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Home Dish Tex's Classic British Pub Ploughman's Lunch 🍞🐷🧀🍺🍲🇬🇧

Tex's Classic British Pub Ploughman's Lunch 🍞🐷🧀🍺🍲🇬🇧

Name: How to cook Tex's Classic British Pub Ploughman's Lunch 🍞🐷🧀🍺🍲🇬🇧 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Tex

Tex's Classic British Pub Ploughman's Lunch 🍞🐷🧀🍺🍲🇬🇧

A very basic, but centuries-old traditional, English packed lunch that was promoted and popularised nationally by the Milk Marketing Board and the Cheese Council (now known as the 'Cheese Board ~ no I'm not kidding) in the 1950s to boost flagging cheese sales after rationing. Soon after, all English pubs that served food had a Ploughman's on the lunchtime menu. It's basic recipe is cheese, bread, butter, pickled onions, and ale.

Ingredient

Food ration :

1 serving

Cooking time :

20 mins

1 pint

cold beer - I'm having Marston's EPA (English Pale Ale)

1-2

crusty cob(s) or a petit pain

70 grams

butter at room-temperature (70 grams = 2½ ounces)

1-2

wedges of your favourite English cheese(s) (I'm using mature Cheddar, but see introduction for list of alternatives)

pork pie (Melton Mowbray)

2-3 slices

ham

3-4

pickled silverskin onions

1 portion

mixed salad

to taste

apple wedges (optional)

to taste

portion of British salad cream to dress (optional)

Cooking instructions

* Step 1

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?

* Step 2

This should do it, right?

* Step 3

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

* Step 4

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

* Step 5

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.

* Step 6

Add the cheese, ham, and salad...

* Step 7

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)

* Step 8

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...

* Step 9

...and of course, don't forget your pint of ale, straight from the freezer. 🍻

* Step 10

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