Ploughman's Lunch Recipe
A Ploughman's is the Perfect Summer Meal & Requires No Cooking
Jun 24, 2008
According to a blog on WiseGeek, the term “Ploughman’s Lunch” is one made popular during a marketing campaign in the 1960’s by the British Cheese Board. Although its official name wasn’t “Ploughman’s Lunch” until that time, this popular meal has been around since the early 1800’s, possibly earlier, when ploughmen’s wives sent their husbands off to plough the fields with a packed meal consisting of bread, cheese, pickles, and salad and/or fruit, which, since the ploughing was done during cold winter months, would keep well without further refrigeration.
The Ploughman’s Lunch has actually become sort of a British icon, and the Brits generally refer to it simply as a “Ploughman’s.” A Ploughman’s can be put together at a moment’s notice; at some pubs, there is even a notation next to this menu item claiming that it can be brought to the table in less than 10 minutes. A Ploughman’s is a perfect warm-weather meal for busy cooks, since no actual cooking is involved. It may become a family favorite, too, because it is a substantial and filling meal; the possibilities for the individual components are endless.
The Ploughman’s is important enough in Britain that whole books have been written on the subject. “The Definitive Ploughman’s Lunch,” by Keith Faulkner is one of the more recent ones. Faulkner has thoroughly researched the subject, and includes the history of the Ploughman’s, information on the pubs in Cornwall and Devon serving the best Ploughman’s, and some recipes for preparing a proper Ploughman’s at home.
While the components of this popular meal vary slightly from pub to pub, the most traditional Ploughman’s include a freshly baked bap, baguette, wholemeal or granary bun, or slices of thick bread with English Cheddar, Stilton, and/or Brie cheese. Branston pickles (made by Crosse and Blackwell since the 1920’s) are classic with the Ploughman’s Lunch, as is the mustard based relish called piccalilli. Both of these pickles are available in major grocery stores in the imported foods section. Pickled onions are considered a must by many, but some prefer green onions with salt for dipping. Salad can be greens with any dressing, and/or fresh fruit such as an apple or grapes. Some pubs also add ham or sausage, which isn’t traditional, but is very good.
A Ploughman’s is the perfect meal to serve in hot summer weather, or to pack and take on a picnic. For those who are not close to a British Pub, or planning to visit one soon, a quick stop at the supermarket will guarantee that once home, a Ploughman’s Lunch is only about 10 minutes away!
Here is how to make a proper Ploughman’s:
1. Gather the ingredients:
- Bread: Most grocery stores and bakeries in Britain sell freshly baked ploughman’s rolls, which are similar to hoagie buns, only shorter. Granary rolls, which contain malted wheat flakes, are another popular choice, as is a small baguette. Any favorite roll or bread may be used as long as it is freshly baked.
- Cheese: Mature cheddar is the most popular cheese to serve with a Ploughman’s; English Stilton comes in a close second. (The striped cheese pictured is five different types of mature cheddar from different regions in Britain.) Since the Ploughman’s is classic British pub food, it’s only fitting to serve English cheese.
- Pickles: Either Branston Pickle or piccalilli are the traditional choices. Tiny pickled onions are also a good accompaniment.
- Salad/Fruit: A simple lettuce salad with tomatoes is served in many pubs, with a packet of “French Salad Cream,” a light creamy sweet dressing. Since this particular dressing isn’t readily available outside of the UK, a similar dressing can be quickly made at home; an easy recipe follows. Fruit is usually served in addition to the salad, and this dressing is great drizzled on fruit such as apple slices, grapes, strawberries, and pineapple.
English “French” Salad Cream
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/3 cup white wine vinegar
- 1 tablespoon finely chopped onion, or use a teaspoon of dry onion
- 3 tablespoons vegetable oil
- 1/2 cup mayonnaise
Directions:
- Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.
- Now arrange the ingredients on a plate
- That’s it! Serve and enjoy.
 |
