Practical Method to Serving Appetizing Tex's Classic British Pub Ploughman's Lunch ππ·π§πΊπ²π¬π§
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To prepare an extraordinary Tex's Classic British Pub Ploughman's Lunch ππ·π§πΊπ²π¬π§, here are the components needed:
- Get 1 pint of cold beer - I'm having Marston's EPA (English Pale Ale).
- You need 1-2 of crusty cob(s) or a petit pain.
- Prepare 70 grams of butter at room-temperature (70 grams = 2Β½ ounces).
- Take 1-2 of wedges of your favourite English cheese(s) (I'm using mature Cheddar, but see introduction for list of alternatives).
- Get 1 of pork pie (Melton Mowbray).
- Provide 2-3 slices of ham.
- Use 3-4 of pickled silverskin onions.
- Take of Any other pickles or chutneys you'd like to plate.
- Provide 1 portion of mixed salad.
- Prepare to taste of apple wedges (optional).
- Prepare to taste of portion of British salad cream to dress (optional).
After readying the ingridients, next you are ready to prepare your 5-star Tex's Classic British Pub Ploughman's Lunch ππ·π§πΊπ²π¬π§ by following the instructions below:
- 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 β 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 π΄ and a cheese knife or a table knife πͺ 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. π».
- 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....
Recipe : Tex's Classic British Pub Ploughman's Lunch ππ·π§πΊπ²π¬π§
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