Spiced Sirloin Sandringham
|Boned sirloin||2 Pound (About 1 Kilograms)|
|Oil||2 Ounce (About 50 Milliliter Or 1 Cup)|
|Chicory leaves||4 (Also Called Belgian Endive)|
|Asparagus spears||24 , cooked|
|Red pepper slice||2|
|Red currant jelly||1⁄4 Pound (About 100 Grams Or 3/8 Cup)|
|Vinegar||1 Tablespoon (About 15 Milliliter)|
|Orange||1 , juiced|
|Ground ginger||1 Teaspoon (About 5 Milliliter)|
|Garlic salt||To Taste|
|Mixed spices||1 Teaspoon (About 5 Milliliter)|
1 Preheat the oven to 200Â°C, 400Â°F, gas 6.
Season the meat and rub it with oil.
Roast it for 45 minutes.
2 Slice the beef and arrange the slices in overlapping layers on a large shallow dish.
3 Boil the ingredients for the glaze for 4 minutes, stirring continuously.
Brush the cooled slices of meat 3 times with the glaze leave to set.
4 Cut each chicory leaf in two and place 3 asparagus spears in the hollow of each half.
Cut the red pepper into 8 equal strips and place them over each asparagus basket.
Chill and serve garnished with watercress.