platter is one of the quintessential English pub lunch dishes that can
be as simple as three ingredients (bread, cheese and pickle) or a royal
picnic. Inspired by this traditional, and flexible, recipe we present a
prime lamb platter.
and cheese is as English as bangers and mash, but the Ploughman's
platter we have known for the past six decades is derived from a pub
advertising campaign in the 1950s by the Cheese Bureau in the UK, and
later in the 1960s, on a larger scale, by the Milk Marketing Board.
days there are more versions of a Ploughman's lunch then there are of
bangers and mash (including a great Ploughman's 'salad' by Gordon
Ramsay). The only ingredients that appear consistently are bread, hard
cheese, cold meat (ham and terrines are popular) and pickle/chutney.
The tart pickled onions popular in the 1970s’ Ploughman's have long
been sent to the culinary shame bin.
Our Lamb Ploughman's Platter
prime lamb cut (served cold) we are going to make individual gourmet
platter servings, fit for any occasion, as we are fond of saying.
a prime cut of lamb. We have used Silver Fern Farm lamb loins – ready
to flash-fry straight out of the packet – three minutes each side for
medium rare. Do this any time as the lamb is served cold.
packet has two loins – plenty enough for two servings. We wrapped ours
in prosciutto, but feel free to go to town – make a pocket for
stuffing, rubs, spices, marinades before frying etc.
Scotch egg is as classic as Pommie pub food gets. Don't buy 'sausage
meat' – buy quality sausages and take the meat from the skins. We used
meat from chicken sausages. Boil your eggs – not too hard – 8 to 9
minutes. When eggs are cold, wrap each one in a thin layer of sausage
meat and make sure there are no holes – use wet hands. The coating is
the usual flour, egg wash and crumbs – go for Panko for texture.
Deep-fry for five minutes in advance of serving. Alternatively, make
some traditional 'curried deviled eggs' for your platter.
four large red onions into fine slices. In a covered pan sweat these
down over low heat in 2 tbsp of oil and 1 tbsp of butter for around 20
minutes, until soft. Stir occasionally. Salt and pepper the mixture and
add 2 tbsp of honey, thyme leaves, a bay leaf, half a cup of wine (red
or white – your choice), and 2 tbsp of balsamic vinegar. Cook uncovered
for around another 20 minutes, until most of the liquid has evaporated.
Taste and adjust with seasoning if necessary.
As figs were in season (autumn) we also caramelised some fig halves in honey and balsamic vinegar.
Sauces and mayos
for it – your choice of favourites. We prepared a basic mayo flavoured
with honey and fine-grain Dijon mustard. Three 3 egg yolks, 720ml of
neutral oil, and 60ml lemon juice or vinegar. Whisk egg yolks together
with everything except oil. Pour oil in mixture slowly while whisking.
Blend in equal amounts of honey and fine-grain Dijon mustard.
to go with the breads – slices of ciabatta and fruit loaf (toasted).
Blend 1 tbsp of anchovies with 2 tbsp of soft butter. Roll in
cling-film to make cylinder and refrigerate.
cheeses – they both have to be 'hard' (soft is messy) and one has to be
vintage cheddar. We used a hard blue from Puhoi for the second cheese.
Present on a wooden board and break out the Morris Dancers.
2016 Foodstyle Review. All
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