In his latest Scottish cook book, celebrity
chef Nick Nairn lists one of his all time favourite recipes. And he won't be alone in his
enthusiasm for dishes served with Drambuie
Drambuie Oranges
6 to 8 small thin skinned juicy oranges
4 tablespoons Drambuie
Slice the top and the bottom off each orange and sit each one on a board. Cut away
the outer skin so that there is no white pith left behind and then slice each orange
across into thin slices. Arrange the slices overlapping in the centres of 4 large
dessert plates, drizzle over the Drambuie and serve straight away.
Alternatively, place the orange slices in a shallow dish with the Drambuie, cover and
leave to chill in the fridge for 3 to 4 hours, during which time the juice from the
oranges will develop a wonderful tasting sauce with the Drambuie. Arrange on serving
plates as before and serve while the slices are still chilled end.
This comment system
requires you to be logged in through either a Disqus account
or an account you already have with Google, Twitter,
Facebook or Yahoo. In the event you don't have an account
with any of these companies then you can create an account
with Disqus. All comments are moderated so they won't
display until the moderator has approved your comment.
