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.

CHARGRILLED EGGPLANT BRUSHETTA WITH SALSA

Christmas time is full of luscious colourful food on the table, for yourself and all your guests to enjoy!

Our friends at Tony Ferguson have created the perfect colour coordinated snack for your festive table and no one will know it is completely healthy!

(serves 4)
Ingredients

•1 large eggplant, cut crosswise into 5mm slices

•Olive oil spray

•1 garlic clove, halved

Salsa
•2 medium tomatoes, diced

•1 Teaspoon olive oil

•1 Tablespoon balsamic vinegar

•Small handful of fresh basil leaves

•1 garlic cloves, crushed

Method

1.Preheat a grill plate over high heat.

2.Spray the eggplant slices with the oil and rub each slice with the garlic.

3.Chargrill for 3-4 minutes on each side until cooked.

4.To make the salsa, combine all the ingredients and season well.

5.Spoon the salsa mixture on top of the eggplant slices

Tony Ferguson’s Recipe of the Week.

Is the weather confusing your appetite? Well this weeks ‘Recipe of the Week – Lamb Rogan Josh’ is both a yummy warm Autumn dinner, yet light, easy and ready for Summer!

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

Combine the lamb, yoghurt and ½ teaspoon of salt in a bowl and set aside for 30 minutes.
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.
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.
When the lamb is tender add the coriander and garam masala. Serve with steamed vegetables.

Tony Ferguson Recipe of the Week:

Is a mouth watering Vienna Schnitzel consisting of two tender rump steaks coated freshly crushed garlic, pepper and salt, ground cumin and herb seasoning. Served on a bed of Notatoes with a side salad, mushrooms and gravy.

Serves two adults.

Ingredients

• 2 x 100g Rump steak beaten with a mallet to flatten
• 1 Egg, beaten
• 2 Cloves of garlic, crushed
• Pepper and salt
• ¼ Cup Tony Ferguson Fibre
• 1 Teaspoon of garlic & herb seasoning
• 1 Teaspoon ground cumin
• Salt and Cracked pepper as desired
• 1 tablespoon olive oil

Method

1. Rub both sides of the steak evenly with the crushed garlic and cumin, then season with salt and cracked pepper as desired
2. In a large plate evenly spread the fibre and then sprinkle with herb and garlic seasoning and a pinch of salt, then combine
3. Crumbing the schnitzel: Dip the steak into the beaten egg, then crumb on both sides with the fibre mix
4. Heat the olive oil in a medium fry pan on medium heat then toast the schnitzel until golden on either side
5. Serve immediately

Serving Suggestion

Serve on a bed of Notatoes, with a side salad and Mushrooms and Gravy

Serves 4

1 shake makes approximately 3 medium cookies. Eat as an alternative to your morning/lunchtime shake and a serve of fruit.

Ingredients

• 1 Vanilla Shake
• 5 Dried Apricots
• Simply Fibre
• Water
• Sweetner (Equal/Splenda)

Method

1. Pre-heat the oven to 180c
2. Add enough water in a bowl to make the vanilla shake powder into thick dough-like mixture
3. Cut up 5 dried Apricots and add them to the mix
4. Add 2 teaspoons of Simply Fibre and mix in well
5. Allow the mixture to sit for 10 minutes
6. Gradually mix in enough water until the mixture can hold a peak
7. Line a baking tray with baking paper and spread the mixture into three flat circular shapes
8. Bake for 10 – 12mins on 180c (be mindful to watch them!)
9. When the biscuits cool – they will be crispy on the outside & soft on the inside
10. Sprinkle with sweetner (Equal/Splenda) if desired

Have a Great Anzac Day!

Source: Tony Ferguson

Ingredients

• ½ onion, finely chopped
• 4 x 120g lean mince (ground ) beef (females)
• 4 x 220g lean mince (ground) beef (males)
• 2 x Tablespoons finely chopped flat leaf Italian parsley
• 1 x clove garlic, crushed
• 2 x Teaspoons olive oil

Soup

• 2 x Teaspoon olive oil
• 1 x clove garlic, crushed
• ½ onion, chopped
• 1 x stick celery, chopped
• 1 x carrot, chopped
• 2 x 400g tins chopped tomatoes
• 1 cup beef stock
• ½ cup basil, chopped

Method

To make meatballs, mix all meatball ingredients except oil in to a large bowl. Roll tablespoonfuls of mixture in to balls and set aside. Heat oil in a large frying pan over high heat. Carefully add half the meatballs and cook, turning occasionally, for 8 – 10 minutes or until browned. Remove from the pan and drain on paper towel. Repeat with remaining uncooked meatballs. Do not over crowd pan when cooking otherwise meatballs will stew.

For the soup, heat oil in a large saucepan over medium heat. Add garlic, onion, celery and carrot and cook, stirring constantly, until onion is soft. Add tomato and stock and bring to a boil. Reduce heat and simmer, covered for 10 minutes.

Add meatballs to soup and simmer, uncovered for 3 minutes or until meatballs are heated through. Stir through basil and season to taste.

Please let us know what you think about our recipes or maybe you would like to submit one of your own. Contact Shannon by sending an email to shannon@tonyferguson.com or by phoning the call centre on 1800 612 644.