Another recipe to beat the Winter chill – heat things up with this Chilli Pork Schnitzel! This recipe is suitable for lunch or dinner & ups the fibre content with by crumbing the schnitzel with Tony Ferguson’s fibre powder. Check it out…

Serves 2.

Ingredients:

• 2 x 100g Pork fillets
• 4 Cloves of garlic, crushed
• 2 Teaspoons of chilli paste
• Salt and pepper to taste
• Garlic and herb seasoning
• 1 Egg, beaten
• ½ Cup Tony Ferguson Fibre
• 1 Tablespoon of olive oil

Method:

1. Beat fillets with a meat mallet until flat, then cut in half.
2. Rub both sides of fillets evenly with crushed garlic and chilli paste and season with salt and cracked pepper as desired.
3. Combine fibre, seasoning & salt to taste and spread evenly on a large plate.
4. To crumb schnitzel: Dip fillets into the beaten egg and crumb on both sides with the fibre mix.
5. Heat olive oil in a medium fry pan on medium heat and toast schnitzel until golden on both sides.
6. Serve immediately with side salad as pictured.

The winter chill has definitely set in, and what better way to warm up than some juicy Australian lamb with an Indian twist. Try whipping together this simple Lamb Rogan Josh from Tony Ferguson to warm up without piling on unwanted kilos!

Serving size = 4 people.

Ingredients:

• 480g Diced lamb leg (well trimmed of fat)
• ¾ Cup skim milk yoghurt
• 1 Tablespoon extra virgin olive oil
• 1 Onion, chopped
• 1 Cinnamon stick
• 5 Cardamon pods, bruised
• ½-1 Teaspoon chilli powder
• ½ Teaspoon turmeric
• 3 Garlic cloves, crushed
• 3cm Piece ginger, grated
• 2 Tomatoes, diced
• 1 Tablespoon tomato paste
• ¼ Cup chopped coriander leaves
• 1 Teaspoon garam masala

Method:

1. Combine the lamb, yoghurt and ½ teaspoon of salt in a bowl and set aside for 30 minutes.
2. In a frying pan or medium saucepan with a tight fitting lid heat the oil over medium heat. Add the onion and cook, stirring until golden, about 10 minutes.
3. Add the spices, garlic and ginger and stir until fragrant. Add the tomatoes, tomato paste and lamb mix and stir through. Cover and cook on low heat for 40 minutes checking from time to time and adding a little water if it starts to stick.
4. When the lamb is tender add the coriander and garam masala. Serve with steamed vegetables.

Winter has returned for another year and those dreaded winter kilos always have a habit of returning with it.  Keep in control of your weight this winter with this delicious Creamy Winter Vegetable and Chicken Casserole recipe.

Serving size = 2 people.

Ingredients

• 2 x 100g of chicken breast fillets (Females) OR 2 x 200g of chicken breast fillets (Males), chopped into cubes
• 2 Cups of broccoli florets, chunkily cut
• 2 Cup of cauliflower florets, chunkily cut
• 1 Large zucchini, cut into half centimeter semi-circles
• 1 Medium carrot, chopped into thin circles
• 2 Tablespoons of tomato paste
• 1 Large Tomato, finely chopped
• 2 – 4 Cloves of garlic, crushed
• 1 Small onion, finely chopped
• 2 Tablespoons of fresh basil, finely chopped
• 4 Tablespoons of low fat smooth ricotta cheese
• 2 Cups of water
• 1 Stock cube
• Salt and pepper to taste
• 1 Tablespoon of olive oil

Method

1. Place a large casserole pot on medium to high heat and add the olive oil.
2. Add the onion, crushed garlic and chicken, then toast until golden, stirring occasionally.
3. Once the chicken is golden, add all the other vegetables except the tomato and toast until the vegetables golden.
4. While the vegetables are cooking, in a quarter cup of boiling water dissolve the stock cube.
5. Slowly add the stock cube mix and 2 cups of water to the goldened vegetables and chicken mixture.
6. Add the tomato, tomato paste, ricotta cheese, chopped basil and a pinch of salt and pepper, combining well.
7. Cover with a lid, reduce the heat to medium low and simmer for 10 – 15 minutes until the sauce has reduced to a thick and creamy consistency. Make sure you stir the casserole every few minutes to prevent sticking.
8. Serve immediately.

Note

• You can use a different type of meat or meat alternative if desired such as beef, pork, lamb or tofu.
• If you would like a spicy version, add 1 small finely chopped de-seeded chilli.

Are you craving Thai take-out food, but want to stick to your weight loss plan? Tony Ferguson has solved your problem with his tasty, quick & easy Thai Beef Salad recipe.

Satisfy your craving while keeping things healthy!

Ingredients

• 4 x 120g Rump steak (females) or 4 x 220g Rump steak (males)
• 1 Tablespoon extra virgin olive oil
• 100g Baby spinach
• 1 Large red capsicum – seeded and finely chopped
• ½ Cup bean sprouts
• 4 Spring onions
• ½ Cup coriander
• 2 Tablespoons chopped mint

Dressing

• 2 Tablespoons lime juice
• 1 Tablespoon soy sauce
• 1 Clove garlic, crushed
• 1 Red chilli, seeded and chopped

Method

1. Heat pan, brush meat with oil and cook for 3 to 4 minutes on each side for medium rare or until cooked to your liking.
2. Place steaks in a warm place or cover with foil and set aside for 5 minutes.
3. Meanwhile, mix all the dressing ingredients in a large bowl.
4. Slice meat across the grain into thin strips. Place beef and remaining ingredients in a large bowl and pour dressing over salad – toss gently.
5. Serve immediately with extra allowed salad or a vegetable side dish if you wish.

Want something sweet for dessert but want to keep it healthy? The team at Tony Ferguson have developed a range of sweet treat recipes for just this purpose! These cute Lemon Meringue Pies, for example, use Tony Ferguson fibre, dessert mix, a shake and a munch bar to create a culinary pleasure without the guilt…

Ingredients

Base

• 1 Tony Ferguson Munch Bar, Apricot flavour
• 1 Teaspoon Tony Ferguson Fibre
• 1 Small egg yolk, beaten (binding)
• ½ Teaspoon ground cinnamon

Custard Filling

• 1 Tony Ferguson Shake – French Vanilla flavour
• 1 Tony Ferguson Dessert Mix – Vanilla Flavour
• 1 Tablespoon of sweetener (ensure it is suitable for baking)
• ½ Teaspoon of vanilla essence
• ½ Tablespoon finely grated lemon rind
• ½ Cup fresh lemon juice
• ½ Teaspoon of Tony Ferguson Fibre

Meringue

• 3 Egg whites
• ½ Cup powdered artificial sweetener (ensure suitable for cooking)

Method

1. Pre-heat oven to 180C.

2. Make up the Tony Ferguson Dessert Mix as directed and allow to cool.

3. In a small bowl, finely crumble the Munch bar, then add the 1 teaspoon fibre, egg and cinnamon, then combine well.

4. Allow to sit for 5 minutes, then combine again and divide into two base mixes.

5. Obtain two 10cm diameter smooth surface tart tins or similar. To each tin add one base mix and smooth around the whole tin (base and sides) evenly.

6. To make the custard filling: In a small bowl, add the shake, sweetener, vanilla essence, ½ teaspoon fibre, lemon juice, lemon rind and cooled made up dessert then combine well until a custard consistency forms.

7. To each tart base add half of the custard filling.

8. Place the tarts in the oven and bake for 10 minutes. While the tart is baking make the meringue mix.

9. To make the meringue, obtain a clean dry bowl and using an electric beater whisk the egg whites until soft peaks form. Gradually add the sweetener, 1 tablespoon at a time, whisking constantly until thick, glossy and stiff peaks are formed.

10. After the tart has baked for 10 minutes, pull out of the oven and spoon the meringue mixture over the tart spreading to the edges. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in the oven for 8-10 minutes or until meringue goldens keeping an eye on it (careful not to leave it in too long as it will burn).

11. Allow to cool for 15 minutes then place in the refrigerator for 1-2 hours. Enjoy as a dessert after a vegetable dish.

Warm sunny days mean more BBQs and picnics with friends and family and lots of tasty treats. The team at Tony Ferguson provides us with a selection of healthy Summer snacks – guilt-free and delicious, so that you can indulge!

Pair this chunky tomato and herb dip with some freshly chopped vegetables and it’s sure to be a hit!

Ingredients

• 1 Large ripe tomato, finely chopped
• ½ Medium onion, finely chopped
• ¼ Large capsicum, finely chopped
• 1 Garlic clove, crushed
• 1 ½ Tablespoons basil
• 1 ½ Tablespoons oregano
• 2 Tablespoons water
• Salt and pepper for seasoning
• 1 Teaspoon olive oil

Method

1. Heat the oil in a small pan on medium heat then add the onion, capsicum and garlic and toast until golden.
2. Add the chopped tomato, water and herbs. Combine and allow to simmer until dip thickens. Season with salt and pepper and remove from the heat.
3. Allow to cool then refrigerate.
4. Serve with vegetable sticks for a between meal snack.