Ploughmans Soup Recipes
PLOUGHMAN'S LUNCH
Provided by Ina Garten
Time 13m
Yield small or large, depending on size of the party
Number Of Ingredients 20
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.
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!
PLOUGHMAN'S SANDWICH
Take the humble Ploughman's sandwich to new levels of excellence with our new take on this retro classic, with added mustard-mayo, apple and smoked ham
Provided by Esther Clark
Categories Afternoon tea, Lunch, Snack, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Slice the baguette in half lengthways. Mix the mayo with the mustard and cut the apple into thin slices. Spread the mayo mixture over the baguette base, then lay on the ham, cheese, apple and the pickle or chutney. Finish with the rocket and the baguette top, then cut in half.
Nutrition Facts : Calories 670 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium
PLOUGHMAN'S SOUP
An old English recipe. Please take your time caramelizing the onions - it's well worth the time & effort. Cheshire cheese is one of the oldest recorded cheeses in British history. It is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture.
Provided by Elmotoo
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
- Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
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