Eggs Benedict and other recipes

 Shred and curated by Mª Jesús Aguado:

I would like to share with you some the recipes of some of my favorite dishes.

1. Eggs Benedict | 5 Ways done by one of the best English cooker” Jamie Oliver”

There is a chain food around all England and Ireland called Whetherspoon. You can taste British traditional food for a very low price. One of the best meals of the menu is Eggs benedict. Delicious!!!

2. Gordon Ramsay’s Scotch Eggs

One of the best places to try/ eat it in London is “Coach and horses pub”

3. TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

https://www.food.com/recipe/traditional-english-cumberland-rum-butter-275331

4. Banana Split.

https://www.youtube.com/watch?v=LiumNUeH9i8

 I also recommend you some pubs in London as the Churchill arms, Mr. Fogg’s Tavern, the Elgin, Eagle, etc.

And Marta Pérez adds:

If you like peanut butter, I recommend this Gnarly peanut chicken, by Jamie Oliver - https://www.jamieoliver.com/recipes/chicken-recipes/gnarly-peanut-chicken/
Absolutely delicious

Gnarly peanut chicken

WITH ZINGY LIME & A KICK OF FRESH CHILLI

Ingredients

• 2 x 120 g free-range skinless chicken breasts
• 2 limes
• 4 cloves of garlic
• 2 heaped tablespoons peanut butter
• 1-2 fresh red chillies

• Method

  1. Turn the grill on to medium-high.
  2. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
  3. Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
  4. Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency.
  5. Finely slice the chilli, then mix (as much as you dare!) through the sauce, taste and season to perfection.
  6. Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through.
  7. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.