Best 2 Traditional English Pub Style Ploughmans Lunch Recipes
Indulge in the delightful simplicity of a traditional English pub-style Ploughman's Lunch, a hearty and iconic meal that embodies the charm of British cuisine. This classic dish, often served in cozy pubs and inns across the countryside, is a celebration of fresh, local ingredients and rustic flavors. Picture a generous hunk of crusty bread, typically a hearty sourdough or granary loaf, accompanied by a selection of delectable accompaniments. Imagine sinking your teeth into a wedge of mature cheddar cheese, its sharpness perfectly balanced by the tangy crunch of pickled onions. Alongside, discover a crisp and refreshing salad, dressed with a zesty vinaigrette, adding a vibrant touch to the plate. For a touch of smokiness and umami, savor slices of cured ham, delivering a salty and savory counterpoint to the other elements. And to complete this delightful ensemble, a dollop of tangy chutney, like a sweet and spicy bramley apple chutney, adds a burst of fruity sweetness. Prepare to embark on a culinary journey through the heart of England with this quintessential pub classic, the Ploughman's Lunch.
Here are our top 2 tried and tested recipes!
TRADITIONAL ENGLISH PUB STYLE PLOUGHMAN'S LUNCH
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! Although the term "Ploughman's Lunch" was first coined in the 1930's, as part of a very successful marketing campaign, the concept behind it goes back much further. Throughout the centuries, agricultural workers would take their lunch out to the fields with them; this usually consisted of bread and cheese with ale or cider - a perfect combination! It's easy to prepare and should consist of at least the following: crusty bread and butter; a selection of English cheeses; pickled onions; chutney and pickles. This also makes excellent picnic food, and is easy to pack and transport. I have two pickle recipes on Recipezaar that would be wonderful with this lunch: Recipe #246663 and Recipe #246675.
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 2 Ploughman's Lunches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Arrange the buttered bread on a large platter or plate; you can also leave the bread unbuttered, and place a pat of butter on the side instead.
- Cut 4 ozs of cheese per person, it is nice to have a choice of two cheese, such as 2 ozs Cheddar and 2 ozs Stilton - arrange these on the same platter/plate.
- Put the pickled onions and chutney or pickles on the side of the plate, along with a fresh tomato left whole and the spring onions.
- Make sure there is salt and pepper available, as well as some good real ale or cider!
- Enjoy!
ENGLISH PUB-STYLE PICKLED ONIONS
This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.
Provided by Millereg
Categories Lunch/Snacks
Time P1m4D
Yield 1 1/2 pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, dissolve ΒΌ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
- Let them stand 8 to 12 hours.
- Drain the onions, and peel them; return them to the bowl.
- Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
- Let them stand 2 days.
- In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
- Drain and rinse the onions, and drain them well again.
- In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
- Cover them with the cooled, sweetened vinegar.
- Cover the jar with a nonreactive cap, preferably all plastic.
- Refrigerate the jar for at least 1 month before eating the onions.
- They will keep for at least 6 months.
Tips:
- Choose the right bread: A hearty, rustic bread is best for a ploughman's lunch. Sourdough, granary, or whole wheat bread are all good options.
- Use high-quality cheese: The cheese is the star of the show in a ploughman's lunch, so it's important to use a good quality cheese that has a strong flavor. Cheddar, Stilton, and Brie are all classic choices.
- Include a variety of accompaniments: The accompaniments in a ploughman's lunch are just as important as the bread and cheese. Some classic accompaniments include pickled onions, chutney, and apple slices.
- Don't be afraid to get creative: There are many different ways to make a ploughman's lunch, so don't be afraid to get creative with your ingredients. You can add different types of meat, vegetables, or fruit to your sandwich, or you can even make a vegetarian or vegan version.
Conclusion:
A ploughman's lunch is a simple but satisfying meal that is perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover bread and cheese. With a few simple ingredients, you can make a delicious and hearty ploughman's lunch that the whole family will enjoy.
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