Prep 4 hrs
Cook 0 mins
Scottish celebrity chef Nick Nairn lists this as one of his all time favourite recipes. And he won't be alone in his enthusiasm for dishes served with Drambuie
- 6 -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.
- Place the orange slices in a shallow dish with the Drambuie, and then 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 and serve while the slices are still chilled.
Nick Nairn is one of my favourite chefs... and this looked intreging. Sadly I didn't like it as much as Nick obviously does.. it was nice enough but I didn't find it so exciting. Still, personal preferences are everything and it was well worth the try. no every recipe suits every person. Please see my rating system: 3 stars for a nice enough recipe that I was pleased to try but just didn't float my boat. Some one out these will adore it as Nick Nairn does, I am certain but with so few ingredients I cant see any way for me to tweek it to make me like it better. It was good to have a go, I know you would have agreed with that Miller, RIP my friend and Thanks !