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We hope you got insight from reading it, now let's go back to tex's classic british pub ploughman's lunch π?π?·π§π?Ίπ?²π¬π§ recipe. You can cook tex's classic british pub ploughman's lunch π?π?·π§π?Ίπ?²π¬π§ using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Tex's Classic British Pub Ploughman's Lunch π?π?·π§π?Ίπ?²π¬π§:
- Provide 1 pint of cold beer - I'm having Marston's EPA (English Pale Ale).
- Use 1-2 of crusty cob(s) or a petit pain.
- Use 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).
- You need 1 of pork pie (Melton Mowbray).
- Get 2-3 slices of ham.
- Provide 3-4 of pickled silverskin onions.
- Take of Any other pickles or chutneys you'd like to plate.
- Use 1 portion of mixed salad.
- You need to taste of apple wedges (optional).
- You need to taste of portion of British salad cream to dress (optional).
Instructions to make Tex's Classic British Pub Ploughman's Lunch π?π?·π§π?Ίπ?²π¬π§:
- 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....
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