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Ploughman’s Lunch

RECIPE: Ploughman's Lunch

Ploughman’s Lunch

Celebrate the opening of the London Olympics with this Ploughman’s Lunch. Not only a traditional British dish, but it’s also the name of the official Olympic Village Canteen.

Serves 8

1.5kg corned silverside

3 bay leaves

6 cloves

1 tsp mustard seeds

3 eschallots, whole, peeled

1 carrot, peeled and cut lengthways

2 celery stalks, chopped

1/3 cup malt vinegar

½ cup brown sugar

3 pieces orange peel, pith removed

½ tsp peppercorns

3 cups red cabbage, shaved

2 tbsp red-wine vinegar

½ cup parsley leaves

pickled onion, to serve

Branston pickle, to serve

English mustard, to serve

300g aged English cheddar, to serve

Place silverside, bay leaves, cloves, mustard seeds, eschallots, carrot, and celery into a large pot; cover silverside with water. Add malt vinegar, brown sugar, orange peel, and peppercorns. Bring to the boil, then reduce heat to a low simmer for 45 minutes. Remove pot from heat; let meat cool completely in stock.  Remove silverside from stock and thinly slice.

Make pickled-cabbage salad: place cabbage and red-wine vinegar in a bowl, season with salt and pepper, and refrigerate for 20 minutes. Remove and toss through parsley leaves. Serve ploughman’s lunch with pickled cabbage, pickled onion, Branston pickle, English mustard, and aged cheddar. 

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