Ploughmans Lunch British Pub Lunch Recipes

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TRADITIONAL ENGLISH PUB STYLE PLOUGHMAN'S LUNCH



Traditional English Pub Style Ploughman's Lunch image

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

2 large crusty bread rolls or 1/2 baguette
1 -2 ounce fresh butter
8 ounces double Gloucester cheese or 8 ounces red leicester cheese
4 large pickled onions
4 tablespoons chutney (such as, branston pickle, Pan Yan Pickle or ploughman's pickle) or 4 tablespoons pickles (such as, branston pickle, Pan Yan Pickle or ploughman's pickle)
2 tomatoes
4 spring onions
salt
pepper

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!

PLOUGHMAN'S LUNCH



Ploughman's Lunch image

Provided by Ina Garten

Time 13m

Yield small or large, depending on size of the party

Number Of Ingredients 20

Fig or lemon leaves, for decoration
Chunk of good English Cheddar
Jar of Chutney
Baked Virginia Ham, thickly sliced, recipe follows
Crisp apples, cut up
Celery stalks with leaves, cut in half lengthwise
Bunch radish, sliced in half
Soft Hard-Boiled Eggs, recipe follows
Baby carrots
Loaf of crusty bread, thickly sliced
Unsalted butter, softened
One 14- to 16-pound fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
6 extra large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.
  • Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
  • Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
  • 2002, Barefoot Contessa Parties!, All Rights Reserved
  • Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
  • Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
  • Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

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