marinade.

Chinese 5 Spice Marinade
Combine 2tsp 5 spice, 1tsp pepper, 1 tsp salt, 2tsp crushed garlic and 2tsp crushed ginger with a bag of Aria Farm Beef or Lamb Strips. Marinade for an hour. Cook on the barbeque as above.

Lisa's Stir Fry Delight 
Marinade:
1 tbsp oil
1 tsp sesame oil
1 tbsp Chinese wine or sherry
Ingredients:
1 tbsp oil
1tsp ginger, roughly chopped
1 tsp garlic, crushed
1¼ cups beef stock
2 tbsps dark soy sauce
1 tsp cornstarch mixed with a little water
2 carrots, sliced
2 courgettes, sliced
1 head broccoli
2 spring onions
½ cup sliced mushrooms
Mix together the marinade ingredients and stir into the meat, set aside. Heat 1 tbsp oil in a non-stick wok or pan and saute ginger, onions and garlic until lightly browned. Lift the strips out of the marinade and add to the pan with the vegetables. Pour over the stock and soy sauce. Cook for 4 minutes. Thicken the sauce with the cornstarch, stirring continuously until the desired consistency is reached. Serve immediately on a bed of rice.

Savoury Filling - for Pancakes or Pita Pockets 
BACON DELIGHT (MARY'S WARNING - Can be Moorish)

475gms Beef, Lamb or Chicken Strips
3 rashers of bacon chopped with rind removed
1 packet bacon and onion soup mix
1 cup cold water (1/2 cup for pita pockets)
Lightly grease a frypan on medium heat
Add Beef, Lamb or Chicken Strips and bacon , cook until lightly brown
sprinkle with soup mix, stir and turn all ingredients
add water stir again and cook for 2 minutes
take off the heat and fill pancakes or pita pockets

SENSATIONAL BEEF

475gms beef strips
4 tablespoons or more plum sauce
1 medium can whole baby beetroot
Cook beef strips until lightly brown
Drain and quarter beetroot, add to the pan stir until heated through
Add plum sauce and stir thoroughly
Serve over hot noodles or rice, or in a pancake, or in a pita pocket

Toasted Sandwiches 
Healthy, quick and delicious! Can be made using frozen or thawed strips. Butter bread, add filling of your choice and cook well in a toasted sandwich machine. Use either white or grain bread - Vogel's whole grain bread is especially nice. Suggested fillings: Beef or Lamb Strips with
Cheese, onion and mustard
Cheese, pineapple and ham
FARM GLADE Plum Sauce
FARM GLADE Apricot Sauce
HEALTHY LUNCHBOXES
Cook up a handful of Beef, Lamb or Chicken strips. Leave to cool slightly and place in a small container and into the lunch box. A favourite sauce can be sent along separately or added to the strips before or after cooking. This is a healthy, nutritious and filling snack. 

Hot Bread Rolls 
For these 2 recipes vary the amount of Beef, Lamb or Chicken strips depending on the rolls to be filled

Beef and Onion
Cook beef strips until lightly brown in a fry pan ,add chopped onion
Sprinkle with 2 tablespoons of gravy mix stir all ingredients
Add I cup of water and cook for 2 more minutes
Fill a split long bread roll and ENJOY

Lamb and Mint
Cook lamb strips until brown and tender
Add 2 tablespoons of mint jelly
Fill a split long bread roll and ENJOY

Beef, Lamb or Chicken Strips Kebabs 
Idea No One
These kebabs are ideal for children as you can make them colourful and use whatever your children enjoy or have in the cupboards.
Cook a few Beef, Lamb or Chicken strips in the oven for 10 minutes or in a frypan for 6 minutes. Cut up a variety of vegetables or fruit e.g. red,green or yellow peppers, cucumber, tomatoes or cherry tomatoes, celery, oranges, apples, pineapple(canned) or banana. Anything can be used as long as it will slide onto a kebab skewer. Cheese or bits of bread work well.
Alternate the strips with your chosen ingredients onto a kebab skewer ( these are available at your local supermarket) and serve on a plate with a dipping sauce.

Idea No Two
Place slightly defrosted Beef, Lamb or Chicken strips onto kebab skewers alternately with red, green or yellow peppers, small mushrooms, tomatoes and pieces of onion. Cook on the barbeque or in a preheated oven for 10 minutes. Serve on a bed of rice and with a dipping sauce of your choice.
For a variation the strips can be marinated before cooking.

Erik's Beef, Lamb or Chicken Strips Pie 
Place a sheet of prepared flaky pastry in a greased pie dish, covering the sides.
Roll the strips in cornflour.
Cover the pastry with strips.
Cover the chips with a layer of cheese (optional).
Place a sheet of flaky pastry on the top . Cook for 12 -15 minutes in a preheated oven @ 200c
A variation on the final sheet of pastry is to cover the cheese with mashed potato and cook as above.

Aunty Trudi's Beef, Lamb or Chicken Strips Noodle Delight 
Brown 475gms of Beef, Lamb or Chicken strips in a pan. Add ¼ cup of soy sauce and cook for 1 minute. Then add 1tsp hoisin sauce and 1 packet of "Cup a mushroom soup" mixed with ½ cup of water. Cook this mixture until it thickens. About 5 minutes. Serve over cooked noodles. 

Rice Rissotto 
This is my families favourite rice dish - Anna Arndt

3 cups cooked rice
250gm Beef, Lamb or Chicken strips these can be chopped in ½ if you like
3 cups lightly cooked veges e.g peas, beans or frozen mixed veges
1tsp garlic
2tbsp soy sauce
2tbsp chopped pink sushi ginger -if this ginger is not avaliable substitute with chopped ginger.
1 onion finely chopped
optional -2 eggs - whip each egg in a cup, then cook it quickly in a hot pan, place on a chopping board to cool, when the egg is cool chop into bite size pieces.

Brown the chips , onions and 1/2tsp garlic in a wok or fry pan remove from the pan.
Place 2 tbsps oil in the wok or frypan. Add all the ingriedients and heat through.

Any of your favourite ingredients can be added to this recipe. It is also delicous reheated the next day.

Aria Farm Beef, Lamb or Chicken Strips Lasagne 
475gm Beef, Lamb or Chicken strips
½ loaf vogels mixed grain bread
2tbsps butter or margarine
1cube beef stock in 2 cups boiling water
1 cup chopped celery
1 large onion finely chopped
1 tbsp chopped fresh parsley
¼ tsp paprika
2tsp sage
½tsp marjoram
½tsp thyme
½tsp celery seed
½ tsp salt

Melt the butter and place all the ingredients together in a large dish. Place in oven @ 180c for about 20 minutes. Note: If you don't have all the spices just use what you have avaliable this will still be delicous.

Cover the mixture with mashed potatos and return the oven for 20 minutes or until heated through.

To add a extra flavour to the potatos cook them with 1 stalk of celery with leaves, 1 bay leaf and a crushed clove of garlic, pepper and salt. When the potatos are cooked remove the celery and bay leaf and mash.

Beef, Lamb or Chicken Strip Burgers 

Brown 5-6 strips per burger.
Toast the burger puns.
On the burger add Strips and your choice of filling.
Examples: beetroot, lettuce, grated carrot, cucumber, tomato, fried onion
Add a sauce of your choice e.g. tomato, plum, sate ,mint jelly

Tasty Finger Food Platter (Serves 10)
Courtesy of N.Z. Women’s Weekly Test Kitchen

½ packet Aria Farm Lamb Strips
20 cherry tomatoes
Basil leaves
¼ cup basil pesto

Place Aria Farm Lamb Strips on an oven tray. Cook according to packet directions. Place on a serving platter with cherry tomatoes. Scatter over torn basil leaves and serve with basil pesto.

½ packet Aria Farm Chicken Strips
6 rashers bacon
½ cup sour cream
¼ cup gherkin relish

Cut bacon rashers into thin strips and wrap a strip around each Aria Farm Chicken Strip. Secure with a toothpick. Place on an oven tray and cook according to packet directions. Combine sour cream and gherkin relish. Place chicken strips on a serving platter and serve with sour cream and gherkin dip

Roasted Pumpkin, Lamb & Feta Salad (Serves 4)

475g Aria Farm Lamb Strips
1kg Pumpkin, peeled and cut into 3cm chunks
2 red onions
1 tablespoon fresh thyme leaves
6 garlic cloves, peeled
2 tablespoons oil
Baby spinach leaves
200g Feta cheese
½ cup olives (optional)
¾ cup Eta Lemon Pepper Dressing & Marinade (or Balsamic Vinegarette)
Parsley & Basil Leaves

Pre-heat the oven to 180ºC. Place the pumpkin, red onion, thyme and garlic cloves in a roasting dish. Drizzle with the oil then sitr to coat the vegetables. Roast the vegetables for 30 to 40 minutes or until golden brown and tender. Turn frequently. Allow to cool.
Pan fry Aria Farm Lamb Strips in a hot pan. Remove.
Place the spinach leaves in a salad bowl. Top with the roasted vegetables, feta and olives (if used) and Aria Farm Strips. Drizzle the dressing, sprinkle with the parsley and basil leaves and serve immediately with fresh crusty bread.

Spring Lamb Strips
Courtesy of Diane Davidson

475g Aria Farm Lamb Strips
2 tablespoons olive oil
4 spears of asparagus, chopped
3 spring onions, chopped
2 tomatoes, skinned, seeded and diced
1 tablespoon lemon juice
½ cup of hot chicken stock
2 tablespoons each of chopped parsley, basil and mint.

In a hot frypan sauté the lamb strips in a little olive oil for 1 minute. Add all remaining ingredients except the chopped herbs. Cook for a few more minutes. Add herbs and remove to serving dish.
Serve over hot cooked pasta, rice or mashed potatoes.