Ploughman's Lunch

The Ploughman's Lunch Personified

2007-11-03T15:08:00.000-07:00

An 1880 photograph of an actual ploughman enjoying his lunch.

Click on this image for a close-up look at The Exempliary Ploughman's Lunch

As frequent travellers of Britain know well, the pub lunch is one of the few bargains still to be had. While British cuisine has improved greatly over the past decade, the cost of eating out in restaurants has gone through the roof. Pubs present an opportunity to eat home-cooked meals with their tipple, at a reasonable price.

There are a handful of pub food staples to choose from: steak and kidney pie, bangers and mash, scotch eggs and chips, shepherd's pie, fish and chips and the EBCB (eggs, bacon, chips and beans). Scampi and chips is a more recent addition, as are filled baps, curries, pizzas and other international dishes.

I have been a long-time fan of the Ploughman's Lunch. It is a perfect accompaniment to a pint of CAMRA real ale, or good hard cider at lunchtime in a British country pub. So what, if it now appears that it was the imaginative creation of an advertising executive in the Sixties? (If you were a ploughman, you would not have called it a "ploughman's"). It seems to be a relatively recent invention, in the guise of a traditional British meal.

The fact is that it is likely that ploughmen did enjoy a hunk of cheese with a jar of ale. But the ploughman's that has evolved in British pubs is a much more elaborate combination. Four chunks of cheese is a good start. Mature Cheddar, some Stilton, a ripe slice of Brie, and a contrasting Double Gloucester. Next is some fresh home-baked bread, preferably in the form of a crusty French roll. Branston Pickle is a staple ingredient, and a big dollop is appreciated. Some small pickled onions work wonders. A field tomato and a nice hard-boiled egg also add flavour. Then, a generous host will add a slice of Melton Mowbray pie, or even a complete small one. Alternatives are a thick slice of country ham or a local pate. What have I missed? Ah! A crisp green apple. And the salad. Not just some lettuce leaves, but a varied mix of vegetables.

Quality varies dramatically. I've had scrimpy city pub ones that are all out of packets, including the processed excuse for cheese.

The one you see here is one of the best. It's so huge, it takes two to devour the large plateful. It's so good, we've had it more than once. You'll find it at The White Lion Inn in Patterdale, near Lake Ullswater in the Lake District. Mr. and Mrs. Dawes, the publican and his wife, deserve credit for serving this exemplary ploughman. The only thing I'd change is the slice of white bread.

See also my other blogs:

http://ukitaly2005.blogspot.com
http://pinkertheliteraryagent.blogspot.com/
http://martysphotos.blogspot.com/
http://europe2006photos.blogspot.com/

Cornish Pasties

2007-04-29T09:11:00.000-07:00

Cornish Pasties are a popular food to eat on the run in Britain. Traditionally, they evolved in the 18th century as a lunch for Cornish miners who were unable to return to the surface to eat. They consist of a savoury pastry case in a semicircular shape, containing diced steak, sliced onions and potato.Covered in dirt from head to foot, the miners would hold the pasty by the folded crust, and eat the rest of the pasty without touching it, discarding the dirty pastry.Today, pasty shops are as popular as ever, and a wide variety of flavours are offered. Seen here are: Lamb and Mint, Chicken Balti, Steak and Guinness, Cheese and Bacon, Pork and Apple, Cheese and Onion, Wholemeal Vegetable, and Cheese and Vegetable.

Another Ploughman

2006-05-11T01:33:00.000-07:00

Here's another Ploughman's Lunch, eaten by yours truly at The Swan in Pangbourne. Note the hard boiled egg, and the large slice of ham. Not bad, but not exempliary.

How To Make Your Own Pickles

2006-03-26T04:44:00.000-08:00

Here's a recipe from Leigh Ann for home-made pickles, a perfect accompaniment to The Ploughman's Lunch

1 doz hardboiled eggs, shelled
1/2 lb whole pearl onions, peeled
2.5 c cider vinegar
4 T honey
2-3 cloves garlic, crushed
2 t salt
¼ t each: cinnamon, cloves, mace, dill, tarragon, grains of paradise
a pinch of turmeric

Put a mixture of eggs and onions in hot, sterilized canning jars. Bring all the other ingredients to a boil in a saucepan, simmer 5 mins. Pour the hot liquid over the eggs and onions, covering completely. Seal jars, cool, and store in a cool place.

Source: http://www.elfhill.com/leighann/recipes/lunch.html

How To Make Your Own Tomato Chutney

2006-03-26T04:19:00.000-08:00

For those seeking a variation on the standard Ploughman's Lunch, here's a recipe for home-made tomato chutney to set it apart.

Tomato Chutney:
1 cup sugar
1 1/2 cups cider vinegar
2 teaspoons sea salt
1 teaspoon crushed cardamom seeds
1 teaspoons ground ginger
1/2 teaspoon mustard seeds
1/4 teaspoon ground cloves
1 1/2 pounds plum tomatoes, quartered
1 medium onion, chopped
2 tablespoons minced garlic
1 tablespoon olive oil
1/2 cup golden raisins
Freshly ground pepper

To make the chutney, in a large saucepan over medium-low heat, combine sugar, vinegar, salt, cardamom, ginger, mustard seeds and cloves. Slowly bring mixture to a boil, stirring until sugar is dissolved. Add tomatoes, onion, garlic, olive oil, raisins and pepper to taste. Reduce heat to low, and simmer, uncovered, stirring frequently, for 1 to 1 1/4 hours, or until mixture is thickened. (After a few minutes' cooking time, the tomato skins will separate from the pulp. Remove skins with a fork and discard.) Spoon chutney into a clean jar or bowl, cover and refrigerate for up to 3 weeks. Makes about 2 cups.

Per serving: 866 calories; 40 g fat (18 g saturated fat; 42 percent calories from fat); 106 g carbohydrates; 85 mg cholesterol; 2,310 mg sodium; 28 g protein; 7.5 g fiber.

From "The Irish Pub Cookbook" (Chronicle Books, 2006).

Not so nice Ploughman

2006-03-25T15:42:00.000-08:00

The Ploughman's Lunch -- "industrial cheese with doughy bread, bottled chutney, old lettuce and pedestrian pickles".

Rule Britannia: Ramsay and gastropubs worth the flight,
JOANNE KATES, Globe and Mail, March 2006

Tommy Cooper chips in on The Ploughman's Lunch

2006-03-25T15:27:00.000-08:00

"I had a ploughman's lunch the other day; he wasn't very pleased about it."

-Tommy Cooper, comedian.

EBCB

2006-03-24T11:38:00.000-08:00

Eggs, bacon, chips and beans (EBCB) is a popular British breakfast combination which I happen to love, in common with probably millions of others.

Russell Davies, a UK advertising market planner extraordinaire, is the champion of this specific combo, and he has an amazing website which details his travels around London (and elsewhere) searching for the perfect delivery of this plate, in greasy spoons and assorted side street cafes.

His site is witty, comprehensive, and authoritative, and his findings have an incredibly large following.

He has recently published a book of his reviews: "Eggs, Bacon, Chips and Beans: 50 Great Cafes and the Stuff that makes them Great". Take a close look at his exempliary website:

http://russelldavies.typepad.com/eggbaconchipsandbeans/

Given the choice, I'd probably drop the beans (no pun intended), replace the chips with home fries, and add a Cumberland sausage, (or two), a grilled tomato, fried mushrooms (preferably Portobella), some Black Pudding, and turn it into a Full English Breakfast, something I indulge in whenever staying in British hotels or Bed and Breakfasts. From my experience, the quality varies enormously. When you luck out with a great one, I urge you to take a pic and share it with us vultures.

Full English Breakfasts are so much more nourishing than the typical Continental Breakfasts served throughout Europe. They set you up for the day, and often keep you going until Supper time. They may not be the healthiest of meals (greasy stuff), but the timing is right.

Branston Pickle selling for sixteen pounds on eBay!

2006-02-15T11:00:00.000-08:00

Following a fire at the Bury St. Edmonds factory, fans of the Pickle were panic buying, fearing a shortage. See full story from The Daily Telegraph below.

Important Update: February 15, 2006
Branston lovers fork out £16 for endangered pickle.

"Sellers are cashing in on a predicted shortage of Branston Pickle as its maker warned of panic buying after a fire at the factory.Premier Foods said it only had enough stock to cover about two weeks of sales after a fire at its Bury St Edmunds factory last week.Jars of Branston Pickle were selling for as much as £16 on online auction site Ebay last night.Premier Foods said the fire had caused "significant damage" to the machinery, boilers and electrical supply, halting production. A spokesman said: "We could possibly see a shortage in the supermarkets."Premier Foods said part-production of Branston Pickle would resume in three weeks but production would not return to normal levels until December or January. It normally sells 28m jars a year "and Christmas is the busiest time", a spokesman said. Fans of the product are said to include Naomi Campbell and Catherine Zeta Jones.Sellers were quick to take advantage of the news, advertising "rare" jars of Branston Pickle on Ebay. A 310g jar, costing 64p in supermarkets, was typically being offered from 99p-£1.50 while a 450g jar, usual retail value 90p, was offered for £1.50-£2.00. One seller advertised the product saying: "The factory may have burnt down but you can still get yours on Ebay!" One auction appeared to have reached £16 with five days left to run, though the seller has promised to donate the profits to charity. The seller described the product as "the Rolls-Royce in this highly competitive market".Other products made at the Bury St Edmunds factory, including Haywards pickles and Loyd Grossman sauces, will be temporarily outsourced to other manufacturers. Branston Pickle production will not be outsourced "because of the way it is made".The company said: "We may experience significant short-term customer demand which may result in the current stock being sold through much quicker than would be normal."However, a spokesman for Tesco said yesterday: "We haven't had any problems at all so I can't really say there is a shortage at the moment."

Crisps and Nuts at The Railway Arms

2005-11-29T08:14:00.000-08:00

Reg Few was a colourful publican. He was the man behind the bar at The Railway Arms in Theydon Bois in Essex. The Railway was our local, and he was our bearer of liquid refreshment. Winnie, Reg's wife was in charge of food, and a request for a bag of crisps or nuts would result in a call to the kitchen: "Winnieeeeeeee! Catering......"
Reg had one eye that looked left, and another that looked right, so it was difficult to tell whether he was looking at you or your date.At closing time, he had a subtle method of clearing the house. He would open the side door to the elements, and yell out: "It's nice outside, boys!"Another of his famous quips was: "What do you think this is? A niteclub?!"The Railway got badly flooded one day, and here you see Reg doing his best to get the bar back in condition for the evening's business

Scotch Eggs

2005-11-06T09:53:00.000-08:00

I made these yummie Scotch eggs this morning. I made six, and I've had one already.

Here's my recipe:

Seven extra large eggs
Half a pound of sausage meat
Italian fine breadcrumbs
Salt and pepper

Hard boil six of the eggs. Allow them to thoroughly cool before attempting to peel. I find the easiest way is to carefully break the shells on a hard surface in as many places as possible, then gently remove the shell and inner lining, piece by piece.

Dip each egg in flour, mould a one sixth portion of the sausage meat around the egg, making sure there are no gaps. Beat the seventh egg, and dip each sausage coated egg in the egg mixture, followed by a dip in the breadcrumbs.

Fry each egg in extra virgin olive oil for approximately ten minutes, making sure that the meat is thoroughly cooked on all sides. Drain the surface oil on a kitchen paper towel.

Alternatively, they can be baked in an oven at about 400 degrees F for 30 minutes. This is more healthy, but I prefer them fried!

Branston " Bury St. Edmonds" Pickle

2005-11-05T05:18:00.000-08:00

Branston Pickle is an essential component of The Ploughman's Lunch. Its sweet and spicey taste complements any cheese.

It consists of small junks of vegetables in a sticky brown sauce, to a secret recipe, introduced in 1922 by Cross and Blackwell. Until 2004, it was made in Branston, Staffordshire.

In 2004, Premier Foods bought the brand, and now they make it in Bury St. Edmonds.

Some fear it will be re-launched as Bury St. Edmonds Pickle.