Recipe by Mille®
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
Top Review by kiwidutch
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 !
- 6 -8 small thin skinned juicy oranges
- 4 tablespoons drambuie
Directions See How It's Made
- 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.