Drambuie Recipes Ingredients Recipe For Banana

HOMEMADE DRAMBUIE

Steps:

• Combine all ingredients in a tightly covered container.
• Shake several times for the first 24 hours.
• After 24 hours, remove lemon zest.
• Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• Strain through a sieve to remove the angelica and fennel seeds.
• cover and let stand in a cool dark place for several months (preferably 6 months).
• Pour clear liquid into carafe for drinking enjoyment.
• Cloudy dregs may be saved for cooking.

DRAMBUIE CREAM WITH FRESH RASPBERRIES

Steps:

• Put a large bowl plus beaters in the freezer and chill about 15 minutes.
• In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
• Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
• Reserve 12 raspberries for garnish.
• Divide remaining raspberries between 6 pretty serving dishes.
• Spoon cream mixture over raspberries.
• Serve garnished with mint.

DRAMBUIE ORANGES

Steps:

• 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.

CHICKEN DRAMBUIE

Steps:

• Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
• Sauté the onion, garlic and parsley in the same pan.
• Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
• Lay each chicken breast on a square of foil.
• Coat each breast with the Drambuie sauce and sprinkle with thyme.
• Seal and bake 1 hr at 300°.
• Remove and open each foil pack.
• Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.

CHICKEN DRAMBUIE

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

DRAMBUIE SAUCE

Steps:

• Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
• Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
• Once reduced, take the sauce of the heat and serve it over the haggis.