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.

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.

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.

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

 For a quick easy dinner the Chicken Strips taste delicious with the range of "Chicken Tonight" sauces:

Brown the Chicken Strips in a non-stick frypan.
Add a jar of Chicken Tonight Sauce.
Simmer for two minutes.
Serve with rice and vegetables.

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

• Absolutely Delicious!

475gm of Aria Farm Chicken Strips

• Pottle of Cream Cheese
• Tomato Paste
• Onion
• Capsicum
• Mushrooms
• Any other desired topping
• Cheese, grated
• Pizza base

Spread tomato paste over the base of the pizza, all the way to the edge. Place all other toppings over the pizza and sprinkle with grated cheese. Cook in oven at 200° for 10 - 20 minutes until toppings are completely cooked and cheese is golden.

300 g Chicken Strips

• 1 tin Coconut Cream
• 150ml Water
• 1 Lg. Onion, minced
• 2 tsps. Farm Glade prepared Garlic
• 1 tsp. Turmeric
• 1 tsp. Coriander
• ½ tsp. Farm Glade prepared Chilli
• 1 tsp. Salt

Brown Chicken Strips in a non-stick frypan.
Heat rest of ingredients together until simmering.
Add Chicken Strips and continue to simmer until liquid has reduced.
Serve on rice.

For one serving:

• • ¼ packet chicken strips
  • 1 tablespoon soy sauce
  • ½ teaspoon grated root ginger
  • 1 clove garlic - crushed
  • 1 small onion finely sliced
  • 1 tablespoon tomato sauce
  • ½ teaspoon vinegar
  • ½ cup canned pineapple chunks (with a little juice)
  • 1 teaspoon cornflour
  Method:
  Preheat oven to 180 degrees
  Mix together the soy sauce, ginger and garlic. Pour over the chicken strips and leave to marinate about 15 minutes
  Cover the chicken strips with the sliced onions. Mix together the tomato sauce, vinegar, pineapple and cornflour. Pour the sauce over the strips and onions. Cover the dish.
  Bake at 180°C for about 30-40 minutes.

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.

A creamy chicken or vege dish served on a bed of fettucine noodles adds interest to mid week dinners.

For four servings:

• 2 teaspoons olive oil
• 475gms chicken or vege strips
• 3 cups mushrooms - sliced
• 1 leek chopped
• salt and ground black pepper
• ½ cup white wine
• 1/2 cup water
• 1 teaspoon chicken or vegetable stock
• 4 tablespoons sour cream
• 400 grams fresh fettucine noodles
• ½ cup parsley - chopped

Method:

1. Heat oil in a non stick pan and sauté the strips until lightly browned
2. Add mushrooms, leek, salt and ground, black pepper. Cook until tender.
3. Mix together the wine, water, chicken or vegetable stock and stir into the pan.
4. Turn down the heat on the pan and fold the sour cream into the mixture.
5. Cook the fettucine while the strips are cooking (follow instructions on the pack).

Place noodles on serving dishes and spoon the chicken/vege mushroom ragout over the top. Garnish with chopped parsley.

(or combo)

• 475gms Aria Farm Chicken Strips (you can use beef)
  
  • 1 large Onion
  • 2-3 Garlic Cloves
  • ¼ cup Sweet Chilli Sauce
  • 1 Tblsp. Soy Sauce
  • 1 cup Orange Juice
  • ½ cup Water
  • Salt and Pepper to taste
  • 1 ½ cups of Cauliflower
  • 1 cup Broccoli
  • 1 cup Beans
  • 1 ½ Tblsps. Cornflour (mixed until runny with a little water)
    
  In a large pan sauté the onion and garlic. Stir in the orange juice, water, sweet chilli sauce, soy sauce and salt and pepper. Add the vegetables and cook for ten minutes.

  Whilst the vegetables are cooking brown the Aria Farm Chicken or Beef Strips. Before adding the meat to the vegetables, thicken with the cornflour.

  Serve on steamed rice.

Noodles - 1 small packet

• • 3 tablespoons of olive oil
  • ½ packet of Aria Farm Beef or Chicken Strips
  • 2 Cloves of minced garlic
  • 2 eggs
  • 1 large finely sliced onion
  • ¼ cup sugar
  • 1 teaspoon paprika
  • ½ teaspoon crushed chilli
  
  Method:
  Boil noodles in boiling water to which one teaspoon of salt has been added. When tender drain and run under cold water to separate. Leave draining until ready to use.
  Heat wok or large fry pan, add the garlic.
  Stir fry until golden brown.
  Whisk the 2 eggs and add to strips and garlic continuing to stir-fry until egg is cooked like egg scramble.
  Add drained noodles and sliced onion.
  Keep stirring or turning with skillet then add fish sauce chilli, sugar and paprika.
  If mixture is too dry add ¼ cup water. Still stirring cook until liquid is reduced.
  Serve with a fresh green salad.

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.

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.

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.