Recipe

George Jardine-Aged Sirloin with Aub Puree

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George Jardine-Aged Sirloin with Aub Puree

Using delicious seasonal vegetables, he will introduce viewers to some fusion cuisine with his signature Seared Beef Sirloin and Charred Aubergine served with Creamed Chard.




Ingredients to serve 2

  • 400g x Sirloin Steak
  • 2 x Aubergine
  • 125g x Cherry Tomatoes
  • 4 cloves x Garlic
  • 25g x Rosemary
  • 25g x Lentils
  • 125ml x Sour Cream
  • 50ml x Soya Sauce
  • 200g x Swiss Chard
  • 25ml x Honey
  • 25g x Parmesan
  • 1 x Disposable Piping Bags
  • 75g x Butter (from your pantry)
  • 250ml x Canola Oil
  • 25g x All Purpose Flour (from your pantry)
  • 50ml x Milk (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 800g x Sirloin Steak
  • 3 x Aubergine
  • 250g x Cherry Tomatoes
  • 8 cloves x Garlic
  • 50g x Rosemary
  • 50g x Lentils
  • 250ml x Sour Cream
  • 100ml x Soya Sauce
  • 400g x Swiss Chard
  • 50ml x Honey
  • 50g x Parmesan
  • 1 x Disposable Piping Bags
  • 150g x Butter (from your pantry)
  • 500ml x Canola Oil
  • 50g x All Purpose Flour (from your pantry)
  • 100ml x Milk (from your pantry)
  • Salt and Pepper (from your pantry)

Method

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