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.

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.

Prawn, Orange & Avocado Salad

It’s exciting when summer is around the corner, because we can prepare and cook all our delicious healthy quick meals.

Our friends at Tony Ferguson have a whole range of healthy easy meals for you to cook. From snacks, to dining with friends, it can be prepared right in your kitchen… And it’s good for you!

Enjoy this prawn, orange and avocado salad, it will melt your taste buds.

Ingredients

•Olive oil spray

•2 – 3 cups prawns (peeled)

•3 cups mixed lettuce

•½ large red capsicum, sliced

•½ Spanish onion, finely sliced

•1 small cucumber, chopped in thin semi circles

•2 blood oranges, peeled and cut into thin circles

•1 avocado, sliced into ½cm slices

Salad Dressing

•1 small lime, juiced

•1 tbs oil

•2 tbs fish sauce

•2 tsp chilli

•Salt to taste

Method

1.Spray olive oil in medium fry pan on medium heat. Add prawns, toast until just golden. Be careful not to overcook, as prawns will go rubbery.

2.While prawns are cooking, combine salad dressing ingredients in a small bowl.

3.Place lettuce, capsicum, onion and cucumber in a bowl, followed by the orange slices and avocado. Top with cooked prawns.

4.Drizzle dressing over the prawns and salad then toss.

5.Serve immediately.

Yum Yum.

There’s nothing like experimenting with good healthy food. Well Tony Ferguson has the best range of low fat meals & healthy meals to cook this winter. Why don’t you try wipping up some Spicey Pork Cutlets.

Ingredients
•4 x 120g of continental pork chops (women) OR 4 x 220g of continental pork chops (men)
•1 Teaspoon of smoky paprika
•1 Teaspoon of garam masala
•1/2 Teaspoon of turmeric powder
•1 Teaspoon of cooking artificial sweetener (e.g. splenda)
•1 1/2 Tablespoons of grated fresh ginger
•3 Tablespoons of olive oil
•2 garlic cloves crushed

Method
1.In a small bowl, combine the paprika, garam masala, turmeric, sweetener, ginger, garlic and 2 tablespoons of olive oil to make a spicy paste.
2.Place the pork chops on tray, rub each with the spicy paste and allow to marinate in the fridge for at least 30 minutes.
3.Heat a non stick fry pan over a high heat and sear the chops on both sides for 3 minutes.
4. Reduce the heat to low, and cook the chops for a further 3 – 5 minutes on each side.
5.Serve immediately with a salad or vegetable side dish.

Serving Suggestions:•Oven baked tomato and grilled asparagus with a spray of olive oil and balsamic vinegar (pictured).
•Check out our online Vegetable Side Dishes for other great vegetable recipe ideas.

(serves 1) 

Summer time is the season for light tasty snacks.

Introducing this weeks Tony Ferguson ‘Recipe of the Week’.

Creamy Egg & Baby Spinach Wrap!

It’s quick and easy to make, well worth it, your taste buds and body will thank you. 

 Ingredients

•2 Eggs, boiled, peeled and grated finely

•1 Small tomato, finely chopped

•2 Small handfuls of baby spinach leaves

•1 – 2 Tablespoons of coriander, finely chopped

•1 Sachet of Tony Ferguson’s Caesar Dressing

•1 Tony Ferguson Wrap

•Salt and pepper to season

Method

1.To the grated egg, add the Caesar dressing, salt and pepper and combine well, then refrigerate until cold.

2.Once the egg mix has cooled, place a wrap on a serving plate.

3.In the middle of the wrap, evenly add the egg mix in a line reaching the entire diameter of the wrap except for about 2cm.

4.Top the egg mix with the coriander leaves, then the tomatoes followed by the baby spinach.

5.Where the 2cm of wrap was left uncovered, this will be the bottom of the wrap. Fold this up and while holding it in place, fold the left or right fold of the wrap firmly over the egg, then do the other side.

6.Wrap half the wrap with aluminium foil to hold it in place or alternatively stick a few tooth picks in it and serve immediately.

Note:
•This is equivalent to a protein serve and one treat serve.
•Other vegetables or protein serves may be used.
•Add curry powder for a spicy egg wrap.

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.