PLOUGHMAN'S LUNCH (BRITISH PUB LUNCH)
This is a Mature Cheddar and Chutney Sandwich, just one of the sandwiches sold under the "Ploughman's Lunch" heading listed on pub menu's in Great Britain. Bloomer Bread is a chewy, dense bread that is made with very long rising times to develop the flavor of the wheat and the yeast.
Provided by ddav0962
Categories Lunch/Snacks
Time 3m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread bread with plum and apple chutney. Layer in chunks of mature cheddar. Assemble sandwich and serve with "chips".
ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE
Steps:
- To prepare the croustade:
- Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
- Preheat the oven to 450 degrees F.
- Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
- Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
- To prepare the quail:
- Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
- Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
- Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
- In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
- Preheat the oven to 450 degrees F.
- Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
- Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
- Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.
PUB STYLE CHEDDAR CHUTNEY CROUSTADES
A very easy and tasty appetizer. Recipe comes from Park Avenue Potluck. This calls for sharp cheddar but we prefer aged Jack. Definitely a matter of taste. Enjoy...........
Provided by waynejohn1234
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with foil.
- Puree chutney until smooth.
- Mix in the cheddar (or whichever cheese you choose).
- Spoon mixture onto the toasts and arrange them on baking sheet.
- Bake about 5 mins, just until warmed through.
- Arrange on serving tray and garnish with a little mint or cilantro.
- Do serve as soon as they come out of the oven.
Nutrition Facts : Calories 5010.2, Fat 57.6, SaturatedFat 13.6, Cholesterol 9.9, Sodium 11108.7, Carbohydrate 942, Fiber 54.6, Sugar 4.4, Protein 162.1
CHEESE & CHUTNEY TOSTADOS
This hot snack is simple to make and a great use of leftover turkey or ham
Provided by Good Food team
Categories Buffet, Lunch, Snack, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Brush the tortillas with the olive oil and put them, oil side down, on a large baking tray. Spread evenly with the chutney, then scatter over the turkey or ham, cheese and onions. Bake for 8 minutes. Cut into wedges and eat while they are still hot and crispy.
Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.12 milligram of sodium
TRADITIONAL ENGLISH PUB STYLE PLOUGHMAN'S LUNCH
Just the words Ploughman's Lunch, conjures up images of lazy lunches sat outside with friends, in the Beer Garden of an old Country Pub! This is one of the most famous of pub lunches - so simple and yet so satisfying, especially if taken with a pint of real ale or cider! Although the term "Ploughman's Lunch" was first coined in the 1930's, as part of a very successful marketing campaign, the concept behind it goes back much further. Throughout the centuries, agricultural workers would take their lunch out to the fields with them; this usually consisted of bread and cheese with ale or cider - a perfect combination! It's easy to prepare and should consist of at least the following: crusty bread and butter; a selection of English cheeses; pickled onions; chutney and pickles. This also makes excellent picnic food, and is easy to pack and transport. I have two pickle recipes on Recipezaar that would be wonderful with this lunch: Recipe #246663 and Recipe #246675.
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 2 Ploughman's Lunches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Arrange the buttered bread on a large platter or plate; you can also leave the bread unbuttered, and place a pat of butter on the side instead.
- Cut 4 ozs of cheese per person, it is nice to have a choice of two cheese, such as 2 ozs Cheddar and 2 ozs Stilton - arrange these on the same platter/plate.
- Put the pickled onions and chutney or pickles on the side of the plate, along with a fresh tomato left whole and the spring onions.
- Make sure there is salt and pepper available, as well as some good real ale or cider!
- Enjoy!
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