A Ploughman’s lunch is a traditional English meal consisting of cheese, bread, pickles and butter.Raw onions were also added because seasonings were expensive.
This was a typical English rural labourers meal which a cider or a beer would be enjoyed in the fields.
Flash forward… this lunch sounds delicious to me. With a few changes, I love making a Ploughman’s lunch as an easy and enjoyable small bite meal with friends.
The first course so to speak, is homemade crackers, a really good cheddar, garlicky salami & fresh radishes with olive oil & kosher salt and black pepper. Homemade quick pickles and marinated olives are also on the menu.
The drinks would be a choice of beers , hard ciders or a wine of choice.
Homemade Rustic Crackers
1 1/2 cups of flour
1 teaspoon of coarse salt or kosher salt
1/2 cup of water
1 1/2 tablespoons of olive oil
1/2 teaspoon of sugar
2 tablespoons combined, fresh rosemary minced and fresh dill minced.
Fresh ground black pepper
Extra coarse salt for topping
Oven 425 degrees
Combine all dry ingredients; four, teaspoon of salt, sugar, the herbs and black pepper.
Add the olive oil and water to flour mixture
Combine all ingredients, turn out onto a flour dusted piece of parchment paper.
Roll dough until it’s about 1/8 th inch thick. You can then trim the edges that may be thinner as they will start to burn quicker.
Cut the dough into squares with a pizza cutter. Keep on the parchment paper and put on a baking sheet. Sprinkle squares with water and then sprinkle with more salt. prick each square with a fork several times.
Bake 12-17 minutes, keep your eye on them. I like to cool them completely on a wire rack. This makes about 30 crackers.
Marinated Olives
I use use black & green olives , you can certainly use whatever your favorite olives are.
1 lemon peeled , save the lemon to juice it.
Garlic cloves about 5-6 , peeled
Bay leaf, oregano, thyme, basil. You can use fresh or dried , to your taste.
Kosher salt, black pepper, cayenne pepper ( whole , fresh or dried) all to your taste
1 cup of good extra virgin olive oil, the juice and peels of the lemon
Heat olive oil, lemon juice , lemon peel, all herbs , the salt & pepper in a pan and simmer for 3-5 minutes. Set aside.
Drain all olives and put in a heat proof bowl. Pour the olive oil mixture over olives, stir to coat and let sit out on the counter until ready to serve. Store in fridge afterwards. Don’t worry if the oil congeals, just let come back to room temperature.
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