Friday, November 24, 2017


Gluten Free

Beef, Basil, Coriander, Bean and Portobello Mushroom saute

1 bag Aria Farm Beef Strips
1 onion sliced thinly
½ tsp salt
1 tbsp pepper
1 tsp or 2 cloves garlic
1 tbsp oil (rice or olive)
500g baby beans
2 cups sweet basil leaves chopped(or 3 tbsp dried sweet basil)
2 cups coriander chopped (or 3 tbsp dried coriander)
1 dstspn dried ground cumin
11 large mushrooms
1 tbsp tapioca (arrowroot) flour mixed with 1 cup warm water, thickener

Preheat pan on high heat until hot. Add 1 bag Aria Farm Beef Strips and one onion sliced thinly. Add 1 ½ tsp salt and 1 tbsp pepper (ground). Add 1 tsp or 2 cloves garlic and saute mixture for approx 4 minutes or until the meat is rare, stirring only twice. Do NOT overstir.

Add baby beans then herbs and stir for 2 minutes.

Slice 11 large mushrooms to get 4 long pieces of mushroom. Add to pan, saute until beans are crisp. Add thickener.

Saute until the sauce thickens and serve beside tumeric rice (yellow rice).

Slice 1 red pepper into small pieces, slice spring onion and sprinkle on top to garnish.

Yellow Rice

Put 2 tbsp of oil into a large pot. Head and add 2 cups of basmati rice, 1 tbsp of tumeric and 2 tsp salt and heat through until the rice starts to brown very slightly. Add 4 cups of boiling water and turn to the lowest possible heat. Cover with a lid with a double layer of paper towel under it. Leave for ½ to 1 hour.

Lamb Strip Rice Paper Roulades

You will need:

1 bag Aria Farm Lamb Strips
500gms of chopped spinach or silverbeet
1 pkt bread-plate sized rice papers 22cm (ensure rice not wheat)

Pre mix following ingredients to form a marinade:

1 tbsp sugar
2 tbsp gluten free soy sauce
1 tbsp gluten free black bean sauce (Life black bean sauce)
1 tbsp oil (rice or olive)
3 tsp crushed or chopped garlic
2 tbsp ground corriander
3 tsp black pepper
2 tbsp tapioca (arrowroot) flour in 1 cup of warm water(if you use warm water it self mixes)

Pre-heat frypan or wok and add 1 bag of Aria Farm Lamb Strips. Cook for 4 minutes on high heat turning once at 2 minutes. Add chopped veges and pre mix, stir fry 2 mins. Turn off

Add 2 pieces of rice paper into a large dish that contains approximately 1 inch (3cm) warm water and allow to soak until the rice paper is pliable (approx 1 min). Remove soaked rice paper and place on bench and put two more rice papers into warm water. Then lay 1 tbsp of your mix from the pan horizontally across the middle of the rice paper then roll into a tube, then fold in the ends to close tube. Finish roll. Put boiling water in a wok or pan and sit your steamer in it to steam – place your rolls into the steamer for the time it takes to make your next batch (approx 5 mins).

Remove and tip out immediately onto a wet plate. Mix will make approx 15 rolls (roulades).

Serve with salad or seasonal veges


Peel and chop potatoes and boil in salted water. When cooked mash and add a little butter and milk. While potatoes are cooking heat frypan and when hot add 1 bag of Aria Farm Strips and cook for 6 minutes.

Form mashed potato into shape of hedgehog body, place cooked strips in potato sticking up like hedgehog spikes. Use any vegetables to make eyes, nose and mouth (ie, peas for eyes, small piece chopped capsicum for nose, thinly cut carrot for mouth).

Serve to VERY excited children!

Aria Farm Rice Strips Stirfry

  • Cook 1 ½ c rice, while this is cooking:
  • 1 bag Aria Farm Lamb, Beef or Chicken Strips
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce

Heat frypan until hot and add bag of Aria Farm Strips. Cook for 5 minutes, add sauces and stir to combine. Remove from pan.

Put a little oil in pan and cook diced onion and 1 tsp garlic until onion has softened. Add 3 cups of fresh or frozen veges (these will take longer to cook than fresh veges so you will need to put them and allow them to defrost and heat)with 2 tbsp soy sauce and 1-2 tbsp sweet chilli sauce (depending on taste). Stir fry until veges are cooked.

When veges are cooked add the cooked rice and the cooked strips back into the pan. Stir to combine and heated through. Serve.

Serves 4-5.

This recipe is great for dinner or lunch. If there are leftovers put into a thermos for lunch the next day.

Gluten Free Lunch Ideas

Mouse Traps

Toast 10 slices of gluten free bread. Spread with gluten free marmite or vegemite and sprinkle with grated cheese

Cook for abobut 1 ½ hours in an oven at 150 degrees until the cheese starts to go hard on top and the bread is hard on the bottom.

Cut in half when cooked and leave to cool.

Once they are cook put in an airtight container. Great for school lunches and snacks.

Sushi Triangles

You can get a container to make sushi triangles from Asian food stores.

Make Sushi Rice as per instructions on sushi rice vinegar. It looks really good if you add black sesame seeds or finely diced capsicum to the rice.

Put 1cm of rice into container. Put Lamb, Beef or Chicken Strips along with avocado, capsicum (any vegetables you like – ie cucumber etc) and pink ginger onto the rice. Cover with another 1cm of rice. Push out sushi triangle and enjoy with soy sauce. Wrap in glad wrap for a delicious lunch.

Corn Thins

These can be taken for lunch with slices of wrapped cheese, tomato, hummus, cottage cheese, etc.


Make for dinner and cut rest into slices for lunch – delicious!