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Spiced Sirloin Sandringham

creative.chef's picture
Try this version of amazingly delicious Spiced Sirloin Sandringham recipe. An effortlessly prepared sirloin recipe; the Spiced Sirloin Sandringham is a dish that you would surely love to talk about with us!
  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)
  Salt To Taste
  Pepper To Taste

1 Preheat the oven to 200°C, 400°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.

Recipe Summary

Side Dish

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