Singh for your Supper with Tony Singh and Lidl
Scottish TV chef, Tony Singh MBE will be teaming up with supermarket Lidl to create a delicious 3-course meal using a wide range of hand-selected Scottish products.
For the 4 days of the Royal Highland Show, Tony will be on the Lidl stand, cooking up a variety of family-friendly dishes, that can be easily cooked at home.
Using seasonal Scottish ingredients, Tony will be demonstrating the variety and simplicity of cooking with fresh Scottish produce and showing how to turn the ingredients into delicious family meals. Tony will be demonstrating, three times a day on Thursday, Friday, Saturday and Sunday, at 11 am, 1 pm and 3 pm.
For a sneak preview, Tony has created this mouth-watering, tasty and hearty summer salad using Lidl’s Pick of Scotland.
SWEET & SOUR SCOTTISH BEEF SALAD
Ingredients:
- 2 Ribeye steaks, 200–250g each
- Oil for frying
- 2 carrots, trimmed and peeled
- 6 radishes, trimmed and finely sliced 200g cherry tomatoes, sliced in half
- Bunch of mint, leaves only, shredded
- Bunch of coriander, shredded
- 1 small red onion, peeled and finely sliced
- 3 spring onions, trimmed and shredded
- ½ large cucumber, trimmed, peeled, deseeded and sliced
- 1 handful of baby leaves
- Salt and freshly ground black pepper
- 125g cashew nuts
SWEET & SOUR DRESSING:
- 2 garlic cloves, peeled and roughly chopped
- 1 red chilli, deseeded and chopped
- 2 tsp golden caster sugar
- 50ml vinegar or to your taste Juice of 2 limes
METHOD:
- Add a dash of oil to a hot pan and fry the steaks over a high heat on each side for 3 minutes (medium rare)
- When cooked to your liking, remove the steaks from the heat, season with salt and pepper and leave to rest
- For the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste ·
- Add the sugar, vinegar and lime juice and stir with a spoon
- Shred all the vegetables and place in a separate bowl apart
- Place the tomatoes, mint, coriander, red onion and salad leaves in the same bowl
- Add ¾ dressing and roughly chopped nuts to the bowl and combine
- Thickly slice the steak at an angle
- Arrange the salad on a platter, layering slices of the steak as you go
- Drizzle over the remaining dressing
Royal Highland Show 21st – 24th June 2018
Lidl will be hosting a whole host of family-friendly activities at The RHS this year; including:
- 3-course cooking demonstration by celebrity chef Tony Singh MBE
- Lidl Football Zone, where kids of all abilities can take part in our fun footy challenges
- Ice cream bicycle
- Take a selfie with the McAllister’s clan
- Free samples of produce from across Lidl’s Pick of Scotland range
Ingredients
- oil for frying
- 2 carrots, trimmed and peeled
- 6 radishes, trimmed and finely sliced 200g cherry tomatoes, sliced in half
- Bunch of mint, leaves only, shredded
- Bunch of coriander, shredded
- 1 small red onion, peeled and finely sliced
- 3 spring onions, trimmed and shredded
- ½ large cucumber, trimmed, peeled, deseeded and sliced
- 1 handful of baby leaves
- Salt and freshly ground black pepper
- 125g cashew nuts
- SWEET & SOUR DRESSING:
- 2 garlic cloves, peeled and roughly chopped
- 1 red chilli, deseeded and chopped
- 2 tsp golden caster sugar
- 50ml vinegar or to your taste Juice of 2 limes
Instructions
- Add a dash of oil to a hot pan.
- Fry the steaks over a high heat on each side for 3 minutes (medium rare)
- When cooked to your liking, remove the steaks from the heat, season with salt and pepper and leave to rest
- For the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste ·
- Add the sugar, vinegar and lime juice and stir with a spoon
- Shred all the vegetables and place in a separate bowl apart
- Place the tomatoes, mint, coriander, red onion and salad leaves in the same bowl
- Add ¾ dressing and roughly chopped nuts to the bowl and combine
- Thickly slice the steak at an angle
- Arrange the salad on a platter, layering slices of the steak as you go
- Drizzle over the remaining dressing
