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The ploughman's lunch, so loved in Britain, is found on many pub menus. In its original incarnation, a ploughman's lunch likely functioned as a portable meal packed for a ploughman (or Naturally, they have taken the classic ploughman's and dressed it up with Scotch eggs, pates, terrines, and. A ploughman's lunch is an English cold meal based around bread, cheese, and onions, usually accompanied by butter and pickles.
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Ingredients - Tex's Classic British Pub Ploughman's Lunch 🍞🐷🧀🍺🍲🇬🇧:
- Require 1 pint for cold beer - I'm having Marston's EPA (English Pale Ale)
- Require 1-2 - crusty cob(s) or a petit pain
- Get 70 grams of butter at room-temperature (70 grams = 2½ ounces)
- Take 1-2 of wedges of your favourite English cheese(s) (I'm using mature Cheddar, but see introduction for list of alternatives)
- Give 1 for pork pie (Melton Mowbray)
- Provide 2-3 slices of ham
- Make ready 3-4 - pickled silverskin onions
- Need of Any other pickles or chutneys you'd like to plate
- Provide 1 portion of mixed salad
- You need to taste for apple wedges (optional)
- Take to taste portion of British salad cream to dress (optional)
As you can see, there's been a lot of pickling going on around here! Now, it's time to learn about what makes a Ploughman's lunch and where it came from… Just the words Ploughman's Lunch, conjures up images of lazy lunches sat outside with friends, in the Beer Garden of an old Country Pub! This is one of the most famous of pub lunches - so simple and yet so satisfying, especially if taken with a pint of real ale or cider! Ploughmans - a Traditional British Lunch.
Tex's Classic British Pub Ploughman's Lunch 🍞🐷🧀🍺🍲🇬🇧 start cooking:
- Because of it's simplicity of ingredients, the keyword to any Ploughman's is 'generosity'. Ask yourself if your Ploughman's is going to be filling enough to keep a hardworking ploughman going for a whole afternoon?
- This should do it, right?
- Before you do anything else, pop your beer in the freezer for about 20 minutes to get it good and frosty ❄ Next, cut a good sized wedge from your cheese
- Add your crusty cob to the plate, unsliced, with the butter. Tiger rolls are also a good alternative, as are sliced baguettes or petit pain
- Plate up your pickles and/or chutneys. Use toothpicks to make your pickled onions easier to eat. I'm using traditional pickled silverskin onions, and Branston's (ploughman's) pickle. Suggestions for other sides are listed in the introduction at the top of the page.
- Add the cheese, ham, and salad…
- Slice a wedge from the pork pie if using, and add to the plate. Strictly speaking, pork pie is not an original component, but it has become a somewhat traditional addition to a Ploughman's, and they taste awesome with cheese and pickle. Besides, there's no hard and fast rules about additions once you have all the classic elements in place (bread, butter, cheese, pickle, and beer)
- Serve with a fork 🍴 and a cheese knife or a table knife 🔪 capable of cutting the bread, the cheese, and spreading the butter. Apparently the table etiquette with cobs and bread buns is that you should tear them if you're not going to butter them, but slice them if you are. I don't think ploughmen would've paid much attention to etiquette though…
- …and of course, don't forget your pint of ale, straight from the freezer. 🍻
- If you want to add a few herbs as a garnish etc., the following all go well with cheese: ~ parsley ~ thyme ~ tarragon ~ marjoram ~ basil And of course dill goes great with pickles, and sage is lovely with onions
- I'm just dressing with Heinz salad cream…
The beauty of a Ploughman's lunch is its simplicity! A hearty Ploughmans with a warm pint at a good pub However, what makes up a Ploughman's seems to be open to a lot of interpretation, with Brie being served instead of Cheddar and things like slices of. I much prefer the idea of using that stomach space for a pint of beer to wash it all down with! Though we might be a long way from an English pub, it just takes a bit of. Ploughman's lunch, British cold meal, typically served in pubs, consisting of bread, cheese, and assorted accompaniments.
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